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The Chung Collection

Lunch menu from the Dominion train from 1939 Canadian Pacific Railway Company. Dining Car Service 1939

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N THE  DOMINION
TABLE D'HOTE LUNCHEONS
75 cents
Fruit, Combination, or Chicken Salad
Bread or Rolls
Caramel Custard
Deep Rhubarb or Banana Cream Pie Ice Cream with Cake
Tea, Coffee or Milk
Buttermilk
85 cents
Fried Halibut, Anchovy Sauce
Smoked Lake Winnipeg Goldeye
Grilled Lake Trout, Maitre D'Hotel
Broiled Finnan Haddie, Baked Potato
Boiled or Mashed Potatoes
Buttered Parsnips or Stewed Tomatoes
Bread or Rolls
Caramel Custard
Deep Rhubarb or Banana Cream Pie
Tea, Coffee or Milk
Ice Cream with Cake
Buttermilk
$1.00
Consomme Julienne Onion Soup, au Gratin
Grilled Lamb Chops with French Fried Potatoes
Breaded Veal Cutlets, Tomato Sauce
Roast Loin of Pork, Apple Sauce
Cold Beef, Ham or Ox Tongue with Potato Salad
Boiled or Mashed Potatoes
Buttered Parsnips or Stewed Tomatoes
Bread or Rolls
Caramel Custard
Deep Rhubarb or Banana Cream Pie Ice Cream with Cake
Tea, Coffee or Milk
Buttermilk
Waiters are forbidden to serve verbal orders.    Passengers will kindly write their order on
meal check.
Children under twelve years of age will be served meals at half price, if ordered on special
meal check.
T. M. McKeown, Manager, Sleeping, Dining and Parlor Cars, Montreal.
3-4—Tor. 2-39
THE DOMINION
A la CARTE
RELISHES
Queen Olives, 20 Tomato Juice, 15 Chow Chow, 15 Mixed Pickles, 15
Celery, 20 Fresh Fruit Cocktail, 25
Oysters (6) on Half Shell, 50 Oyster Cocktail, 50 Oyster Stew, 50
Consomme Julienne
Tureen 25, Cup 15
Onion Soup, au Gratin
Grilled Lake Trout, Maitre D'Hotel, 50 Fried Halibut, Anchovy Sauce, 50
Smoked Lake Winnipeg Goldeyes, (1) 40—(2) 70
ENTREES
From the Grill
Fried Oysters with Bacon, 60
Breaded Veal Cutlets (2), Tomato Sauce, 55
"Red Brand" Sirloin Steak,   1.25 "Red Brand" Small Sirloin Steak,   1.00
Bacon (3 strips) 30, (5 strips) 50 Bacon and Eggs, 55
Ham (3^2 cut) with 1 Egg 45, with 2 Eggs 55
Broiled or Fried Ham Q/2 cut) 35, (full cut) 50 Lamb Chops (One) 30, (Two) 55
Individual Pot of Baked Beans (Hot or Cold) 35
Grilled Special C.P.R. Sausages, 40, with Bacon, 50
EGGS,
OMELETS, Etc.
VEGETABLES
COLD DISHES
SALADS—
With French
or Mayonnaise
Dressing.
DESSERTS
Scrambled, 30
Omelets:—Plain, 30
Boiled (One) 15, (Two) 25 Fried (One) 15. (Two) 25
Poached on Toast (One) 20, (Two) 35
Tomato or Parsley, 40 Ham, 45
Boiled or Mashed Potatoes, 15
Green Peas, 15
Buttered Parsnips, 15
French Fried or Hashed Browned Potatoes. 20
Asparagus, Drawn Butter, 30
Stewed Tomatoes, 15 Sugar Corn, 15
Imported Sardines, 50
Ham, 50
Canadian Sardines, Fancy Pack, 25 Chicken. 55
Ox Tongue, 50 Beef, 50
(with Potato Salad 10 cents extra)
Chicken, 50 Fresh Fruit, 40 Lettuce and Tomato, 35
Head Lettuce, 35 Sliced Tomatoes, 35
Asparagus Vinaigrette, 35
Deep Rhubarb Pie, 20 Banana Cream Pie, 15
Vanilla Ice Cream 15, with Cake 20
Baked Apple, 15, with Cream, 25
Caramel Custard, 20
Assorted Fresh Fruit, 25
Grape Fruit (Half), 20
MARMALADES   Quince Jelly, 15      Brambleberry Jelly, 15
JAMS OR Strawberry Jam, 15
JELLIES
Crabapple Jelly, 15      Raspberry Jam, 15
Orange or Grapefruit Marmalade, 15
Sliced Pineapple, 20 Preserved Figs 30, with Cream 40
Individual Canadian Strained Honey, 15, Comb Honey, 20
BREAD AND        Rolls, 10
BUTTER Toast> io
SERVICE
Per Person
Cream Toast, 35
White, Hovis, Brown and Raisin Bread, 10
Hot Biscuits, 10 Milk Toast, 25
Canadian Cream, 25
CHEESE Canadian Stilton, 25
Gruyere, 25
TEA Coffee, Pot, 20, served with Hot Milk or Cream
COFFEE, Etc. Instant Postum, 20
Malted Milk, 20
Individual Sealed Bottle Milk,  15
Canadian Oka, 25
Roquefort, 25
Demi Tasse Coffee, 15      Tea, Pot, 20
Cocoa, Pot, 20
Sanka Coffee, Pot, 20
Individual Bottle Fresh Buttermilk, 10 A Modern Hostelry
with Century-Old
Traditions
COMMANDINGLY situated in old Quebec, overlooking the mighty St. Lawrence Seaway, the
Chateau Frontenac occupies the site of the old Chateau
St. Louis, former residence of the governors of New
France. Yet, while the Chateau draws its inspiration
from these century-old traditions—while it is built in
the style of an eighteenth century French chateau—its
standards of comfort and convenience are the most
modern and its service has won universal acclaim. For
tourist or business man it is the ideal headquarters.
Quebec's healthy climate may well be numbered
among its foremost attractions, no matter what season is
considered. Come in springtime—when the warm
sunshine lies in vivid splashes on old walls and roofs—
when mild breezes stir blossom-laden trees in convent
gardens—and you will say that this is Quebec's most
delightful season. Or, come in summertime to enjoy
warm, breeze-tempered days and cool refreshing nights
—or in autumn when the air is tonic-like and bracing—
and you will think these just as delightful. Then, if
you come again in the wintertime—to have the crisp,
never-too-cold dryness of the air set your blood atingle,
put new glow into your cheeks, new vigor into your
muscles—you will admit all are best!
For further information, reservations, etc., communicate
with hotel manager or your nearest Canadian Pacific representative.
The Sleeping Car Conductor will be pleased to wire ahead,
without charge, to any of the Company's hotels
for your hotel reservations.
Chateau Frontenac
A   CANADIAN   PACIFIC   HOTEL

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