Wm&&mgmaffllmm COURTESY HUDSON'S BAY COMPANY LOWER FORT GARRY. TABLE D'HOTE DINNER Served from 6 to 9 p. m. S1.50 Stuffed Fresh Pear, Lorenzo Sailed Almonds Baked Onion Soup, Parmesane Double Consomme, Aurore or Cold in Jelly Poached Filet of Chicken Halibut, Duglere CHOICE OF Fried Half Young Chicken. Maryland Style (15 min) Grilled Tenderloin Steak, Maitre d'Hotel, Horseradish (15 min) Roast Prime Ribs of Beef au jus Roast Stuffed Young Turkey with Cranberry Sauce Cold Virginia Flam and Roast Capon, Salad Waldorf Sunburst Salad Cauliflower, Polonaise Fresh Green String Beans in Butter Potatoes: Saute Boiled or Mashed Blueberry Pie Fruit Jelly Apple Pie T ea Caramel Custard Pudding Coupe Yvette — Cakes Roquefort Cheese and Crackers Coff ee Milk TABLE D'HOTE DINNER Served from 6 to 9 p.m. $1.25 Stuffed Fresh Pear, Lorenzo Salted Almonds Baked Onion Soup, Parmesane Double Consomme, Aurore, or cold in Jelly CHOICE OF Noisette of Young Lamb, Broiled, Marie Garden Mayonnaise of Fresh Shrimps, Argenteuil Fried Half Young Chicken, Maryland Style (15 min) Roast Prime Ribs of Choice Beef au Jus Roast Stuffed Young Turkey, Cranberry Sauce Cold Virginia Ham and Roast Capon, Salad Waldorf Cauliflower Polonaise Fresh Green String Beans in Butter Potatoes: Saute Boiled or Mashed Blueberry Pie Fruit Jelly Apple Pie Caramel Custard Pudding Coupe Yvette — Cakes Cheddar Cheese and Saltines TABLE D'HOTE DINNER Served from 6 to 9 p.m. $1.00 Spiced Holland Herring Medley of Fruit Cup Baked Onion Soup, Parmesane Double Consomme, Aurore, or Cold in Jelly CHOICE OF Poached Filet of Chicken Halibut, Duglere Cold Red Spring Salmon, Sauce Figaro Omelette with Sausages, Chipolata Filet of Pork Saute, Sweet Potatoes Mignonette Roast Young Lamb, Mint Sauce Cold Assorted Meats with Turkey and Sliced Tomato Cauliflower, Polonaise Fresh Green String Beans in Butter Potatoes: Saute Boiled or Mashed Blueberry Pie Fruit Jelly Apple Pie Caramel Custard Pudding Coupe Yvette — Cakes Cheddar Cheese and Saltines Tea Coffee Milk- Tea Coffee Milk * HORS D'OEUVRES Ripe, (xreen or Stuffed Olives 25 Assorted Hors d'Oeuvres 80 Green Onions 15 Iced Celery 25 SOUPS ^C Baked Onion, Parmesane 20; cup 15 -+C Double Consomme, Aurore, or in Jelly 20; cup 15 Cream of Tomato 20 (10 min) Puree of Peas. Butter Crust 20 (10 min) Chicken Broth with Rice 30 FISH * Poached Filet of Chicken Halibut, Duglere 60 Grilled Fresh Whitefish, Pimento Butter 60 (15 min) Fried Fitet of Fresh Lake Trout, Or ley 60 {10 min) Fresh Lobster Salad with Quarter Egg and Tomato 1.25 ENTREES -fC Omelette with Sausages, Chipolata 60 ^Noisette of Young Lamb, Broiled, Marie Garden 75 * Filet of Pork Saute and Sweet Potatoes Mignonette 70 Fried Half Young Chicken, Maryland Style 90 (15 min) Grilled Tenderloin Steak, Maitre d'Hotel, Fresh Horseradish 1.00 (15 min) ROAST * Young Lamb. Mint Sauce 60 * Prime Ribs of Choice Beef au Jus 65 M Stuffed Young Turkey, Cranberry Sauce 80 COLD DISHES it Virginia Ham and Roast Capon, Salad Waldorf 80 Assorted Meats with Chicken 65 Sliced Chicken 70 Sugar Cured Ham 50 Lamb 50 Prime Ribs of Choice Beef 50 Smokea Ox Tongue 50 Potato and Beet Salad served with above Cold Meats VEGETABLES Fresh Peas 25 Cauliflower 25 Small Onions in Butter or Cream 25 POTATOES:- Roile<1 15 Masned 20 French Fried 20 Baked 20 SWEET POTATOES Fried or Southern Style 25 SALADS Combination 45 Lettuce and Tomato 40 Tomato Surprise 50 Head Lettuce 35 Fruit 45 SWEETS * Blueberry Pie 15 M Caramel Custard Pudding 20 Apple Pie lb French Pastry 15 Ice Cream, any Flavor 25 Water Ice 20 FRESH FRUITS, ETC. Sliced Peaches with Cream 30 Stewed Peaches 30 Orange 10 Half Grapefruit 20 Compote of Fresh Fruit 50 Banana 10 STEWED FRESH FRUIT: Pears 30 Berries 35 Plums 30 CHEESE Canadian Blue Star Stilton 20 Cheddar 15 Canadian Stilton 15 Trappist 25 Cream Cheeses - lft: 2<>: 25 Gruyere 20 Roquefort 30 English Stilton 30 SPECIAL:- Royal Alexandra Cream Cheese. Red Currant Jelly 30 BEVERAGES Tea with Milk or Cream 20 Chocolate 25 Coffee with Milk or Cream 20 Postum 26 Demi-Tasse with Cream 15 Kaffee Hag 20 Sanka Coffee 20 Buttermilk 15 Pure Jersey Milk, Individual Bottle 15 Bread and Butter or Rolls, per portion 15 Jf Indicates Dishes that are Ready to Serve ROYAL ALEXANDRA HOTEL SEPTEMBER 24, 1940 CANADIAN PACIFIC LOWER FORT GARRY "The Stone Fort" On the west bank of the Red River, a little above St. Andrews Rapids and about twenty miles from Winnipeg, stands Lower Fort Garry — an old stone walled fort, with loopholes and bastions — built by "The Governor and Company of Adventurers of England trading into Hudson's Bay." It was built in 1831 to replace the old delapidated Upper Fort Garry (of which the Gate only now stands) at the junction of the Red and Assiniboine Rivers. Since then the Lower Fort has played a colorful part in Manitoba's and Western Canada's history. For a while it was the seat of government and residence of Sir George Simpson, the governor of the territory. The walls and principal buildings are completely restored, and the fort can easily be reached by motor by going north on Main Street — Highways 1 and 8.