"CONTENTdm"@en . "Travel and tourism on the C.P.R."@en . "Canadian Pacific Railway Company"@en . "Travel"@en . "Tourism"@en . "Menus"@en . "Hotels"@en . "Wallace B. Chung and Madeline H. Chung Collection"@en . "Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel"@en . "2016-03-07"@en . "1929-07-30"@en . "https://open.library.ubc.ca/collections/chungtext/items/1.0229337/source.json"@en . "application/pdf"@en . " fi\n\\ncc.\n\u00E2\u0096\u00A0C *\nf \u00E2\u0096\u00A0\nm^.\n.'.-...\n~My&m& ;*$\u00E2\u0096\u00A0'.$$\u00E2\u0096\u00A0 w:-\n\u00E2\u0096\u00A0 % \u00E2\u0096\u00A0:& .#?\u00E2\u0096\u00A0 3P --#. .Jfc. -*\u00C2\u00A3 -*S \u00E2\u0096\u00A0\u00C2\u00AB\u00C2\u00A3 -fe. ,ifr % -#? '&\u00E2\u0096\u00A0 .*. .*. a? ft --&. :$xm- vat; ?\u00C2\u00A3\"\n\u00E2\u0096\u00A0.^.\u00E2\u0096\u00A0\"\u00C2\u00AB:t-\"-i\n; *\n5 lliflf'\nIB\n.\nA Oil\nJ^Jli\nOh\n;.\nBANFF SPRINGS HOTEL, BANFF SPRINGS, ALTA.\nCanadian Pacific\nThe Expression of a Nation's Character\nWORLDWIDE in scope, international in activities, the Canadian Pacific\nis pre-eminently the expression of a progressive nation's character.\nCanadian Pacific rails extend from the Atlantic to the Pacific Ocean,\nwebbing prairies and mountains, reaching out to cities, farms, forests,\nranches and mines scattered over a million square miles.\nStupendous record in steel of the daring and genius of a young people who\nfifty years ago dreamed of transforming a virgin wilderness into a nation\u00E2\u0080\u0094\nand made their dream come true.\nCanadian Pacific Steamships, on all the seven seas\u00E2\u0080\u0094Canadian Pacific\nTelegraphs, carrying messages to world's end and back\u00E2\u0080\u0094Canadian Pacific\nExpress, trusted bearer of goods to the farthest places, with money-orders\nof worldwide currency\u00E2\u0080\u0094Canadian Pacific Hotels, with guests from all the\ncontinents.\nGigantic symbol of the vision, enterprise and spirit of the people of Canada*\nm\nII\nx'x'\nm\n'\u00E2\u0096\u00A0\u00E2\u0096\u00A0:\u00E2\u0096\u00A0\u00E2\u0096\u00A0.\u00E2\u0096\u00A0.\u00E2\u0096\u00A0'',. \u00E2\u0096\u00A0 . . \u00E2\u0096\u00A0 \u00E2\u0096\u00A0 \u00E2\u0096\u00A0\u00E2\u0096\u00A0 \u00E2\u0096\u00A0 . . \u00E2\u0096\u00A0 . ' \u00E2\u0096\u00A0\n'. . . . ' \u00E2\u0096\u00A0.'\u00E2\u0096\u00A0.\u00E2\u0096\u00A0'',\u00E2\u0096\u00A0\n\u00E2\u0096\u00A0\u00E2\u0096\u00A0'.\u00E2\u0096\u00A0'\u00E2\u0096\u00A0\u00E2\u0096\u00A0,'\u00E2\u0096\u00A0:. '\u00E2\u0096\u00A0'\u00E2\u0096\u00A0 \u00E2\u0096\u00A0 \u00E2\u0096\u00A0. \u00E2\u0096\u00A0':. v y-mmcm .\n\u00E2\u0096\u00A0&mmS&iim\nSjBjSSWS^M^J^SJJP^s\n.\n| DINNER\nTuesday, July the Thirtieth, Nineteen Hundred and Twenty-Nine\nReady To Serve In Italics\nCanape Caviar (single) 1.00\nSpecial Hors d Oeuvres 1.10\nShrimp Cocktail 80\nHORS D'OEUVRES\nImported Caviar 1.50\nAnchovies in Oil 70\nCrabmeat Cocktail 80\nTerrine de Foie Gras 1.00\nFresh Beluga Caviar 2.\nCanape Anchovies 60\nFruit Cocktail 75\nAntipasto 85\nTuna Fish Salad 75\nNorwegian Sardines 60 French Sardines, the box 75\nBritish Columbia Smoked Salmon 60\nRoquefort Stuffed Celery 60 Green Onions 35\nRipe or Green Olives 45\nSaucisson of Foie Gras, Strassbourgeois 90\nIced Celery 40\nRadishes 35\nSOUPS\nJellied Consomme in Cup 40\nPotage Ambassadeur 40\nEssence of Tomato Jelly 40\nConsomme Bourbons 40\nFISH\nGrilled Pacific Halibut, Fines Herbes\nSupreme of Whitefish, Menagere 10 minutes\nFried Whole Sole, Thousand Island Dressing 8 minutes\nCold British Columbia Salmon 85\n85\n85\n85\nENTREES\nRump Steak Saute, Tyrolienne\nChicken Patty, Regent 1.25\nSalmi of Duckling with Turnips 10 minutes\nCold Home Made Pate de Foie, Beet Salad\n1.10\nGrilled Veal Chop, Paloise 12 minutes 1.10\n1.25\n1.10\nROAST\nRoast Alberta Lamb, Mint Sauce\n1.10\nVEGETABLES\nBoiled Onions 35 Carrots 40\nStewed Tomatoes 40\nCauliflower 40 Refugee Beans 40\n45 June Peas 40 Succotash 30\nFrench Peas 50\nPotatoes - Boiled 20 Mashed 20 Baked 25 French Fried 30 Maitre d'Hotel 35\nAu Gratin 35 Persillee 30\nVegetable Marrow au Gratin 40 Potatoes Allumette 30\nNew Peas 55\nCabbage 30\nFried Egg Plant 45\nFrench Flageolet Beans\nSpinach 50\nFried Tomatoes 60\nBrussels Sprouts 50\nStewed Corn 40\nSPECIAL SELECTIONS TO ORDER\u00E2\u0080\u0094In Fifteen Minutes\nGrilled Rainbow Trout, Eauclaire 1.25 Loin Lamb Chop, Princess 1.50\nFilet Mignon Saute, Parisienne 1.75 Breast of Chicken, Bow Falls 2.00\nEscalope of Veal and Spaghetti, Milanaise L25 Salad Alberta 1.00\nFruits Rafraichi 1.00 with Ice Cream 1.25\nConcerts : One to Two o'clock in the Riverview Lounge. Seven-thirty to Eight-thirty\nin the Mount Stephen Hall\nI DINNER\nCOLD BUFFET SELECTIONS\nRibs of Beef 1.00 Pork 90 Lamb 90 Canadian Ham 90 Ox Tongue 85\nRoast Chicken (half) 1.50 Veal and Ham Pie 90 Galantine of Capon 1.00\nCorned Brisket of Beef 90 Virginia Ham 1.10 Assorted Cuts 90 with Chicken 1.25\nHome-made Pate de Foie 90 English Brawn 90 Chicken Pate en Croute 1.00\nPotato Salad Served with all Cold Selections\nSALADS\nAsparagus Tip 75 Cold Slaw 40 Combination 85 Waldorf 75 Russian 85\nLettuce and Cucumber 60 Heart of Lettuce 60 Lettuce and Tomato 75\nDressings\u00E2\u0080\u0094 Mayonnaise 25 Roquefort 25 Thousand Islands 25 Chili Sauce 20\nRussian 25 Special Dressing 25 Extra\nSWEETS\nBaked Alaska 1.00 Charlotte Russe 50 Cold Rice Pudding 30 Lillian Russell 60\nCup Custard 30 Deep Canadian Apple Pie 40 French Pastry 25 Napoleon 20\nMacaroons 30 Petits Fours 30 Montmorency Cake 25 Green Apple Pie 25\nPound or Fruit Cake 30 Lady Fingers 30 Scotch Shortbread 20\nFig Pudding, Maple Sauce 35 Coupe Santos 60 Raspberry Mousse 40\nIce Cream and Ices : Vanilla 40 Chocolate 40 Fancy Ice Cream 50 Neapolitain 40\nCoffee 40 Tutti Frutti 50 Orange or Lemon Sherbet 30 Coupe Bow Falls 60\nMeringue Glace 60 Marron Glace 60 Peach Melba 70 Nesselrode Pudding 50\nParfait Nougatine 60\nFRUIT\nFresh Bartlett Pears 40\nBlueberries and Cream 45 Apricots 40 Cherries 60 Fresh Plums 30 Watermelon 40\nSliced Peaches with Cream 50 Casaba Melon 45 Cantaloupe 45 Baked Apple 35\nSliced Banana with Cream 30 Table Figs 40 Dates 30 Banana 15\nNuts and Raisins 40 Orange 15\nCompote of Stewed Fresh Fruit 75\nPreserved Fruits in Syrup\u00E2\u0080\u0094Strawberries, Pineapple, Pears, Cherries, Peaches, Apricots,\nPlums, Figs, Ginger 40\nCHEESE\nKraft Canadian 35 Rocky Mountains Cream 40 with Bar le Due 75 Roquefort 50\nCanadian Stilton 35 McLaren's Individual 40 Gruyere 45 Trappist 40\nCamembert 40 GDrgoazola 45 Imported English Stilton 50\nCRACKERS 15\nSoda, Salted, Zephyr Cream, Graham Wafers\nTEA COFFEE, Etc\nTea or Coffee 25 Special Coffee 40 Demi Tasse 20 Milk 15 Iced Tea or Coffee 25\nButtermilk 20 Cafe au Lait 25 Postum 25 Individual Bottle of Milk 20\nRaisin Bread 20 Bread and Butter 15 Bran Muffins 20\nFrench Rolls 15\nFor Other Dishes Please See a la Carte Menu\nAbove Portions are prepared as for Service for one person only\nFive cents the portion is added for service in rooms\nDancing in the Ball Room every evening from Nine-thirty to Eleven-thirty o'clock. 5"@en . "Menus"@en . "Alberta ; Canada"@en . "CC_TX_198_010_039"@en . "10.14288/1.0229337"@en . "English"@en . "Vancouver : University of British Columbia Library"@en . "Box 198"@en . "Images provided for research and reference use only. Permission to publish, copy or otherwise use these images must be obtained from Rare Books and Special Collections: http://rbsc.library.ubc.ca/"@en . "Original Format: University of British Columbia. Library. Rare Books and Special Collections. The Chung Collection. CC-TX-198-10-39"@en . "Dinner menu from Banff Springs Hotel for 30 Jul. 1929"@en . "Text"@en . ""@en .