@prefix edm: . @prefix dcterms: . @prefix dc: . @prefix skos: . edm:dataProvider "CONTENTdm"@en ; dcterms:subject "Travel and tourism on the C.P.R."@en, "Canadian Pacific Railway Company"@en, "Travel"@en, "Tourism"@en, "Menus"@en, "Hotels"@en ; dcterms:isPartOf "Wallace B. Chung and Madeline H. Chung Collection"@en ; dcterms:creator "Canadian Pacific Railway Company. Canadian Pacific Hotels. Banff Springs Hotel"@en ; dcterms:issued "2016-03-07"@en ; dcterms:created "1959-08-16"@en ; edm:aggregatedCHO "https://open.library.ubc.ca/collections/chungtext/items/1.0229201/source.json"@en ; dc:format "application/pdf"@en ; skos:note """ / ;f *::;, V INNER Table d'Hote Iced Celery Hearts and Mixed Olives Honeydew Melon with Lime Wedge Chilled Tangarine Juice Fresh Seafood Cocktail French Hors d'Oeuvre Plate English Ox-Tail Soup Consomme Royal Chilled Cream Vichyssoise DEEPFRIED FUNDY BAY SCALLOPS, TARTAR SAUCE Buttered Fresh Beets and Parsley Potatoes CREAMED CHICKEN a la KING au SHERRY Vegetable Marrow, Fines Herbes and Parsley Potatoes GRILLED CENTRE CUT HAM STEAK, GLAZED PINEAPPLE RING Oven Roasted Potatoes and Buttered Fresh Beets ROAST PRIME SIRLOIN of WESTERN BEEF, MUSHROON SAUCE Oven Roasted Potatoes and Vegetable Marrow, Fines Herbes LOUISIANA JUMBO SHRIMPS and LOBSTER SALAD GARNI Cocktail Dressing and Stuffed Egg SLICED COLD RIBS of BEEF with ROAST BREAST of TURKEY Argenteuil Salad and Dill Pickles Boston Lettuce with Tomatoes • Butterscotch Cream Pie Frozen Puff, Melba Sauce Chocolate Cake Marshmallow Sundae Fresh Fruit in Season FRENCH ICE CREAM: Vanilla Strawberry Butter Pecan CHEESE: Canadian Ermite MacLaren's Imperial • Tea Coifee Milk Skim or Buttermilk FOUR DOLLARS and FIFTY CENTS THE WINE LIST WILL BE PRESENTED ON REQUEST BY YOUR WINE WAITER WHO WILL BE AT YOUR DISPOSAL TO SERVE YOU. MOUNT RUNDLE LOUNGE open 11:OOA.M. - 1 1 :30 P.M. CASCADE LOUNGE open 9:30 P.M. - 1 1 :30 P.M. Closed Sundays DINNER SUNDAY, AUGUST 16, 1959* &&e(& Special CHARCOAL GRILLED YUKON BUFFALO TENDERLOIN STEAK, Mushrooms (Price includes Appetizer, Soup, Salad, Vegetable, Dessert and Beverage, to be selected from the daily Table d'Hote menu.) Twenty Minutes SIX DOLLARS ▼ APPETIZERS; Assorted Canapes 1.50 Fresh North Bay Caviar 2.65 Crabmeat Cocktail 1.25 Lobster Cocktail 2.10 Shrimp Cocktail 1.60 Imported Foie Gras Strasbourg 4.20 Pate de Foie Gras Domestic 2.10 French Hors d'Oeuvres 2.00 Sliced Smoked Salmon 1.05 Consomme Royal 45 Chicken Broth with Rice 45 SOUPS: English Ox-Tail Soup 45 French Onion Soup, Gratin 55 FISH: Grilled Royal B.C. Salmon Steak, Parsley Butter 1.60 Whole Imported Dover Sole Saute, Amandine 3.20 ENTREES: Grilled Half Spring Chicken, Provencale 2.25 Mushroom Omelette 1.10 Red Brand Minute Steak, Forestiere 3.00 Grilled Filet Mignon, Vert Pre 3.85 Broiled Lamb Chop(s) (1) 1.50 (2) 2.75 COLD SELECTION: Sliced Tom Turkey, Salad Dixie 2.10 Roast Prime Ribs of Beef, Potato Salad 3.00 Canadian Ham, Printaniere 2.00 READY TO SERVE: Roast Prime Sirloin of Western Beef, Mushroom Sauce 3.30 Grilled Centre Cut Ham Steak, Glazed Pineapple 3.30 VEGETABLES: Green Peas 50 String Beans 50 Buttered Leaf Spinach 50 POTATOES: Boiled 30 Mashed 30 French Fried 35 SALADS: Chicken 1.90 Chef's Salad 90 Fruit Plate 1.30 Lettuce and Tomato Side Salad 60 DESSERTS: Butterscotch Cream Pie 30 Chocolate Cake 30 Rocky Mountain Frozen Log 55 Individual Baked Alaska 1.35 French Ice Cream: Vanilla, Strawberry, Butter Pecan 45 Rum Parfait 1.00 FRUITS: Fresh Fruit in Season 55 CHEESE: Canadian Cheddar 40 MacLaren's Imperial 45 Ermite 45 Tea or Coffee 30 Malted Milk 35 Bread 25 TEA, COFFEE, MILK, ETC. Postum 35 Hot Chocolate 35 Buttermilk 20 Compote of Fruit in Syrup 60 Oka 45 Black Diamond 45 Gruyere 60 Roquefort 65 Sanka Coffee 35 Individual Milk 20 Toast 25 rffci