@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
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