Bow Lake, rugged beauty spot on the Columbia Ice hidHighway, a pleasant drive from Chateau Lake Louise.

CHATKAU LAKF, LOUIS

INNERD T A B L E D'HOTE

Aspic of Foie Gras S e a f o o d CocktailCelery and Olives F r u i t Cocktail Grenadine

Juices: Pineapple V e g e t a b l e B l e n d e d FruitO M I b i l e = b

Cream of Tomato C o n s o m m e Floreal

Mocha SliceIce Cream with Cake

Strawberry Sundae

Poached Filet of Sole MargueryMinced Ham and Green Onion Omelette

Filet Steak Saute, MartinRoast Leg of Pork, Boulangere

Roast Milkfed Chicken, Bread Sauce

Special Fruit Plate, Cartwheel Style, Boiled DressingCrousade of Shrimps, Marie

Sliced Turkey, Ham, and Tongue, Beans and Cucumber Salad

Spinach Nature C a r r o t s VichyPotatoes: Mat inee N e w Boiled W h i p p e d

Tea

Sliced Tomato

.0/M0-11,

Cheese: C a n a d i a n Cheddar G o u d aBlack Diamond T r a p p i s t R o c k y Mountain Cream

Roquefort Domestic C a m e m b e r t G r u y e r e DomesticIndividual Gruyere P h i l a d e l p h i a Cream

ROLLS

Coffee

DINNER - 6 To 8:30 P. M.

Raisin PieCompote of Fruit in SyrupFresh Fruit in Season

Milk

$3.00

Chef 's Special * 3 . 5 0

ALBERTA RED BRAND STEER SIRLOIN STEAK STANLEY

Fresh Mushrooms G a r d e n Peas M i g n o n n e t t e Potatoes

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--- T A B L E D ' H O T E M E A L S

BREAKFAST - 7:30 TO 10 A. M. L U N C H E O N - 12 co 2:30 P. M.

Lake - VilTHURSDAY, SEI

MI

Lake-View Room

MORLEYBar

Lounge,

CLIFFand his D a

Ballroom eexcept

S t IS'Savallabl

Informaticin the

Mornings

PICNIC IRPlease confer v,

for selectio

S W I M M I I

OPEN DAILY - E

ew Room'TEMBER 8th, 1949

zcErtnztzts

•

-7 to 830 P. M.

,ALARGOLIS•itone

8:30 P. M.

LOCKEnce Orchestra

very eveningSunday

0

[G /ADES

at theai BureauLounge& Evenings

)A L U N C Hith Head Waitern and price

G P O O LA. M . T O 8 r .

Chef Salad 60Fresh Lobster 2.00

Canadian Cheddar 30Individual Gruyere 50

Black Diamond 35Gruyere Domestic 50

Okanagan Apple 15Fresh Fruit in Season 50

INNERD A L A CARTE

•7---4-111

HORS D'OEUVRESFrench Hors d'Oeuvres 1.25 R a d i s h e s 25 F r e s h Domestic Caviar 2.25Queen or Stuffed Olives 50 F r u i t Cocktail 70 C e l e r y and Olives 50Canadian Sardines 90 S p i c e d Hol land Herr ing 60 M i x e d Pickles 30Sliced Smoked Salmon 80 A n c h o v i e s Canapes 90 Canapes Moscovite 2.50Antipasto 80 H a l f Grapefruit Maraschino 35 M i x e d Olives 50

JUICESOrange 30 G r a p e f r u i t 30 B l e n d e d F ru i t 30 A p p l e 30

Tomato 30 V e g e t a b l e 30 P i n e a p p l e 30SOUP

Consomme Floreal 35Cream of Tomato (10 minutes) 40 C h i c k e n Broth with Rice (10 minutes) 35

FISHB. C. Salmon Steak Saute Meuniere (12 minutes) 1.25

Fresh Curried Lobster (20 minutes) 2.00Filet of Sole Nantua (15 minutes) 1.25

ENTREESPoached Eggs, Benedict (10 minutes) 90

Young Milkfed Chicken Saute Provencale (20 minutes) 2.00Prime Red Ribbon Beef Tenderloin Saute (15 minutes) 2.25

Breast o f Capon under Glass, Eugenie (20 minutes) 1.75Roast Mi lk fed Chicken, Bread Sauce 2.00

COLD B U F F E TSugar Cured Ham with Chutney 1.15 P i c k l e d Ox Tongue with Jelly 1•10

Prime Ribs of Beef with Jelly 1.40 S l i c e d Turkey or Chicken with Jelly 1.85VEGETABLES

Spinach Nature 40 C a r r o t s Vichy 35Cauliflower 40 C a r r o t s Buttered 35 G r e e n 'Peas 40 G r e e n Beans 40

POTATOESMatinee 35 N e w Boiled 20 W h i p p e d 25

SALADSLettuce and Tomato 60 W a l d o r f 60Fruit 65 C h i c k e n 1.75; Hal f Portion 90

SWEETSMuch' Slice 25 R a i s i n Pie 25

Ice Cream with Cake 40 C o m p o t e of Fruit in Syrup 50Strawberry Sundae 50

CHEESE

Gouda 30Trappist -10

Camembert 40Philadelphia Cream 25

Roquefort Domestic 50Rocky Mountain Cream 35

FRUITSSliced Banana in Cream 35

Sliced Orange 25 W h o l e Orange 15TEA 25 C O F F E E 25 M I L K 15 R O L L S 15

Portions are prepared for one person only.

•

--- R O O M SERVICE - - -AVAILABLE FROM 7 : 3 0 A. NI. T O MIDNIGHT

Five Cents Extra Per Portion For Room Service.

C A N A D I A N PACIF IC H O T E L SFROM SEA TO SEA

The D igby Finest D i g b y , N .S .Lakeside Innt Y a r m o u t h , N.S.Cornwallis Inn K e n i v i l l e ,The Algonquin+ S t . Andrews by-the-Sea, N.B.McAdam Hotel M c A d a m , N.B.Chateau Frontenac Q u e b e c , Que.Royal York Hotel T o r o n t o , Ont.Devil's G a p Lodge+ K e n o r a , Ont.Royal A lexandra Hotel W i n n i p e g , Man.Hotel Saskatchewcr, R e g i n a , Sask.Hotel Palliser C a l g a r y , A l ta .Banff Springs Hotel+ B a n f f , Al ta.Chateau Lake Louiset • L a k e Louise, Al ta.Emerald Lake Chal e t t F i e l d , B.C.Empress Hotel V i c t o r i a , B.C.

Hotel Vancouver V a n c o u v e r , B.C.(Operated b y t h e Vancouver H o t e l C o . L im i t ed o nbehalf o f the Canadian Pacif ic Ra i lway Company andthe Canad ian Nat iona l Railways.)

'Mese hotels ore open in the Summer only.