The Menu Museum
DecadesRestaurantsDishesRandom menu

Hotel Vancouver

Date
1937-02-09
Restaurant
Hotel Vancouver
Physical description
32x22.5cm
Currency
Canadian Dollars

Pages

  1. Page 1

Dishes

Fresh Crab Salad0.90 C$
Fresh Shrimp Salad0.90 C$
Chicken salad0.85 C$
Chatelaine Salad0.60 C$
Fruit salad0.65 C$
COMBINATION SALAD0.55 C$
Iced Fruit Cocktail0.50 C$
Pickled Holland Herring0.55 C$
Home-made Head Cheese, Dill Pickles, Potato Salad0.70 C$
Cold Veal and Ham Pie, Mango Chutney, Potato Salad0.80 C$
Cold Corned Brisket of Beef, Potato Salad0.70 C$
Cold Baron of Lamb, Potato Salad0.80 C$
Cold Prime Ribs of Beef, Potato Salad0.80 C$
Cold Ham and Tongue, Potato Salad0.75 C$
Assorted Cuts, Potato Salad0.85 C$
Assorted Cuts with Chicken, Potato Salad1.10 C$
Cracked crab0.80 C$
FRESH CRABMEAT OR SHRIMPS, LOUIE1.00 C$
FRESJ SHRIMP COCKTAIL0.65 C$
Crabmeat Cocktail0.65 C$
Olympia Oyster Cocktail0.75 C$
OYSTERS WITH COCKTAIL SAUCE0.80 C$
OYSTERS ON HALF SHELL0.70 C$
Denver Sandwich0.45 C$
Club sandwich0.55 C$
Chicken Sandwich0.50 C$
Sardine Sandwich0.40 C$
Tongue Sandwich0.45 C$
Ripe Olives0.35 C$
Green olives0.35 C$
Stuffed olives0.35 C$
Filet of Mackerel in Oil0.60 C$
Grapefruit Supreme0.60 C$
Celery0.35 C$
Rolled Filet Anchovies with Capers0.60 C$
Cream of Lettuce Soup, Duchess0.30 C$
Consomme Vermicelli0.30 C$
Boiled Fresh Pacific Cod, Shrimp Sauce0.80 C$
*Fresh Salmon Steak, Bearnaise0.90 C$
*Fried Scallops and Oysters on Toast with Bacon, Tartare Sauce0.95 C$
*Whole Lemon Sole Saute, Belle Meuniere0.80 C$
Broiled Saddle of Lamb with Braised Celery au Jus0.90 C$
Braised Loin of Veal with Kidney, Buttered Noodles0.80 C$
Pork Tenderloin Saute, Fried Sweet Potatoes, Apple Sauce0.95 C$
Broiled Lamb Cutlets, Robinson0.90 C$
Cold Sugar-cured Ham and Capon, Salad in Aspic, Mixed Pickles1.00 C$
HOTEL VANCOUVER SPECIAL: Grilled Lamb Steak with Vegetables, Bouquetiere1.30 C$
Beef sandwich0.40 C$
Ham Sandwich0.35 C$
Ham and Egg Sandwich0.45 C$
CANADIAN CHEESE SANDWICH0.30 C$
Lettuce and Tomato Sandwich0.35 C$
Club House sandwich0.75 C$
Small sirloin1.10 C$
Small tenderloin1.20 C$
Lamb Chops (2)0.90 C$
Spring Chicken (half)1.10 C$
Canadian Ham Steak1.20 C$
Roast Ribs of Choice Western Beef au Jus, Horseradish1.10 C$
Roast Goose with Dressing, Apple Sauce1.10 C$
Luinzer Tart0.25 C$
Grapefruit Jello0.25 C$
French Cream Puff0.30 C$
Parfait Rainbow0.35 C$
Broccoli, Butter Sauce0.50 C$
Brussels Sprouts0.40 C$
New peas0.50 C$
Globe Artichokes, Hollandaise0.55 C$
green beans0.40 C$
Fresh Spinach0.40 C$
Parsnips Fines Herbes0.40 C$
Cauliflower0.40 C$
BUTTERED BEETS0.40 C$
Carrots0.40 C$
Sweet Potatoes, any style0.40 C$
Canadian Stilton Cheese0.25 C$
Canadian Cottage Cheese0.25 C$
Canadian Cheddar Cheese0.25 C$
English stilton cheese0.40 C$
Individual Cream of Gruyere cheese0.40 C$
Trappist Cheese0.35 C$
Gorgonzola Cheese0.45 C$
English Cheddar cheese0.40 C$
CAMEMBERT CHEESE0.40 C$
ROQUEFORT CHEESE0.45 C$
Hotel Vancouver Cream Cheese with Red Currant Jelly0.45 C$
Hotel Vancouver Cream Cheese with Bar-le-Duc Jelly0.65 C$
B. C. Apple0.15 C$
Baked Apple0.20 C$
Baked Apple with Cream0.30 C$
Apple Sauce0.30 C$
Grapefruit (Half)0.30 C$
Banana0.20 C$
Orange0.20 C$
COMPOTE OF FRESH FRUIT0.60 C$
Stewed prunes0.35 C$
Stewed Figs0.30 C$
Stewed Compote of Fruit0.45 C$
Tea with Cream or Milk0.25 C$ – 0.50 C$
Special Darjeeling Tea0.30 C$
Coffee with Cream or Milk0.25 C$ – 0.40 C$
Demi Tasse0.20 C$
Kaffee Hag0.25 C$
SANKA COFFEE0.25 C$
Chocolate0.30 C$
Ovaltine0.25 C$
Postum0.30 C$
Individual Bottle Milk0.20 C$
Glass Milk, half cream0.30 C$
Buttermilk0.20 C$
Bread and Butter0.20 C$
Whole Wheat Bread0.20 C$
Rye Bread0.20 C$
Bran Muffins0.20 C$
Scotch Oat Cakes0.20 C$
Vita Weat0.20 C$
French vanilla ice cream0.30 C$
French Peach Ice Cream0.30 C$
French Peach Ice Cream0.30 C$
French Coffee Ice Cream0.30 C$
French Chocolate Ice Cream0.30 C$
pineapple sherbet0.25 C$
orange sherbet0.25 C$
Lemon Sherbet0.25 C$
Cocoa0.30 C$

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.