The Empress Hotel
Pages
Dishes
Page 2
| Empress Special - Broiled Sirloin Steak Beauharnais, Stuffed Mushrooms, Glazed Onions, Glazed Carrots, Potatoes Gaufretttes, Green Peas, Bearnaise Sauce, Rolls and Butter, Coffee | 1.25 C$ |
| Fruit Cocktail | |
| Shrimp Cocktail | |
| Crab cocktail | |
| Celery and Olives | |
| Smoked Spring Salmon | |
| CONSOMME SEVIGNE | |
| Cream of Asparagus Soup | |
| Broiled Halibut Steak, Anchovy Butter | |
| Curried Turkey Wings with Rice Madras | 1.50 C$ |
| Veal Chop in Casserole Bourgeois | 1.50 C$ |
| Lemon Sherbet | |
| Stuffed Roast Capon, Giblet Sauce | 1.50 C$ |
| Roast Spring Lamb, Mint Sauce | 1.50 C$ |
| Boiled potatoes | |
| Braised celery au jus | |
| Stewed Bantam Corn | |
| Salade Florida | |
| Flapper Pie | |
| Pear Cottage Pudding | |
| Coupe Chateau Thierry | |
| Imported Gruyere | |
| Tea | |
| Flapper Pie | |
| Imported Gruyere | |
| Coupe Chateau Thierry | |
| Pear Cottage Pudding | |
| Veal Chop in Casserole Bourgeoise | 1.25 C$ |
| spring lamb, mint sauce | 1.25 C$ |
| Pear Cottage Pudding | |
| Stuffed Roast Capon, Giblet Sauce | 1.25 C$ |
| Fruit Cocktail | |
| Celery and Olives | |
| Smoked Spring Salmon | |
| CONSOMME SEVIGNE | |
| Cream of asparagus | |
| Boiled potatoes | |
| Braised celery au jus | |
| Stewed Bantam Corn | |
| Flapper Pie | |
| Coupe Chateau Thierry | |
| Imported Gruyere | |
| tea, coffee or milk | |
| Fruit Cocktail | |
| Celery and Olives | |
| CONSOMME SEVIGNE | |
| Cream of Asparagus Soup | |
| Broiled Halibut Steak, Anchovy Butter, Stewed Corn, Boiled Potatoes | 1.00 C$ |
| Curried Turkey Wings and Rice Madras, Potatoes Persilles | 1.00 C$ |
| Tea | |
| Mashed potatoes | |
| Rissoles Potatoes | |
| Coffee | |
| Milk | |
| Coffee | |
| Milk | |
| Mashed potatoes | |
| Rissoles Potatoes | |
| Crab cocktail | |
| Crab cocktail |
Page 3
| Hors d'oeuvres varies | 0.90 C$ |
| Ripe Olives | 0.25 C$ |
| Green olives | 0.25 C$ |
| Canape Caviar | 0.80 C$ |
| Sardines, tin | 0.50 C$ |
| Tomato Juice | 0.20 C$ |
| Broiled Halibut Steak, Anchovy Butter | 0.70 C$ |
| Julienne of Sea Trout Saute Doria | 0.75 C$ |
| CONSOMME SEVIGNE | 0.15 C$ – 0.20 C$ |
| Cream of Asparagus Argenteuil | 0.15 C$ – 0.20 C$ |
| Green Turtle | 0.40 C$ |
| Chicken broth with rice | 0.30 C$ |
| Cream of tomato | 0.30 C$ |
| Cold Consomme in Cup | 0.25 C$ |
| Cold Tomato Bouillon in cup | 0.20 C$ |
| Chicken Okra | 0.30 C$ |
| Cassolet of Fresh Shrimps Americaine | 1.00 C$ |
| Cold B.C. Salmon, Sliced Tomato, Cucumber and Mayonnaise | 0.70 C$ |
| Cracked Crab with Mayonnaise | 0.60 C$ |
| Dressed Crab Louie | 0.80 C$ |
| Shrimp Cocktail | 0.50 C$ |
| Crabmeat Cocktail | 0.50 C$ |
| ESQUIMALT OYSTERS- On Half-shell | 60.00 C$ |
| Curried Turkey Wings with Rice Madras | 0.85 C$ |
| Veal Chop in Casserole Bourgeoise | 0.90 C$ |
| SIZZLING PLATTER: Filet Mignon, Julienne Potatoes | 1.25 C$ |
| Fried Spring Chicken a la Maryland | 1.15 C$ |
| Cold York Ham and Chicken, Waldorf Salad | 0.90 C$ |
| Stuffed Capon, Giblet Sauce | 1.00 C$ |
| spring lamb, mint sauce | 0.75 C$ |
| Single Sirloin | 1.00 C$ |
| Double Sirloin | 2.00 C$ |
| Small tenderloin | 1.15 C$ |
| Chateaubriand (for 2) | 2.50 C$ |
| Minute Steak | 1.00 C$ |
| Filet Mignon Nature | 1.15 C$ |
| T-bone Steak (1) | 1.35 C$ |
| Lamb Chop (1) 45 (2) 80 | 0.45 C$ – 0.80 C$ |
| Broccoli Hollandaise | 0.45 C$ |
| New peas | 0.45 C$ |
| New Potatoes in Cream | 0.30 C$ |
| Brussels Sprouts | 0.35 C$ |
| Cauliflower | 0.30 C$ |
| String Beans | 0.25 C$ |
| Stewed Corn | 0.25 C$ |
| French flageolets | 0.30 C$ |
| Potatoes - in Cream | 25.00 C$ |
| BUTTERED BEETS | 0.25 C$ |
| Canadian Peas | 0.25 C$ |
| Boiled Onions | 0.25 C$ |
| Asparagus Tips | 0.55 C$ |
| Stewed tomatoes | 0.25 C$ |
| Fresh Spinach | 0.25 C$ |
| Potatoes Persilles | 0.20 C$ |
| Potatoes Rissoles | 0.20 C$ |
| Hashed browned potatoes | 0.20 C$ |
| Baked Potatoes | 0.20 C$ |
| Sweet Potatoes | 0.35 C$ |
| SWEET POTAOTES Southern style | 0.50 C$ |
| Cold Prime ribs of beef | 0.75 C$ |
| Cold Pressed Beef | 0.60 C$ |
| Cold Galantine of chicken | 0.75 C$ |
| Cold Sliced Chicken | 1.00 C$ |
| Cold Lamb | 0.70 C$ |
| Cold Virginia Ham | 0.90 C$ |
| Cold Headcheese, cold Slaw | 0.60 C$ |
| Cold Veal and Ham Pie, Salade Bernoise | 0.75 C$ |
| Cold Assorted Meats | 0.80 C$ – 0.90 C$ |
| Lettuce and Tomato | 0.45 C$ |
| ROQUEFORT STUFFED CELERY | 0.55 C$ |
| Fruit Cocktail | 0.40 C$ |
| Esquimalt Oysters Stewed in Milk | 0.65 C$ |
| Esquimalt Oysters Stewed in Cream | 0.75 C$ |
| Raisin Bread | 0.15 C$ |
| Bran Muffins | 0.15 C$ |
| Corn muffins | 0.15 C$ |
| Ryvita | 0.15 C$ |
| SCOTCH OATCAKES | 0.15 C$ |
| Whole Wheat Bread | 0.15 C$ |
| Brown Bread and Butter | 0.15 C$ |
| Compote of Fruit | 0.50 C$ |
| Home-preserved Bing Cherries | 0.35 C$ |
| Banana | 0.10 C$ |
| Grapefruit | 0.25 C$ |
| Apple | 0.10 C$ |
| Stewed Fresh Plums | 0.25 C$ |
| Stewed rhubarb | 0.30 C$ |
| Coupe Chateau Thierry | 0.35 C$ |
| Flapper Pie | 0.20 C$ |
| Pear Cottage Pudding | 0.20 C$ |
| Orange Givree | 0.40 C$ |
| Jersey-Holstein Milk, bottle | 0.15 C$ |
| Chicken salad | 0.90 C$ |
| Mayonnaise dressing | 0.15 C$ |
| Avocado Salad | 0.45 C$ |
| Tomato Surprise | 0.50 C$ |
| Roquefort Dressing | 0.20 C$ |
| Crabflake dressing | 0.80 C$ |
| Shrimp Salad | 0.90 C$ |
| Fruit salad | 0.50 C$ |
| Asparagus Tips | 0.55 C$ |
| COMBINATION SALAD | 0.40 C$ |
| Russian | 0.25 C$ |
| Thousand Islands | 0.20 C$ |
| Vanilla ice cream | 0.25 C$ |
| Chocolate Ice Cream | 0.25 C$ |
| Coffee Ice Cream | 0.25 C$ |
| Sherbets | 0.25 C$ |
| White Bread and Butter | 0.15 C$ |
| Canadian Stilton | 20.00 C$ |
| Imported Gorgonzola | 35.00 C$ |
| Imported Roquefort | 0.35 C$ |
| Bar le Duc Jelly | 0.40 C$ |
| Camembert | 0.35 C$ |
| Imported Gruyere | 0.30 C$ |
| Double Pot Coffee | 0.35 C$ |
| Glass of milk | 0.10 C$ |
| Tea with Milk of Cream | 0.20 C$ |
| Double Pot Tea | 0.35 C$ |
| Coffee with hot milk or cream | 0.20 C$ |
| 'Mountain View' Guaranteed Jersey Milk, per bottle | 0.20 C$ |
| Cold Assorted Meats with Chicken | 0.90 C$ |