North of the Canadian Pacific main line and visible from the highway that links Banff and Lake Louise is a mighty monument. Known for many years as Castle Mountain, eight miles long and 9,890 feet at its highest peak, this towering landmark is Canada's tribute to General of the Armies Dwight D. Eisenhower, G.C.B. Just as the likeness of the up-thrust peak to the turrets and battlements of medieval military architecture led to its original name, the four-square rugged quality of the great mountain inevitably suggested itself as a fitting emblem of the great military leader the people of Canada wished to honour.

BANFF SPRINGS HOTEL DINNER TABLE d'HOTE

Vegetable, Pineapple or Blended Juice Celery & Olives Fruit Cup, Astoria C•heHum Assiette Parisienne Seafood Cocktail clZt IN open di Cream of Chicken, Andalouse Breith fast Consomme aux Pearls or in Jelly Luncheon Dinner - - Poached Fraser River Salmon, Chambord rairholu Shirred Eggs, Bercy Combination Salad with Tuna Fish, Lorenzo Dressing Breakfast - Calf's Sweetbread Saute, with Mushrooms, Lucullus I uncheon - Roast Lamb, Mint Sauce Dinner - Stuffed Roast Duckling, Apple Sauce Room Servi, Cold Galantine of Capon & Ham, Salad Alice from 7.30

Chopped Spinach au jus Green Peas Francaise Potatoes: New Boiled, Mashed, Baked

Salad Panachee, French Dressing

Lemon Chiffon Pie Strawberry Shortcake Pineapple Sundae Fresh Berries in Season 11110LII Compote of Fruit with Cake EVENING Cheese: Cream Cheese and Crackers, Gouda in the Moiol Oka, Danish Blue, Ermite, Ciorgonzola, Gruyere, at 9.0, Canadian Cheddar, Old Ontario, Camembert Miss Qenevii her Vatiams 'Tea Coffee Iii-utermilk Milk ing Mr. M( DA Rolls $3.00 in die Balk° 12 midnight August 29th, 1949 few-wring and his THE •I is situated BANFF SPRINGS SPECIAL I- PRIME SIRLOIN OF BEEF, "WINE SAUCE Hours: tO a Bouquetiere $3.50 20 mins

BANFF SPRINGS HOTNI. -- IN BANFF NATIoNAI. DINNER August 29th. 1949 HORS D'OEUVRES Radishes 25 Queen or Stuffed Olives 50 i'ruit Cocktail 70 Green Onions 25 Preserved Lobster Cocktail 1.25 Celery 35 Mixed Pickles 30 Sliced Smoked Salmon 80 Crainnenti Cocktail 1.25 Anchovies Canape 90 Fresh Domestic Caviar 2.25 Antipasto 80 Stuffed Celery 80 French Hors d'Oeuvres 1.25 Stuffed Eggs, Moscovite 1.25 Grapefruit Supreme 70 Ibra Vining Pate de Foie Gras, Domestic 1.00 Assorted Canapes 1.00 Nom JUICES: Tomato, Grapefruit, Vegetable, Orange, Apple, Pineapple, Grape 30 ninows: SOUP 800 to 10.30 Cream of Chi ken, Andolouse 40 Consomme aux Pearls 35 or in Jelly 30 12,10 to 2.30 Cream of Tomato, Croutons 40 Chicken Broth 35 6.10 to 9.00 FISH Grilkd Salmon Steak, Hoteliere 1.25 15 mitts Filet of Pickerel Saute, Meuniere 1.25, 15 mins le Vining Broiled Cod Steak with Sliced Cucumber 1.00. 15 »tins. Nom Poached Fraser River Salmon, Chambord 1.25 EGGS 1 1200. to 2.00 Shirred Eggs, Bercy 85 , 6.00 to 8.30 ,t1130 to 10.00 ENTREES Ile is available Pork Tenderloin, Sauce Piquante 1.75 15 loins. Red Brand Single Sirloin Steak 2.00 15 mitts. Lamb Chops (one) 75, (two) 1.50 15 wins Sweetbread Saute, Rossini 1.75, 15 mitts. Grilled Half Chicken, Provencale 2,00, 20 mitts. iIll. 10 nod. Grilled Mushrooms with Bacon 1.85 15 mists. Calf's Sweetbread Saute, with Mushrooms, Lucullus 2.00 Roast Alberta Lamb, Mint Sauce 2.00 Stuffed Roast Duckling, Apple Sauce 2.00 - COLD SELECTIONS Cold B.C. Salmon with Sliced Cucumbers and Tomatoes, Potato Salad 1.40 Cold Roast Lamb, Potato Salad 1.15 Ham and Turkey, Lettuce and Tomato Salad 1.50 Cold Roast Beef, Potato or Chef's Salad 1.40

tillelltS VEGETABLES lieiti)S 35 Grven Peas 35 Stewed Tomatoes 35 Creamcd Corn 35 US1CALE Chopped Spinach au jus 40 Green Peas Francaise 40 POTATOES: New Boiled 25 Mashed 25 Baked 35 Stephen Hall o'clock SANDWICHES w Carey and Chicken 75 Lettuce and Tomato 45 Ham 60 Club 1.00 Cold Roast Beef 65 Trio lean in- Ox Tongue 50 Margolis SALADS !NG Lobster 2.00 Chicken 1.75 Lettuce .m..1 1 muoto 60 Fruit 65 Clief's 60 o to p.m. to SWEETS xcepi Sunday) Lemon Chiffon Pie 25 Strawberry Shortcake 30 Pineapple Sundae 50 ‘xie Whitney Compote of Fruit with Cake 50 Nchestra Chocolate Sundae 50 Cup Custard 25 Fruit jelly 25 Fruit Tartlet 25 VERN Parfait Creme de Menthe 50 Fruit Sundae 50 6 the Terrace ICE CREAM: Vanilla, Maple Walnut. Strawberry, Tian Frtitti 10 Jot, FRUITS I. to 10 p.m. Banatia 25 Orange or Raw Apple 15 Compote of 'nut 50 Half Grapefruit 35 Fresh Berries in Season 50 CHEESE Roquefort 50 Rocky Mountain 45 McLaren's Imperial 40 Gruyere 10 Camembert 40 Gouda 50 Canadian Loaf 30 Canadian 30 Danish Blue 50 Ermite 50 Black Diamond 50 TEA, COFFEE, MILK, ETC. Tea or Coffee 25 Demi Tasse 15, with Cream 20 Postum 30 Satika Coffee 30 Individual Milk 15 Buttermilk 15 Malted Milk 30 Bread 15 Toast 20 Raisin Bread 70

Portions are prepared for one person only CANADIAN PACIFIC HOTELS

FROM SEA TO SEA

The Digby Finest Digby, Lakeside 'not Yarmouth, N.S. Cornwallis Inn Kentville, N.S. The Algonquinf St. Andrews by-the-Sea, N.B. McAdam Hotel McAdam, N.B. Chateau Frontenac Quebec, Que. Royal York Hotel Toronto, Ont. Devil's Gap Lodget Kenora, Ont. Royal Alexandra Hotel Winnipeg, Man. Regina, Sask. Hotel Palliser Calgary, Alta. Banff Springs Hotelt Banff, Alta. Chateau Lake Louiset Lcke Louise, Alta. Emerald Lake Chalett Field, B.C. Empress Hotel Victoria, B.C.

Hotel Vancouver Vancouver, B.C. (Operated by the Vancouver Hotel Co. Limited on behalf of the Company and the Canadian National Railways.)

f These hotels ore open in the Summer only_