- CA RBD MSG 1269-3-0094
- Item
- 1980-1989
Part of Menu Collection
Menu consists of items made with melon (watermelon, cantaloupe and honey dew) at 6 different CN hotels.
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Part of Menu Collection
Menu consists of items made with melon (watermelon, cantaloupe and honey dew) at 6 different CN hotels.
The Art Director's Club of Montreal Awards Dinner: June 1, 1959
Part of Menu Collection
Menu is part of an event invitation at the Ritz Carlton Hotel.
Seventh Annual Exhibition of Advertising and Editorial Art: June 6, 1958
Part of Menu Collection
Menu is part of an event invitation at the Ritz Carlton Hotel.
Part of Menu Collection
Reception Banquet in honour of the Supreme Officers and Delegates of the Order Sons of Italy given by The Grand Lodge of the province of Quebec at the Windsor Hall, Windsor Hotel, Saturday eve., July 20th, 1929 at 8:30 p.m.
Bar of Montreal Banquet: Wednesday, August 13th 1930
Part of Menu Collection
Bar of Montreal Banquet tendered to the Bench and Bar of England, Scotland, Ireland and France: Wednesday, August 13th 1930 at 7:30 p.m. at the Windsor Hotel.
Five menus for the T. S. S. Richelieu.
Part of Menu Collection
Canada Steamship Lines
Bill of fare aboard the "Allan" Line: March 30, 1882
Part of Menu Collection
Menu curtesy of H. & A. Allan, Montreal; Allan Brothers & Co., Alexandra Buildings, James Street Liverpool.
Bill of fare aboard the "Allan" Line: March 29, 1882
Part of Menu Collection
Menu curtesy of Hugh & Andrew Allan, Montreal.
Menu : 40 actual menus including Montréal showcase restaurants
Part of Menu Collection
40 menus bound together into 1 booklet including the following Montréal restaurants: A la Crêpe Bretonne; Alouette Room; Auberge le Vieux St. Gabriel; Auberge St. Tropez; Au Tromblon d'Argent; Bill Wong's; Cafe Martin; Castel du Roy; Chez Stien; Eaton's; El Morocco; Heidelberg House; La Grenouille et le Boeuf; La Réserve; Windsor Hotel; La Seine; Maritime Bar; Ritz Carlton Hotel; Martin's - New Carlton Hotel; Moishe's; Monsieur Neptune; Piazza Tomasso; Rib 'n Beef; Ruby Foo's; and Tokyo Sukiyaki.
Menu is published quarterly by Menu Magazine Company. This booklet is volume 1, issue number 1, 1964.
Bienvenue au Messob d'Or : cuisine éthiopienne = Welcome Au Messob d'Or : Ethiopian cuisine.
Part of Menu Collection