RECEPTION MENUS
18% Gratuity will be added to the price.
September 2008
THE CANADIAN JACK
Candied Salmon on a Pepper Crustini with Cucumber Salsa
Baby Potato Salad
Double Maple Bacon Puffs
Quebecois Tourtière with Caramelized Onion, Rosemary and Apple Relish
Corn Bread with Clover Honey
Jack’s BBQ Chicken Skewers
Prairie Lamb and Thyme Bundles with Sundried Cherry Chutney
Alberta Beef Brochettes with Wild Herb Aioli
Grilled Vegetable Strudel with Reduced Balsamic and Maple
Fresh Fruit Brochettes dipped in Callebaut Chocolate
Hazelnut Phyllo with Yogurt, and Maple Syrup
$22.95 per person, based on a total of 12 pieces per person
$24.95 per person, based on a total of 14 pieces per person
Minimum 30 people
THE TUMBLEWEED
P.E.I. Baby Potato Salad
Smoked Salmon, Dill and Cream Cheese Pinwheels on a Stick
Chicken, Artichoke and Red Pepper Aioli Canapé
Turkey with Cranberry Mayo on an Apple-Sage Stuffing Round
Jack’s BBQ Beef Brochettes
Chicken and Cilantro Quesadilla’s with Black Beans
Jack’s Sausage Puffs
Pork Morsels with Creole Mustard
Three Cheese Bistro Onion Tart
Roasted Sundried Tomato Breast of Turkey
Served with Cheddar Cheese Biscuits,
Cranberry relish and Pan Gravy
$28.95 per person based on 10 hors d’oeuvres per person, plus stations
$31.95 per person based on 12 hors d’oeuvres per person plus stations
Minimum 30 people
RECEPTION MENUS
18% Gratuity will be added to the price.
September 2008
PACIFIC COAST
Asian style BBQ Pork Loin
Served with Hoisin Mayo, Tomato and Fresh Cucumber
Sesame Crusty Rolls
Vietnamese Shrimp Salad Wraps
Asian Vegetable Salad
Pork Crustini with Sweet and Sour Cream Cheese
Pan-fried Pork Dumplings with Soya Dipping Sauce
Vegetarian turnovers
Thai Peanut Chicken Satay
Vegetable Cakes with Soya Dipping Sauce
$26.95 per person based on 7 hors d’oeuvres per person plus carving
$31.95 per person based on 10 hors d’oeuvres per person plus carving
Minimum 40 people
JACK’S UNCLE
Alberta Slow Roasted Beef
Served with Red Wine Jus, Dijon, Horseradish Mayo and Peppercorn Butter
A Selection of Crusty Rolls
Seasonal Fresh Vegetables
Hummus and Red Pepper Cream Cheese with Pita
Tomato Bruschetta and French Bread
Mini Cucumber Cups with Greek Salad
Voodoo Chicken Wraps with Avocado and Spicy Cream Cheese
Toasted Baguette with Shavings of Beef Tenderloin and Horseradish Cream
Sundried Tomato and Feta in Phyllo Pastry
Mushroom Tarts with Garlic and Rosemary
Chicken Sticks with Sweet Chili Plum Sauce
Curried Vegetable Turnovers with Peach Yogurt
Cocktail Burgers with Sweet Meatloaf, Horseradish Mayo and Sprouts
Jack’s Sausage Puffs
Steak Skewers with Herb Aioli
$38.95 per person based on 8 hors d’oeuvres per person plus stations
$43.95 per person based on 10 hors d’oeuvres per person plus stations
Minimum 50 people
RECEPTION MENUS
18% Gratuity will be added to the price.
September 2008
King of Hearts
AAA Alberta Port Braised Beef Slow Roasted to Perfection
Served with Natural Seasoned Jus and Buns
Marinated Mushrooms, Caramelized Onions and Peppercorn Butter
Garlic Butter Prawns with Smoked Peppers, Scallions and Onions, Flamed with Whiskey
Turkey and Pear Salad layered, Cranberry Mayo with Toasted Croutons
Chicken and Rosemary Tarts with Cranberry Chutney
Polenta Veggie Stack with Balsamic Glazed Onions and Peppers w/wo* Cheese
Miniature Pizza’s with Portabella Mushrooms, Smoked Mozzarella and Fresh Herbs
Veggie Tourtière
Forest Mushroom and Cheese Strudel with Fresh Thyme and Sweet Red Wine Sauce
Alberta Lamb Sausage Puffs with Nutmeg Apple Butter
Tropical Pineapple Chicken Skewers with Sweet Honey Lime Peanut Sauce
$47.95 per person based on 10 hors D’oeuvres per person plus stations
Minimum 40 people