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Casual Fine Dining and Specialty Catering Services

The main goal of ForkLift Catering Club is to provide Casual Fine Dining and Specialty Catering services to residents, businesses, offices, caterers, educational institutions and non-profit organizations with the main focus on great food and drink. The corporation has three key components.

The first phase will be focused on the new clients and the development of specific whole natural cuisine based food services, menus & supply.

The second phase is in the consulting and marketing of quality specialty products and services. Specifically, providing international natural whole food cuisine services; along with satisfying in-house food requirements such as restaurant services, dinner club members and special catering events.

The third phase of operations will be to market the ForkLift products and services to enough communities, centers, homes, businesses and offices via the exclusive Breakfast, lunch and dinner clubs.

Billing Information

Social events must pay 100% of their estimated total one week in advance of their event unless otherwise arranged with our Catering Office. Any difference between the estimate and actual invoice will be invoiced/refunded after the fact.

Corporate clients may set up billing privileges based on an approved application for credit.
Credit applications are available through our Accounting Department and are required a minimum of two weeks prior to your event. Payment terms are net 7 days.

If you dispute the validity of any specific charges on your invoice you must inform us of such dispute within 7 days of receipt of invoice.

Food & beverage

Menu selections and all other event detail must be advised a minimum of 30 days in advance of your function in order to ensure the availability of your choices.

Under normal market conditions pricing will be guaranteed 30 days prior to date of function.
In the event of unforeseen circumstances affecting product availability, pricing may be reviewed within the 90-day time frame.

ForkLift will be the sole supplier of all food & beverage items, the only exception being special occasion cakes. Handling fees will apply.

Health regulations prohibit the removal of any food products after a function by our guests.
Buffet products will be displayed for a maximum of two hours at any function to ensure the quality and integrity of the product.
If the contracted service time is delayed by the client ForkLift cannot guarantee the quality or freshness of food due to the increased length of warming time.

A guarantee of the number of guests attending the function(s) must be advised to the Catering Office five (5) business days in advance of the function. Should no guarantee be received we will prepare and charge for the original number booked. Billing will be based on the guaranteed number of guests, or the actual attendance, whichever is greater. Special dietary requirements will gladly be accommodated with advance notice. Any requests made during the event which result in unplanned meals being prepared will incur additional charges.
All food & beverage services are subject to 18% Gratuity. GST will not be charged.

Food & Beverage Alcohol:

Alcoholic beverage dispensing, sales and service are regulated by Provincial liquor laws and the terms of the Vendors’ liquor license. No alcoholic beverages may be brought onto the property from an outside source with-out permission in writing and a corkage agreement. All alcohol must be consumed within designated areas and may not be taken off of the licensed premises, except under corkage agreement and re-corking by chefs’ seal.

Decorations and Signage

Decorations are allowed at all events, however, we ask that the items not be attached to walls or other ForkLift rentals or building property in any way that may result in damage. Use of tacks, staples, nails and certain kinds of tape is prohibited.

Paper and/or metallic confetti is not allowed and its use by a client or guest will result in cleanup charges.

Local fire regulations prohibit open flame candles. We allow enclosed candles but these are not permitted in hallways or on window ledges.

Banners or signage of any kind are not allowed in public areas. ForkLift provides directional signage for your guests.

Services

Audio Visual Services:
ForkLift does not neccessarily have on site audio visual equipment. We would be pleased to arrange any equipment you require through our supplier. Rental fees will be charged to the client.

Internet Access:
Our rooms are equipped for high speed internet access. Advance notice is required and charges will apply.

Boxes, Shipping and Storage:
Due to our general limited storage space we are unable to accept shipments any earlier than two days prior to the event. Please ensure all boxes are properly labeled with the group name, date of event, number of boxes and contact name. Advance notice of any shipment is required.

Items must be removed immediately following any function. ForkLift is not responsible for damage to, or loss of, any articles left on the premises before, during or after an event.

Miscellaneous:
Room rental rate includes normal set up and breakdown. Extensive set up or room contract changes the day of the event may be subject to labour charges.

Function space is booked only for the times indicated on your contract. Set up and dismantle times, if required, should be specified at time of booking and additional charges may apply.

Function start and end times as stated on the contract must be strictly adhered to by client and guests.
Costs for damages done by the client, client’s guest or subcontractor will be charged to the client.

All live or recorded music is subject to a SOCAN (Society of Composers, Authors and Music
Publishers of Canada) charge.

ForkLift will custom design, plan and book your Party with you for any event, fees negotiable.

CAPACITIES & RENTAL FEES

Room: Dimensions:
Dinner
Casual or Formal Corporate Meeting
Dance with 300 guests or less
Reception and security guards
Stand Up 350 guests
Bistro Mingle 150 guests
Boardroom Theatre Style Rental: 35 – 45 guests
(8am to 12pm Saturday and Sunday or any Week Days)
Rental: (24 hours)

**Set up is done with square and/or rectangular tables. Round table set up is not available at all our venues.
• Please note that the stated capacities do not take audio visual equipment, head tables, type of meal or other requirements into account. The maximum capacity may decrease based on your actual set up.
• The ForkLift venues are available for recpetion 5:00 pm – 12:00 pm only. Special Permissions Granted.
• The ForkLift venues are available for rental after 5:00 pm only. Rental of the venues in the evening is subject to a minimum food & beverage purchase of $2000.00. Special Permissions Granted
• Rental of ForkLift Space on a weekend evening is subject to a minimum food & beverage purchase of $3000.00.
• An “All Day” rental refers to the time period of 8:00 am to Midnight on Week ends.
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Bar Service

BAR SERVICE INFORMATION
Gratuity will be added to all Host Prices & Punch.
Unless otherwise noted, liquor pours are 1 oz., wine 5 oz.
September 2014

HOST BAR
This option is recommended if the function host wishes to cover the cost of all drinks for their guests.
ForkLift will supply the complete bar set up and bartender(s).
The invoice will be calculated on the total consumption.
CASH BAR
Function guests pay for their own drinks.
ForkLift will supply the complete bar set up and bartender(s).
PRICES:
Host Bar Cash Bar
Hiballs, Domestic Beer & House Wine $6.75 $7.25
Premium Hiballs $7.75 $11.25
Martini’s (2 oz.) $9.00 $9.50
Mikes Hard Lemonade & Smirnoff Ice $6.25 $6.75
Import Beer (Heineken & Corona) $7.25 $7.75
Cocktails (Paralyzers, Long Island Iced Tea) $6.25 $6.75
Grand Marnier, Brandy $8.25 $8.75
Kahlua, Bailey’s and Amaretto $7.25 $7.75
Non – Alcoholic Beer $5.00 $8.50
Pop & Juice $3.75 $5.25
A Bartender fee of $85.00 per hour (minimum 3 hours) per Bartender will be charged if minimum sales of $375.00 are not achieved.
Standard Bar set up consists of Domestic Beer, House Red & White Wine,
Vodka, Gin, Scotch, White Rum, Dark Rum, Rye,
Soft Drinks, Orange, Cranberry & Clamato Juices.
Premium Hiballs consist of Smirnoff Vodka, Bombay Sapphire Gin, Johnny Walker Red Label, Crown Royal, Bacardi 1873 Amber and Dark Rum, Bacardi White Run
PUNCH SERVICE
Punch Bowls provide approximately 34 servings
Fruit Punch, Southern Sunset Sangria Style Alcohol Punch
$80.00/$140.00 – $105.00/$175.00 – $125.00/215.00

Catering Ideas & Suggestions

BREAKFAST
BRUNCH BUFFET
COFFEE SERVICE
DAY BREAKS
DINNER BUFFET
HORS D’OEUVRES
LUNCH BUFFET SELECTIONS
FORKLIFT’S LUNCH BUFFET SELECTIONS
WORLD CLASS LUNCH BUFFETS
SERVED LUNCHEON SELECTIONS
WORKING LUNCH
RECEPTION MENUS
SERVED DINNER SELECTIONS
VEGETARIAN SELECTIONS
FORKLIFT’S WESTERN BUFFETS
FORKLIFT’S WINE LIST

BREAKFAST

BREAKFAST BUFFET SUGGESTIONS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

FORKLIFT’S CUSTOM CONTINENTAL
Orange, Apple, Pink Grapefruit and Cranberry Juices
Freshly Brewed Coffee and a Selection of Teas
CHOOSE ANY THREE OF THE FOLLOWING:
A selection of our Homemade Breakfast Pastries
Cheese Tarts and Preserves
Assorted Fruit Loaves
Cinnamon Rolls
Individual Yogurt Fruit and Granola Parfait
Individual Fruit Yogurt
Fresh Fruit Salad
$19.95 per person

EUROPEAN BREAKFAST
Orange, Apple,
Pink Grapefruit and Cranberry Juices
Cheese Tarts
Breads and Biscuits
Cheese and Deli Meats
Fresh Fruit Plate
Freshly Brewed Coffee
Selection of Teas
$27.95 per person
Minimum 12 people

GOOD MORNING feed your friends
Orange, Apple, Pink Grapefruit and Cranberry Juices
Cornbread
Crumpets with Maple Syrup
Scrambled Eggs with Cheddar or Western Omelette
Ham and Bacon
Jack’s Breakfast Sausage
Oven Baked Hash Browns
Oven Baked Beans
Freshly Brewed Coffee
Select Tea,
$29.95 per person
Minimum 20 people

BREAKFAST BUFFET SUGGESTIONS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

FORKLIFT’S BREAKFAST
Orange, Apple, Pink Grapefruit and Cranberry Juices
Cheese Tarts
Butter and Homemade Jam
Scrambled Eggs with Cheddar or Western Omelette
Oven Hashbrown Potatoes
Maple Bacon and Jacks’ Breakfast Sausage
Fresh Fruit Salad
Freshly Brewed Coffee and a Selection of Teas
$31.95 per person
Minimum 20 people

GOOD MORNING LIFT
Orange, Apple, Pink Grapefruit and Cranberry Juices
Fresh Fruit Salad
Eggs Benedict with Citrus Hollandaise
Hashbrowns
Freshly Brewed Coffee and a Selection of Teas
$34.95 per person
Minimum 20 people

BRUNCH in a BOX
Orange, Apple, Pink Grapefruit and Cranberry Juices
An Assortment of Crusty Buns, Cheese Tarts and our Homemade Biscuits
Couscous and Sun dried Tomato Salad
Marinated Broccoli and Almond Salad
Old Fashioned Mustard Potato Salad
Tossed Garden Greens with Jacks’ Dressings
Scrambled Eggs with Cheddar or Western Omelette
Smoked Bacon and Maple Sausage
Hashbrown Potatoes
Braised Chicken Breast with Salsa
Rice Pilaf
Fresh Fruit Platter
Pastry Selection
Freshly Brewed Coffee and a Selection of Teas
$37.95 per person
Minimum 40 people
Add Pancakes, Waffles or French Toast w/ butter and syrup or jam to any Breakfast for $4.95 per person

BRUNCH BUFFET

BRUNCH BUFFET
18% Gratuity will be added to the price.
September 2015

JACK’S BRUNCH
Orange, Apple, Pink Grapefruit and Cranberry Juices
Selection of Fruit Loaves and Cheese Tarts
Assorted Rolls and a Selection of our Homemade Biscuits
Whipped Butter and Homemade Preserves
Baby Red Potato Salad with Pesto Dressing
Spinach Salad with Sweet Onion and Bacon Vinaigrette
Tossed Garden Greens with Jacks Assorted Dressings
Fresh Hand Cut Fruit Salad
Jack’s Montreal Platter with Smoked BC Salmon and Cream Cheese
Served with Winnipeg Rye Bread or Bagels, Capers, Onions and Lemon
Scrambled Eggs with Cheddar Cheese or Western Omelette
Jack’s Breakfast Sausage
Maple Smoked Bacon
Pancakes and Maple Syrup

Choice of One Entrée:
Eggs Benedict
Top Round of Beef
Roasted Breast of Chicken or Turkey with Cranberry Hollandaise
Sliced Roast Pork on Caramelized Onion and with Rosemary Jus
Pasta Pie with Sundried Tomato and Dijon Cream Sauce
Pan Seared and Braised Halibut with Hollandaise Dill Sauce
Vegetarian Stack veggies in spicy tomato 5 layers with polenta w/wo/ cheese

Chef’s Choice of Starch and Vegetables to complement your Entrée Selection
A Selection of Fresh Baked Pies, Tarts and Squares
Pineapple-Upside-Down Cake or Five Star Chocolate Bomb Glace on Raspberry Coulis*
Freshly Brewed Coffee
Selection of Teas
$52.95 per person
Minimum 20 people
Each additional entrée $22.00 per person

COFFEE SERVICE

CATERING COFFEE SERVICE
18% Gratuity will be added to the price.
September 2015

REFRESHMENTS
Freshly Brewed Coffee per 10 cup thermos $19.50
Freshly Brewed Coffee per 20 cup urn $42.00
Freshly Brewed Coffee per 30 cup urn $49.50
Assorted Herbal & Regular Teas, each, $ 3.55
Hot Chocolate, by the bag, $ 3.95
Orange, Apple, Pink Grapefruit and Cranberry Juices, per pitcher $17.50
Iced Tea & Lemonade, $17.50
Assorted Bottled Juices, each, $ 4.25
Bottled Water, each, $ 3.60
Assorted Soft Drinks, each, $ 3.35

FRESH FROM JACK’S OVEN – per dozen, Minimum order one dozen per selection
Chefs Selection of Danish, Loaves & Cinnamon Rolls $29.00
White Chocolate Raspberry Mini Tarts $39.00
Breakfast Strudel $29.00
Croissants $29.00
English Muffins $20.00
Home-style Cinnamon Rolls $22.00
Banana Bread, Orange, Lemon or Cranberry Loaves $22.00
Bagels with Cream Cheese and Fresh Preserves $27.00
Assorted Cookies $22.00
Assorted cobblers with warm custard sauce $28.00
Two Bite real butter Tarts $19.00 add pecans $27.00
Rice Crispy Squares $20.00
Cheese Tarts with Honey or Preserves, Minimum $32.00
Chewy Granola Bars $28.00
Two Bite Fruit & Cream Cheese Strudel $21.00
Mini Petite Fours $47.00

TREATS
Flavoured Yogurts, each $ 4.75
Fresh Fruit Tray with Yogurt Dip, per person $ 7.25
Yogurt, Fruit and Granola Parfait $8.95
Belgian Chocolate Dipped Strawberries, per piece, minimum 24 $ 4.70
Belgian Chocolate Brownies, each, minimum 12 $ 7.25
Assorted Fresh Baked Treats, each, minimum 12 $ 4.25
Assorted Chips, by the 100 gram bag $ 9.50
Pretzels, by the 100 gram bag $ 9.75
Jacks Seasoned Peanuts, by the 100 gram bag $ 9.25
Coffee Cinders, 100 gram bag $ 22.50
Pita Chips with Hummus, per person, minimum 12 people $ 7.75
Cheddar Cheese and Brie with Crisps, per person, minimum 12 $ 17.00
Cheese Straws, 24 per bag $ 12.50

DAY BREAKS

DAY BREAKS
18% Gratuity will be added to the price.
September 2015

FORKLIFT’S TEA TIME
Biscotti
Fresh Baked Fruit Strudel
Tea Biscuits
Cheese Tarts
Whipped Butter and Homemade Preserves
Assorted Herbal and Gourmet Teas
Freshly Brewed Coffee
$18.25 per person

FORKLIFT on the BEACH
Fresh Fruit Plate
White Chocolate Macadamia Nut Cookies
Pineapple Up-side-down Cake
Sparklingly Clear Fruit Juices
$19.95 per person

HEALTH NUT
Fresh Fruit Plate
Market Fresh Vegetables with Dip
Hummus with Pita Bread
Nut and snack mix
Bottled Water
$21.95 per person

PICNIC of HEARTS
A Selection of Domestic Cheeses
Assorted Crackers, Breads & Crisps
Dry Lean Beef Salami & Jack’s Sausage
Carrot and Celery Sticks
Grape Clusters
Pitchers of Iced Tea and Lemonade
$28.25 per person

THE BIG ROUND-UP
Popcorn and Pretzels and Chips
An Assortment of Desserts
Assorted Soft Drinks
$19.25 per person

FORKLIFT WEST
Cookies and Fruit Loaves
Gunslinger Nut & Snack Mix
Root Beer and
Assorted Soft Drinks
$19.95 per person

A LIGHTER LIFT
Fresh Tomato Bruschetta
Sliced Baguette and Ciabatta Bread
Selection of Fresh Baked Treats
Freshly Brewed Coffee
A Selection of Teas
$27.95 per person

Please select one menu only for your group. Minimum order of 15 people required.
Themed Breaks are suitable for snacking; they are not intended to replace a meal.
Prices include one beverage per person.

DINNER BUFFET

DINNER BUFFET
18% Gratuity will be added to the price
September 2015

JACK’S BUFFET
Fresh Buttermilk Biscuits and Crusty Rolls with Whipped Butter
Baby Greens and Julienne Vegetables with ForkLifts Assorted Dressings
Roasted Baby Potato Salad with Red Wine and Parsley Vinaigrette
Caesar Salad with Roasted Garlic and Balsamic Dressing, Maple Smoked Bacon and Herbed Croutons
Pickles and Relishes
Chef’s Choice of Potato to Complement Your Entree Selection
Mixed Rice Pilaf
Medley of Fresh Garden Vegetables
And
CHOICE OF TWO ENTRÉES:
Breast of Turkey or Top Round of Alberta Beef or Maple Ham
Braised Breast of Chicken with a Rosemary Butter Sauce
Oven Seared Turkey Breast with Wild Mushrooms and Lemon Butter Sauce
Roast Turkey Breast on Sausage Apple Dressing with Pan Gravy
Seared Filet of Salmon with Cherry Tomato Hollandaise
Whiskey Simmered Pork loin with Stewed Pear and Dijon Cream
Braised Slow Cooked Beef with Herb Infused Mushrooms and Thyme Jus
Mushroom Baked Spaghetti with Fresh Herb Pesto, Roma Tomato and White Wine
Fresh Fruit Platter
Assorted Cakes, Mousse or Five Star Chocolate Bomb Glace on Raspberry Coulis and Selection of Fruit Pies
Freshly Brewed Coffee and a Selection of Teas
$67.95 per person, Minimum 40 people
Each additional entrée – $32.00 per person

DINNER BUFFET
18% Gratuity will be added to the price.
September 2014

THE MAPLE LEAF
Fresh Baked Biscuits with Honey Butter
Roasted Honey Beet Salad with Feta and Toasted Hazelnuts
Romaine Lettuce with Sundried Cranberries and Jack’s dressing
Canadian Plains Salad w/ Wild Rice, Chestnut and Celery
Roasted Vegetable Salad with Olive Oil and Maple Syrup
Field Greens with Saskatoon Berry Vinaigrette
Smoked BC Salmon Platter
With Onion Sprouts, Capers, Sour Cream and Winnipeg Rye Bread
Alberta Specialty Meat Platter with Juniper Berry Gin Remoulade
Selection of Canadian Cheeses with Wine Soaked Pear Compote
Rice Pilaf
Yukon Gold Roasted Potato with Fresh Herbs
Medley of Steamed Fresh Vegetables
Slow Roasted Alberta Beef or Bones with Wild Rosemary Au Jus
And
Oven Baked Maple Pork and Beans with Alberta Whiskey finish
And
Alberta Chicken with Cranberry Compote
Fresh Fruit Platter
Assorted Cakes, Pastries, Cheesecakes, Tarts and Five Star Chocolate Bomb Glace on Raspberry Coulis
Freshly Brewed Coffee and a Selection of Teas
$88.95 per person,
Minimum 40 people

DINNER BUFFET
18% Gratuity will be added to the price.
September 2014

COWTOWN LIFT
Baking Powder Biscuits or Cheese Tarts with Whipped Butter
Broccoli and Cabbage Slaw with Cucumber Mayo
Western Greens with Balsamic Vinaigrette
Wild West Black Bean and Corn Salad
Caesar Salad
Spinach and Mushroom Cheese Crostini
And
Baked Buttery Spiced Chicken or Turkey Slices
And
Sweet Slow Roasted Pulled Pork
Baby Potatoes
Steamed Seasonal Vegetables
Fresh Fruit Platter
Apple or Pear or Peach Tart
Fresh Fruit Cream Cheese Strudel
Chocolate Mousse
Carrot Cake
Freshly Brewed Coffee
Selection of Teas
$77.95 per person,
Minimum 40 people

DINNER BUFFET
18% Gratuity will be added to the price.
September 2014

FORKLIFT’S BUFFET
Fresh Baked Biscuits, Rolls and Bread Sticks with Honey Butter
Medley of Baby Lettuces with Toasted Almonds and Dried Apricots,
Selection of Dressings
Marinated Mushroom and Grilled Pepper Salad
Tomato Penne Salad with Garlic Parsley Vinaigrette
Broccoli and Almond Salad
Cucumber, Apple and Cheddar over greens with Lemon Oregano Vinaigrette
Canadian Smoked Salmon
Prawns served with Hot Chili Dip and Seafood Sauce
A selection of Gourmet Canadian Cheeses
Roasted Baby Potatoes tossed in Chive Butter
Wild Rice Pilaf
Medley of Fresh Steamed Vegetables
CHOICE OF ONE CARVED ITEM:
Slow Roasted Alberta Beef with Red Wine Demi Glace
Or
Glazed Turkey Breast with Brown Sugar Butter Jus
Or
Dijon Crusted Leg of Lamb with Citrus Mint Jus
And
CHOICE OF TWO ADDITIONAL ENTREES:
Roasted Breast of Chicken with Peach Rosemary Sauce
Chicken Breast Saltimbocca on Caramelized Onion and Dijon Cream Sauce
Seared Supreme of Chicken Brushed with Reduced Balsamic
Smoked Salmon Chunks with Chardonnay and Chive Buerre Blanc
Roast Pork Loin with Stewed Pear and Molasses Rum Sauce
Veggie Polenta Stack with Vegetarian Bolognese Sauce
Rosemary and Horseradish Crusted Slow Cooked Turkey on Mushroom Duxelle
Selection of Petit Pastries, Fruit Tarts, Mousse, Biscotti and Cakes
Fresh Fruit Platter with Minted Yogurt
Freshly Brewed Coffee and a Selection of Teas
$99.95 per person
Minimum 40 people

HORS D’OEUVRES

HORS D’OEUVRES
18% Gratuity will be added to the price.
September 2015

COLD CANAPÉ’S
Priced Per Dozen – Minimum order of 2 dozen per item
Turkey with Cranberry Mayo on Apple and Sage Stuffing Round $28.95
Chicken and Red Pepper Minnie Burgers $32.95
Mini Mixed Tomato Feta Salad with Greek dressing in a Cucumber Cup $27.95
Jack’s Mom’s Devilled Eggs, halves $34.95
Prosciutto Wrapped Melon Duo $32.95
Sausage Canapés $21.95
Mushroom Pinwheels $23.95
Smoked Salmon and Saffron Cream Cheese Pinwheels $27.95
Prosciutto Wrapped Figs on Cheese Crostini $28.95
Prawn Salad Roll with Jack’s Dipping Sauce $24.95
Candied Salmon on Rye with Cream Cheese $27.95
Shrimp and Fruit Salad on a Crisps $26.95
Sweet and Sour Shrimp Toasts $31.95
Salt and Pepper Shrimp Toasts $29.95
Miniature Shrimp Cocktail in a Cucumber Cup $29.95
Smoked Salmon on Peppered Puff Pastry with Honey Mustard Sauce $29.95
Toasted Baguette with mini Beef Stack, Horseradish Cream $27.95
Turkey, Bacon and Cream Cheese Pinwheels $37.95
Seared Shrimp on Polenta round with Roasted red Pepper $29.95
Baby Greens with Shrimp Salad and Snipped Chives $29.95
Toast Points with Ricotta Cheese, Spinach and Bermuda Onion $24.95

HORS D’OEUVRES
18% Gratuity will be added to the price.
September 2015

COLD CANAPÉ’S
Priced Per Dozen – Minimum order of 2 dozen per item
Voodoo Chicken Wrap with Veggies and Spicy Cream Cheese $29.95
Assorted Canapé $36.95
Cheese Canapés $ 24.95
Mushroom Pinwheels and Cheese baked on a Stick $26.95
Smoked Salmon Onion and Capers, sweet pickle remoulade on toast $29.95

HOT HORS D’OEUVRES
Priced Per dozen – Minimum order of 2 dozen per item
Salmon Puffs $27.95
Curried Vegetable Phyllo’s with Dip $28.95
Assorted Petite Quiche $27.95
Chicken and Cilantro Quesadillas $29.95
Stuck Slow Roasted Pork Morsels with Grainy Honey Mustard $26.95
Jack’s BBQ Beef Brochettes $28.95
Thai Peanut Chicken with Chili Sliced Cucumber Sauce $29.95
Chicken Souvlaki with Sour Cream and Honey Dipping Sauce $29.95
Oven Roasted Chicken Wings – Choice of: Honey-garlic, Salt & Pepper or Jack’s $27.95
Meat Filled Pastries $27.95
Shaved Prime Beef in a Mini Vol Au Vent with Peppercorn Butter and
Horseradish Mayo $32.95
Salmon Cakes with Pepper Cream Cheese $31.95
Prawns with Chinese Ketchup Honey Chili Dip $29.95

HORS D’OEUVRES
18% Gratuity will be added to the price.
September 2015

HOT HORS D’OEUVRES
Priced per dozen – Minimum order of 2 dozen per item
Miniature Pizza’s with Shrimp & Red Peppers or Jack’s Sausage & Mushrooms $29.95
Shrimp Crustini $29.95
Crostini di Fegatini di Pollo on Polenta $34.95
Tiger Shrimp with Spiced Peach Coulis $39.95
Quebecois Tortierres with Apple Relish $28.95
Cajun Beef Steak Skewers with Herb Aioli $24.95
Chicken Mozza Strudels $28.95
Salt & Pepper Dry Pork Pieces $25.95
Vegetarian Strudels $24.95
Jack’s Sausage Puffs $24.95
Mushroom Tartlettes with Onion & Rosemary $24.95
Shrimp Quiche $27.95
Three Cheese Bistro Onion Tart $25.95
Tomato and Gruyere Tart $26.95
Chicken Bacon Skewer $25.95
Smoked Bacon and Clam Brioche $25.95

LUNCH BUFFET SELECTIONS

LUNCH BUFFET SELECTIONS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

JACK’S BUFFET
Fresh Baked Biscuits and Cheese Tarts with Butter
Tossed Garden Greens with Jack’s Assorted Dressings
Deli Style Pasta Salad, Pesto Vinaigrette
Chef’s Choice of Starch and Vegetables to complement your Entrée Selections
CHOICE OF TWO ENTRÉES:
Top Round of Alberta Beef or Glazed Ham
Roast Chicken Breasts white wine basil cream
Spinach and Cheese Cannelloni
Tourtière Classic or Turkey
Country Roasted Turkey Breast with Apple & Sage Pan Gravy
Chicken Parmesan
Sweet Roasted Pulled Pork
Braised Steak in Pepper cream
Baked Halibut topped with Herbed Breadcrumbs
Fresh Baked Pies and Squares, Tarts or Tiramisu
Coffee or Tea
$59.50 per person – Minimum 30 people

AVENUE LUNCH BUFFET
Our Chef’s Feature Soup of the Day
A Variety of Sandwich Fixings including Sundried Tomato Turkey,
Honey Ham, Sliced Roast Beef, Tuna and Egg Salad
Slices of Monterey Jack, Cheddar and Swiss Cheeses
Onion, Sprouts, Lettuce, Sliced Tomatoes and Cucumber
Crusty Rolls, Wraps, Pita Pockets & Cheese Tarts
Assorted Condiments including Flavoured Mayo, Horseradish,
Dijon and Prepared Mustard
Mixed Pickles, Carrot & Celery Sticks
Garden Fresh Greens and Pasta Salad
Assorted Squares or Tiramisu
Coffee or Tea
$42.95 per person

FORKLIFT’S LUNCH BUFFET SELECTIONS

FORKLIFT’S LUNCH BUFFET SELECTIONS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

#1
Caesar Salad
CHOICE OF ONE: Meat, Vegetarian or Turkey Lasagne or Veggie Stack
Tourtière Classic or Turkey or Veggie
Garlic Bread
Assorted Pastries or Tiramisu
Coffee and Tea
$26.95 per person,
Minimum 20 people

#2
Potato Salad & Coleslaw
Fresh Vegetables with Dip
BBQ Beef on a Bun
Assorted Pastries
Coffee and Tea
$25.95 per person,
Minimum 12 people

#3
Fresh Biscuits with Butter
Soup of the Day
Tossed Greens with Jack’s Asst. Dressings
Meat Pie or Veggie Tourtière
Fresh Vegetables with Dip
Apple Peach or Pear Tart
Coffee and Tea
$27.95 per person,
Minimum 12 people

#4
Crusty Buns with Butter
Caesar Salad
Penne Primavera with Grilled Chicken
Tiramisu
Coffee and Tea
$27.95 per person,
Minimum 12 people

#5
Fresh Rolls with Butter
Chefs Veggie Soup
Mandarin Greens
CHOICE OF ONE:
Roast Turkey, Beef or Sweet Roast Pork
Steamed Rice
Stir Fried Vegetables
A selection of Cookies or Tiramisu
Coffee and Tea
$29.95 per person,
Minimum 12 people

#6
Pasta Salad, Coleslaw
Jack’s Beef Meat Loaf Burgers with sweet glaze
Smokies or Wieners
Buns
Sliced Cheese, Tomatoes & Onions
Lettuce & Pickles
Mustard, Mayo and Ketchup
Apple, Peach or Pear Tart and Carrot Cake or Tiramisu
Coffee and Tea
$24.95 per person, extra Patties, Smokies or Wieners $3.75 w/ bun
Minimum 8 people

FORKLIFT’S LUNCH BUFFET SELECTIONS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

FORKLIFT’S TRAVELS AROUND THE WORLD

LUNCH BUFFETS
FORKLIFT’S TRAVELS AROUND THE WORLD

Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

NEW MEXICO
Corn Chowder
Assorted Greens with Crisp Tortilla
Build Your Own Fajita with
Choice of:
Roast Chicken, Pulled Pork or Beef
Seasoned Peppers and Onions
Flour Tortillas
Shredded Lettuce, Salsa, Sour Cream and Shredded Cheese
Chocolate Sour Cream Cake
Coffee or Tea
$27.95 per person – 2 Fajitas per person – 2 meats add $2.00 per person
Minimum 10 people

ASIA- COMING SOON!

GREECE
Warm Pita’s
Lemon, Rice and Vegetable Soup
Choice of:
Beef, Pork or Chicken Souvlaki
Shredded Lettuce, Sliced Cucumber and
Diced Tomatoes
Mint Rice and Tzatiki
Lemon Squares
Pistachio, Cranberry, Lemon Cake
Coffee or Tea
$29.95 per person – based on two skewers per person
Minimum 15 people

INDIA
Nan Bread
Marinated Vegetable Salad
Butter Chicken or Turkey
Basmati Rice
Peach Infused Rice Pudding
A selection of Cookies
Coffee or Tea
$29.95 per person
Minimum 12 people

ITALY
~A~
Pasta Fagioli Soup
Caesar Salad
A selection of Pizza’s including
Pepperoni & Mushroom,
Hawaiian and Vegetarian
Crushed Chillies and Parmesan
Biscotti and Fresh Cinnamon Rolls or Tiramisu
Coffee or Tea
$27.25 per person
2 slices pizza per person/Min.10 people
~B~
Assorted Rolls, Crisps and Buns
Pasta, Beef and Oregano Spicy Soup
Tossed Greens w/ Balsamic & Olive Oil
Chicken Parmesan
Penne Primavera
Tiramisu or Pastry Selection
Coffee or Tea
$29.95 per person
Minimum 10 people

SERVED LUNCHEON SELECTIONS

SERVED LUNCHEON SELECTIONS
All Entrees Include Fresh Biscuits or Cheese Tarts with Butter, Choice of One Appetizer,
Chef’s Choice of Fresh Vegetables to complement your selection,
Choice of One Dessert, Coffee and Tea
Choice of Soup and Salad – Add $6.50 per person
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

APPETIZERS:
Chicken Noodle Soup
Salmon Perl Onion-Pepper Bisque
Broccoli Cheddar Soup
Sweet Potato and Apple with Roasted Corn
Assorted Field Greens with Jacks Dressing
Caesar Salad with Garlic Croutons
Green Leaf Salad with Julienne Vegetables and Mandarin Vinaigrette

ENTRÉES:
Beef, Chicken or Turkey Shish Kebabs with Herb Aioli, on Rice Pilaf
$32.95
8 oz English Cut Prime Rib, with Garlic Mashed Potatoes
$34.95
Pepper Steak, on Rice Pilaf
$29.95
8 oz Chicken Supreme with Rosemary and Apricot Glaze, with Herb Roasted Potatoes
$28.95
Chicken Parmesan served on Fettuccini
$27.95
Grilled Chicken Breast with Cranberry Scallion Hollandaise,
Lemon and Rice Pilaf
$29.95
Grilled Salmon Filet with Horseradish Dill Sauce, Risotto
$34.95
Pasta Tossed with Herbs and Sundried Tomatoes Sauce
$22.95
Grilled Chicken Breast on Organic Greens,
Topped with Julienne Vegetables and Jacks Vinaigrette
$29.95
Chicken and Broccoli Pie,
$18.95
Steak and Mushroom Pie
$18.55

DESSERTS:
Vanilla Cheesecake with Candied Pecans and Apricot Glaze or Five Star Chocolate Bomb Glace on Raspberry Coulis* or Apple Banana Dumpling served warm, on Caramel Sauce w/ cream
Old Fashioned Carrot Cake or Tiramisu
Peach, Apple or Pear Tart
Fruit Crumbles with warm English Custard Sauce

WORKING LUNCH

Our Chef’s Feature Soup of the Day or
Tossed Garden Greens with Jack’s Selection of Dressings
Platters of Fresh Baked and Grilled Sandwiches with a Variety of Fillings
Served on a Selection of Crusty Rolls, Fresh Breads, Buns and Wraps
Pickle / Fresh Veggie Tray,
Assorted Pastries
Coffee or Tea
$29.95 per person – 1 ½ Sandwiches Per Person

RECEPTION MENUS

RECEPTION MENUS
18% Gratuity will be added to the price.
September 2015

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
$42.95 per person, based on a total of 12 pieces per person
$54.95 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
$48.95 per person based on 10 hors d’oeuvres per person, plus stations
$51.95 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 2015

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
$46.95 per person based on 7 hors d’oeuvres per person plus carving
$52.95 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
$58.95 per person based on 8 hors d’oeuvres per person plus stations
$63.95 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 2015

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
$77.95 per person based on 10 hors D’oeuvres per person plus stations
Minimum 40 people

SERVED DINNER SELECTIONS

SERVED DINNER SELECTIONS
All Entrees include Fresh Biscuits with Butter, Choice of One Soup or Salad,
Chef’s Choice of Fresh Vegetables and Starch to complement your selection,
Choice of One Dessert, Coffee and Tea
Choice of Soup and Salad – Add $7.50 per person
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

SOUP SELECTIONS:
Cream of Asparagus and Sundried Tomato
Mushroom Bisque with Caramelized Onion and Brie
Tomato Bisque with Herbed Feta
Roast Butternut Squash with Granny Smith Apples

SALAD SELECTIONS:
Organic Field Greens Topped with Diced Asparagus,
Parmesan and Red Pepper Vinaigrette
Hearts of Romaine with Balsamic and Roast Garlic Dressing,
Cherry Tomatoes and Basil Chiffonade
Torn Greens with Slivered Pear, Candied Pecans and Peach Vinaigrette
Traditional Caesar Salad

APPETIZER SELECTIONS:
Add $9.25 per person
Wild Mushrooms in Savoury Phyllo Pastry with Fresh Thyme, Served on Organic Greens
Braised Pulled Pork with Enoki Mushrooms on Lettuce, Drizzled with Honey Hoisin Vinaigrette
Baked Salmon Cake on Pickled Julienne Vegetables with Hollandaise
Jack’s Chicken and Apple Sausage on Greens with Reduced Berry Syrup
Salmon and Brie Phyllo Triangles on Mixed Field Greens tossed with Sundried Tomato Vinaigrette

SERVED DINNER SELECTIONS
All Entrees include Fresh Biscuits with Butter, Choice of One Soup or Salad,
Chef’s Choice of Fresh Vegetables and Starch to complement your selection,
Choice of One Dessert, Coffee and Tea
Choice of Soup and Salad – Add $7.50 per person
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

ENTRÉE SELECTIONS:
BEEF:
Spiced Braised Slow Roasted Alberta Beef
On Red Wine and Roasted Garlic Bordelaise Sauce
$34.95
Roasted Prime Rib of Beef with Horseradish and Grainy Mustard Jus
Served with Jack’s Yorkshires
$64.95
Alberta Beef Bones, Crusted with Fresh Herbs and Spices
Served with a Caramelized Apple and Port Demi Glace
$54.95
Sliced AAA Alberta Beef Strip loin stuffed with
Mushrooms, Roasted Garlic and Capers
Served with Rosemary Béarnaise Sauce
$57.95
Alberta Beef Topped with Mushroom Duxelle and Wrapped in Puff Pastry
Served on a Cabernet Sauvignon and Cranberry Glaze
$56.95
POULTRY:
Breast of Chicken or Turkey Stuffed with White Mushrooms, Herb Butter and Apple
Topped with a Brandy Infused Cream Sauce
$36.95
Chicken or Turkey Breast Wrapped in Maple Smoked Bacon
Served with Rosemary and Caramelized Onion Jus
$35.95
Braised Supreme of Chicken Studded with Fresh Sage and Roasted Garlic
Served on a Provencal Style Green Tomato Marmalade
$35.95
Braised Duck on Saskatoon Berry Compote
Glazed with pan sauces and wine reduction
$61.95
Traditional Roast Turkey, Cranberry Sauce and Pan Gravy
Served with
Sausage, Sage and Apple Stuffing
$42.95
SERVED DINNER SELECTIONS
All Entrees include Fresh Biscuits with Butter, Choice of One Soup or Salad,
Chef’s Choice of Fresh Vegetables and Starch to complement your selection,
Choice of One Dessert, Coffee and Tea
Choice of Soup and Salad – Add $7.50 per person
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

ENTRÉE SELECTIONS:
SEAFOOD:
Poached Filet of Halibut with a Vodka Leek Butter Sauce
$49.95
Prawn and Smoked Salmon Open – faced Ravioli
With Roasted Tomatoes and Buerre Blanc
$51.95
Grilled Salmon Filet Crusted with Grainy Dijon and Honey
Served with a Tomato Cream Sauce
$48.95
PORK & LAMB:
Roasted Pork loin Crusted with Grainy Mustard Dijon Butter
Served with Sweet Onion Jus
$49.95
Roast Leg of Lamb Studded with Garlic and Herbs
Scented with Balsamic Mint Jus
$47.95
COMBINATION:
Grilled Chicken or Turkey Breast and Horseradish Crusted Salmon Filet
With Brandy Pepper Cream Sauce
$48.95
Black Pepper Crusted Alberta Slow Roasted Beef and Grilled Chicken Breast
On Cabernet Sauvignon and Marinated Mushroom Bourguignon
$61.95
Pan Seared and Braised Filet of Salmon and Rosemary Infused Beef Bones
With Horseradish and Chardonnay Cream Sauce
$59.95
Beef Tenderloin Crusted with Herb Butter and Three Tiger Prawns
Topped with Horseradish Hollandaise
$67.95
SERVED DINNER SELECTIONS
All Entrees include Fresh Biscuits with Butter, Choice of One Soup or Salad,
Chef’s Choice of Fresh Vegetables and Starch to complement your selection,
Choice of One Dessert, Coffee and Tea
Choice of Soup and Salad – Add $7.50 per person
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

DESSERT SELECTIONS:
Pecan Chocolate Cheesecake Raspberry Sauce
Apple, Peach or Pear Tart with Apricot Glaze
Vanilla Cheesecake on Vanilla Bean Crème Anglaise with Seasonal Fruit
Deep Dish Apple Flan with Warm Whiskey Butterscotch Sauce
Coffee Crème Brule Pie
Italian Tiramisu
Apple Banana Dumpling, served warm, with Caramel, Crème Anglaise
Fruit Loafs

ALSO AVAILABLE FOR AN ADDITIONAL $8.50 PER PERSON:
Molten Chocolate Lava Cake with Vanilla Custard
Pair, Apple or Peach Tart with Apricot Glaze

VEGETARIAN SELECTIONS

VEGETARIAN SELECTIONS
Available for Lunch or Dinner Service
Prices will be as for the non vegetarian lunch or dinner menu you select as these entrees are intended to replace the selection for your vegetarian guests.
Where necessary, substitutions will also be made to your appetizer and dessert selection.
~A~
Grilled Vegetable Strudel*
With Sundried Tomato Pesto and Pinenut Aioli
~B~
Bell Pepper and Pecan Polenta*
With Raspberry Coconut Cream Curry Sauce
~C~
Ratatouille Provencal
Baked in an Bread Bowl w/wo* Cheese
~D~
Barley and Root Vegetable Shepherds Pie w/wo* Cheese
~E~
Wild Mushroom, Barley and Bulgur Wellington*
With Zucchini and Pecan Bruschetta
~F~
All the Perfectly Cooked Vegetables in the House*
Tossed with Herbs and Sundried Tomatoes
~G~
Vegetarian Stack veggies in Spicy Tomato 5 layers with Polenta w/wo*/ cheese
~H~
Curried Vegetable Phylo’s with Dip*
*Denotes Vegan item

WESTERN BUFFETS

WESTERN BUFFETS
Please select one menu only for your group.
18% Gratuity will be added to the price.
September 2015

THE CATTLE BARON
Buttermilk Biscuits
Tossed Greens with Jack’s Assorted Dressings
Broccoli Coleslaw and Potato Salad
Oven Baked Beans
Buttered Corn on the Cob Slices
Buttered Seasoned Roasted Potatoes
Honey Glazed BBQ Chicken
Jack’s Glazed Slow Roasted Beef Ribs
Apple, Pear or Peach Tart
Cinnamon Apple Rice Pudding
Brownies
Sliced Fresh Fruit
Coffee and Tea
$49.95 per person, Minimum 25 people

THE WHISKEY BARREL
Aged Cheddar Buttermilk Biscuits
Tossed Greens with Assorted Dressings
Red Skin Potato Salad
Spicy Honey Cucumber Coleslaw
Fresh Vegetable Tray with Dip
Corn on the Cob
Baked Potato with Butter, Sour Cream and Chives
Beef Wellington with Whiskey jus reduction
And
CHOICE OF ONE ENTRÉE:
Rocky Mountain Sage Chicken
Jack’s Glazed Beef Ribs
Slow Cooked Brown Sugar and Maple Pork Roast
Apple, Bacon and Basil Turkey Breast with Stuffing Rounds
Fruit Tarts
Carrot Cake
Fruit and Cream Cheese Strudel
Assortment of Squares
Coffee and Tea
$68.95 per person, Minimum 40 people

WINE LIST

WINE LIST
18% Gratuity will be added to the price.
September 2015

WHITE WINES
Chardonnay Canada $48.00
Cavit Pinot Grigio Italy $49.00
Chardonnay Australia $48.00
Chardonnay Australia $35.00
Rosemount Sauvignon Blanc Australia $62.00
Chardonnay USA $68.00
Chardonnay USA $49.00
Sauvignon Blanc USA $49.00

RED WINES
Cabernet Sauvignon Canada $48.00
Merlot Italy $69.00
Merlot France $109.00
Shiraz Australia $48.00
Shiraz Australia $59.00
Shiraz Australia $55.00
Cabernet USA $69.00
Cabernet France $89.00

BLUSH WINES
Ernest & Julio Gallo White Zinfandel USA $49.00

SPARKLING WINES
Brut USA $87.00
Presidents Champagne Canada $73.00
Will provide more as We make more selections from local suppliers of local product
We will be happy to fill any request with our suppliers! Custom Liquor Menu and Tastings Available to all Gold Club Members.