ANVIL CENTRE S EXCLUSIVE CATERING IS ABOUT INSPIRED FOOD CREATED BY PEOPLE WHO ARE PASSIONATE ABOUT CULINARY ARTS.

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1 CATERING MENU

2 ANVIL CENTRE S EXCLUSIVE CATERING IS ABOUT INSPIRED FOOD CREATED BY PEOPLE WHO ARE PASSIONATE ABOUT CULINARY ARTS. Blending the finest, freshest ingredients and using organic whenever possible we strive for the very best in taste, quality, preparation, and presentation. From formal plated dinners to cocktail receptions to casual appetizers, our menus represent the diversity of Metro Vancouver, and reflect all that supernatural B.C. has to offer. OUR CHEF: DAVID BELL Our classically trained Executive Chef, David Bell, brings to Anvil Centre Catering 20+ years of experience and a well-developed culinary credence. Born and raised in Vancouver, David graduated from the Du Brulle French Culinary Institution Program before starting his career with an apprenticeship at Fairmont Chateau Whistler. He continued his career with 5-star hotels such as Chateau Vaudreuil in Montreal and the L Hermitage Hotel. Chef Bell s previous experience includes running his own bistro and catering company, and also working at several well-loved Vancouver institutions: Umberto s Menghi s Il Giardino and Al Porto Ristorante. Coupled with his experience, Chef Bell possesses a wealth of knowledge and understanding of flavours, fusion and worldly ingredients as well as a desire to incorporate locally sourced products into all of his dishes and creations. We support responsible seafood choices by being a Vancouver Aquarium Ocean Wise partner.

3 Table of Contents MEETINGS & CONFERENCES BREAKFASTS 4 REFRESHMENT BREAKS 5 LUNCHES 6 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS 9 DINNERS 12 CATERING SERVICES 19

4 MEETINGS & CONFERENCES BREAKFASTS SELECT Greek Style Yogurt ROYAL Greek Style Yogurt ANVIL SIGNATURE Greek Style Yogurt BREAKFAST A LA CARTE With berry compote With berry compote With berry compote JJ Bean Coffee/ Tea $3.60 Fresh Fruit Salad Mixed seasonal fruit Fresh Fruit Salad Mixed seasonal fruit Fresh Fruit Salad Mixed seasonal fruit Urn of Coffee 80 Cups $250 Freshly Baked Pastries Mini croissants, scones, muffins and mini Danishes Coffee, Tea & Fresh Juices Gourmet Breakfast Muffins Smoked ham, eggs, aged cheddar Vegetarian Breakfast Wraps Veggies with eggs and salsa Freshly Baked Pastries Mini croissants, scones, muffins and mini Danishes Coffee, Tea & Fresh Juices Scrambled Eggs Free range with green onions New Potato Hash Browns Smoked Bacon Breakfast Sausage Freshly Baked Pastries Mini croissants, scones, muffins and mini Danishes Urn of Coffee 40 Cups $125 Bottled Water/ Juices $3.50 Oatmeal & Red River $2.40 Maple syrup, brown sugar, toasted nuts Pastries (Assorted muffins, scones, mini croissants and mini Danishes) $4.00 Fruit Cups $7.00 Mixed seasonal fruit Coffee, Tea & Fresh Juices Parfait Cups $7.00 Vanilla and fruit flavoured Gourmet Breakfast Muffins Smoked ham, eggs, aged cheddar Vegetarian Breakfast Wraps Veggies with eggs and salsa $6.75 $8.00 Ham & Cheese Croissants $7.00 $18/PERSON $24.75/PERSON $27.75/PERSON Prices per piece Oatmeal and Red River add $2.40 Maple syrup, brown sugar, toasted nuts Oatmeal and Red River add $2.40 Maple syrup, brown sugar, toasted nuts 4

5 MEETINGS & CONFERENCES REFRESHMENT BREAKS SNACKS A LA CARTE Assorted Chips $3.75 Pastries (muffins, scones, mini croissants) Cookies, Bars or Squares $4.00 $4.00 Assorted Nuts & Snacks $3.75 PLATTERS BASED ON PLATTERS FOR 25 PEOPLE Fresh Artisan Sandwich Platter With fresh baked breads or wraps (3 piece/person) Assorted Tea-Style Sandwich Platter With cucumber, smoked salmon, egg salad and ham & Swiss $ Fresh Baked Pastry Basket $150 Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled condiments, and artisan crackers Artisan Cheese Platter $ $264 $264 BEVERAGES JJ Bean Coffee/Tea Bottled Water/Juices/Soft Drinks Infused Water Dispenser House-Made Iced Tea House-Made Lemonade S.Pellegrino Sparkling Water 750ml Prices per person $3.60 $3.50 $2.50 $5.25 $5.25 $7.00 /per bottle Assorted variety of artisan cheeses, accompanied with house-made sweet preserves, dried fruits, nuts, artisan crackers and breads Mediterranean Platter $195 Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread Fresh Vegetable Platter $175 Assorted vegetable crudités with dips Seasonal Fruit Platter Assortment of local and exotic fruits $175 Cookies, Bars & Squares $175 Selection of your favourite bars, squares and cookies Decadent Dessert Platter $ Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate brownie, assorted French macarons and a selection of mini verrines (depending on the season: dark chocolate mousse, raspberry white chocolate cheesecake, Italian tiramisu, passion fruit mousse) 5

6 MEETINGS & CONFERENCES LUNCHES PLATED LUNCHES PRIX FIXE MENUS* SELECT Artisan Mixed Greens With house-made vinaigrette Aromatic Squash Ravioli Served with roasted wild mushrooms and a sage-pecan truffle emulsion Lemon Meringue Tart Coffee/Tea ROYAL Kale Salad (GF) With kale, Kalamata olives, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion Fraser Valley Chicken Breast With sherry vinaigrette, sautéed peas, gnocchi, served with a shimeji mushroom jus Lemon Blueberry Cheesecake With local blueberry purée Coffee/Tea ANVIL SIGNATURE Salad of Heirloom Tomatoes and Bocconcini With micro basil, balsamic and olive oil Pan Seared Wild B.C. Sockeye Salmon With spring pea rice pilaf and lemon thyme beurre blanc Dark Chocolate Mousse With fresh whipped cream, mint and raspberry purée Coffee/Tea * No substitutions $35.50/PERSON $38/PERSON $42.75/PERSON 6

7 MEETINGS & CONFERENCES LUNCHES LUNCH BUFFETS SELECT Tomato and Bocconcini Salad Classic Spinach Salad With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette Penne alla Panna With button mushrooms, oven roasted chicken in a creamy alfredo sauce House-Made Vegetable Lasagna With herb tomato sauce Grilled Seasonal Vegetables Assorted Bread & Buns Assorted Bars & Cookies Coffee/Tea ROYAL Greek Salad With feta cheese, olives, and oregano Artisan Mixed Greens With house-made vinaigrette Fraser Valley Chicken Breast With sherry vinaigrette, sautéed peas, gnocchi, served with a shimeji mushroom jus Aromatic Squash Ravioli Served with roasted wild mushrooms and a sage-pecan truffle emulsion Grilled Seasonal Vegetables Herb Roasted Yukon Nugget Potatoes (GF) Assorted Bread & Buns Decadent Dessert Platter Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate brownie, assorted French macarons and a selection of mini verrines (depending on the season: dark chocolate mousse, raspberry white chocolate cheesecake, Italian tiramisu, passion fruit mousse) Coffee/Tea ANVIL SIGNATURE Beetroot & Goat Cheese Salad (GF) With crumbled goat cheese, honey, toasted candied pecans, dill and parsley Caesar Salad With roasted garlic dressing Roasted Wild Atlantic Salmon (GF) With fennel, orange, fresh herbs and olive oil sauce Traditional Chicken Coq Au Vin With pearl onions, mushrooms, double smoked bacon simmered in red wine sauce Herb Potato Gnocchi With fire roasted tomatoes, fresh herbs and Parmesan glaze Grilled Seasonal Vegetables Seven Grain Rice Pilaf Assorted Bread & Buns Anvil Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee/Tea $35.50/PERSON $38/PERSON $42.75/PERSON 7

8 MEETINGS & CONFERENCES LUNCHES WORKING LUNCHES SELECT ROYAL ANVIL SIGNATURE BOXED LUNCH Fresh Artisan Sandwich Platter Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese Artisan Mixed Greens With house-made vinaigrette Potato & Leek Soup (GF) (V) With onions, potatoes, leek and garlic Fresh Artisan Sandwich Platter Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese Creamy Mushroom Soup Chef s Choice of Soup Fresh Artisan Sandwich Platter Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese Your choice of sandwich: Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese, with Green Salad, Whole Fruit, Dessert, and Pop/ Juice Seasonal Fruit Platter Assortment of local and exotic fruits Caesar Salad With roasted garlic dressing Artisan Mixed Greens With house-made vinaigrette Coffee/Tea Assorted cookies, bars, and squares Tomato and Bocconcini Salad Coffee/Tea Seasonal Fruit Platter Assortment of local and exotic fruits Decadent Dessert Platter Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate brownie, assorted French macarons and a selection of mini verrines (depending on the season: dark chocolate mousse, raspberry white chocolate cheesecake, Italian tiramisu, passion fruit mousse) Coffee/Tea $22/PERSON $26/PERSON $33/PERSON $21.75/PERSON 8

9 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS COCKTAIL RECEPTIONS SELECT Malaysian Chicken Satays Served with peanut chili lime glaze Prawn with Lemon & Herbs (GF) With tarragon aïoli Danish Blue Cheese Mousse With apricot and pecan nut chutney on buttermilk blinis House-Made Gourmet Burger Sliders Alberta beef, double smoked bacon, tomato jam, cheddar, finished with truffle aroma Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled condiments, and artisan crackers Smoked Salmon Platter Thinly sliced smoked salmon, red onion, dill, capers, cream cheese, served with a selection of breads Fresh Vegetable Platter Seven types of vegetable crudités with dips ROYAL Mini Croque Monsieur With Emmental, béchamel, and smoked ham Seared Sea Scallops (GF) With bacon, apple and fennel slaw Tandoori Chicken Drumettes With drizzled mango chutney and mint raita Arancini (V) Provolone stuffed crisp risotto balls served with a sun-dried tomato aïoli Heirloom Beet and Watermelon Salad With marinated feta and balsamic reduction Leek, Gruyère and Walnut Tart (V) With persimmon and cardamom chutney Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with house-made sweet preserves, pickled condiments, and artisan crackers Cold Seafood Extravaganza Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local prawns Mediterranean Platter Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread Decadent Dessert Platter Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate brownie, assorted French macarons and a selection of mini verrines (depending on the season: dark chocolate mousse, raspberry white chocolate cheesecake, Italian tiramisu, passion fruit mousse) ANVIL SIGNATURE Alder Smoked Scallop With lime mascarpone mousse, baby watercress, celery foam and dried yuzu Braised Short Rib On a top slice slider bun with celeriac slaw Smoked Salmon & Goat Cheese Pillows With spinach and onions Crispy Pork Belly With Parmesan polenta topped with parsley salad Moroccan Spiced Falafel (Vegan) With mini coconut cream (Hot or Cold) Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled condiments, and artisan crackers Spanish Tapas Platter With pickled herring, iberico ham, marinated squid, roasted tomato fondue on crostini with saffron prawn and chorizo skewers and patatas bravas Mediterranean Platter Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread Assortment of chocolate covered strawberries, house-made truffles and French macarons $35/PERSON $42/PERSON $49/PERSON 9

10 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS ADDITIONAL RECEPTION OPTIONS PASSED HORS D OEUVRES 4 PIECES PER PERSON: $25/PERSON (4 items) 6 PIECES PER PERSON: $30.75/PERSON (5 items) 8 PIECES PER PERSON: $36.75/PERSON (6 items) ADD Extra Canapé selection $4.25 per person HOT Quail Poached Egg With shoe string potatoes and caviar Tandoori Chicken Drumettes With drizzled mango chutney and mint raita Malaysian Chicken Satays Served with peanut chili lime glaze Braised Short Ribs On a top slice slider bun with celeriac slaw House-Made Gourmet Burger Sliders Alberta beef, double smoked bacon, tomato jam, cheddar, finished with truffle aroma Prawn with Lemon and Herbs (GF) With tarragon aïoli Seared Sea Scallops (GF) With bacon, apple and fennel slaw Vegetarian Spring Rolls (V) With a preserved plum dipping sauce Wild Mushroom Savory Tart (V) With onion jam Crispy Pork Belly With Parmesan polenta topped with parsley salad Mini Croque Monsieur With Emmental, béchamel, and smoked ham Leek, Gruyère and Walnut Tart (V) With persimmon and cardamom chutney Pan Fried Veggie Gyoza (Vegan) With chili soy dipping sauce Arancini (V) Provolone stuffed crisp risotto balls with sun-dried tomato pesto aïoli Seared Crispy Five Spice Duck Breast Candied squash, blackberry preserve and gingerbread crumb Smoked Salmon & Goat Cheese Pillows With spinach and onions Wild Mushroom Mac and Cheese Bites (V) With chipotle ketchup Moroccan Spiced Falafel (Vegan) With mini coconut cream (Hot or Cold) COLD Gruyère Cheese and Bacon Profiteroles With chive panna cotta and bacon caramel glaze Prosciutto Crostini With fresh melon Alberta Tenderloin Tartare (GF) With capers, shallots and horseradish Prawn Provençal With orange and fresh herbs served with saffron aïoli B.C. Wild Smoked Salmon On a fried fingerling potato with dill and mustard cream topped with caviar Local Fresh Shucked Oysters (GF) With a variety of condiments Local Albacore Tuna Tartare (GF) With avocado and wasabi cream Ahi Tuna Poke With ginger and scallions on a wonton crisp Mini Lobster Po Boy Brioche (+$5/person) Lobster salad served in a fresh baked brioche Tomato Basil and Bocconcini Skewers (GF) Drizzled with a balsamic reduction Heirloom Beet and Watermelon Salad (GF) With marinated feta and a balsamic reduction Olive Tapenade and Charred Cherry Tomato Crostini Topped with crumbled feta and a balsamic reduction Pecan Shortbread Served with balsamic glazed fig chutney and shaved pecorino cheese Alder Smoked Scallop With lime mascarpone mousse, baby watercress, celery foam and dried yuzu Danish Blue Cheese Mousse With apricot and pecan nut chutney on buttermilk blinis DESSERT Chocolate Covered Strawberries (GF) Lemon Tart Sweet pastry crust filled with lemon curd and topped with fresh whipped cream Chocolate Ganache Tarts Classic Italian Tiramisu Assorted House-Made Chocolate Truffles Assorted French Macarons 10

11 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS RECEPTIONS A LA CARTE (continued) HORS D OEUVRES PLATTERS (FOR 25 PEOPLE) Meat & Cheese Local Artisan Meat & Cheese Platter $264 Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled condiments and artisan crackers Vegetarian Mediterranean Platter $195 Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread Grilled Vegetable Platter $175 Grilled seasonal vegetables drizzled with balsamic and olive oil Fresh Vegetable Platter Seven types of vegetable crudités with dips Artisan Cheese Platter Assorted variety of artisan cheeses, accompanied with house-made sweet preserves, dried fruits, nuts, artisan crackers and breads $175 $264 Seafood Smoked Salmon Platter Thinly sliced smoked salmon, red onion, dill, capers, cream cheese, served with a selection of breads Cold Seafood Extravaganza Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local prawns $212 $264 Prawns with House-Made Cocktail Sauce $205 Fresh, local steamed prawns served with horseradish and dill cocktail sauce Fresh Shucked Oysters $185 A variety of local oysters served on the half shell with a variety of condiments Dessert Seasonal Fruit Platter Assortment of local and exotic fruits $175 Cookies, Bars & Squares Platter $175 Selection of your favourite bars, squares and cookies CHEF STATIONS Hot Carvery Whole Roasted Prime Rib (+$21.50/person) With horseradish, Dijon, and red wine jus Whole Roasted Strip Loin With horseradish, Dijon, and red wine jus Whole Roasted Stuffed Pork Loin Stuffed with apricots and sage and garnished with a caramelized apple beurre blanc B.C. Seafood Sauté Steamed Clam and Mussels Steamed clams in white wine garlic sauce, mussels steamed in a curried tomato broth Sautéed Chili Garlic Prawns Fresh prawns sautéed to order with garlic, chili, cilantro, and lemon Pasta B.C. Smoked Salmon Caper Linguine With a caper, lemon, dill cream sauce Smoked Fish Platter An assortment of cold smoked line caught fish, with house-made dips and breads Spanish Tapas Platter With pickled herring, iberico ham, marinated squid, roasted tomato fondue on crostini with saffron prawn and chorizo skewers and patatas bravas $264 $264 Decadent Dessert Platter $ Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate brownie, assorted French macarons and a selection of mini verrines (depending on the season: dark chocolate mousse, raspberry white chocolate cheesecake, Italian tiramisu, passion fruit mousse) Vegetable Penne Fresh seasonal vegetables, roasted tomato basil sauce Crêpe Flambée Fresh Crêpes Flambéed with Grand Marnier and served with peaches and cream Banana Foster Flambéed in Dark Rum Served on pound cake with caramel toasted walnuts and cream $18.00/PERSON: IF LESS THAN 20 GUESTS, PRICE WILL BE ADJUSTED TO INCLUDE CHEF S COST. 11

12 DINNERS, BANQUETS & RECEPTIONS DINNERS PLATED DINNERS ALL MENUS ARE COMPLETELY CUSTOMIZABLE SELECT 3 COURSES Amuse Bouche (served family style) Chef s choice of seasonal delight Salad of Heirloom Tomatoes and Bocconcini (GF) With micro basil, balsamic, and olive oil Grilled New York Steak With sun-dried tomato butter sauce Dark Chocolate Mousse With fresh whipped cream, mint and raspberry purée Coffee & Tea ROYAL 4 COURSES Salad of Heirloom Tomatoes and Bocconcini (GF) With micro basil, balsamic, and olive oil Asparagus Risotto Served with goat cheese and Italian parsley Pan Seared Wild B.C. Sockeye Salmon With spring pea rice pilaf and lemon thyme beurre blanc Chocolate Raspberry Tart With vanilla crème anglaise Coffee & Tea ANVIL SIGNATURE 4 COURSES Beetroot Salad With crumbled goat cheese, pecans, and arugula Roasted Butternut Squash Soup With cinnamon Line-Caught B.C. Sablefish With wasabi pea mash miso emulsion and shredded radish Apple Strudel With a decadent caramel sauce and sugar apple crisp Coffee & Tea $57/PERSON $62 /PERSON $68.50/PERSON 12

13 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS APPETIZERS VEGETARIAN Roasted Butternut Squash Soup With cinnamon Caesar Salad With roasted garlic dressing Grilled Vegetable Mille-Feuille (GF) (Vegan) (DF) With capers, roasted garlic, and olive oil Salad of Heirloom Tomatoes and Bocconcini (GF) With micro basil, balsamic, and olive oil MEAT Glazed Pork Belly Braised pork belly with three bean double smoked bacon cassoulet, red wine and star anise reduction Braised Short Ribs Ravioli With beef consommé SEAFOOD Oysters on a Half Shell With a tobiko and shallot mignonette Seared Sea Scallops (GF) With celery root purée, with orange segments and pesto oil Albacore Tuna Tartare With avocado, salmon caviar, and wasabi cream Seafood Risotto With lemon, thyme, and white wine 13

14 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS (continued) ENTRÉES VEGETARIAN Aromatic Squash Ravioli With roasted wild mushrooms and a sage-pecan truffle emulsion Gourmet Vegetarian Lasagna Portobello Mushrooms Stuffed with quinoa and goat cheese Potato Gnocchi With mushrooms and sage in brown butter emulsion Cauliflower and Chickpea Curry (V) Asparagus Risotto (GF) With goat cheese and Italian parsley MEAT Fraser Valley Chicken Breast (GF) With sherry vinaigrette, sautéed peas, gnocchi, served with shimeji mushroom jus Prosciutto Wrapped Fraser Valley Chicken Breast (GF) Stuffed tomato, basil and bocconcini, served with balsamic red wine reduction and herb risotto Grilled New York Steak With sun-dried tomato butter sauce Roasted Pork Tenderloin (GF) With rosemary and apples, served with parsnip purée SEAFOOD Albacore Tuna Niçoise (GF) With French beans, tomatoes, Yukon potato, Kalamata olives tossed in a warm red wine and fresh herb vinaigrette Roast Lobster Tail With garlic-drawn butter, fresh herbs and Parmesan orzo risotto * Market Price Pan Seared Wild B.C. Sockeye Salmon With spring pea rice pilaf and lemon thyme beurre blanc Anvil Signature Cioppino (GF) Local seafood cooked in fennel, infused with white wine tomato broth Grilled Vegetable Mille-Feuille (GF) (Vegan) (DF) With capers, roasted garlic, and olive oil ****All entrees accompanied with Seasonal Vegetables 14

15 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS (continued) ENTRÉES (continued) DESSERTS PREMIUM Red Wine Braised Short Ribs (GF) With yam and potato pavé and roasted carrots Line-Caught B.C. Sablefish With wasabi pea mash, miso emulsion, and shredded radish Pemberton Valley Beef Tenderloin (+$12.00/person) With bacon wrapped green beans, served with potato purée Salt Spring Island Lamb Sirloin (GF) With spiced yam mousseline, preserved lemon and fig chutney Ganache Chocolate Cake With a crème anglaise and lime raspberries Sticky Toffee Pudding With spiced rum and caramel cream Local Blueberry Cheesecake Apple Strudel With caramel sauce, apple sugar crisps Pressed Chocolate Polenta Cake (GF) With crème anglaise and fresh raspberries Chocolate Raspberry Tart With a vanilla crème anglaise Dark Chocolate Mousse With fresh whipped cream, mint and raspberry purée (ADD $8.50 PER PERSON) 15

16 DINNERS, BANQUETS & RECEPTIONS DINNERS BUFFET DINNERS SELECT ROYAL ANVIL SIGNATURE Roasted Wild Atlantic Salmon (GF) With fennel, orange, fresh herbs and olive oil sauce Aromatic Squash Ravioli With roasted wild mushrooms and a sage-pecan truffle emulsion Steamed Farm Vegetables Medley (GF) Carrots, green beans, cauliflower and broccoli Seven Grain Rice Pilaf Traditional Chicken Coq Au Vin With pearl onions, mushrooms, double smoked bacon simmered in red wine sauce Grilled New York Steak With sun-dried tomato butter sauce Portobello Mushrooms With quinoa and goat cheese Grilled Seasonal Vegetables Roasted Butternut Squash With herbs and garlic Platter Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled condiments, and artisan crackers Hot Carving Station Whole Roasted Strip loin With horseradish, Dijon and red wine jus Tomato and Bocconcini Salad Caesar Salad With roasted garlic dressing Kale Salad With kale, Kalamata olives, chickpeas, feta cheese, tomato, dill, parsley, mint and red onion Beetroot Salad With crumbled goat cheeese, honey, toasted candied pecans, dill and parsley Classic Spinach Salad With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette Beetroot Salad With crumbled goat cheese, honey, toasted candied pecans, dill and parsley Tomato and Bocconcini Salad Artisan Bread Rolls Anvil Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee & Tea Herbed Orzo Beetroot Salad With crumbled goat cheese, honey, toasted candied pecans, dill and parsley Asian Vegetable Slaw Served in a ginger soy dressing Artisan Mixed Greens With house-made vinaigrette Caesar Salad With roasted garlic dressing Artisan Bread Rolls Anvil Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Anvil Signature Cioppino (GF) Local seafood cooked in fennel infused white wine tomato broth Cauliflower and Chickpea Curry (V) Wild Mushroom Risotto Farm Fresh Green Beans (GF) With shallot and chive butter Herb Roasted Yukon Nugget Potatoes (GF) Provençal Tomatoes Baked and topped with herbs and goat cheese Artisan Bread Rolls Anvil Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee & Tea Coffee & Tea $46.25/PERSON $56.50/PERSON $66/PERSON 16

17 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL BUFFET MENU OPTIONS (continued) HOT ENTREES VEGETARIAN MEAT SEAFOOD PREMIUM ENTREES Aromatic Squash Ravioli With roasted wild mushrooms and a sage-pecan truffle emulsion Fraser Valley Chicken Breast With sherry vinaigrette, sautéed peas, gnocchi, served with shimeji mushroom jus Roast Lobster Tail With garlic drawn butter * Market Price Salt Spring Island Lamb Chop With whole roasted shallots and mint scented fig demi-glace Gourmet Vegetarian Lasagna Portobello Mushrooms Stuffed with quinoa and goat cheese Cauliflower and Chickpea Curry (V) Potato Gnocchi Served with fire roasted tomatoes, fresh herbs and a Parmesan glaze Wild Mushroom and Pea Risotto (GF) With shaved Parmesan B.C. Pork Loin With wildflower honey braised onions and apple gastrique Prosciutto Wrapped Fraser Valley Chicken Breast (GF) Stuffed tomato, basil and bocconcini, served with balsamic red wine reduction Grilled New York Steak With a sun-dried tomato butter sauce Traditional Chicken Coq Au Vin With pearl onions, mushrooms, double smoked bacon simmered in red wine sauce Roasted Wild B.C. Sockeye Salmon (GF) With lemon thyme beurre blanc Roasted Wild Atlantic Salmon (GF) With fennel, orange, fresh herbs and olive oil sauce Anvil Signature Cioppino (GF) Local seafood cooked in fennel infused white wine tomato broth Seared B.C. Albacore Tuna Served Niçoise style with green beans, cherry tomatoes, potatoes and a grainy Dijon vinaigrette Five-Spiced Roasted Duck Breast With braised beetroot and ginger sauce Red Wine Braised Short Ribs (GF) Served on a bed of creamy polenta Line-Caught B.C. Sablefish With wasabi miso emulsion and Asian dressed slaw Salt Spring Island Lamb Sirloin (GF) With spiced yam mousseline, preserved lemon and fig chutney (ADD $8.50 PER PERSON) 17

18 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL BUFFET MENU OPTIONS (continued) SIDES VEGETABLES STARCH SALADS DESSERTS Steamed Farm Vegetable Medley Carrots, green beans, cauliflower, and broccoli Grilled Seasonal Vegetables Roasted Root Vegetables Provençal Tomatoes Baked and topped with herbs and goat cheese Roasted Butternut Squash With herbs and garlic Farm Fresh Green Beans With shallot and chive butter Roasted Baby Carrots With olive oil and fresh herbs * Seasonal Roasted Garlic Mashed Pemberton Valley Potatoes (GF) Wild Mushroom Risotto Herb Roasted Yukon Nugget Potatoes (GF) Potato Gnocchi With tomato sauce and Parmesan Seven Grain Rice Pilaf Coconut and Ginger Basmati Rice Herbed Orzo Kale Salad With kale, Kalamata olives, chickpeas, feta, tomato, dill, parsley, mint and red onion Artisan Mixed Greens With house-made vinaigrette Caesar Salad With roasted garlic dressing Tomato and Bocconcini Salad Classic Spinach Salad With sliced almonds, fresh berries and goat cheese in a house-made vinaigrette Beetroot Salad With crumbled goat cheeese, honey, toasted candied pecans, dill and parsley Moroccan Quinoa Salad With dried fruit, nuts and cinnamon in a cilantro vinaigrette Chocolate Ganache Cake With a crème anglaise and lime raspberries Dark Chocolate Mousse With raspberry purée Sticky Toffee Pudding With spiced rum and caramel cream Local Blueberry Cheesecake Classic Italian Tiramisu Apple Strudel With caramel sauce and apple sugar crisps Chocolate Raspberry Tart With a vanilla crème anglaise Pressed Chocolate Polenta Cake (GF) With crème anglaise and fresh raspberries Greek Salad With feta cheese, Kalamata olives, and oregano Lemon Cheesecake With local strawberry purée Asian Vegetable Slaw Served in a ginger soy dressing Seasonal Fruit Platter Roasted Sunchoke and Jicama Salad With a sunflower and sesame seed vinaigrette 18

19 CATERING SERVICES FOOD AND BEVERAGE SERVICES Our function rooms are licensed premises, and all food and beverage services must be exclusively supplied by the Anvil Centre. Food and beverage products may not be brought in from outside; and food and beverages not consumed may not be taken off the premises. PRICES Food and beverage prices cannot be guaranteed more than 90 days prior to the event. They are subject to a 17% service charge, 10% liquor PST, and 5% GST. LABOUR CHARGES A labour charge will apply to all serviced meal functions with less than 20 guests. MENU PLANNING AND GUARANTEE NUMBERS To assist with our planning and to allow us to offer our best services, we require that you provide your menu selection and an estimated number of guests 30 business days prior to each meal function. Guarantees: For meals of 400 guests or more, a minimum of 7 business days' notice is required for any change request to the food and beverage order or the original quantities will be considered as guaranteed and billed in full accordingly. For meals less than 400 guests, 5 business days notice is required. Actual attendance will be billed if it is higher than the original guarantee number, provided that the additional meals have been served. Allergy / Alternate Dietary Needs / Overages: We will accommodate special dietary requests pertaining to allergies or cultural restrictions given advance notification, due at the same time as your guarantee. We allow for a 5% overage to a maximum of 30 guests to accommodate for alternate meals such as dietary restrictions. If at the time of service the number of alternate meals (including vegetarian) required exceeds the number on your dietary list, an additional fee of $40 per person will be applied. 19

20 777 Columbia Street, New Westminster, B.C. V3M 1B6 T F E anvilcentre@newwestcity.ca anvilcentre.com