doccatering menu - Anvil Centre
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catering menu - Anvil Centre
CATERING MENU 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. Table of Contents MEETINGS & CONFERENCES BREAKFASTS 4 REFRESHMENT BREAKS 5 LUNCHES 6 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS 9 DINNERS 12 CATERING SERVICES 19 MEETINGS & CONFERENCES BREAKFASTS SELECT ROYAL ANVIL SIGNATURE Yogurt with Berry Compote Yogurt with Berry Compote Yogurt with Berry Compote BREAKFAST A LA CARTE Fruit Salad Fruit Salad Fruit Salad JJ Bean Coffee/Tea Freshly Baked Pastries Gourmet Breakfast Muffins Scrambled Eggs Coffee, Tea & Fresh Juices Breakfast Wraps Mixed seasonal fruit Mixed seasonal fruit Croissants, scones, muffins Mixed seasonal fruit House roasted ham, eggs, aged cheddar Meat and vegetarian options with eggs and salsa Freshly Baked Pastries Urn of Coffee 80 Cups $250 Free range with green onions Urn of Coffee 40 Cups $125 New Potato Hash Browns Bottled Water/Juices $3.50 Smoked Bacon Oatmeal & Red River $2.40 Pastries $4.00 Fruit Cups $7.00 Parfait Cups $7.00 Gourmet Breakfast Muffins $6.75 Gourmet Breakfast Wraps $8.00 Ham & Cheese Croissants $7.00 Breakfast Sausage Croissants, scones, muffins Freshly Baked Pastries Coffee, Tea & Fresh Juices $3.60 Croissants, scones, muffins Coffee, Tea & Fresh Juices Maple syrup, brown sugar, toasted nuts (Assorted muffins, scones, croissants) Mixed seasonal fruit Vanilla and fruit flavoured House roasted ham, eggs, aged cheddar Meat and vegetarian options with eggs and salsa $18/PERSON MINIMUM 20 GUESTS Oatmeal and Red River Maple syrup, brown sugar, toasted nuts $24.75/PERSON MINIMUM 20 GUESTS add $2.40 Oatmeal and Red River Maple syrup, brown sugar, toasted nuts $27.75/PERSON MINIMUM 20 GUESTS Prices per piece add $2.40 4 MEETINGS & CONFERENCES REFRESHMENT BREAKS SNACKS A LA CARTE Assorted Healthy Chips $3.75 Pastries (muffins, scones, croissants) $4.00 Cookies, Bars or Squares $4.00 Assorted Nuts & Snacks $3.75 PLATTERS BEVERAGES BASED ON PLATTERS FOR 25 PEOPLE JJ Bean Coffee/Tea $3.60 Bottled Water/Juices/Soft Drinks $3.50 Infused Water Dispenser $2.50 Gourmet Sandwich Platter $257.50 With fresh baked breads or wraps (2 piece/person) Fruit Platter $175 Assorted Fruit Smoothies $6.00 Fresh Baked Pastry Basket $150 House-Made Iced Tea $5.25 Cookies, Bars & Squares $175 House-Made Lemonade $5.25 Assortment of local and exotic fruits Selection of your favourite bars, squares and cookies Local Artisan Meat & Cheese Platter $264 Cold Seafood Extravaganza $264 Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled components, and artisan crackers Prices per person Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local spot prawns Mediterranean Platter $195 Fresh Vegetable Platter $175 Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread Assorted vegetable crudités with dips Decadent Dessert Platter $251.50 Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate covered strawberries and French macarons 5 MEETINGS & CONFERENCES LUNCHES PLATED LUNCHES SELECT ROYAL ANVIL SIGNATURE Caesar Salad Steamed Gai Lan Salad Tomato & Bocconcini Salad House-Made Chicken Cannelloni Hoisin Glazed Fraser Valley Chicken Breast Lemon Meringue Tart House-Made Cheesecake With roasted garlic dressing With roasted tomato and basil sauce Coffee/Tea $35.50/PERSON MINIMUM 20 GUESTS With black and white sesame seeds and spicy peanut vinaigrette Pan Seared Wild B.C. Sockeye Salmon With green pea purée, lemon thyme sauce With jasmine rice and steamed vegetables Dark Chocolate Mousse With cream and mint With local strawberry purée Coffee/Tea $38/PERSON MINIMUM 20 GUESTS Coffee/Tea $42.75/PERSON MINIMUM 20 GUESTS 6 MEETINGS & CONFERENCES LUNCHES LUNCH BUFFETS SELECT ROYAL ANVIL SIGNATURE Tomato and Bocconcini Salad Greek Salad Shanghai Broccoli & Tofu Salad With feta cheese, olives, and oregano With broccoli, red peppers, fried tofu, and cilantro Mixed Greens Caesar Salad Fraser Valley Chicken Breast Pan Seared B.C. Salmon Classic Spinach Salad With house-made vinaigrette Chorizo Penne Pasta With broccolini House-Made Vegetable Lasagna With herb tomato sauce With house-made vinaigrette With bacon sherry vinaigrette, sautéed peas, gnocchi, and avocado cream Roasted Butternut Squash Ravioli In a pecan sage cream Seasonal Grilled Vegetables Assorted Bread & Buns Assorted Bars & Cookies Coffee/Tea Grilled Seasonal Vegetables Wild Rice Assorted Bread & Buns Anvil Decadent Dessert Buffet Coffee/Tea $35.50/PERSON MINIMUM 20 GUESTS $38/PERSON MINIMUM 20 GUESTS With roasted garlic dressing With an olive, tomato, caper ragout Grilled New York Steak With sun-dried tomato butter sauce Herb Potato Gnocchi With ricotta, sun-dried tomatoes and zucchini Grilled Seasonal Vegetables Fingerling Potatoes Assorted Bread & Buns Anvil Decadent Dessert Buffet Coffee/Tea $42.75/PERSON MINIMUM 20 GUESTS 7 MEETINGS & CONFERENCES LUNCHES WORKING LUNCHES SELECT ROYAL ANVIL SIGNATURE BOXED LUNCH Gourmet Sandwich Platter Cream of Tomato Soup Creamy Mushroom Soup Your choice of sandwich: Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese Mixed Greens With celery, carrot, onion, tomatoes, and cream Gourmet Sandwich Platter With house-made vinaigrette Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese Fruit Platter Mixed Greens Assortment of local and exotic fruits Coffee/Tea Chef’s Choice of Soup Gourmet Sandwich Platter Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese With house-made vinaigrette Mixed Greens Assorted cookies, bars, and squares Tomato and Bocconcini Salad Coffee/Tea Vegetarian, Roast Beef, Shrimp Salad, Ham and Cheese, with Green Salad, Whole Fruit, Dessert, and Drink With house-made vinaigrette 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 covered strawberries and French macarons Coffee/Tea $22/PERSON MINIMUM 20 GUESTS $26/PERSON MINIMUM 20 GUESTS $33/PERSON MINIMUM 20 GUESTS $21.75/PERSON MINIMUM 20 GUESTS 8 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS COCKTAIL RECEPTIONS SELECT ROYAL ANVIL SIGNATURE Firecracker Chicken Satays Braised Short Ribs Seared Sea Scallops (GF) Prawn with Lemon & Herbs (GF) Seared Sea Scallops (GF) Braised Short Rib With tarragon aïoli With bacon, apple and fennel slaw Wild Mushroom Savory Tart Tandoori Chicken Drumettes With drizzled mango chutney and mint raita On a fried fingerling potato with dill and creamy mustard topped with caviar House-Made Gourmet Burger Sliders Vegetarian Spring Rolls (V) Crispy Pork Belly Heirloom Beet and Watermelon Salad (GF) Olive Tapenade and Charred Cherry Tomato Crostini With spicy chili sauce With onion jam Alberta beef, tomato jam, cheddar, finished with truffle aroma Local Artisan Meat & Cheese Platter On a top slice slider bun with celeriac slaw With a preserved plum dipping sauce With marinated feta and balsamic reduction Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled components, and artisan crackers Crispy Pork Belly Cold Seafood Extravaganza Local Artisan Meat & Cheese Platter Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local spot prawns Mediterranean Platter Tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted peppers, artichokes, marinated mushrooms, and grilled pita bread With Parmesan polenta topped with parsley salad Assorted charcuterie and local B.C. valley cheeses, accompanied with house-made sweet preserves, pickled components, and artisan crackers Cold Seafood Extravaganza Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local spot 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 With bacon, apple and fennel slaw On a top slice slider bun with celeriac slaw Wild B.C. Smoked Salmon With Parmesan polenta topped with parsley salad Topped with crumbled feta and balsamic reduction Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled components, and artisan crackers Cold Seafood Extravaganza Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local spot prawns 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 Assortment of miniature desserts including chocolate ganache tarts, lemon meringue tarts, fruit tarts, chocolate covered strawberries and French macarons $35/PERSON MINIMUM 20 GUESTS $42/PERSON MINIMUM 20 GUESTS $49/PERSON MINIMUM 20 GUESTS 9 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS ADDITIONAL RECEPTION OPTIONS PASSED HORS D’OEUVRES HOT 4 PIECES PER PERSON: $25/PERSON MINIMUM 20 GUESTS 6 PIECES PER PERSON: $30.75/PERSON MINIMUM 20 GUESTS 8 PIECES PER PERSON: $36.75/PERSON MINIMUM 20 GUESTS Quail Poached Egg With shoe string potatoes and caviar Tandoori Chicken Drumettes With drizzled mango chutney and mint raita Firecracker Chicken Satays With spicy chili sauce Braised Short Ribs Arancini Provolone stuffed crisp risotto balls with sundried tomato pesto aïoli Seared Crispy Five Spice Duck Breast Candied squash, blackberry preserve and gingerbread crumb COLD Crispy Pork Belly On a top slice slider bun with celeriac slaw With Parmesan polenta topped with parsley salad House-Made Gourmet Burger Sliders Prosciutto Crostini Alberta beef, 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 With onion jam Spiced Naan Points With cauliflower chickpea curry, tamarind chutney, and a pea shoot 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 With fresh melon Topped with crumbled feta and a balsamic reduction Alberta Tenderloin Tartare (GF) Glazed Balsamic Fig With capers, shallots and horseradish With pistachio shortbread Prawn Provençal DESSERT 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) Chocolate Covered Strawberries (GF) Lemon Tart Sweet pastry crust filled with lemon curd and topped with fresh whipped cream With a variety of condiments Chocolate Ganache Tarts Local Albacore Tuna Tartare (GF) Classic Meringues Ahi Tuna Poke Assorted House-Made Chocolate Truffles With avocado and wasabi cream With ginger and scallions on a wonton crisp Assortment of chocolate covered strawberries, house-made truffles, and French macarons 10 DINNERS, BANQUETS & RECEPTIONS RECEPTIONS RECEPTIONS A LA CARTE (continued) HORS D’OEUVRES PLATTERS Meat & Cheese Local Artisan Meat & Cheese Platter Seafood $264 Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled components, 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 Assorted vegetable crudités with dips CHEF STATIONS (FOR 25 PEOPLE) Smoked Salmon Platter Hot Carvery $212 Thinly sliced smoked salmon, red onion, dill, capers, cream cheese, served with a selection of breads Cold Seafood Extravaganza $264 $205 $185 Sautéed Chili Garlic Prawns Dessert $175 Assortment of local and exotic fruits Fresh prawns sautéed to order with garlic, chili, cilantro, and lemon Pasta $175 Selection of your favourite bars, squares and cookies Decadent Dessert Platter Steamed Clam and Mussels Steamed clams in white wine garlic sauce, mussels steamed in a curried tomato broth $175 Cookies, Bars & Squares Platter Stuffed with apricots and sage and garnished with a caramelized apple beurre blanc B.C. Seafood Sauté A variety of local oysters served on the half shell with a variety of condiments Fruit Platter With horseradish, Dijon, and red wine jus Whole Roasted Stuffed Pork Loin Fresh, local steamed prawns served with horseradish and dill cocktail sauce Fresh Shucked Oysters With horseradish, Dijon, and red wine jus Whole Roasted Strip Loin Smoked B.C. salmon, candied salmon, B.C. steamed mussels, steamed local spot prawns Prawns with House-Made Cocktail Sauce Whole Roasted Prime Rib (+$18/person) B.C. Smoked Salmon Caper Linguine With a caper, lemon, dill cream sauce $251.50 Assortment of miniature desserts including chocolate ganache tart, lemon meringue tart, fruit tart, chocolate covered strawberries, and French macarons Vegetable Penne Fresh seasonal vegetables, roasted tomato basil sauce Crêpe Flambée Fresh Crêpes Flambéed with Grand Marnier and served with peaches and cream $15.75/PERSON: MINIMUM 20 GUESTS IF LESS THAN 20 GUESTS, PRICE WILL BE ADJUSTED TO INCLUDE CHEF’S COST. 11 DINNERS, BANQUETS & RECEPTIONS DINNERS PLATED DINNERS ALL MENUS ARE COMPLETELY CUSTOMIZABLE SELECT | 3 COURSES ROYAL | 4 COURSES ANVIL SIGNATURE | 4 COURSES Amuse Bouche Salad of Vine Tomatoes & Bocconcini Beetroot Salad Salad of Vine Tomatoes & Bocconcini Grilled Vegetable Mille-Feuille Roasted Butternut Squash Soup Grilled New York Steak Pan Seared Wild B.C. Sockeye Salmon Line-Caught B.C. Sablefish Chocolate Raspberry Tart Apple Strudel Coffee & Tea Coffee & Tea Coffee & Tea $57/PERSON MINIMUM 20 GUESTS $65/PERSON MINIMUM 20 GUESTS $68.50/PERSON MINIMUM 20 GUESTS Chef’s choice of seasonal delight With micro basil, balsamic, and olive oil With sundried tomato butter sauce Dark Chocolate Mousse With raspberry coulis With micro basil, balsamic, and olive oil With capers, roasted garlic, and olive oil With green pea purée and lemon thyme sauce With vanilla crème anglaise With crumbled goat cheese, pecans, and arugula With cinnamon With wasabi pea mash miso emulsion and shredded radish With a decadent caramel sauce and sugar apple crisp 12 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS APPETIZERS VEGETARIAN MEAT SEAFOOD Roasted Butternut Squash Soup Prime Steak Tartare Oysters on a Half Shell Local Mixed Spring Green Salad Braised Short Ribs Ravioli Seared Sea Scallops (GF) With cinnamon With elegant garnishes and dressing With quail eggs, capers, Dijon aïoli, and grilled croûtons With beef consommé With a tobiko and shallot mignonette With celery root purée, with orange segments and pesto oil Grilled Vegetable Mille-Feuille Albacore Tuna Tartare Salad of Heirloom Tomatoes and Bocconcini Seafood Risotto With capers, roasted garlic, and olive oil With micro basil, balsamic, and olive oil With avocado, salmon caviar, and wasabi cream With lemon, thyme, and white wine 13 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS (continued) ENTRÉES VEGETARIAN MEAT SEAFOOD PREMIUM ENTRÉES Aromatic Squash Ravioli Fraser Valley Chicken Breast (GF) Local Pan Seared Albacore Tuna Salt Spring Island Lamb Chop Vegetarian Primavera Hoisin Glazed Fraser Valley Chicken Breast Roast Lobster Tail Roast Duck Breast Grilled New York Steak Pan Seared Wild B.C. Sockeye Salmon With roasted wild mushrooms and a sage pecan truffle emulsion Rotini pasta, fresh veggies Gourmet Vegetarian Lasagna Portobello Mushrooms Stuffed with Israeli couscous and goat cheese Potato Gnocchi With mushrooms and sage in brown butter emulsion Cauliflower and Chickpea Curry (V) With bacon sherry vinaigrette, sautéed peas, gnocchi and avocado cream With a ginger rice pilaf and baby bok choy With herbed fingerling potatoes and green beans B.C. Pork Loin With wildflower honey braised onions and apple gastrique Lamb Sirloin With olives, cherry tomatoes and green beans With artichokes, grape tomato, shallot confit and balsamic reduction With a double smoked bacon and cider sauce * Market Price With green pea purée, lemon thyme sauce *Seasonal Oven Roasted Orange Roughy With wilted arugula, creamy polenta and sundried tomato beurre blanc *Seasonal With porcini mushrooms, cipollini onion, sundried tomatoes and mashed potatoes With braised beetroot and ginger sauce Line-Caught B.C. Sablefish With wasabi pea mash, miso emulsion, and shredded radish Pemberton Valley Beef Tenderloin With bacon wrapped green beans, served with potato purée Asparagus Risotto (GF) With goat cheese and Italian parsley (ADD $7 PER PERSON) 14 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL PLATED MENU OPTIONS (continued) EXTRA SIDES DESSERTS Steamed Vegetable Medley Ganache Chocolate Cake Grilled Vegetables Sticky Toffee Pudding Carrots, green beans, cauliflower, and broccoli Roasted Root Vegetables Provençal Tomatoes Baked and topped with herbs and goat cheese Roasted Squash With herbs and garlic Green Beans With shallot and chive butter Roasted Multicolored Carrots With olive oil and fresh herbs *Seasonal Roasted Garlic Mashed Canadian Potatoes Wild Mushroom Risotto With a crème anglaise and lime raspberries 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 Lemon Cheesecake With local strawberry purée Dark Chocolate Mousse With raspberry purée Herb Roasted Fingerling Potatoes Potato Gnocchi With tomato sauce and Parmesan Seven Grain Rice Pilaf Steamed Jasmine Rice Herbed Orzo 15 DINNERS, BANQUETS & RECEPTIONS DINNERS BUFFET DINNERS SELECT ROYAL ANVIL SIGNATURE Pan Seared Wild B.C. Sockeye Salmon Fraser Valley Chicken Breast Platter With green pea purée and lemon thyme sauce Aromatic Squash Ravioli With roasted wild mushrooms and a sage-pecan truffle emulsion Steamed Vegetable Medley Carrots, green beans, cauliflower, and broccoli Seven Grain Rice Pilaf Classic Spinach Salad With house-made vinaigrette Beetroot Salad With crumbled goat cheese and pecans Tomato and Bocconcini Salad Artisan Bread Rolls Anvil Decadent Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee & Tea Stuffed wild mushrooms and spinach and served with a sage cream sauce Grilled New York Steak With sun-dried tomato butter sauce Portobello Mushrooms Stuffed with Israeli couscous and goat cheese Grilled Vegetables Roasted Squash With herbs and garlic Herbed Orzo Beetroot Salad With crumbled goat cheese and pecans Roasted Cauliflower Salad Local Artisan Meat & Cheese Platter Assorted charcuterie and local B.C. valley cheeses, accompanied with in house-made sweet preserves, pickled components, and artisan crackers Hot Carving Station Whole Roasted Strip Loin With horseradish, Dijon, and red wine jus Line-Caught B.C. Sablefish With wasabi pea mash, miso emulsion and shredded radish Cauliflower and Chickpea Curry (V) With cauliflower, cumin seeds, garlic, chickpeas, cucumber and pickled jam Mushroom Risotto Mixed Greens Roasted Root Vegetables Caesar Salad Herb Roasted Fingerling Potatoes With house-made vinaigrette With roasted garlic dressing Artisan Bread Rolls Tomato and Bocconcini Salad Caesar Salad With roasted garlic dressing Classic Spinach Salad With house-made vinaigrette Beetroot Salad With crumbled goat cheese and pecans Artisan Bread Rolls Anvil Decadent Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee & Tea Provençal Tomatoes Baked and topped with herbs and goat cheese Anvil Decadent Dessert Buffet With seasonal fruit, classic Italian tiramisu, chocolate mousse, chocolate ganache cake, house-made cheesecake Coffee & Tea $46.25/PERSON MINIMUM 20 GUESTS $56.50/PERSON MINIMUM 20 GUESTS $66/PERSON MINIMUM 20 GUESTS 16 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL BUFFET MENU OPTIONS (continued) HOT ENTREES VEGETARIAN MEAT SEAFOOD PREMIUM ENTREES Aromatic Squash Ravioli Fraser Valley Chicken Breast Roast Lobster Tail Salt Spring Island Lamb Chop Gourmet Vegetarian Lasagna Pork Tenderloin Pan Seared Wild B.C. Sockeye Salmon* Roasted Duck Breast With roasted wild mushrooms and a sage-pecan truffle emulsion Spinach and Ricotta Cannelloni With roasted tomato and basil sauce With bacon sherry vinaigrette, sautéed peas, gnocchi and avocado cream With marsala jus B.C. Pork Loin Portobello Mushrooms With wildflower honey braised onions and apple gastrique Cauliflower and Chickpea Curry (V) Fraser Valley Stuffed Chicken Breast (GF) Stuffed with Israeli couscous and goat cheese Potato Gnocchi With mushrooms and sage in a brown butter emulsion Asparagus Risotto (GF) Wth goat cheese and Italian parsley Stuffed wild mushrooms and spinach and served with a sage cream sauce Grilled New York Steak With a sun-dried tomato butter sauce Herb Crusted Lamb Sirloin With olives, cherry tomatoes, and green beans With a double smoked bacon and cider sauce *Market Price With lemon thyme sauce *Seasonal Roasted Wild Atlantic Salmon With fennel, orange, fresh herbs, and olive oil sauce Line-Caught B.C. Sablefish With porcini mushrooms, cipollini onion, and sun-dried tomatoes With braised beetroot and ginger sauce French Pork Chops With braised red cabbage, apple, yam mousseline Pemberton Valley Beef Tenderloin With a hollandaise sauce With wasabi pea mash, miso emulsion and shredded radish Indian Curry Monkfish Braised with aromatic spices Steamed Mussels & Clams With lemongrass and red curry broth Oven Roasted Orange Roughy With wilted arugula, creamy polenta and sundried tomato beurre blanc *Seasonal (ADD $7 PER PERSON) 17 DINNERS, BANQUETS & RECEPTIONS DINNERS ADDITIONAL BUFFET MENU OPTIONS (continued) SIDES VEGETABLES STARCH SALADS DESSERTS Steamed Vegetable Medley Carrots, green beans, cauliflower, and broccoli Roasted Garlic Mashed Canadian Potatoes Kale Salad Chocolate Ganache Cake Grilled Vegetables Wild Mushroom Risotto Roasted Root Vegetables Herb Roasted Fingerling Potatoes Provençal Tomatoes Potato Gnocchi Caesar Salad With tomato sauce and Parmesan With roasted garlic dressing Roasted Squash Seven Grain Rice Pilaf Tomato and Bocconcini Salad Steamed Jasmine Rice Classic Spinach Salad Baked and topped with herbs and goat cheese With herbs and garlic Green Beans With shallot and chive butter Roasted Multicoloured Carrots With olive oil and fresh herbs *Seasonal Herbed Orzo With kale, Kalamata olives, chickpeas, feta, tomato, dill, parsley, mint and red onion Mixed Greens With house-made vinaigrette With house-made vinaigrette Beetroot Salad With crumbled goat cheese and pecans Mediterranean Quinoa Salad With cucumber, tomato, red onion, red pepper, Kalamata olives, and cilantro Roasted Cauliflower Salad 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 With cauliflower, cumin seeds, garlic, chickpeas, cucumber and pickled jam Lemon Cheesecake Greek Salad Seasonal Fruit Platter With feta cheese, Kalamata olives, and oregano With local strawberry purée Gai Lan Salad With spicy peanut sauce 18 CATERING SERVICES FOOD AND BEVERAGE SERVICES MENU PLANNING AND GUARANTEE NUMBERS 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. 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. 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 of $100 may apply to all serviced meal functions with 20 guests or less. 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. 19 777 Columbia Street, New Westminster, B.C. V3M 1B6 T 604 515 3830 F 604 549 0776 E [email protected] anvilcentre.com
Linguini with pesto, olive oil and pecorino cheese.