Menu for The Translator Made Corporeal Conference

It’s May Day… and our conference is exactly one week away.

Here’s our menu for the day.

Registration: We’ll have Danish pastries to greet you at registration.

Lunch:

  • Thyme and garlic roast guinea fowl, roasted rosemary root vegetables and blackcurrant jus
  • Poached and smoked Salmon pasta bake with chopped dill
  • Falafel with roasted Moroccan carrot, chickpea, and lentil salad with Harissa and tomato pesto dressing (V)

There will also be a  baby leaf salad, cucumber tomato and shallots and mixed roasted vegetables and, for dessert, a selection of cheeses and panna cotta with spiced pear.

Afternoon: Coffee, tea and cakes.

Post-conference: A wine reception.

Happy May Day everyone!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s