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This entry was posted on 02 Jun 2016 in Practical Information and tagged .

KISMIF Lunches

Everyone who has participated in previous editions of KISMIF Conference certainly has not forgotten KISMIF Lunches. Provided by Padaria Ribeiro, a century-old company from Porto, KISMIF Lunches are characterized by their excellent quality (and quantity!). The menus have vegan options and include starters, main course, dessert and drinks.

KISMIF Lunches will be held at Casa da Música (18 July 2016) and Faculty of Arts and Humanities of the University of Porto (19-22 July 2016).

Please check the menus below and if you are interested in KISMIF Lunches, make your registration and payment (each lunch costs 13 euros) accessing this page. To ensure your participation in KISMIF Lunches, you should book and pay for them until 23 June 2016.

Check here a detailed explanation on the payment process for KISMIF Lunches.

 

 

Menu

 

18 July 2016
(Casa da Música)

Starter: Vegetable soup
Main Course: Codfish with maize bread and turnip greens
Main Course (vegan option): Stewed soy cubes, with peas, carrots, soy beans and spring rice
Dessert: Laminated fruit (seasonal)

© KISMIF Conference 2015

 

19 July 2016
(Faculty of Arts and Humanities of the University of Porto)

Starter: Salty pastries (Mini shrimp rissole, mini vegetable pie, mini alheira croquette)
Main Course: Lamb strogonoff with white rice and lettuce, rúcula and tomato salad
Main Course (vegan option): Vegetarian Lasagna with soy béchamel sauce and vegetable cream
Dessert: Laminated fruit (seasonal)

© KISMIF Conference 2015

 

20 July 2016
(Faculty of Arts and Humanities of the University of Porto)

Starter: Leek soup
Main Course: Carrot baked codfish with lettuce salad
Main Course (vegan option): Tropical salad (tricolor pasta with baked mushrooms, kiwi, orange and pineapple)
Dessert: Laminated fruit (seasonal)

© KISMIF Conference 2015

 

21 July 2016
(Faculty of Arts and Humanities of the University of Porto)

Starter: Salty pastries (chicken sweets, mini vegetable pies, vegetable stuffed courgette toast); Tomato, lettuce, rúcula, olives and corn salad
Main Course: Chicken timbale with potato sautéed in rice and basil
Main Course (vegan option): Vegetable timbale (puf pastry of vegetable origin) and mushrooms with potato sautéed in rice and basil
Dessert: Laminated fruit (seasonal)

© KISMIF Conference 2015

 

22 July 2016
(Faculty of Arts and Humanities of the University of Porto)

Starter: Pumpkin soup with Orange shaves and olive oil
Main Course: Poultry pavê with white rice and green/purple lettuce and tomato
Main Course (vegan option): Tofu burger with with white rice and green/purple lettuce and tomato
Dessert: Laminated fruit (seasonal)

 

*Salad dressing: vinagrette sauce, basil-yogurt sauce.
*The fruit buffet will vary according to each day.

 

© KISMIF Conference 2015

 

 

Register here

 

 

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