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Dinner details
The congress includes a number of organised dinners for groups of delegates. Menus for these dinners are published here for information. Delegates who register with specific dietary requirements will be accommodated, but should contact the ARMA office with any concerns. Delegates registering as vegetarian will be served the vegetarian option in each case. In order to accommodate your needs, please ensure you let us know what they are!
International delegates' dinner, Maritime Museum, Sunday 15 June
Starter: Cream of Smoked Haddock and Cream Cheese Soup (Vegetarian option: Mushroom and Roasted Garlic Soup)
Main course: Fillet of Beef with Roasted Shallots and Irish Stout Sauce (Vegetarian option: Sweet Pepper and Chilli Tarte Tatin)
Dessert: Individual Bramley Apple and Cinnamon Pie with Creme Anglaise
Speakers' dinner, Jurys Inn, Monday 16 June
Starter: Pear, black olive, rocket and stilton salad
Main course: Rosemary-flavoured Rump of Lamb with seasonal vegetables (Vegetarian option: Spinach and Ricotta Tortellini
Dessert: Chocolate Torte with White Chocolate Sauce (Dieters' option: Fresh Fruit Salad in Fruit Juice)
Gala Dinner, Aintree Racecourse, Tuesday 17 June
Starter: Oak-smoked Scottish Salmon with brown bread and butter, served with seared lime sauce (Vegetarian Option: Melon with Summer Fruits)
Main course: Fillet of Chicken with Crisped Parma Ham and Grain Mustard Sauce, served with Dauphinoise Potatoes and Shoestring Seasonal Vegetables (Vegetarian option: Glazed Goats Cheese Green Cannelloni with soft Herb Ciabatta)
Dessert: Vanilla Pod Cheesecake with Passion Fruit Syrup (Dieters' option: Fresh Fruit Salad in Fruit Juice)