During the seven days of ICSE 2025 (Sunday April 27 to Saturday May 3), the following will be available for people attending:

• Morning break with coffee, tea, other beverages and snacks. 10:30-11.

• Lunch break: 12:30-2 (food available at several buffet tables until about 1:15).

• Afternoon break with coffee, tea, other beverages and snacks. 3:30-4.

There will also be receptions with food (Newcomer reception Tuesday evening; Welcome reception. Wednesday evening), and a sit-down banquet (Thursday evening)

During registration you will be asked if you have any food allergies or other dietary needs. We will convey this information to the Rogers Centre staff. Details will be provided here regarding how these needs will be met.

Certain co-located conferences and workshops will be independently organizing events on other evenings. These will mostly be offisite at restaurants or other nice locations. We will add details below when known.

Dietary Requirements

When you register for the conference, you will be asked about any dietary requirements.

The menu below indicate the following categories; there are options for people whose dietary needs fall into each of these categories.

V=Vegetarian; V+=Vegan; DF=Dairy Free; GF=Gluten Free; H=Halal.

If you register by about April 4th and indicate that you have dietary requirements NOT covered by the above (e.g. allergies), then for the banquet and lunches you will be provided with special meals made specifically for you. The food order has to be provided in early April, so unfortunately it will not be possible to accommodate special meals and dietary requirements that are requested later than this.

Thursday Banquet Menu

Plated dinner in Canada Room 1 and 2 May 1st at 7 p.m. (Entry allowed after 6:30)

This is for people who register for the full main conference only by approximately April 4th (including those who order guest tickets by then), and do not opt out. A few leftover tickets may be available at the registration desk (first-come-first-served) at 3:30 the afternoon just before the banquet, from people who did not show up by then, but there may be little choice of food at that time, and especially little choice for those with specific dietary requirements.

Starter: Broccoli & Kale (V GF H)– Charred Broccoli, Kale, Sunflower Seed Oat Crumble, Cows Creamery PEI Avonlea Clothbound Cheddar, and Apple Cider Vinaigrette

Main (choice selected in email sent to all attendees March 27th, or when registering up to about April 4th if later):

• Option 1 (Beef): North Ridge Short Rib (GF DF)– (North Ridge 48 Hour Braised Beef Short Rib with Baby Carrot,Cipollini Onion, Fingerling Potato Confit, Wild Mushroom, and Red Wine Demiglace). You will have a RED ticket at registration to put on the table in front of you when you sit down. This will be the default for those who did not respond to the survey requesting their choice, unless you are Vegetarian or require Halal food.

• Option 2 (Salmon): Jail Island Salmon (DF H)– (Jail Island Atlantic Salmon Birch Syrup Glaze Salmon Pave, Citrus Squash Barley, Ginger Fish Broth and Market Vegetables. You will be given a BLUE ticket at registration to put on the table in front of you. This will be the defalt for those who did not respond to the survey who require Halal food and are not vegetarian.

• Option 3 (Vegan): Jägerschnitzel (V V+ DF GF H)– Crispy Breaded Vegan Steak with Creamy Mushroom Sauce, Roasted Fingerling Potatoes, and Seasonal Vegetables. This will be the default for people who indicated when they registered that they are vegan or vegetarian. You will be given a GREEN ticket at registration to put in front of you.

• Special personal meal corresponding to your dietary restriction: You will be given a YELLOW ticket with your name and the restriction on it if your restriction is not already accounted for in your chosen option 1-3.

Dessert: Lemon Cake “Fleur de Cassis” V V+ DF GF H Light Lemon and Olive Oil Cake, Lavender Cassis Compote, and Crème Citron

Drinks:

• Iced Water

• Included: Wine: Pour at the table offering a glass of red or white to the guests’ preference.

• Included at end of meal: Starbucks® Organic Coffee, Decaffeinated Coffee, and Teavana® Tea.

• If you want more: Cash Bar service (paid drinks): Beer, wine, non-alcoholic beer, other non-alcoholic drinks.

Lunch Buffet Sunday and Saturday

April 27 AND May 3

OH CANADA!

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Lentil and Grilled Eggplant Salad with Parsley Lemon Tahini Olive Oil Vinaigrette V V+ DF GF H
• Bibb Lettuce and Spinach Salad with Dried Apple, Cassonade Candied Pumpkin Seeds, and Sour Cherry Vinaigrette V V+ DF GF H

Mains:

• Cauliflower Panko Crusted Baked Mac & Cheese V H
• Awazibi Maple Balsamic Marinated Chicken Breast with Apple Onion Chimichurri GF DFH
• Roasted Corn Succotash with Bean Medley, Peppers and Fried Silken Tofu V V+ DF GF H
• Chili Roasted Red Potatoes with Herbs V V+ DF GF H

Desserts:

• By55 Noir N°1 Cacao Nib Ganache Brownies V V+ DF GF H
• Pudding Chomeur V H

Lunch Buffet Monday

April 28

THE MARKET

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Dijonnaise Rainbow Kale Salad with Fried Honey Tofu V GF H
• Roasted Curried Cauliflower Salad with Spinach, Olives, Raisins and Red Onion in Lemon Caper Aioli V V+ DF GF H

Mains:

• North Ridge Beef Brisket Shawarma Wrap with Tarator Sauce, Hummus and Pickles DF H
• Pad Thai with Sauteed Vegetables and Fresh Cilantro V V+ DF GF H
• Golden Palace Pork Egg Rolls
• Vegetarian Ishina Samosas with Tamarind Chutney V H

Desserts:

• Peach Upside Down Polenta Cake V V+ DF GF H
• Classic Awazibi Maple Sugar Pie V H

Lunch Buffet Tuesday

April 29

THE BEECHWOOD (MODIFIED)

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Charred Broccoli, Kale, Sunflower Seed Oat Crumble Salad, Feta Tofu and Tarragon Lemon Juice Vinaigrette V V+ DF GF H
• Field Mixed Greens, Oven Roasted Cherry Tomato, Pickled Cucumber, Kalamata Olives with Lemon Garlic Vinaigrette V V+ DF GF H

Mains:

• Nadeau Farm Chicken Breast Oven Roasted with Red Pepper Coulis GF H
• Butternut Squash RAVIOLI - Le Coprin Mushroom, Roasted Brussel Sprouts and Sundried Tomato with Butternut Squash Coconut Cream Sauce V H
• Olive Oil Basil Braised Market Vegetables V V+ DF GF H

Desserts:

• Cardamom Chocolate Mousse V GF H
• Lemon Cake V V+ DF GF H

Bread Roll and Butter V H

Lunch Buffet Wednesday

April 30

WHOLESOME

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Sliced Yellow Beet Salad, Olive Oil, Arugula, and Raspberry Vinaigrette V V+ DF GF H
• Buddha Salad Platter: Mini Romaine, Eggs, Roasted Corn, Cherry Tomatoes, Pesto Marinated Tofu, and Apple Cider Vinaigrette V DF GF
• Quinoa and Smoked Chicken Salad DF GF H

Mains:

• Pan-Roasted Lemon Garlic Chicken with Tarragon and Feta de La Moutonnière over Tomato and Spinach Polenta GF H
• Papillote Style Jail Island Salmon with Spinach, Fennel, and a Warm Citrus Caper Vinaigrette DF GF H
• Tempeh Ratatouille Casserole V V+ DF GF H

Desserts:

• Muesli Maple Cookies V V+ DF GF H
• Lemon Olive Oil Cake with Whipped Cream Icing V GF H

Lunch Buffet Thursday

May 1:

AROUND THE WORLD

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Mini Power Salad with Ancient Grains, Tempeh, Mandarin Segments, Kale, and Maple Soy Vinaigrette V V+ DF GF H
• Egg Noodle and Red Cabbage Salad with Edamame, Julienned Carrots, Toasted Cashews, Sesame Seeds, Scallions, Mint and Basil in a Ginger Sriracha Vinaigrette V DF H

Mains:

• Korean Style Boneless Nadeau Farm Chicken Thighs with Spicy Cabbage and Scallion Slaw DF GF H
• Fogo Island Cod “Acqua Pazza” Braised in Cherry Tomato, Fennel and Red Pepper finished with Aureus Olive Oil DF GF H
• Warm Moroccan Style Vegetable Couscous with Chickpea V V+ DF H

Desserts:

• Baklava with Lacelle Apiary Honey V H
• Oat Milk Cardamom Panna Cotta with Lemon Thyme Infused Strawberry V V+ DF GF H

Lunch Buffet Friday

May 2

INDO

Served with Iced Water, Starbucks® Organic Coffee, Decaffeinated Coffee, Teavana® Tea, soft drinks and juice.

Starters:

• Chickpea Salad with Fresh Herbs and Mango-Lime Vinaigrette V V+ DF GF H
• Chopped Cucumber and Grape Tomato Salad with Dill Yogurt Dressing V GF H

Mains:

• Warm Vegetarian Ishina Samosas with Tamarind Chutney V H
• Creamy Butter Chicken GF H
• Cauliflower-Potato Curry with Grilled Papadum Crisps V V+ DF GF H
• Lightly Spiced Lentil Curry V DF GF H
• Cinnamon Scented Basmati Rice V V+ DF GF H
• Toasted Naan Wedges Brushed with Garlic Butter V H

Desserts:

• Coconut Milk Pudding with Saffron and Pistachio V V+ DF GF H
• Ras Malai Whoopie Pies V H

Food options for times when there is no food provided by the conference

The following are suggestions for those who want to eat by themselves or in small groups, for example Sunday, Monday or Tuesday evening.

• Food court in the Rideau Centre: This is in the same building as the Rogers Centre. They close at 9 p.m. or later. Take the pathway from the second floor of the Rogers Centre to the Rideau Centre, and then head down and to the south. There are also several other places to obtain food in the Rideau Centre (e.g. Tim Horton’s, at the North end) Note that it is NOT allowed to bring external food into the Rogers Centre.

• We will add additional suggestions later.