Menu
Summer menu 2008
| Starters | |
| Cream of English asparagus soup with chervil and buttermilk jelly (V) | 7.50 |
| Clam and lobster chowder with fennel and basil ravioli | 8.50 |
| Beetroot carpaccio with crispy goats cheese and candied hazelnuts (V) | 9.50 |
| Crispy tomato fritter with avocado and sweet corn (V) | 9.50 |
| Scrambled duck egg with smoked eel and land cresses | 10.50 |
| Potted skate with lemon, tarragon and broad beans | 10.50 |
| Ceviche of scallops with watermelon, apple cider and saffron dressing | 12.50 |
|
Vegetarian main Course |
|
| Twice baked potato, spinach, butlers blue goats cheese, celery vinaigrette (V) | 14.50 |
| Watercress risotto with black truffle (V) | 15.50 |
| Fricassee of artichokes, butter beans and asparagus, soft boiled egg (V) | 15.50 |
|
Fish |
|
| Seared scallops with cauliflower risotto, pine nuts and raisins | 20.50 |
| Roast cod with tomato and chorizo compote | 21.00 |
| Seared halibut with crispy courgette flower and lobster essence | 22.00 |
| Lemon sole and crab with watercress and asparagus broth | 22.00 |
| Roast fillet of sea bass, fennel, piquillo pepper, broad beans and saffron | 22.50 |
|
Meat and Poultry |
|
| Corn fed chicken breast with watercress and black truffle risotto | 20.00 |
| Roast pork fillet with curried cauliflower puree and glazed turnips | 21.00 |
| Rack of lamb, aubergine, peppers, artichokes and sweet garlic jus | 24.50 |
| Roast squab pigeon with peppered cherry jus and celeriac pearl barley | 25.50 |
| Fillet of Cheshire beef with smoked bacon jus and horseradish mash | 26.50 |
| 16oz T –Bone with big fat chips, crispy onions, sauce béarnaise | 35.00 |
|
Sides |
3.95 |
| Sautéed spinach | |
| Buttered carrots | |
| Creamed mash potatoes | |
|
Desserts |
|
| Caramelised cinnamon custard with apple fritter | 7.50 |
| Gooseberry jelly with elderflower and caramelised rice | 7.50 |
| Mango carpaccio, passion fruit and coconut panna cotta | 7.50 |
| Spiced banana and hazelnut mille feuille, toffee sauce | 7.50 |
| Chocolate sable breton with raspberries, candied pistachio’s, vanilla ice cream | 7.50 |
| Executive chef Eyck Zimmer | Restaurant Manager Marc James Whitley |
| Member of Academy of Culinary Arts | Member of Academy of Culinary Arts |
| Vat is set at the current rate | Optional 10% gratuity will be added to your bill |
On - site parking at The Lowry Hotel is subject to availability and we reserve the right to allocate spaces for overnight residents of The Lowry Hotel.
In the instance that no parking is available our Concierge department will direct you to the nearest car park.
