SIR IAN MCKELLEN ROMEO & JULIET MICHAEL MCINTYRE SLEEPING BEAUTY THE WOMAN IN BLACK KATHERINE JENKINS ROYAL SHAKESPEARE COMPANY LS LOWRY BOLSHOI BALLET RUSSELL HOWARD SPENCER TUNICK CALENDAR GIRLS WEST SIDE STORY LES MISÉRABLES TRACEY EMIN SWAN LAKE THE HISTORY BOYS MATT LUCAS WONDERFUL TOWN NATIONAL THEATRE BIRMINGHAM ROYAL BALLET
THE LOWRY RESTAURANT EVENING MENU 2 Courses £19.95 3 Courses £22.95 To Start Leek and potato soup, garlic oil, chives Smoked salmon, pickled radish and cucumber, watercress and sweet mustard dressing Black pudding, tomato chutney, celery cress, twice cooked hen’s egg Beetroot, goats cheese, spring onion and poached pear salad, balsamic vinaigrette
Main Courses Poached ham, mash potato, roasted root vegetables, parsley sauce Braised beef, sweet potato and date cake, wilted kale, parsnip crisps, garlic jus Pan-fried sea bass, buttered spinach, cauliflower purée, fondant potato, Madeira jus Sweet potato croquet, spring greens, poached egg, sauté mushrooms Spinach and blue cheese tart, new potatoes, cauliflower purée
Sides Steamed broccoli £2.50 Buttered carrots £2.50 Thick cut chips £2.50 Lancashire oven bottom muffin, Jersey butter £1.95
To Finish Rhubarb crumble, custard Lemon posset, walnut cookies Dark chocolate tart, cranberry and fig compote Dessert Plate A taste of all three from our dessert menu £2 supplement Cheese Board British farm house cheese board with oat biscuits £2 supplement
A discretionary 10% service charge will be added to all bills including those of prepaid customers
MATTHEW BOURNE MORRISSEY MITCHELL & WEBB ONE MAN, TWO GUVNORS RUFUS WAINWRIGHT NEDERLANDS DANS THEATER ALISON STEADMAN PABLO PICASSO OPERA NORTH ANNIE LENNOX KIROV BALLET CABARET BEN EINE RUSSELL WATSON JOHN CONSTABLE VICTORIA WOOD RUBY WAX PETER KAY PARIS OPERA BALLET THE DRAGONS’ TRILOGY RAMBERT DANCE COMPANY LUCIAN FREUD
Pier 8 | Salford Quays | M50 3AZ t: 0161 876 2121 e: thelowryrestaurant@thelowry.com w: www.thelowry.com/eat
Service Charge Information From our service charge 60% contributes towards the cost of free meals for all staff within our catering department, with the remaining 40% to be split between Supervisors, Restaurant and Kitchen staff, paid pro-rata based on the number of hours worked. This money is paid to employees through our payroll system. The Lowry does not take a percentage of the service charge to cover handling costs and payroll processes. Our procedure for tips and service charge is in line with the British Hospitality Association Codes of Practice