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 LUNCH MENU 2 Courses £18.95 3 Courses £21.95 To Start Celeriac soup, pan-fried mushrooms, creme fraiche Smoked mackerel, potato and herb salad, honey and wholegrain mustard dressing Red onion and goats’ cheese tart, basil dressing Grilled Bury Black Pudding, crispy egg, tomato chutney
Main Courses Pork loin, Savoy cabbage and smoked bacon, fondant potato, roast apple, stuffing Braised beef, bashed neeps, roast parsnips, bubble and squeak Pan-fried sea bass, butternut squash puree, sauteed new potatoes, sweetcorn Grilled polenta, poached egg, woodland mushrooms, roast squash, pine nuts, sage cream Roast vegetable Wellington, bashed neeps, bubble and squeak
Sides Steamed broccoli £2.75 Roasted root vegetables £2.75 Thick cut chips £2.75 Lancashire oven bottom muffin £2.25
To Finish Baked cheesecake, winter fruit compote, sweet balsamic syrup Chocolate brownie, vanilla ice cream, Morello cherry sauce Pink grapefruit posset 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