Menus
CANAPES
All canapé menus are £17.00 per person, based on six canapés per guest.
Please select from the following:
Cold
Herb rolled goats cheese with pear chutney
Pickled vegetable sushi with wasabi
Nori rolls with salmon and pickled ginger
Char-grilled asparagus with pancetta
Belgium endive spoons with fig and roquefort
Melon shooters with lemon grass syrup
Beef carpaccio with capers and parmesan
Feta, olive and sun blush tomato skewer with basil
Sesame coated tuna with pickled cucumber salad
Lobster spoons with papaya and spiced coconut cream
Asparagus barquette with dolce latte and walnuts
Smoked salmon rolls with caviar
Mini Cheese scones with gravelax and pickled beetroot
Tuna tatare with goat's cheese
Parma Ham crostini with rice
Hot
Quail egg florentine with béarnaise sauce
Oriental szchwan winglets
Mini fish and chips tartare sauce
Chorizo pizza
Crispy lobster wanton with star anise and mango dip
Sesame coated fish cakes with lime pickle sabayon
Filo wrapped prawns with chili mango salsa
Steamed shu mai with soya and ginger dressing
Char grilled asparagus with norcia pancetta served with smoked cherry tomato chutney
Herb risotto balls
Falafels with mint raita
Deep fried eggplant with mint pesto
Thai fish cake with thai dressing
Piccelo pizza with basil, anchovy and mozzarella
Mini salt and pepper spare ribs
Vegetable spring rolls with hoi sin sauce
Red endive with minted pea risotto
Duck spring rolls
Mini surf and turf
Bang bang chicken wanton
Bury black pudding fritter with spiced apple
Mini beef wellington
Mini cheese scones with gravalax and pickled beetroot
Lamb and fennel kebabs with taziki
Crisp crab risotto balls with sweet chilli dip
Menu A at £ 20.00 per person
A selection of open topped bagels
Baby gem crispy bacon and soft egg salad
Spiced barbecue potatoes with chorizo
Cold poached salmon with cucumber and citrus and vanilla dressing
Coleslaw with curry and apples
Assorted chefs sandwiches
Pannacotta with black currant compote
Raisin scone with berry ripple mascarpone
Menu B at £ 25.00 per person
Herb salad with orange and mustard dressing
Parma ham crostini with mozzarella and sun blush tomatoes
White beans salad with char grilled peppers, garden peas and dolcelatte
Tartlet of scottish salmon and spring onions
Griddled asparagus with endive and caesar dressing
Pasta with spiced tomato sauce, chorizo and rocket leaves
Smoked swaledale cheese with walnuts and pear chutney
Apple tart with cinnamon cream
Menu C at £ 29.00 per person
Selection of chef's open topped bagels
The lowry caesar salad with herb roasted chicken and garlic croutons
Smoked haddock and spinach tartlet with pommery mustard
Moroccan style marinated chicken
Couscous with dried fruits, mint and coriander
Soused mackerel with leeks and sweet mustard dressing
Parma ham crostini with mozzarella and sun blush tomatoes
Chocolate brownie with chantilly
Profiteroles with crème chiboust
Menu D at £ 35.00 per person
Selection of Chef's open topped bagels
Pickled herrings with sliced new potatoes and sweet dill dressing
Baby gem, smoked duck and pecan salad with figs
Cold poached salmon with cucumber and citrus dressing
Spicy lamb, chorizo and tomato casserole
New york cobb salad
Rice and vegetable salad
Banoffi pie with white rum
Selection of british and continental cheeses
Plum and bitter almond tart
Menu E at £ 40.00 per person
Endive salad with crispy onions and herb croutons
The lowry king prawn salad with shaved pecorino
Grav lax with citrus fruits, dill and mustard dressing
Baby gem, smoked duck and pecan salad with figs
Traditional roast beef with creamed horseradish and vichy carrots
Roast monkfish with asian greens and black bean sauce
Red onion and feta cheese tart tatin
Selection of exotic fruits with cardamom and ginger syrup
Chocolate brownie with chantilly
Coconut pannacotta with pineapple compote
Menu selector £ 25.00 - for 3 Courses
Starters Cold
Tomato and zucchini salad with mozzarella (V)
Chicken liver terrine wrapped in smoked bacon with pear chutney
Cannelloni of smoked salmon with horseradish scented cream
Soups
Slow roast tomato soup with rosemary and garlic crouton
Sweet pea soup with york ham
Leek and potato soup with parmesan croutons (V)
Starters Hot
Warm couscous salad with prawn kebab and sweet red pepper coulis
Warm goats cheese salad with roasted pear and walnuts (V)
Creamed leek and woodland mushroom tart with herb salad (V)
Main Courses
Seared red mullet with sauce vierge and crushed new potatoes
Seared fillet of salmon with grain mustard cream, leaf spinach and colcannon
Lancashire hot pot with root veg and black pudding
Roast breast of corn-fed chicken with Madeira jus, French beans and fondant potato
Red onion and feta cheese tart tatin with sweet wine jus (V)
Desserts
Pannacotta with black currant compote
Bread and butter pudding with spiced raisins
Baked apple with almonds and raisins, sauce anglaise
Pavlova with cherries and honey toasted almonds
Selection of coffees, teas and petit fours
(Supplement of £4.25 per person)
Menu Selector £35.00 for 3 Courses
Cold Starter
Smoked salmon with citrus fruits and red onion
Caesar salad with smoked chicken and anchovies
Carpaccio of melon with citrus oil and grilled prawns
Soups
Roasted butternut squash with coriander crème fraiche (V)
Cappuccino of woodland mushrooms with truffle oil (V)
Brown onion soup with guinness and cheddar cheese crouton
Hot Starter
Warm aubergine and feta crostini with sweet balsamic syrup (V)
Warm asparagus with tomato and tarragon oil and shaved parmesan (V)
Butternut squash and gruyere tart with black pepper and sour cream (V)
Main
Roast fillet of salmon with red wine sauce, wild mushrooms and boulangere potatoes
Delice of halibut with sweet pea veloute and braised fennel
Rump of lamb with provencal vegetables and dauphinoise potatoes
Roast breast of chicken with lemon and thyme scented jus, root vegetables
Tian of Mediterranean vegetables with glazed goat's cheese and basil crisps (V)
Desserts
Chocolate brownie with vanilla ice cream
Traditional tiramisu
Cheesecake with mango and passion fruit
Crème brulee scented with elderflower and berry compote
Selection of british and continental cheeses (supplement of £ 4.00 per person )
Selection of coffees, teas and petit fours
(Supplement of £4.25 per person)
Traditional British £35.00 for 3 Courses
Cold Starters
Traditional oak smoked salmon with brown bread
Egg and bacon salad with asparagus tips
The lowry prawn cocktail with avocado
Chicory and stilton salad with walnuts (V)
Soups
Scotch Broth
Minted pea soup (V)
Celery soup with apples and almonds (V)
Hot Starters
Smoked Haddock and leek tart with cider sabayon
Warm asparagus with sweet pea dressing (V)
Stilton and spinach tart with walnut dressing (V)
Main Course
Roast Scottish salmon with mustard mash and braised cucumber
Seared halibut with bubble and squeak
Roast aberdeen angus with yorkshire pudding and horseradish cream
Loin of suckling pig with sage and onion stuffing and apple sauce
Roast breast of chicken with sausage and bread sauce
Guinness braised lamb shank with carrot and swede mash
Pumpkin and wild mushroom tart with courgettes and broad beans (V)
Puddings
Bread and butter pudding with spiced raisins
Glazed rice pudding with english marmalade
Treacle tart with cornish clotted cream
Stilton and Cheddar plate with oat cakes
Freshly brewed coffee, tea or infusions with petit fours
(supplement of £4.25 per person)
Menu Selector £ 45.00 for 3 Courses
Cold Starter
Ballotine of Scottish salmon with crème fraiche and caviar
Smoked gressingham duck with lambs lettuce and black cherry dressing
Seared tuna salad with pickled cucumber and soy dressing
Parma ham with celeriac remoulade and fig crostini
Soups
Cream of watercress with goats cheese fondue
Smoked haddock chowder with apple yoghurt
Savoy cabbage broth with dublin bay prawns and chives
Hot Starter
Casserole of atlantic fish and seafood with tomato and saffron
Seared salmon with green asparagus and lemon sabayon
Fricassee of leek and celery with seared scallops and madeira jus
Main
Roast fillet of monkfish with red wine jus, creamed leeks and wild mushrooms
Fillet of halibut with morels, button onions, broad beans and tarragon scented cream
Roast fillet of beef with port wine jus, horseradish mash and confit shallots
Breast of corn-fed chicken with caramelised chicory
Herb roasted lamb rack with buttered spinach, black pudding and white bean cassoulet
Creamed leek and wild mushroom tart scented truffle oil and salad (V)
Dessert
Pear and ginger parfait with raspberry coulis
Golden apple tart with cinnamon ice cream and raisin syrup
Tropical cake with rum soaked fruits
Selection of British and continental cheeses with chefs chutney
Selection of coffees, teas and petit fours
Menu Selector £ 55 - for 3 Courses
Cold Starters
Lobster salad with peppered pineapple and curry oil
Ballotine of foie gras and pistachio with sauterne jelly
Terrine of smoked salmon with dill scented mascarpone
Carpaccio of melon with seasonal berries and minted elderflower syrup (V)
Soups
Minted pea soup with pear and scottish lobster
Wild mushroom consommé with foie gras ravioli
Shellfish bisque with Armagnac and crab crostini
Hot Starter
Fricassee of asparagus and wild mushrooms with parmesan sabayon (V)
Parsnip & apple tart with seared foie gras and cardamom jus
Roast scallops with braised endive and truffle vinaigrette
Main Course
Fricassee of dover sole with champagne sauce and seasonal vegetables
Fillet of john dory with warm grilled fennel and orange beurre blanc
Tournedos of aberdeen angus with truffle sauce and dauphinoise potatotes
Roast mignon of veal with malmsey madeira jus, celery & apple puree and cocotte potatoes
Duo of lamb with truffled celeriac puree and sweet garlic jus
Fricasee of artichoke, asparagus and morels with herb sabayon (V)
Desserts
Iced coconut mousse with mango coulis
Delice of white chocolate and passion fruit
Selection of british and continental cheeses with chefs chutney
Strawberry shortbreads with chantilly cream
Chocolate macaroon with coffee ice cream and pistachio
Enhancements
Enhance your meal by adding an intermediate, sorbet or cheese course. Add petit fours to complete the meal.
Sorbet £5.50
Soup course £7.00
Cheese & biscuits £7.50
Petit fours and coffee £4.25
Please advise your event planner if you would like liquers and cigars offered after dinner.
Breakfast Canapés
Smoked salmon with scrambled egg
Tropical fruit brochettes with yoghurt dip
Cumberland sausages with streaky bacon
Mini parma ham croissants
Poached quail egg florentine
Baby croque monsieur
£10.00 per person
The Light Breakfast
Fresh fruit juices - orange, grapefruit, apple, cranberry, tomato, pineapple
Fresh fruits
Sliced, poached, dried fruits
Choice of cereals
Swiss muesli, natural and fruit yoghurt
Bakery Basket - danish pastries, muffins, croissant, pain au chocolat
White or wholemeal toast with butter and preserves,
Choice of teas and coffee
£16.50 per person
The Lowry Breakfast
The Light Breakfast plus:
Two fresh farm eggs cooked to your liking
Served with bury black pudding, bacon, sausage,
mushrooms, tomato and hash browns
£19.50 per person
Crew Menus
A selection of menus specifically created for your set-up and break down crews.
Menu A at £12.50 per person
Toasted minute steak sandwiches, fried onions
French fries
Tossed mixed salad
Fruit tartlets
Menu B at £12.50 per person
Char grilled cajun chicken baguettes, salsa dressing
French fries
Asian marinated vegetable salad
Chocolate éclairs
Menu C at £12.50 per person
Croque monsieur of smoked ham and gruyere cheese
French fries
Menu D at £14.50 per person
Mousaka of aubergine and roast vegetable
Mozzarella and herb bread
Dressed tomato and olive salad
Chocolate brownies
Menu E at £14.50 per person
Vegetable lasagne
Beef lasagne
Garlic bread
Mixed leaf salad, basil dressing
French fries
Chocolate and blueberry muffins
Menu F at £14.50 per person
Chicken Korma, mini poppadoms
Jasmine rice
Thai salad
Almond slices
All canapé menus are £17.00 per person, based on six canapés per guest.
Please select from the following:
Cold
Herb rolled goats cheese with pear chutney
Pickled vegetable sushi with wasabi
Nori rolls with salmon and pickled ginger
Char-grilled asparagus with pancetta
Belgium endive spoons with fig and roquefort
Melon shooters with lemon grass syrup
Beef carpaccio with capers and parmesan
Feta, olive and sun blush tomato skewer with basil
Sesame coated tuna with pickled cucumber salad
Lobster spoons with papaya and spiced coconut cream
Asparagus barquette with dolce latte and walnuts
Smoked salmon rolls with caviar
Mini Cheese scones with gravelax and pickled beetroot
Tuna tatare with goat's cheese
Parma Ham crostini with rice
Hot
Quail egg florentine with béarnaise sauce
Oriental szchwan winglets
Mini fish and chips tartare sauce
Chorizo pizza
Crispy lobster wanton with star anise and mango dip
Sesame coated fish cakes with lime pickle sabayon
Filo wrapped prawns with chili mango salsa
Steamed shu mai with soya and ginger dressing
Char grilled asparagus with norcia pancetta served with smoked cherry tomato chutney
Herb risotto balls
Falafels with mint raita
Deep fried eggplant with mint pesto
Thai fish cake with thai dressing
Piccelo pizza with basil, anchovy and mozzarella
Mini salt and pepper spare ribs
Vegetable spring rolls with hoi sin sauce
Red endive with minted pea risotto
Duck spring rolls
Mini surf and turf
Bang bang chicken wanton
Bury black pudding fritter with spiced apple
Mini beef wellington
Mini cheese scones with gravalax and pickled beetroot
Lamb and fennel kebabs with taziki
Crisp crab risotto balls with sweet chilli dip
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WEDDING FINGER & FORK BUFFET MENUSMenu A at £ 20.00 per person
A selection of open topped bagels
Baby gem crispy bacon and soft egg salad
Spiced barbecue potatoes with chorizo
Cold poached salmon with cucumber and citrus and vanilla dressing
Coleslaw with curry and apples
Assorted chefs sandwiches
Pannacotta with black currant compote
Raisin scone with berry ripple mascarpone
Menu B at £ 25.00 per person
Herb salad with orange and mustard dressing
Parma ham crostini with mozzarella and sun blush tomatoes
White beans salad with char grilled peppers, garden peas and dolcelatte
Tartlet of scottish salmon and spring onions
Griddled asparagus with endive and caesar dressing
Pasta with spiced tomato sauce, chorizo and rocket leaves
Smoked swaledale cheese with walnuts and pear chutney
Apple tart with cinnamon cream
Menu C at £ 29.00 per person
Selection of chef's open topped bagels
The lowry caesar salad with herb roasted chicken and garlic croutons
Smoked haddock and spinach tartlet with pommery mustard
Moroccan style marinated chicken
Couscous with dried fruits, mint and coriander
Soused mackerel with leeks and sweet mustard dressing
Parma ham crostini with mozzarella and sun blush tomatoes
Chocolate brownie with chantilly
Profiteroles with crème chiboust
Menu D at £ 35.00 per person
Selection of Chef's open topped bagels
Pickled herrings with sliced new potatoes and sweet dill dressing
Baby gem, smoked duck and pecan salad with figs
Cold poached salmon with cucumber and citrus dressing
Spicy lamb, chorizo and tomato casserole
New york cobb salad
Rice and vegetable salad
Banoffi pie with white rum
Selection of british and continental cheeses
Plum and bitter almond tart
Menu E at £ 40.00 per person
Endive salad with crispy onions and herb croutons
The lowry king prawn salad with shaved pecorino
Grav lax with citrus fruits, dill and mustard dressing
Baby gem, smoked duck and pecan salad with figs
Traditional roast beef with creamed horseradish and vichy carrots
Roast monkfish with asian greens and black bean sauce
Red onion and feta cheese tart tatin
Selection of exotic fruits with cardamom and ginger syrup
Chocolate brownie with chantilly
Coconut pannacotta with pineapple compote
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A LA CARTE MENU SELECTORMenu selector £ 25.00 - for 3 Courses
Starters Cold
Tomato and zucchini salad with mozzarella (V)
Chicken liver terrine wrapped in smoked bacon with pear chutney
Cannelloni of smoked salmon with horseradish scented cream
Soups
Slow roast tomato soup with rosemary and garlic crouton
Sweet pea soup with york ham
Leek and potato soup with parmesan croutons (V)
Starters Hot
Warm couscous salad with prawn kebab and sweet red pepper coulis
Warm goats cheese salad with roasted pear and walnuts (V)
Creamed leek and woodland mushroom tart with herb salad (V)
Main Courses
Seared red mullet with sauce vierge and crushed new potatoes
Seared fillet of salmon with grain mustard cream, leaf spinach and colcannon
Lancashire hot pot with root veg and black pudding
Roast breast of corn-fed chicken with Madeira jus, French beans and fondant potato
Red onion and feta cheese tart tatin with sweet wine jus (V)
Desserts
Pannacotta with black currant compote
Bread and butter pudding with spiced raisins
Baked apple with almonds and raisins, sauce anglaise
Pavlova with cherries and honey toasted almonds
Selection of coffees, teas and petit fours
(Supplement of £4.25 per person)
Menu Selector £35.00 for 3 Courses
Cold Starter
Smoked salmon with citrus fruits and red onion
Caesar salad with smoked chicken and anchovies
Carpaccio of melon with citrus oil and grilled prawns
Soups
Roasted butternut squash with coriander crème fraiche (V)
Cappuccino of woodland mushrooms with truffle oil (V)
Brown onion soup with guinness and cheddar cheese crouton
Hot Starter
Warm aubergine and feta crostini with sweet balsamic syrup (V)
Warm asparagus with tomato and tarragon oil and shaved parmesan (V)
Butternut squash and gruyere tart with black pepper and sour cream (V)
Main
Roast fillet of salmon with red wine sauce, wild mushrooms and boulangere potatoes
Delice of halibut with sweet pea veloute and braised fennel
Rump of lamb with provencal vegetables and dauphinoise potatoes
Roast breast of chicken with lemon and thyme scented jus, root vegetables
Tian of Mediterranean vegetables with glazed goat's cheese and basil crisps (V)
Desserts
Chocolate brownie with vanilla ice cream
Traditional tiramisu
Cheesecake with mango and passion fruit
Crème brulee scented with elderflower and berry compote
Selection of british and continental cheeses (supplement of £ 4.00 per person )
Selection of coffees, teas and petit fours
(Supplement of £4.25 per person)
Traditional British £35.00 for 3 Courses
Cold Starters
Traditional oak smoked salmon with brown bread
Egg and bacon salad with asparagus tips
The lowry prawn cocktail with avocado
Chicory and stilton salad with walnuts (V)
Soups
Scotch Broth
Minted pea soup (V)
Celery soup with apples and almonds (V)
Hot Starters
Smoked Haddock and leek tart with cider sabayon
Warm asparagus with sweet pea dressing (V)
Stilton and spinach tart with walnut dressing (V)
Main Course
Roast Scottish salmon with mustard mash and braised cucumber
Seared halibut with bubble and squeak
Roast aberdeen angus with yorkshire pudding and horseradish cream
Loin of suckling pig with sage and onion stuffing and apple sauce
Roast breast of chicken with sausage and bread sauce
Guinness braised lamb shank with carrot and swede mash
Pumpkin and wild mushroom tart with courgettes and broad beans (V)
Puddings
Bread and butter pudding with spiced raisins
Glazed rice pudding with english marmalade
Treacle tart with cornish clotted cream
Stilton and Cheddar plate with oat cakes
Freshly brewed coffee, tea or infusions with petit fours
(supplement of £4.25 per person)
Menu Selector £ 45.00 for 3 Courses
Cold Starter
Ballotine of Scottish salmon with crème fraiche and caviar
Smoked gressingham duck with lambs lettuce and black cherry dressing
Seared tuna salad with pickled cucumber and soy dressing
Parma ham with celeriac remoulade and fig crostini
Soups
Cream of watercress with goats cheese fondue
Smoked haddock chowder with apple yoghurt
Savoy cabbage broth with dublin bay prawns and chives
Hot Starter
Casserole of atlantic fish and seafood with tomato and saffron
Seared salmon with green asparagus and lemon sabayon
Fricassee of leek and celery with seared scallops and madeira jus
Main
Roast fillet of monkfish with red wine jus, creamed leeks and wild mushrooms
Fillet of halibut with morels, button onions, broad beans and tarragon scented cream
Roast fillet of beef with port wine jus, horseradish mash and confit shallots
Breast of corn-fed chicken with caramelised chicory
Herb roasted lamb rack with buttered spinach, black pudding and white bean cassoulet
Creamed leek and wild mushroom tart scented truffle oil and salad (V)
Dessert
Pear and ginger parfait with raspberry coulis
Golden apple tart with cinnamon ice cream and raisin syrup
Tropical cake with rum soaked fruits
Selection of British and continental cheeses with chefs chutney
Selection of coffees, teas and petit fours
Menu Selector £ 55 - for 3 Courses
Cold Starters
Lobster salad with peppered pineapple and curry oil
Ballotine of foie gras and pistachio with sauterne jelly
Terrine of smoked salmon with dill scented mascarpone
Carpaccio of melon with seasonal berries and minted elderflower syrup (V)
Soups
Minted pea soup with pear and scottish lobster
Wild mushroom consommé with foie gras ravioli
Shellfish bisque with Armagnac and crab crostini
Hot Starter
Fricassee of asparagus and wild mushrooms with parmesan sabayon (V)
Parsnip & apple tart with seared foie gras and cardamom jus
Roast scallops with braised endive and truffle vinaigrette
Main Course
Fricassee of dover sole with champagne sauce and seasonal vegetables
Fillet of john dory with warm grilled fennel and orange beurre blanc
Tournedos of aberdeen angus with truffle sauce and dauphinoise potatotes
Roast mignon of veal with malmsey madeira jus, celery & apple puree and cocotte potatoes
Duo of lamb with truffled celeriac puree and sweet garlic jus
Fricasee of artichoke, asparagus and morels with herb sabayon (V)
Desserts
Iced coconut mousse with mango coulis
Delice of white chocolate and passion fruit
Selection of british and continental cheeses with chefs chutney
Strawberry shortbreads with chantilly cream
Chocolate macaroon with coffee ice cream and pistachio
Enhancements
Enhance your meal by adding an intermediate, sorbet or cheese course. Add petit fours to complete the meal.
Sorbet £5.50
Soup course £7.00
Cheese & biscuits £7.50
Petit fours and coffee £4.25
Please advise your event planner if you would like liquers and cigars offered after dinner.
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BREAKFAST MENUSBreakfast Canapés
Smoked salmon with scrambled egg
Tropical fruit brochettes with yoghurt dip
Cumberland sausages with streaky bacon
Mini parma ham croissants
Poached quail egg florentine
Baby croque monsieur
£10.00 per person
The Light Breakfast
Fresh fruit juices - orange, grapefruit, apple, cranberry, tomato, pineapple
Fresh fruits
Sliced, poached, dried fruits
Choice of cereals
Swiss muesli, natural and fruit yoghurt
Bakery Basket - danish pastries, muffins, croissant, pain au chocolat
White or wholemeal toast with butter and preserves,
Choice of teas and coffee
£16.50 per person
The Lowry Breakfast
The Light Breakfast plus:
Two fresh farm eggs cooked to your liking
Served with bury black pudding, bacon, sausage,
mushrooms, tomato and hash browns
£19.50 per person
Crew Menus
A selection of menus specifically created for your set-up and break down crews.
Menu A at £12.50 per person
Toasted minute steak sandwiches, fried onions
French fries
Tossed mixed salad
Fruit tartlets
Menu B at £12.50 per person
Char grilled cajun chicken baguettes, salsa dressing
French fries
Asian marinated vegetable salad
Chocolate éclairs
Menu C at £12.50 per person
Croque monsieur of smoked ham and gruyere cheese
French fries
Menu D at £14.50 per person
Mousaka of aubergine and roast vegetable
Mozzarella and herb bread
Dressed tomato and olive salad
Chocolate brownies
Menu E at £14.50 per person
Vegetable lasagne
Beef lasagne
Garlic bread
Mixed leaf salad, basil dressing
French fries
Chocolate and blueberry muffins
Menu F at £14.50 per person
Chicken Korma, mini poppadoms
Jasmine rice
Thai salad
Almond slices
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CONFERENCE AND EVENTS DRINKS TARIFF
| Price | Price | ||
| Bottled Beer | Whiskey | ||
| Becks | £ 3.75 | Famous Grouse | £4.25 |
| Strongbow | £ 3.75 | Bells | £4.50 |
| Budweiser | £ 3.75 | Johnny Walker Red | £5.25 |
| Stella Artois | £ 3.75 | Johnny Walker Black | £5.25 |
| Peroni | £ 3.95 | Glenmorangie | £7.00 |
| Corona | £ 3.95 | Lagavulin 10yr | £7.50 |
| Budweiser Budvar | £ 3.95 | MacAllen 10 yr | £7.50 |
| Gentleman Jack | £7.50 | ||
| Dalwhinnie | £7.50 | ||
| House Wine | Glenfiddich | £12.50 | |
| Red or White | |||
| Rock Art | £17.00 | Bourbon & Rye | |
| Rock Art (Glass) | £ 4.25 | Jim Beam | £ 4.50 |
| Wild Turkey | £ 4.50 | ||
| Billecarte-Salmon NV | £38.00 | Jack Daniels | £ 4.50 |
| Billecarte-Salmon NV | £ 7.50 | ||
Spirits |
Liquers |
||
| Vodka | Pernod | £ 3.50 | |
| Smirnoff Black | £ 4.50 | Campari | £ 3.50 |
| Absolut | £ 4.50 | Amaretto | £ 4.50 |
| Archers | £ 4.50 | Baileys | £ 4.50 |
| Gin | Cointreau | £ 4.50 | |
| Bombay Sapphire | £ 4.50 | Crème de Menthe | £ 4.50 |
| Tanqueray | £4.50 | Malbiu | £ 4.50 |
| Kahlua | £ 4.50 | Southern Comfort | £ 4.50 |
| Rum | Sambuca | £ 4.50 | |
| Bacardi light | £4.50 | Tia Maria | £ 4.50 |
| Captain Morgan | £ 4.50 | Absinthe Gold | £ 8.50 |
| Morgans Spice | £4.50 | ||
| Lambs Navy Rum | £4.50 | ||
| Tequila | |||
| Jose Cuervo Silver | £4.50 | Cognac | |
| Tequila Gold | £ 4.50 | Hennessy VS | £4.75 |
| Hennessy XO | £12.75 | ||
| Port & Sherry | Remy VSOP | £4.75 | |
| Tio Pepe Fino | £ 3.50 | Remy Martin X.O | £12.75 |
| Harveys Bristol Cream | £ 3.50 | ||
| Taylors LBU | £4.10 | Mixers | |
| Fino Sherry | £4.25 | Coke | £ 2.50 |
| Grahams Vintage 1996 | £4.75 | Diet Coke | £ 2.50 |
| Lemonade | £ 1.75 | ||
| Aperitifs | Tonic Water | £ 1.50 | |
| Martini Dry | £3.50 | Slimline Tonic | £ 1.50 |
| Martini Bianco | £3.50 | Dry Ginger | £ 1.75 |
| Martini Rosso | £3.50 | Bitter Lemon | £ 1.75 |
| Cinzano Bianco | £3.50 | Red Bull | £ 3.50 |
| Dubonnet | £3.50 | Juice Mixer | £ 2.75 |
| Campari Pimms |
£3.50 £3.50 |
Orange, pineapple, grapefruit, apple, cranberry, tomato | |
Water |
|||
| Speyside Sparkling or Still | |||
| Large | £4.00 | ||
| Small | £1.75 | ||
~ ~ ~ ~ ~ ~ ~ ~
CONFERENCE AND EVENTS DRINKS TARIFF
| Champagne & Sparkling Wine | |
| Prosecco Extra Dry, Vigneti Fantinel NV | £26.00 |
| Billecart-Salmon Brut Reserve | £38.00 |
| Billecart-Salmon Brut Rose | £55.00 |
| Veuve Clicquot Ponsardin, Yellow Label Brut NV | £55.00 |
| Rocco Forte Collection Champagne 1996 | £58.00 |
| Bollinger Special Cuvee NV | £60.00 |
| Laurent-Perrier Rose NV | £75.00 |
| Billecart-Salmon Brut Reserve NV (Magnum) | £76.00 |
White Wine |
|
| Rock Art Chenin Blanc, Western Cape 2004 | £17.00 |
| Houghton Private Bin Chardonnay-Verdelho, Western Australia 2004 | £19.00 |
| Pinot Grigio, Grave del Friuli, Friulvini 2004 | £19.00 |
| Veramonte Sauvignon Blanc, Casablanca Valley 2005, Chile | £19.00 |
| Blackstone Chardonnay, Monterey County 2002, California | £19.00 |
| Stonehaven Winemakers Selection Chardonnay, Padthaway 2004 | £20.00 |
| Rocco Forte Collection Macon-Villages 2001 | £21.00 |
| Leasingham Riesling Bin 7, Clare Valley, Australia | £22.00 |
| Sancerre, La Fuzelle, Adrian Marechal 2004 | £28.00 |
| Chablis, Domaine Gilbert Picq et Fils 2003 | £28.00 |
| Pouilly-Fume, Domaine Jean-Claude Chatelain 2003 | £32.00 |
| Nobilo Icon Series Sauvignon Blanc, Marlborough 2004 | £34.00 |
Red Wine |
|
| Merlot, La Campagne, Vin de Pays d'Oc 2004 | £17.00 |
| Rock Art Cabernet Sauvignon/Pinotage, Western Cape 2003 | £17.00 |
| Stonehaven Cellar Selection Cabernet-Shiraz, Limestone Coast 2004 | £19.00 |
| Barossa Valley Estate Shiraz, Barossa Valley 2003 | £19.00 |
| Rasteau, Cotes du Rhone Villages, Domaine de la Combe Dieu 2001 | £20.00 |
| Don Jacobo Rioja Reserva, Bodegas Corral 1998 | £25.00 |
| Fleurie, Domaine de Prion, E Loron & Fils 2003 | £25.00 |
| Bourgogne Pinot Noir, Couvent des Jacobins, Louis Jadot 2000 | £26.00 |
| Rocco Forte Collection, St.-Emilion 2000 | £26.00 |
| Chateau de Seuil, Graves, Bordeaux 2002 | £30.00 |
Sweet Wine |
|
| Muscat De Beaumes De Venise | £26.00 |
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.
