Over the last 10 years The Lowry Hotel, has been one of the leading dining destinations in the city, looking back to some of his predecessors such as Marco Pierre White, Executive Head Chef Ryan Murphy has created a 10 course tasting menu reflecting the dishes that have graced the menus at The River Restaurant over the last decade.
This menu will be launched at the Manchester Food and Drink Festival at a special event on 14th October 2011.
Amuse Bouche organic scrambled eggs & caviar sherry cream.
Ceviche of Scottish hand dived scallops with pickled carrots, red beetroot and baby radish.
Pan seared duck Foie Gras terrine with smoked Braeburn apple, Lancashire cheese, cured duck breast with wine jelly.
Breast of Suffolk white pork Bury Black pudding, razor clams and watercress salad with caramelised onion jus.
Loch Duart salmon minestrone
Spicy Tomato soup / Cannellini beans / Semolina pasta.
Chestnut soufflé with wilted Swiss chard, glazed chestnuts, roasted turnips and parsley nage.
Native lobster and wild salmon ravioli with wilted Swiss chard, curry scented coconut sauce and basil.
Lancashire Beef âTongue & Cheekâ corned beef tongue with braised cheek of beef, pied bleu and cocoa braising jus.
Pan roasted brill and Perigord truffles with mussels, sweetcorn, glazed kale, potato cylinder and a bouillabaisse foam.
Tunworth cheese with quince jam meringue, Muscatel vinegar jelly and a fine herb salad.
This menu is priced at £100 and places are limited. To book please call The Lowry Hotel on 0161 827 4000 sittings are availble from 7pm throughout the evening.