Lowther’s Restaurant Menu.
*In the interest of our customers some dishes may contain nuts or wheat flour even if not stated in the dish. If you require any dietary needs or like help when ordering your meal our chef and staff are here to accommodate your requirements.
STARTERS.
Chef’s home made soup of the day. £3.50
Freshly prepared and served with bread roll and butter.
Chilled melon and orange cocktail with sorbet. £4.50
Duo of melon balls and orange segments flavoured with mint and medori liqueur, topped with a fresh strawberry compote and cassis sorbet.
Chinese aromatic duck leg. £5.95
Crisp duck leg marinated in Chinese spices served with cucumber ribbons, pickled pink ginger and hoi sin sauce.
Steamed New Zealand green lip mussels in white wine. £6.25
Served in their shells with coarse grain mustard, tarragon cream sauce, topped with fresh Parmesan.
Chef’s recipe chicken liver and finest French fois gras parfait. £6.95
Home made parfait flavoured with wild mushrooms, garlic and brandy, served with a pear and ginger chutney and ciabatta toast.
Baked wild mushrooms and blue cheese au gratin. £5.95
Wild mushrooms in a rich creamy blue cheese sauce topped with herb parmesan breadcrumbs, and baked in the oven.
Pan-fried wood pigeon breast and black pudding, served with caramelised apples, dressed salad and aged balsamic syrup.
Gremolata king prawns. £6.95
Seared peeled king prawns cooked in fresh lemon zest and juice, served with garlic parsley butter and dressed leaves.
Medallions of prime Welsh black beef fillet marinated in teriyaki and cracked black pepper, on a salad of baby corn, topped with salsa verdi.
Lightly pan-fried king scallops, served on a bed of Chinese salad, egg noodles, bean sprouts, water chestnuts, bamboo shoots and pak choi, served with a creamed crayfish sauce, topped with crispy pancetta.
MAIN COURSE.
Poultry, game, steak and game dishes
*At Lowther’s we take pride in using the finest quality meat and poultry. We guarantee all our products are fresh. Our local catering butchers are renowned for their high quality mature welsh black beef. In the interest of our chef please state to our waiting staff the degree of cooking you require when ordering a steak. Thank you.
8oz steak Diane. £17.95
A well-known classic French dish cooked to perfection using the finest quality home-made veal stock. A fillet steak, cooked in garlic, onions, mushrooms, Dijon mustard, cream and French brandy
8oz peppered fillet steak. £17.95
Fillet steak cooked in garlic, fresh green peppercorns, cracked pepper, onions, cream and French brandy.
Classic 8oz tornados Rossini. £18.95
Fillet steak, served on a fried crute of bread, topped with a choice of chicken liver pate or melted blue cheese, and glazed with a Madeira jus
Char-grilled 8oz fillet steak. £16.95
Served with grilled flat mushrooms, plum tomato and chef’s home made onion rings.
Beef stroganoff. £14.95
Strips of Welsh black beef fillet pan-fried with sweet peppers, sliced mushrooms, onions, garlic and paprika, served in a sour cream brandy sauce.
Medallions of Welsh black beef fillet. £15.95
Pan-fried medallions of fillet served in a port red current sauce, topped with sweet potato mash.
Grilled 12oz horseshoe gammon. £9.95
Served with char-grilled fresh pineapple, grilled tomato, mushrooms, chef’s seasonal vegetables and choice of potatoes.
Roasted loin of rich Scottish wild venison. £17.95
On roasted sweet potato scented with honey and cinnamon served medium rare in a rich blackberry, smoked bacon and port sauce
Continued over.
Main course continued.
Roasted breast of Gressingham duck. £13.95
Prime breast of duck marinated in fresh ginger, lemon grass and teriyaki served on a stir fried bed of spring onions, baby corn, bacon and pak choi, with a sweet plum sauce.
Shank of Welsh lamb. £10.95
Slowly braised shank of Welsh lamb served on the bone with a rich red wine reduction and rosemary sauce.
Char- grilled lean welsh lamb burger, blended with chef’s spices, onions and garlic, topped with cheddar cheese or blue cheese, served in a bread bap with tomato, lettuce and pickles.
Pork loin steak £10.95.
Pan-fried medallions of succulent pork loin, layered with fresh chilli jam, Welsh cheese and smoked bacon, melted in the oven and served with a sherry sauce.
Home made pie of the day. £8.95
Chef’s selection of prime cuts of meat / poultry served in a mouth-watering sauce topped with a puff pastry lid
Half roast chicken. £9.50
Plain roasted chicken served with salad garnish.
Chicken supreme. £9.95
Stuffed with fresh herb and fruity stuffing, served in a wild mushroom cream sauce, topped with crispy smoked pancetta.
Chicken tikka masala £8.95
Diced chicken fillet cooked in mild oriental spices, yoghurt and sweet and sour curry sauce, served with a warm papadom and mango chutney.
Vegetarian selection.
Frittata (Italian omelette). £8.50
Baked omelette prepared with free-range eggs, sweet peppers, sliced mushrooms, onions, baby spinach and cream cheese, topped with fresh Parmesan and salad leaves.
Wild and field mushroom stroganoff. £9.50
Sauté mushrooms, onions and sweet peppers cooked in a fresh garlic, sour cream, paprika and brandy sauce.
Vegetable tagliatelle. £8.50
Verdi and white pasta ribbons cooked in a cheesy cream sauce with chef’s seasonal selection of vegetables.
Vegetable Tikka masala. £8.95
Seasonal vegetables cooked in mild oriental spices, yoghurt and sweet and sour curry sauce, served with a papadom and mango chutney.
Chef’s fish selection
*All our fresh fish and seafood is supplied by local fishmongers daily. Due to seasonal changes some dishes might not be available at certain times of the year.
Crisp deep-fried cod in beer batter. £8.95
Skinless and boneless cod fillet deep-fried in our home made beer batter, served with tartare sauce, salad and fresh lemon.
Breaded luxury whole tail scampi. £9.95
Served with tartare sauce, salad and fresh lemon.
Sea bass fillets. £13.95
Oven roasted fillets of sea bass on crushed new potatoes, marinated olives, sun-dried tomatoes and fresh rosemary, served with a lemon scented butter cream sauce and crispy smoked pancetta.
Seafood linguini. £13.95
Chef’s selection of fresh seafood cooked in cream, Parmesan, fresh herbs and lemon, topped with home made fresh linguini pasta.
Whole Sea Bass £13.95
Stuffed with fresh herbs and lemon, seasoned with rock salt, and baked in the oven in foil, served with salad.
Gambian tiger prawns £10.95
Pan-fried tiger prawns with sweet peppers, sliced onions and garlic, served in a paprika cream sauce.
Fresh whole sardines in a fresh parsley, garlic and lemon butter, served with a Greek salad.
Seared boneless supreme of salmon coated in cracked pepper on pickled vegetables served with béarnaise sauce.
*All main courses served with choice of potatoes or saffron basmati rice and chef’s selection of seasonal vegetables.
Please ask the waitress for our selection of hot and cold desserts.
CHEESE BOARD £5.95.
‘Lowther’s Restaurant’ has a growing reputation for fine quality food and wines. The chef, management and staff would like to take this opportunity to thank old and new customers for your support and wish you an ongoing fine dining experience here at our restaurant. If you have any comments please feel free to leave them in our customer comment book after your meal.
Thank you.
1 COURSE £7.95
2 COURSES £9.95
3 COURSES £11.95
Complimentary freshly baked rolls and butter.
Chef’s homemade soup of the day
Freshly prepared.
Hot peppered medallions of pork
Marinated in teriyaki and black pepper, on a salad of baby corn, topped with salsa
verdi.
Fan of chilled Gala melon and Palma ham.
Served with strawberry compote, raspberry dressing and mint leaves.
Deep fried brie wedges coated in breadcrumbs.
Served with cranberry and port sauce and a dressed salad garnish.
Baked wild mushrooms and blue cheese au gratin.
Wild mushrooms in a rich creamy blue cheese sauce, topped with herb parmesan
breadcrumbs, and baked in the oven.
Cajun spiced tiger prawns.
Served on a bed of crisp lettuce leaves with apple and celery.
MAIN COURSE.
Silverside of prime Welsh black beef.
Served with Yorkshire pudding and horse radish sauce.
Roast Leg of Welsh Lamb.
Served with fruity parsley and thyme stuffing, and fresh mint sauce.
Roast Loin of Pork.
Served with fruity sage and onion stuffing and apple sauce.
Roast Breast of Chicken
Served with apricot and herb stuffing .
All roasts served with roast potatoes, honey roast parsnips, and chef’s choice of seasonal fresh vegetables.
Baked fillet of cod.
On spring onion and cheese creamed mashed potatoes topped with a mustard sauce.
Cannelloni.
Please ask waitress for today’s choice of chilled and hot desserts / ice-cream .
Hot beverages available on request.
HOT BEVERAGES
Freshly made continental cafetiere coffee.
£1.60 per person.
Decaffeinated coffee.
£1.60
Floater coffee.
£2.20
Liqueur coffee.
£3.95
Freshly brewed tea.
.95p
CHILDREN’S MENU
Pork and leek sausages.
Turkey drummers.
BBQ pork ribs.
Battered chicken nuggets.
Honey roast ham.
Fish fingers.
All children’s meals are served with chips/ baby potatoes, choice of peas or beans and salad garnish.
All above Children’s meals £3.95 includes ice cream.
STARTERS.
Soup of the day, freshly prepared ,served with bread roll and butter.
Baked flat mushroom with stilton, filled with herb parmesan bread crumbs, served on a walnut salad.
Fan of chilled galia melon, with deep-fried Palma ham topped with fresh strawberry couli.
Vegetable spring rolls, Chinese vegetable spring rolls, served on a bed of crisp salad leaves, with an oriental dressing.
Gambian tiger prawns – pan-fried tiger prawns with sweet peppers, sliced onions and garlic, served in a paprika cream sauce.
Spiced breaded chicken goujons – deep fried strips of chicken fillet, coated in breadcrumbs, served with a sweet chilli sauce.
Hot peppered medallions of pork , marinated in teriyaki and black pepper, on a salad of baby corn, topped with salsa Verdi.
Medallion of Scottish salmon, served with a honey, sesame and soy oriental dressing.
Deep fried brie wedges coated in breadcrumbs, served with cranberry and port sauce and a dressed salad garnish.
MAIN COURSE.
Crisp deep-fried cod in beer batter, Skinless and boneless cod fillet deep-fried in our home-made beer batter, served with tartare sauce, salad and fresh lemon.
Home-made pie of the day, Chef’s selection of prime cuts of meat/poultry served in a mouth-watering sauce topped with a puff pastry lid.
Prawn, ham and asparagus au gratin – chunks of chef’s boiled ham, fresh asparagus and north atlantic prawns in a creamy béchamel sauce, topped with cheese.
Braised Silverside of Welsh beef, served in a cream, brandy and peppercorn sauc.
Breast of chicken
served
in white wine cream sauce with mushrooms.
Chef’s Vegetarian dish
of the day.
Honey roast ham, served in a cider and redcurrant sauce.
Pan fried Lambs liver and bacon, topped with caramelised onions, peas and gravy, served on creamed mashed potatoes.
Bangers “n” Mash , pork and leek sausages on creamed mashed potatoes, topped with caramelised onions, and gravy.
All meals served with a choice of potatoes or rice, and chef’s seasonal vegetables.