October – Dinner Menu (sample menu)

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Please Note: Menu below is for guidance only – click link above to see the current menu

Starters

Amble Lobster and Crab Bisque

Chicken Liver Parfait – Red Onion Chutney – Toasted French Baguette

Tempura Pork Loin with Apple and Fennel Salad – Chilli – Lime and Coriander

Smoked Salmon with Warm Muffin, Free Range Poached Egg And a Chive Butter Sauce

(v) Grilled Asparagus with Artichoke and Steamed Minted New Potato Salad With Shavings of Admiral Collingwood Northumbrian Cheese

Grilled Lamb Patties – Marinated in Ground Cumin, Chilli , Coriander & Cardamom with a Minted Yoghurt Dressing

Intermediate

Mini Tequila Sunrise

Main Course

Confit Salmon Fillet with King Prawn and a Lobster and Crayfish Emulsi on

Angus Beef Sirloin with Pont-Neuf Potatoes, Field Mushroom and Madagascan Green Peppercorns (£ 10 Supplement)

Ho pe Farm Slow cooked Texel Lamb Roasted Roots, Rosemary Potatoes and Red Wine Jus

Ho pe Farm Slow cooked Texel Lamb Roasted Roots, Rosemary Potatoes and Red Wine Jus

V)Penne with Roasted Pine Nuts and Basil – Parmesan Shavings – Olive Oil

King Prawn Ravioli with Chilli Crispy Chorizo &Tomato and Basil Emu lsion

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A Selection of Sweets

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Followed By Freshly Brewed Coffee

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On Monday Tuesday Evenings This Menu Is On “ Special Offer “ £ 48 for Two Inclusive Of A Bottle of House Red White or Rose Wine

Testimonials

We stayed for two nights Monday through to Wednesday morning in November having stayed at the Cook and Barker last year at approximately the same time. Northumberland is one of our favourite places and having holidayed here with our children we discovered the Cook and Barker on one such holiday and ate in the restaurant on a number of occasions. We have always enjoyed our visits to the Cook and Barker and intend to stay again in the future
Mike - Mature Couple