FRIDAY 15TH DECEMBER

SEAFOOD PLATTER OF WHITE BAIT, HOT SMOKED SALMON, SHELL ON KING PRAWNS WITH A SWEET CHILLI DIPPING SAUCE

GRIDDLED 8OZ BEEF FILLET WITH DAUPHINOISE POTATOES, HOT ONION JAM, SAUTEED MUSHROOMS AND GARLIC HERB BUTTER

WARM PLUM AND ALMOND FRANGIPANE TART WITH VANILLA BEAN ANGLAIS

SATURDAY 16TH DECEMBER

CREAM OF CELERIAC SOUP

PAN ROASTED LOIN OF COD SERVED WITH A HERB LEMON CRUMB, BUTTERED FINE BEANS AND SALSA VERDE DRESSING

WARM CHOCOLATE BROWNIE WITH WHITE CHOCOLATE ICE CREAM

SUNDAY 17TH DECEMBER

CLEY SMOKEHOUSE SMOKED FISH PLATETR WITH GRANARY SLICED LOAF AND GARLIC AIOLI

ROASTED STRIPLOIN OF LOCAL BEEF, SERVED WITH ALL THE TRIMMINGS

APPLE AND CHERRY CRUMBLE WITH CLOTTED CREAM

MONDAY 18TH DECEMBER

ORANGE AND GRAPEFRUIT SALAD WITH WATERCRESS LEAVES AND ARCHERS DRESSING

BAKED SUPREME OF GUINEA FOWL WITH PARMA HAM AND MADEIRA AND JUNIPER BERRY JUS, FONDANT POTATO AND BABY CARROTS

BANOFFEE TARTLET WITH LASHINGS OF CREAM

TUESDAY 19TH DECEMBER

ROASTED CREAM OF TOMATO SOUP WITH PARMESAN CROUTE

GRIDDLED 8OZ BEEF FILLET STEAK WITH DAUPHINOISE POTATOES, HOT ONION JAM, SAUTEED MUSHROOMS AND GARLIC HERB BUTTER

CINAMMON AND GINGER SPICED PUDDING WITH STICKY GINGER SAUCE AND VANILLA SEED ICE CREAM

WEDNESDAY 20TH DECEMBER

GOATSCHEESE AND SUNBLUSHED TOMATO BRUSCHETTA WITH BASIL PESTO AND TOASTED PINE NUTS

PAN SEARED CALVES LIVER WITH CRISP PANCETTA, RICH BEEF JUS, CREAMY GARLIC MASHED POTATO, HONEY AND THYME CARROTS

WINTERBERRY CHEESECAKE WITH BERRY COULIS

THURSDAY 21ST DECEMBER

NORFOLK FREE RANGE DUCK EGG, HAM AND PEA SALAD WITH A MUSTARD DRESSING

ROASTED BREAST OF CORN FED CHICKEN, ROASTED BABY VEGETABLES AND CRISP SWEET FONDANT POTATO

TRIO OF PUDDINGS

THE WINDMILL WILL BE CLOSED FOR THE CHRISTMAS AND NEW YEAR PERIOD FOR PRIVATE PARTY BOOKINGS FROM THE 22ND DECEMBER

WE RE-OPEN ON THE 3RD JANUARY

HAVE A VERY MERRY CHRISTMAS

JANUARY MENUS

 

 

 

 

 

 

 

 

Monday 22nd Jan

Sticky Chicken with sweet chilli sauce and toasted sesame salad

Pan roasted fillet of Monkfish wrapped in Parma ham served with herb crushed potatoes and a white wine and dill sauce

Warm Spiced Tunisian Orange cake with cinnamon ice cream

Tuesday 23rd Jan

Smoked haddock and mussel chowder

Pan roasted corn fed chicken breast with crisp bacon and pea salad, roasted red pepper and balsamic dressing

Soaked cherry and Almond frangipane tart with white chocolate drizzle and coconut ice cream

 Wednesday 24th Jan

Roasted parsnip and apple soup with crème fraiche

Seared fillet of Seabass served with a lemon a brown shrimp risotto, chorizo and red pepper dressing

Honey poached plums served with toasted almonds and vanilla seed ice cream

Thursday 25th Jan

Salmon and fennel fishcake with dill and lemon mayonnaise dressing and pickled cucumber

Slow confit of duck leg with creamed celeriac and pancetta, roasted honey roots and rich port jus

Glazed fig frangipane tart with mascarpone and amoretto liqueur

Friday 26th and Saturday 27th Jan – Private function

Sunday 28th Jan – Restaurant closed

Monday 29th Jan

Roasted butternut squash and parmesan risotto with parmesan croute

Whole baked lemon sole with brown shrimp, dill and lemon butter, with herb new potatoes and fine green beans

Espresso crème Brulée with amoretti biscuit

Tuesday 30th Jan

Crab and Salmon fishcake with dill and lemon mayonnaise and dressed leaves

Fillet of wild sea bass with scallops, red pepper and chorizo dressing with herb crushed potatoes and fine green beans

Warm chocolate tart with caramel ice cream

Wednesday 31st Jan

Confit duck spring rolls with sweet chilli dipping sauce and dressed rocket

8 oz fillet of Graves beef with crisp fondant potato, café du Paris butter and rich beef jus, with seasonal vegetables

Apple tart Tatin with clotted cream

 

FEBRUARY 2018 MENUS

THURSDAY 1ST FEB

Homemade chestnut and Bacon soup served with crème fraiche and croquettes

Pan fried supreme of corn fed chicken topped with walnut oil, tomato vinaigrette, saffron, chervil and tarragon infused mash and broccoli spears

Tart au Citron

FRIDAY 2ND FEB

Wild garlic mushrooms on toasted sour dough with crisp pancetta and balsamic reduction

Herb crusted rack of Norfolk lamb, served with dauphinoise potatoes and a rosemary pesto

Apple tart Tatin served with vanilla cream ice cream

SATURDAY 3RD FEB

Curried parsnip soup with parsnip crisps

Pan roasted fillet of salmon with herb sautéed potatoes baby leek and salsa Verde dressing

Vanilla cheesecake with berry compote

SUNDAY 4TH FEB
Cley smokehouse smoked fish platter served with lemon mayonnaise

Cley Windmill Sunday roast Norfolk Beef, served with Yorkshire pudding, duck fat roasted potatoes, seasonal veg and a red wine jus

Seasonal crumble served with a vanilla anglaise

MONDAY 5TH FEB

Parma ham, brie and red onion marmalade griddled bruschetta with a dressed leaf salad

Corn fed Chicken breast, wild mushroom and bacon fricassee with sautéed potatoes and buttered greens

Berry crème Brulée with lemon shortbread biscuit

TUESDAY 6TH FEB

Sweet pear, Binham blue cheese and walnut salad with homemade dressing

Local North Norfolk game casserole with sage dumpling, mustard mash and roasted roots

Dark chocolate pot served with griottine cherries and orange shortbread

WEDNESDAY 7TH FEB
deep fried devilled white bait served with lemon aioli

Grilled sirloin steak topped with derby sage cream sauce, sautéed potatoes and seasonal vegetables

Gateaux Pithivier with crème anglaise

THURSDAY 8TH FEB

Norfolk free range duck egg, ham and pea salad with a mustard dressing

Roasted breast of corn fed chicken with roasted baby vegetables, crisp sweet potato fondants

Lemon cheesecake with baby meringues and passion fruit coulis

FRIDAY 9TH FEB

Cley smoked salmon on baby dill scone served with crème fraiche and dressed rocket

Pan roasted fillet of hake, roasted herb potatoes, spinach and chorizo salad with a salsa Verde dressing

Warm chocolate tart with pistachio ice cream

SATURDAY 10TH FEB

Smoked duck breast served on bitter leaves with a honey and ginger dressing

Grilled Tuna steak Nicoise served with chive butter potatoes

Cinnamon and red wine Poached pears served with vanilla seed ice cream

SUNDAY 11TH FEB

Local steamed mussels in a cider tarragon cream sauce and focaccia croutes

Braised ox tail in a rich burgundy sauce with bacon, petit onions and wild mushrooms, sage mash and winter vegetables

Homemade chocolate bread and butter pudding served with crème anglaise

MONDAY 12TH FEB

Ham hock, pistachio and mustard terrine served with toasted sour dough and homemade fig chutney

Pan roasted guinea fowl wrapped in pancetta on a wild mushroom and garlic risotto, buttered spinach and Madeira sauce

Poached plums with cinnamon ice cream in a homemade Tuille

TUESDAY 13TH FEB

Pan roasted king scallops with a pea puree and sweet chilli dressing

Pan seared fillet of seabass with herb crushed potatoes and brown shrimp butter, served with roasted cherry tomato compote

Homemade lemon tart with raspberry coulis and poached fruits

WEDNESDAY 14TH FEB

Slow Roasted Duck Confit with sweet potato puree and rich port jus

Pan Seared Chili and Coriander Scallop and King prawn salad

Griddled Local Beef Fillet with rosti potato cake and rich beef jus

Chocolate trio of desserts including White Choc mousse, dark chocolate brownie chocolate torte with morello cherries and baby meringues

Local cheese board to share

Fresh ground windmill coffee 

£45 per person

 

THURSDAY 15TH FEB

Home cured salmon gravadlax with mustard grain sauce on dressed rocket

Grilled venison steak served with blackcurrant jus, dauphinoise potatoes and Chantonnay carrots

Passion fruit cheesecake served with a sharp raspberry coulis

FRIDAY 16TH AND SATURDAY 17TH FEB – PRIVATE FUNCTION

SUNDAY 18TH FEB

Chicken liver parfait served with hot onion jam and toasted brioche

Roasted sirloin of Norfolk Beef, Yorkshire pudding, duck fat roasted rosemary potatoes, rich red wine jus and seasonal vegetables

Hot chocolate steamed pudding with chocolate sauce and clotted cream

MONDAY 19TH FEB

Cley smokehouse peppered mackerel salad with pickled cucumber relish and dill dressing

Seared fillet of cod loin with a herb crust, brown shrimp risotto salsa Verde dressing and griddled chorizo

Honey and Thyme crème Brulée with homemade ginger windmill

TUESDAY 20TH FEB

Roasted tomato soup with focaccia and parmesan croutes

Pan roasted fillet of Salmon with buttered leeks, crisp dill potatoes and pesto dressing with roasted cherry vine tomatoes

Soaked cherry and Almond frangipane tart with white chocolate ice cream

WEDNESDAY 21ST FEB

Tempura king prawns served with sweet chilli dipping sauce and dressed rocket

Pan roasted fillet of Monkfish topped with chorizo and pepper dressing served with buttery herb potatoes and fine green beans

Sticky fig pudding with vanilla anglaise

THURSDAY 22ND FEB

Wild mushroom, garlic and parsley toasted sour dough with crisp pancetta

Pan fried Salmon fillet served with shell on tiger prawns, pesto risotto and shaved parmesan

Poached pear tart Tatin with white chocolate ice cream

FRIDAY 23RD FEB

Goats cheese and sun blushed tomato bruschetta with fresh basil and toasted pine nuts

Herb roasted rack of Norfolk Lamb with boulangere potatoes, rosemary pesto roasted winter roots and rich Lamb jus

Espresso Crème Brulée with amoretti biscuits

SATURDAY 24TH FEB

Char grilled fresh sardines with a lemon and dill mayonnaise on toasted focaccia

Pancetta wrapped chicken breast served with parsley mashed potato and French pea sauce

Dark chocolate torte with vanilla seed ice cream

SUNDAY 25TH FEB

Chicken liver parfait with hot onion jam and toasted brioche

Roasted sirloin of Beef with all the trimmings and a rich beef jus

Apple and Berry crumble with crème anglaise

MONDAY 26TH FEB

Pan seared tiger prawns with a sweet chilli dipping sauce

Pan fried fillet of seabass with red pepper and chorizo dressing, herb crushed potatoes and salsa Verde

Poached plum and Almond frangipane tart with honeycomb ice cream

TUESDAY 27th FEB

Pork rillettes served with toasted sour dough ad homemade piccalilli

Pan fried duck breast with fondant potato, roasted mixed roots and rich red wine jus

Dark chocolate mousse with hazelnut puree and chocolate sauce

WEDNESDAY 28TH FEB

Curried Parsnip soup with parsnip crisps

Pan roasted fillet of Salmon served with a pancetta, spring onion and potato salad and basil pesto

Pear tart Tatin with pouring cream

Contact

Cley Windmill,
Cley-next-the-Sea,
Holt,
Norfolk,
NR25 7RP

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Gorgeous Windmill, impeccable service, glorious location. I recently arranged a family reunion, of sorts, in this windmill and stayed in the Barley Bin room. The service from a woman named Sarah, who managed our reservations for rooms and dinner was…
Read more…

The Old Bakery

The Old Bakery

We also take bookings for the Old Bakery on nearby Blakeney High Street (sleeps 6).

Click here to visit the website: www.blakeneycottage.com