November 2017

Wednesday 1st

Roasted squash and lentil soup with Garlic focaccia

Pan seared calves liver with crisp pancetta, buttered garlic mash, roasted roots and red wine jus

Apple and berry crumble with ginger ice cream

Thursday 2nd

Baby camembert onion and fig tartlet with honey mustard dressing

Pan seared 6oz fillet steak served with dauphinoise potato, bacon and wild mushroom sauce and buttered fine green beans

Glazed lemon tart with Norfolk raspberry ice cream

Friday 3rd and Saturday 4th   – Private function

Sunday 5th

Smooth chicken liver parfait with toasted sour dough and red onion marmalade

Roasted local sirloin strip loin of beef served with Yorkshire pudding, rosemary roasted potatoes and a rich beef jus served with seasonal vegetables

Warm chocolate brownie served with Norfolk Farm house mint chocolate ice cream

 Monday 6th

Scallop and chorizo salad with a roasted red pepper dressing

Roasted corn fed chicken wrapped in pancetta crisp fondant potato with a tarragon cream sauce

Honey and Thyme Crème Brulée with lemon shortbread

Tuesday 7th

Tempura king prawns with Thai chilli dipping sauce

Griddled 8oz rump steak, triple cooked chips, garlic flat mushrooms tomato compote

Dark chocolate tart with poached winter berries

Wednesday 8th

Ham hock, Parsley and Wholegrain mustard Terrine with toasted pistachio, red cabbage and rocket salad and toasts

Seared fillet of cod loin wrapped in Parma ham served with a chorizo and brown shrimp risotto and a salsa Verde dressing

Sticky orange pudding with cinnamon ice cream

Thursday 9th

Wild mushroom and spinach on toasted brioche

Griddled venison steak with celeriac and bacon dauphinoise potato, honey glazed carrots and a rich port jus

Sticky fig and almond tart with toasted almonds and clotted cream

Friday 10th

Roasted shallot, thyme and brie tartlet, dressed rocket leaf salad

Pan seared fillet of local seabass, braised baby leek and king prawn risotto

Plum and apple tart Tatin with vanilla bean anglaise

Saturday 11th

Crab and Salmon fishcake with dill and lemon mayonnaise with a dressed rocket salad

Oven roasted rack of Norfolk lamb with a herb crust, crisp fondant potato, rosemary pesto and a light lamb jus

Apple and blackberry crumble tart

Sunday 12th

Deep fried local whitebait served with homemade tartare sauce, toasted bruschetta and lemon dressing

Pan fried fillet of hake served with a brown shrimp and chive butter, crisp sautéed potatoes and green bean salad

Warm chocolate tart with butterscotch ice cream

Monday 13th

Roasted tomato soup with toasted garlic focaccia

Slow braised beef stew served with horseradish dumplings, creamy herb mash, glazed shallots and buttered bunch carrots

Poached plums in Tuille basket with a vanilla seed Norfolk farmhouse ice cream

Tuesday 14th

Brie and red onion marmalade bruschetta with a dressed rocket salad

8oz griddled beef fillet with triple cooked chips homemade onion rings, wild mushrooms compote and garlic and herb butter

Chocolate bread and butter pudding served with vanilla anglaise

Wednesday 15th

Homemade Chicken liver parfait with toasted brioche, chilli jam and dressed leaves

Slow confit duck leg served with creamed celeriac and bacon, buttered cabbage and a wild mushroom and Madeira sauce

Peanut butter and chocolate parfait with peanut brittle

Thursday 16th – private function

Friday 17th

Crab and chilli fishcake with pickled cucumber and homemade tartare sauce

Pan seared seabream fillet, chive buttered baby potatoes king prawn and chilli salad

Vanilla seed crème Brulée, poached Rhubarb and ginger bread biscuit

Saturday 18th

Butternut squash and pumpkin soup with toasted sunflower seeds

Pan roasted corn fed chicken Cajun seared chicken breast served with saffron potatoes and buttered wilted greens

Cherry and almond frangipane with white chocolate ice cream

Sunday 19th

Cley smokehouse fish platter of hot smoked salmon, mackerel and smoked crevettes served with lemon aioli and dressed leaves

Roasted sirloin of Norfolk beef, Yorkshire pudding, rosemary roasted potatoes and a rich beef jus

Lemon tart with baby meringues and raspberry coulis

Monday 20th

Goat’s cheese and red onion marmalade tartlet served with fig chutney

Pan fried calves liver with crisp bacon, creamy mash, glazed shallots, honey and thyme baby carrots and rich lamb jus

Apple and Thyme tart Tatin with rum and raison ice cream

Tuesday 21st

Tempura tiger prawns with lemon, lime and sweet chilli sauce

Chargrilled 8oz sirloin steak with Binham blue cheese sauce, fat cut chips and garlic wild mushrooms

Homemade sticky ginger pudding with ginger sauce and cinnamon ice cream

Wednesday 22nd

Wild mushrooms and garlic cream sauce on toasted sour dough with crisp pancetta

Pan fried fillets of seabass on a crab mashed potatoes, salsa Verde dressing, baby leeks and fine beans

Dark chocolate pot with amoretti biscuit

Thursday 23rd

Ham hock and pistachio terrine with pickles and toasted sour dough croutes

Pan roasted breast of corn fed chicken, char-grilled chorizo, crushed herb mash, basil pesto and glazed balsamic

Chocolate and coconut torte with raspberry ice cream

Friday 24th

Deli slate of cured meats, olives and mixed breads

Pan fried fillet of cod with a lemon and herb crust, herb crushed potato cake, brown shrimp and lemon butter and seasoned fine beans

Warm chocolate and walnut brownie with pistachio ice cream

Saturday 25th

Smoked Haddock chowder with local mussels and creamed leeks

Pan fried salmon fillet with buttered leeks and saffron potatoes

Vanilla Panacotta with lemon short bread and poached cherries

Sunday 26th

Goat’s cheese and roasted tomatoes on toasted focaccia croutes with basil pesto dressed leaves

Pan seared loin of lamb on sweet potato puree, buttered greens and rich lamb jus

Espresso crème Brulée with amoretti biscuit

 Monday 27th

Rich tomato soup with parmesan croutes

Curried monkfish tail wrapped in Parma ham on a king prawn risotto

Ginger and lemon cheesecake with raspberry coulis

Tuesday 28th

Pan fried scallop and tempura squid with a chilli dipping sauce

8oz griddled rump steak with crisp fondant potato, rich red wine jus, crisp onion and bacon compote

Apple and berry crumble with clotted cream

Wednesday 29th

Roasted butternut squash and parmesan risotto with parmesan crisp

Whole baked lemon sole with a brown shrimp, dill and lemon butter with new potatoes and seasonal vegetables

Dark chocolate torte with poached winter berries

Thursday 30th

Salt and pepper shell on tiger prawns with a sweet chilli dipping sauce

Stuffed whole seabass with lemon and herbs, salsa Verde dressing, crisp potatoes and butter fine green beans

Lemon tart with poached blackberries and clotted cream

DECEMBER MENUS 2017

FRIDAY 1ST DECEMBER

CHICKEN LIVER PARFAIT SERVED WITH WARM PLUM CHUTNEY AND TOASTED FOCCACIA

OVEN ROASTED PORK FILLET WITH BLACK PUDDING AND APPLE MASH, CIDER SAUCE AND ROASTED ROOTS

LEMON AND KIWI CHARLOTTE

SATURDAY 2ND DECEMBER

SALAD OF SMOKED DUCK WITH ORANGE, WATERCRESS AND LEMON DRESSING

GRILLED LOCAL RUMP STEAK WITH ROASTED VINE TOMATOES AND PONT NEUF POTATOES

MINI APPLE CRUMBLE WITH CLOTTED CREAM

SUNDAY 3RD DECEMBER

ROASTED PARSNIP AND APPLE SOUP WITH CRÈME FRESH

GRILLED HALLIBUT STEAK WITH A LIME AND GINGER BUTTER WITH PRAWNS WILTED GARLIC GREENS AND SAUTEED POTATOES

TART AU CITRON SERVED WITH VANILLA CREAM

MONDAY 4TH DECEMBER

LOCAL SMOKED MACKEREL PATE WITH HORSERADISH SAUCE AND TOASTED FOCCAICA

OVEN ROASTED SUPREME OF CHICKEN WITH A WILD MUSHROOM AND TARRAGON SAUCE SERVED WITH FONDANT POTATO AND GREENS

BANANA CHEESECAKE SERVED WITH A TART FRUIT COULIS

TUESDAY 5TH DECEMBER

CRAB AND SALMON FISHCAKE SERVED WITH A DILL AND LEMON MAYONNAISE AND DRESSED LEAVES

FILLET OF WILD SEABASS WITH SCALLOPS AND RED PEPPER, CHORIZO DRESSING, SERVED WITH WILTED GREENS AND HERB CRUSHED POTATOES

WARM CHOCLATE TART WITH CARAMEL ICE CREAM

 WEDNESDAY 6TH DECEMBER

ROASTED SQUASH AND GARLIC SOUP SERVED WITH A PARMESAN CROUTE

PAN ROASTED LOIN OF LAMB WITH SWEET POTATO PUREE, BUTTERED SPINACH, RICH LAMB JUS AND ROASEMARY PESTO

WHITE CHOCOLATE MOUSSE WITH BRANDY SOAKED CHERRIES AND LEMON SHORTBREAD

THURSDAY 7TH DECEMBER

VODKA CURED NORFOLK SEA TROUT WITH LEMON AND THYME AND MIXED LEAVES

BRAISED OX CHEEKS IN A RICH BURGANDY SAUCE WITH WILD MUSHROOMS AND CHAMP MASH

CAPPUCINO CRÈME BRULEE WITH GINGER WINDMILL BISCUIT

FRIDAY 8TH DECEMBER

HAM HOCK, PISTACHIO AND MUSTARD TERRINE TOASTED SOUR DOUGH AND FIG CHUTNEY

PAN ROASTED GUINEA FOWL WRAPPED IN PANCETTA ON A WILD MUSHROOM AND GARLIC RISOTTO, BUTTERED SPINACH AND MADEIRA SAUCE

HOMEMADE LEMON TART WITH RASPBERRY COULIS AND POACHED FRUITS

SATURDAY 9TH DECEMBER

CLEY SMOKEHOUSE SMOKED SALMON ON BABY DILL SCONES WITH CRÈME FRAISCH AND DRESSED ROCKET

PAN ROASTED FILLET OF HAKE WITH ROASTED HERB POTATOES, SPINACH AND CHORIZO SALAD AND SALSA VERDE DRESSING

WARM CHOCOLATE TORTE WITH PISTACHIO ICE CREAM

SUNDAY 10TH DECEMBER

WARM GOATSCHEESE AND WALNUT SALAD WITH HOT ONION JAM AND TOASTED FOCCACIA CROUTE

SLOW ROASTED BELLY OF PORK WITH CRISP CRACKLING, APPLE CHUTNEY, CREAMED THYME MASH AND RICH RED WINE JUS

SPICED WINTER BERRY PUDDING WITH CLOTTED CREAM

MONDAY 11TH DECEMBER

PRIVATE FUNCTION

 TUESDAY 12TH DECEMBER

CLEY SMOKEHOUSE SMOKED CHICKEN AND AVACADO SALAD WITH A LEMON DRESSING

SEARED FILLET OF SEABASS WITH WALNUT AND HERB INFUSED DRESSING WITH CRUSHED NEW POTATOES AND FINE GREEN BEANS

TART TATIN WITH VANILLA SEED ICE CREAM

WEDNESDAY 13TH DECEMBER

CROMER CRAB CAKES ON LEMON DRESSED LEAVES

GRILLED SIRLOIN SETAK WITH BRANDY AND ALE SAUCE WITH SHALLOTS AND PEPPERCORNS, ROASTED GARLIC POTATOES

BAILEYS CRÈME BRULEE WITH BISCOTTI BISCUIT

THURSDAY 14TH DECEMBER

KING PRAWN SKEWER WITH CHILLI AND CORRIANDER DIPPING SAUCE

SLOW ROASTED SADDLE OF NORFOLK VENISON STUFFED WITH CRANBERRY AND CHESTNUT, RICH PORT JUS AND CRISP FONDANT POTATO

DARK CHOCOLATE POT WITH GINGER ICE CREAM AND AMORETTI

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

 

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Cley Windmill is a truly magical place for a wedding. We would highly recommend it to anyone who seeks something different, intimate, homely and unique. The wonderful atmosphere of the windmill is enhanced by everyone involved.
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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