Please do remember to pre-book for suppers, especially during busy times such as bank holidays or half term times. We have a small restaurant and hate to disappoint!!
January Menus Cley Windmill 2018
Tuesday 1st closed
Wednesday 2nd closed
Thursday 3rd closed
Cley Smoke House Smoked Mackerel Fillet with Horseradish Potatoes & Radish Salad.
Pan-Fried Salmon Fillet, Buttered Leeks, Saffron Potatoes Brown Shrimp & Chive Butter
Vanilla Bean Brulee, Homemade Windmill Lemon Shortbread
Ham & Parsley Terrine, piccalilli, mixed leaves and toasted ciabatta
Roasted Loin Of Local Pork, Sweet Potato Puree, Buttered Greens, Rich Port Jus.
Chocolate & Soaked Cherry Tart, White Chocolate Ice Cream.
Sautéed Garlic Wild Mushrooms On Toasted Windmill Sour dough, Crisp Pancetta & Shaved Parmesan Salad.
Roast sirloin of beef with roast Potato, Roasted Baby Root Vegetables buttered greens, Rich Beef Juices.
Poached Berry Brulee, Ginger Biscuit
Cream of Rich Tomato Soup Rosemary Focaccia Croutes.
Pan-Roasted Corn Fed Chicken Breast, Garlic & Thyme Sautéed Potatoes. Honey Glazed Baby Root Vegetable, Pan Juices .
Chocolate bread and butter Pudding made with croissants and vanilla Ice Cream
Cley Smoked Salmon. Buttered Rye Bread. Horseradish Cream. Dressed Watercress Leaf.
Pan Fried Wild Sea Bass Fillet with Squid Risotto. Salsa Verde Dressing.
Classic lemon tart with crème fraiche sorbet.
Wednesday 9th no dinner
Thursday 10th no dinner
Friday 11th no dinner
Saturday 12th no dinner
Sunday 13th no dinner
Monday 14th no dinner
Griddled Focaccia. Fig and Crumbled Binham Blue Cheese Salad. Glazed Balsamic Dressing.
Confit Belly of Local Pork with Creamed Celeriac and Bacon, Rich Port Jus, Apple Puree.
Ginger & Lemon Cheesecake. Blackberry Coulis
Lemon Griddled Sardines Home Made Gremolata, Toasted Croutes, Rocket Salad.
Braised Chicken Leg, Wild Mushroom and Bacon Compote with Rosemary Sauté Potatoes. Madeira Sauce
Dark Chocolate Tart with Pistachio Ice Cream.
Griddled Bruschetta of Parma Ham Melted Brie and Red Onion Marmalade. Rocket & Toasted Pinenut Salad
Whole Stuffed Seabass with Lemon & Herbs Served with Sauté Potatoes, Buttered Spinach Salad.
Vanilla Pana Cotta with Poached Plums Lemon Shortbread Biscuit.
Local Whitebait. Buttered Granary Bread, Homemade Tartare.
Marinated Aromatic Lamb Chops with Minty Yoghurt, Warm Spiced Couscous Salad, Lamb Juices
Warm Pecan Tart with Vanilla Bean Custard
Pan Fried Scallop with chorizo and cherry tomato salad.
Slow Roasted Confit of Duck with Creamed Celeriac, Bacon, Rich Port Jus.
Sticky toffee pudding with toffee sauce and vanilla ice cream.
Sunday 20th no dinner
Glazed Shallot, Thyme and Melted Binham Blue Cheese Tart.
Griddled 5oz Fillet Steak, dauphinoise potatoes. Cafe Du Paris Butter. Wild Mushroom & Spinach Compote.
Warm Apple Tart Tatin, Vanilla Bean Custard
Roasted Tomato and Red Pesto Soup
Beef & Mushroom pot pie with horseradish mashed potato, buttered greens, rich beef gravy.
Warm Double Chocolate Brownie, Toffee Ice Cream
Roasted Red Onion, Butternut Squash & Goats Cheese Tartlet, Dressed Rocket Leaf Salad.
Pan Fried Black Bream Fillets with Sautéed Potato, Crisp Pancetta and Onion Salad, Roasted Beetroot Puree, Salsa Verde Dressing.
Raspberry & White Chocolate Cheesecake, Chocolate Shards, Berry Coulis.
Hot Smoked Salmon, Mackerel & Crevette Platter Lemon & Dill Mayo.
Pan Roasted Loin of Cod Wrapped with Pancetta on Hasstleback Potatoes, Buttered Kale, Brown Shrimp and Lemon Dressing
Poached Cherry and Almond Tart, Clotted Cream
Deep-fried Breaded Brie with Sun blushed Tomato, Toasted Pinenut and Basil Salad.
Pan Fried Fillets of Seabass Braised Leek and Fennel Salad Sautéed Buttered Potatoes Beetroot Puree.
Passionfruit Syllabub, Poached Berries, Lemon Shortbread
Pan seared Breast of Local Pigeon with Sauté Potato, Wilted Spinach, Red Wine Jus.
Grilled Lemon Sole with Cream and Parmesan, Buttered Baby Potatoes, Wilted Greens
Mango Parfait with Macerated Berries, Ginger Shortbread
Breaded Baked Goats Cheese with Roasted Tomato and Basil Salad Glazed Balsamic Dressing.
Pan Roasted Monkfish Wrapped In Parma Ham with Brown Shrimp, Lemon and Chive Risotto, Wilted Buttered Kale.
Mixed Berry Torte with Berry Coulis and Homemade Praline.
Monday 28th no dinner
Tuesday 29th no dinner
Wednesday 30th no dinner
Thursday 31st no dinner
FEBRUARY MENUS 2018
FRIDAY 1ST FEB
Curried parsnip soup with parsnip crisps
Pan roasted fillet of salmon with herb sautéed potatoes baby leek and brown shrimp and chive butter
Vanilla cheesecake with berry compote
SATURDAY 2ND 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
SUNDAY 3TH 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 4TH FEB – no supper this evening
TUESDAY 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
WEDNESDAY 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
THURSDAY 7TH FEB
Norfolk free range duck egg, ham and pea salad with a mustard dressing
Grilled sirloin steak topped with a garlic butter sauce, sautéed potatoes and seasonal vegetables
Rich dark chocolate torte with crème analgise
FRIDAY 8TH FEB
Deep fried local white bait served with lemon aioli
Roasted breast of corn fed chicken with roasted baby vegetables, crisp sweet potato fondants
Lemon cheesecake with baby meringues and passion fruit coulis
SATURDAY 9TH FEB – NO SUPPER THIS EVENING
SUNDAY 10TH FEB
Cley smoked salmon on baby dill scone served with crème fraiche and dressed rocket
Roast beef served in a rich red wine jus, petit onions and wild mushrooms, sage mash and winter vegetables
Homemade vanilla crème brulee served with shortbread
MONDAY 11TH FEB
Ham hock, pistachio and mustard terrine served with toasted sour dough and homemade fig chutney
Pan roasted corn fed chicken breast wrapped in pancetta on a wild mushroom and garlic risotto, buttered spinach and rich jus
Poached plums with cinnamon ice cream in a homemade Tuille
TUESDAY 12TH 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 13TH FEB
Smoked duck breast served with mango, chilli and coriander salsa and a pea shoot salad
Char grilled 5oz fillet steak served with dauphinoise potatoes with a roasted cherry tomato compote
Apricot bread and butter pudding
THURSDAY 14TH FRIDAY 15TH AND SATURDAY 16TH FEB
Pan seared scallop & Tempura Tiger Prawn chorizo & chilli compote
Gin & tonic sorbet (palate cleanser)
Griddled 8oz Beef Fillet garlic & herb Rosti Potato cake, Buttered Baby Greens Rich Beef Jus
Duo of chocolate – warm chocolate Tart with white chocolate ice cream served in a tullie basket white & Dark Chocolate shards
Coffee & truffles
£45 per person for extra courses
SUNDAY 17TH FEB – NO SUPPER THIS EVENING’
MONDAY 18TH 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
TUESDAY 19TH FEB – NO SUPPER THIS EVENING
WEDNESDAY 20TH FEB
Roasted tomato soup with focaccia and parmesan croutes
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
THURSDAY 21ST FEB
Cley smokehouse peppered mackerel salad with pickled cucumber relish and dill dressing
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
FRIDAY 22ND, SATURDAY 23RD FEB AND SUNDAY 24TH FEB – PRIVATE FUNCTION
MONDAY 25TH FEB TUESDAY 26TH WEDNESDAY 27TH THURSDAY 28TH – TO BE CONFIRMED