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

Friday 4th

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

Saturday 5th

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.

 

Sunday 6th

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

 

Monday 7th

 

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

 

Tuesday 8th

 

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

 

 

Tuesday 15th

 

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

 

Wednesday 16th

 

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.

 

Thursday 17th

 

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.

 

 

Friday 18th

 

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

 

Saturday 19th

 

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

 

Monday 21st

 

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

 

Tuesday 22nd

 

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

 

Wednesday 23rd

 

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.

 

 

Thursday 24th

 

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

 

 

Friday 25th

 

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

 

Saturday 26th

 

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

 

Sunday 27th

 

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

 

 

 

 

 

 

 

 

 

 

 

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Bird watchers nationwide know Cley Windmill as a landmark. Our ambition was to stay in the mill and we jumped at the opportunity when it arose. Since then we’ve been once or twice a year and LOVE IT! Sheer luxury…
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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