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!!

 

 

 

 

 

 

MAY MENUS 2018

 

THURSDAY 17TH MAY

WARM TARTLET OF BINHAM BLUE CHEESE AND SAUTEED WILD MUSHROOMS SERVED WITH DRESSED ROCKET

ROASTED RACK OF NORFOLK LAMB SERVED WITH HERBS DE PROVENCE, RED CURRANT JUS AND DAUPHINOISE POTATOES AND SPRING VEGETABLES

BAILEYS CRÈME BRULEE SERVED WITH HOMEMADE LEMON SHORTBREAD

FRIDAY 18TH MAY

ROASTED TOMATO SOUP SERVED WITH PARMESAN FOCCACIA CROUTE

SEARED LOIN OF COD TOPPED WITH HERB AND LEMON CRUST SERVED WITH CRUSHED NEW POTATOES, SALSA VERDE DRESSING AND TOASTED VINE CHERRY TOMATOES

RASPBERRY FRANGIPANE TARTLET SERVED WITH VANILLA SEED ICE CREAM

SATURDAY 19TH MAY

LOCAL CRAB AND SALMON FISHCAKE SERVED WITH AIOLI DRESSING AND DRESSED ROCKET

GRIDDLED 6OZ FILLET STEAK WITH CEASAR SALAD, CRISP PANCETTA, SHAVED PARMESAN AND BALSAMIC GLAZE

WARM DARK CHOCOLATE TART WITH RASPBERRY COULIS AND CLOTTED CREAM

SUNDAY 20TH MAY

PAN ROASTED SCALLOPS WITH SHELL ON TIGER PRAWNS WITH CHILLI AND CORRIANDER SALAD

ROASTED LOIN OF LAMB SERVED WITH A SWEET POTATO PUREE DAUPHINOISE POTATOES AND RED WINE JUS

WARM CHOCOLATE BROWNIE SERVED WITH CHOCOLATE SAUCE AND NORFOLK MINT ICE CREAM

MONDAY 21ST MAY

BREADED GOATS CHEESE SALAD, SUN BLUSHED TOMATO AND TOASTED PINE NUT SALAD

SLOW CONFIT DUCK LEG SERVED WITH CRISP BACON, SAUTEED POTATO AND SPRING ONION SALAD WITH A RICH JUS DRESSING

ESPRESSO CRÈME BRULEE SERVED WITH CHOCOLATE BROWNIE PIECES

TUESDAY 22ND MAY

SWEET PEAR AND BLUE CHEESE SALAD SERVED WITH HONEY DRESSED MIXED LEAVES

NORFOLK SALT MARSH BEEF STEW SERVED WITH CREAMED MASH DUMPLINGS AND FINE BEANS

LEMON TART AU CITRON SERVED WITH MERINGUE AND RICH BERRY COULIS

WEDNESDAY 23RD MAY

CLEY SMOKED DUCK BREAST SERVED WITH A ZESTY SALAD OF MANGO, AVOCADO AND CUCUMBER

SEARED HAKE FILLET SERVED WITH SAUCE MALTAISE SEVED WITH FRESH ASPARAGUS SPEARS AND BUTTERED NEW POTATOES

HOMEMADE APPLE PIE SERVED WITH A CRÈME ANGLAISE

THURSDAY 24TH MAY

BINHAM BLUE AND CREAMED LEEK TARTLET SERVED WITH DRESSED ROCKET AND BALSAMIC GLAZE

ROASTED CORN FED CHICKEN BREAST WRAPPED IN PANCETTA SERVED WITH A WILD MUSHROOM AND ASPARAGUS COMPOTE SERVED WITH PEA SHOOT SALAD

DARK CHOCOLATE POT SERVED WITH GINGERBREAD WINDMILL BISCUIT

FRIDAY 25TH AND SATURDAY 26TH MAY – PRIVATE FUNCTION

SUNDAY 27TH MAY

CROMER CRAB TIAN SERVED WITH PICKLED CUCUMBER RELISH

ROASTED STRIPLOIN OF BEEF SERVED WITH ROSEMARY ROASTED POTATOES, YORKSHIRE PUDDING, SEASONAL VEGEATBLE AND RICH BEEF GRAVY

LOCAL RHUBARB TART SERVED WITH A SWEET CRÈME ANGLAISE

MONDAY 28TH MAY – PRIVATE FUNCTION

TUESDAY 29TH AND WEDNESDAY 30TH MAY – PRIVATE FUNCTION

THURSDAY 31ST MAY – PRIVATE FUNCTION

JUNE MENUS 2018

1ST JUNE    PRIVATE FUNCTION

2ND JUNE    PRIVATE FUNCTION

3RD JUNE

TOMATO AND MOZZARELLA SALAD WITH FRESH BASIL AND BALSAMIC REDUCTION

ROASTED PORK BELLY WITH SPICY APPLE CHUTNEY AND CRISP CRACKLING, CREAMY MASH AND ROASTED ROOTS

ICED PASSION FRUIT AND HOMEMADE MERINGUE WITH PASSIONFRUIT SAUCE AND CHOCOLATE SHARD

4TH JUNE – PRIVATE FUNCTION

5TH JUNE- PRIVATE FUNCTION

6TH JUNE –

BLACK PUDDING FRITTER WITH POACHED HENS EGG, DEVILLED SAUCE AND MACERATED RAISINS

ROAST WHOLE PLAICE ON THE BONE, GRIDDLED BABY GEM, NEW POTATOES, CARAMELISED BABY ONIONS,PEA CREAM, FRESH PEAS AND CRISPY BACON.

MIXED BERRY MESS, MERINGUE, CHANTILLY CREAM AND FRESH BERRY COULIS

7TH JUNE

PAN SEARED SCALLOPS, WITH A CHILLI AND CHORIZO DRESSING

 PAN FRIED SEA BASS WITH LOCAL CRAB MASH BUTTERED BABY LEEKS AND MIXED CRESS SALAD

ELDERFLOWER PANNA COTTA HOMEMADE VANILLA SHORTBREAD

8TH JUNE- PRIVATE FUNCTION

9TH JUNE – PRIVATE FUNCTION

10TH JUNE

PRESSED HAM HOCK TERRINE, PICCALILLI AND CHAR GRIDDLED CIABATTA

ROASTED SIRLOIN OF LOCAL BEEF WITH DUCK FAT ROASTED POTATOES, YORKSHIRE PUDDING AND A RICH BEEF GRAVY WITH SEASONAL VEGETABLES

CHOCOLATE FLOURLESS TORTE WITH HAZELNUT PRALINE

11TH JUNE

HERITAGE TOMATO, FETA AND GIANT COUS COUS SALAD

LEMON AND THYME MARINATED CHICKEN, BUBBLE AND SQUEAK, SAUTÉED SPRING GREENS AND PAN JUICES

CHOCOLATE BROWNIE, CHOCOLATE SAUCE WITH PISTACHIO BISCUIT AND FRESH RASPBERRIES

 

12TH JUNE

WIVETON ASPARAGUS ON GRIDDLED CIABATTA  WITH A POACHED HENS EGG AND HOLLANDAISE SAUCE

SEARED COD LOIN, COCKLE AND LEMON BUTTER AND CRISP PANCETTA AND SAUTÉED POTATOES

WHITE CHOCOLATE CHEESECAKE, BLACKCURRANTS AND DARK CHOCOLATE SHARDS

13TH JUNE

CLEY SMOKED SALMON, CELERIAC REMOULADE, CAVIAR DRESSING, AND CHAR GRIDDLED LEMON

ROAST CONFIT OF DUCK LEG WITH A TOMATO CHORIZO AND BUTTERBEAN CASSOULET

ETON TIDY – VANILLA PANACOTTA, POACHED SHARRINGTON STRAWBERRIES, MERINGUE DROPS AND CHOCOLATE DÉCOR.

14TH JUNE

LOCAL CRAB AND PRAWN FISHCAKE, WITH LEMON AND DILL MAYO

FILLET STEAK, POTATO AND GRUYERE CHEESE PIE, ROASTED CHERRY TOMATOES, SAUCE DIANE

CHERRY BAKEWELL WITH BRANDY SOAKED CHERRIES AND VANILLA CLOTTED CREAM

15TH JUNE- PRIVATE FUNCTION

16TH JUNE- PRIVATE FUNCTION

17TH JUNE

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS AND BASIL PESTO

ROASTED SIRLOIN OF LOCAL BEEF WITH DUCK FAT ROASTED POTATOES, YORKSHIRE PUDDING AND A RICH BEEF GRAVY WITH SEASONAL VEGETABLES

WHITE AND DARK CHOCOLATE BROWNIE WITH CLOTTED CREAM

18TH JUNE

PAN-FRIED COD CHEEKS, BRUSCHETTA WITH CORIANDER AND HAZELNUT BUTTER, FENNEL SLAW

ROASTED RUMP OF LAMB WITH SPICED BUTTERNUT SQUASH PUREE, BABY FONDANTS AND POMEGRANATE MOLASSES

LEMON POSSET WITH CHANTILLY CREAM AND PISTACHIO BISCOTTI

19TH JUNE

GARLIC ROASTED TIGER PRAWNS WITH CHILLI AND PINEAPPLE SALSA

ROASTED BREAST OF LOCAL CORNFED CHICKEN WITH OLIVE OIL AND PARSLEY MASH, GREEN BEANS AND RED WINE GRAVY.

DARK CHOCOLATE TARTE WITH CHOCOLATE TOFFEE SAUCE DARK CHOCOLATE FUDGE AND VANILLA BEAN ICECREAM

 

20TH JUNE

PAN FRIED CHICKEN LIVER, CRISP PANCETTA SALAD AND BLACKCURRANT SAUCE

GRIDDLED HALF LOBSTER, THERMADORE SAUCE, BUTTERED LOCAL SAMPHIRE, BABY NEW POTATOES AND FRESH PARSLEY

PASSION FRUIT AND LEMON CHEESE CAKE WITH FRESH RASPBERRIES

21ST JUNE

WINE TASTING DINNER

OYSTER ROCKEFELLER- ONE LOCAL OYSTER SERVED HOT IN A HALF SHELL WITH  WORCESTERSHIRE SAUCE, GARLIC BREADCRUMB AND CRISPY PARMA HAM

DUCK RILLETTES WITH CORNICHONS, CHAR GRILLED CIABATTA AND ROCKET LEAF SALAD

PAN ROASTED BASS FILLET NEW POTATOES BABY LEEKS WILTED SPINACH AND BROWN SHRIMP BUTTER

NORFOLK CHEESEBOARD WITH TOMATO AND MUSTARD SEED CHUTNEY, CELERY, FROZEN GRAPES AND A SELECTION OF BISCUITS

HOMEMADE PETIT FOURS

22ND JUNE – PRIVATE FUNCTION

23RD JUNE- PRIVATE FUNCTION

24TH JUNE

LOCAL ASPARAGUS SOUP WITH CRÈME FRAICHE AND TOASTED CROUTONS

ROASTED SIRLOIN OF LOCAL BEEF WITH DUCK FAT ROASTED POTATOES, YORKSHIRE PUDDING AND A RICH BEEF GRAVY WITH SEASONAL VEGETABLES

VANILLA SEED AND RASPBERRY CHEESECAKE

25TH JUNE- PRIVATE FUNCTION

26TH JUNE- PRIVATE FUNCTION

27TH JUNE – PRIVATE FUNCTION

28TH JUNE

ROASTED LAMB NECK STUFFED WITH APRICOTS AND CASHEW NUTS, SMOKED AUBERGINE SALAD AND PEA SHOOTS

PAN FRIED HAKE FILLET WITH POTATO AND BACON CROQUETTE WHITE ONION PUREE AND WILD MUSHROOMS

GLAZED LEMON AND LIME TARTE WITH LIME CURD AND TOASTED ALMONDS

29TH JUNE – PRIVATE FUNCTION

30TH JUNE PRIVATE FUNCTION

 

 

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…
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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