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

Wednesday 3rd Jan

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

Slow cooked confit belly pork with whole grain mustard mash, Bramley apple puree and a rich cider jus with seasonal vegetables

Vanilla crème Brulée with poached winter berries and vanilla shortbread

Thursday 4th Jan

Creamy Wild mushroom and pancetta on toasted brioche

Griddled venison steak with celeriac and bacon dauphinoise served with seasonal vegetables and a rich port jus

Plum and Apple crumble tart served with vanilla seed ice cream

Friday 5th Jan

Ham hock and whole grain mustard and parsley terrine with toasted pistachio, homemade piccalilli and toasted croutes

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

Dark chocolate mousse with soaked cherries and Tuille basket

Saturday 6th Jan

Roasted butternut squash and garlic soup with roasted sunflower seeds

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 ice cream

Sunday 7th Jan

Chicken liver parfait with hot onion jam with toasted brioche loaf

Roasted salt mash grazed sirloin of beef with Yorkshire pudding, duck fat roasted potatoes with rosemary rich beef jus

Hot chocolate steamed pudding with chocolate sauce clotted cream

Monday 8th Jan

Deli slate of cured meats and seasonal terrine with mustard dressings

Pan roasted fillet of salmon with buttered leeks, crisp dill potatoes and a salsa Verde dressing

Vanilla Panacotta lemon shortbread and poached berries

Tuesday 9th Jan

Warm breaded goats cheese, walnut and apple salad with fig chutney

Pan roasted fillet of monkfish wrapped in Parma ham served with herb crushed new potato cake and a white wine and dill sauce

Dark chocolate pot with amoretti biscuit

Wednesday 10th Jan

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

8 oz fillet of Norfolk beef served with a crisp fondant potato, café du Paris butter, seasonal veg and rich beef jus

Toffee and Apple crumble with clotted cream

Thursday 11th Jan – Private function

Friday 12th Jan

Warm tartlet of Leek and Binham blue cheese served with rocket and Cumberland sauce

Casserole of local game in a rich wild mushroom and St Emillion jus, with creamy mash and winter vegetables

Velvet chocolate tart with cherry sauce

Saturday 13th Jan

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

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

Lemon cheesecake served with baby meringues and passion fruit coulis

Sunday 14th Jan

King prawn skewer with chilli and coriander dressing and sweet chilli dipping sauce

Slow roasted saddle of Norfolk Venison stuffed with cranberry and chestnut served with crisp fondant potato and rich port jus

White chocolate mousse with brandy soaked cherries and lemon butter shortbread

Monday 15th Jan

Warm Goats cheese and walnut salad with hot onion jam and toasted focaccia croute

Slow roasted belly of pork with crisp crackling, apple chutney, thyme creamed mash and rich red wine jus

Spiced winter berry pudding with clotted cream

Tuesday 16th Jan

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

Tangy Lemon tart with raspberry coulis and pouring cream

Wednesday 17th Jan

Deep fried local whitebait with buttered rye bread and homemade tartare sauce

Pan Roasted loin of cod served with a herb and lemon crumb, buttered fine green beans and a Salsa Verde dressing

Warm chocolate brownie with white chocolate ice cream

Thursday 18th Jan

Cream of roasted tomato soup with a parmesan croute

Herb roasted rack of Norfolk Lamb, boulangere potato cake, rosemary pesto. Roasted winter roots and rich lamb jus

Dark chocolate and Orange torte with clotted cream

 Friday 19th Jan

Goats cheese and beetroot salad with basil pesto and toasted pine nuts

Pan seared calves liver and crisp pancetta with rich beef jus, creamy garlic mash and honey glazed roots

Warm plum and Almond frangipane tart with vanilla bean anglaise

Saturday 20th Jan

Cley Smokehouse Seafood platter of salmon, prawns and mackerel with rye toast and dressed rocket

Griddled 8oz beef fillet steak (cooked M-R – unless stated in advance) dauphinoise potatoes, hot onion jam, sautéed mushrooms and garlic herb butter

Espresso crème Brulée with amoretti biscuit

Sunday 21st Jan

Chicken liver parfait with hot onion jam and toasted brioche

Roasted Saltmarsh grazed Beef sirloin with Yorkshire pudding, duck fat roasted rosemary potatoes, rich beef jus and seasonal vegetables

Sticky fig pudding with vanilla anglaise

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

Valentines menu to be confirmed

£45 per person for extra courses

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

Tina and I wanted to thank you and all the staff for our recent wedding and stay at Cley Windmill. From the time of arriving, up until leaving, you and your staff made us feel totally comfortable and welcome. The…
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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