MAY MENUS 2017

MONDAY 1ST MAY
Local Cromer crab and chilli fish cakes with rocket salad and chilli dipping sauce
Pan seared rack of Norfolk lamb with herb cous cous, rosemary salsa Verde and roasted cherry vine tomatoes
Raspberry Pavlova with crushed caramelised nuts and dark chocolate sauce

TUESDAY 2ND MAY
Breaded Haloumi with sun blushed tomato, roasted pine nut and basil salad
Seared fillets of Black bream with potato, bacon and spring onion salad with roasted cherry vine tomato compote and balsamic reduction
Vanilla seed Panacotta with raspberry compote and homemade lemon shortbread windmill

WEDNESDAY 3RD MAY
Beetroot cured salmon gravlax served with buttered granary loaf and a mixed baby leaf salad
Local Lobster Thermadore served with garlic potatoes and garlic aioli
Dark chocolate torte with White chocolate shards

THURSDAY 4TH MAY
Roasted tomato and goats cheese tartlet with rocket and mixed leaf salad and balsamic syrup
Griddled 8oz fillet steak served medium rare with crisp fondant potato, wild mushroom compote and café du Paris butter
Cherry and Almond tartlet with vanilla seed ice cream

FRIDAY 5TH MAY
Cley smoke house platter of hot smoked salmon and crevettes with lemon mayonnaise and dressed leaves
Pan roasted corn fed chicken breast wrapped in Parma ham with roasted summer vegetables and a basil pesto
Homemade meringues with strawberries, vanilla cream and raspberry coulis

SATURDAY 6TH MAY
WINE TASTING MENU- FULLY BOOKED
SHAVED BEEF CARPACCIO WITH BABY CRESS SALAD AGED PARMESAN AND BLACK TRUFFLE OIL
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SPRING PEA, RICOTTA AND MINT RISOTTO WITH CRISPY LEEKS
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ASPARAGUS AND PROSCIUTTO CROSTINI TOPPED WITH A QUAILS EGG AND CITRUS HOLLANDAISE
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NOISETTE OF LAMB SERVED WITH BABY DAUPHINOISE, BUTTERED SPINACH AND GARLIC WITH A RICH LAMB JUS
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STRAWBERRY AND WHITE CHOCOLATE MILLE FEUILLE
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FRESH GROUND COFFEE AND HANDMADE CHOCOLATE TRUFFLES
SUNDAY 7TH MAY
Roasted tomato and Goat’s cheese focaccia served with dressed leaves
Breaded harissa cod served with lemon and herb cous cous and buttered green beans
Raspberry and vanilla cheesecake with Berry compote

MONDAY 8TH MAY
Pan seared shell on Tiger prawns with a sweet chilli dipping sauce
Slow braised lamb shank with Moroccan sauce and homemade flat breads
Elderflower Panacotta with fresh raspberries and lemon short bread crumb

TUESDAY 9TH MAY
Wild mushroom, spinach and bacon tartlet served with rocket salad
Pan seared fillet of Salmon with a spring onion, potato and pancetta salad with sun blushed tomato pesto and balsamic syrup
Lemon tart with baby meringues and lemon curd

WEDNESDAY 10th MAY
Chicken liver parfait with red onion jam and toasted brioche
Oven baked whole sea bass stuffed with lemon and dill butter served with sautéed potatoes and buttered baby greens
Dark chocolate pot with chocolate brownie finger

THURSDAY 11TH MAY – PRIVATE FUNCTION

FRIDAY 12TH AND SATURDAY 13TH MAY – PRIVATE FUNCTION

SUNDAY 14TH MAY
Binham blue and creamed leek tartlet topped with crisp pancetta and rocket salad
Pan fried fillet of salmon with sautéed potatoes, braised fennel and baby leek salad
Apple tart Tatin with rum and raisin ice cream

MONDAY 15TH MAY –
Ham hock and parsley terrine with toasted focaccia croutes and homemade piccalilli
8oz sirloin steak served medium rare with dauphinoise potatoes, wild mushroom and bacon sauce and buttered greens
Poached pear and Almond tart with vanilla seed anglaise

TUESDAY 16TH MAY
Roasted Plum tomato and fresh basil soup with toasted parmesan croute
Pan fried chicken breast with a parsley mash, buttered baby leeks and French pea sauce
Warm chocolate brownie, dark chocolate sauce and white chocolate shards

WEDNESDAY 17TH MAY
Cley smokehouse fish platter with lemon mayonnaise and dressed rocket
Local Norfolk Lamb burger served with a toasted brioche roll, fat cut sweet potato chips, mint relish and roasted tomato salad
Vanilla seed Panacotta with poached berries and caramel crisp

THURSDAY 18TH MAY
Butternut squash and garlic soup served with focaccia croute
8oz sirloin steak served medium rare with dauphinoise potatoes, wild mushroom and bacon sauce and buttered greens
Dark chocolate torte with griottine cherries and clotted cream

FRIDAY 19TH MAY
Breaded Goat’s cheese with tomato and toasted pine nut salad with a balsamic glaze
Pan roasted monk fish wrapped in parma ham, served with a brown shrimp risotto and roasted vine tomatoes
Mixed berry torte with berry coulis and homemade praline

SATURDAY 20TH MAY
Pan seared scallop and bacon salad with dressed leaves and truffle oil dressing
Local crab and Salmon chilli fish cakes with aioli dressing, sautéed garlic potatoes, dressed leaves and pickled cucumber relish
Lemon and ginger cheesecake with baby meringue and a raspberry coulis

SUNDAY 21ST MAY
Glazed Shallot and Thyme tartlet with melted brie served with dressed leaves
12 hour slow roasted belly of pork with wholegrain mustard leek potato cake, crisp pancetta, apple chutney and Aspalls cider jus
Spiced orange cake served with caramelised oranges and vanilla seed ice cream

MONDAY 22ND MAY
Bacon, spinach and wild mushroom bruschetta with dressed rocket
Stuffed baked whole seabass with lemon and herbs, sautéed potatoes and salsa Verde dressing
Poached pear and Almond tart with vanilla seed anglaise

TUESDAY 23RD MAY
Deep fried local white bait with homemade tartare sauce, granary bread and butter
Pan seared rack of Norfolk lamb with Mustard and herb crust, potato Rosti cake and rich red wine jus
Dark chocolate torte with griottine cherries and clotted cream

WEDNESDAY 24TH MAY – SUNDAY 28TH MAY – PRIVATE FUNCTION

MONDAY 29TH MAY
Ham hock and parsley terrine with toasted focaccia croutes and homemade piccalilli
8oz sirloin steak served medium rare with dauphinoise potatoes, wild mushroom and bacon sauce and buttered greens
Elderflower syllabub with almond biscuit

TUESDAY 30TH MAY
Pan seared Halloumi with tomato and pine nut salad with dressed rocket
Breaded plaice fillet with homemade tartare sauce fat cut chips, pea puree and dressed leaves
Strawberry Pavlova with vanilla cream and crushed praline

WEDNESDAY 31ST MAY
Roasted vine tomatoes on toasted focaccia topped with melted goat’s cheese
Pan seared fillet of salmon with pine nut and parmesan pesto with buttered herb linguine
Lemon and ginger Cheesecake with raspberry coulis

JUNE MENUS 2017

THURSDAY 1ST JUNE- PRIVATE FUNCTION

FRIDAY 2ND JUNE
Home cured Salmon gravadlax with horseradish cream buttered rye bread and dressed leaves
Local Lobster Thermadore with a rich thermadore sauce with garlic sautéed potatoes, buttered beans and aioli dressing
Dark chocolate torte on an amoretti biscuit base, with local raspberries and vanilla cream

SATURDAY 3RD JUNE
Cley Smokehouse smoked crevette and hot roast salmon platter with buttered Blakeney samphire and lemon mayo
Pan roasted Local Corn fed Chicken breast wrapped in pancetta with roasted vegetables and a basil pesto and balsamic dressing
Homemade raspberry Pavlova with vanilla cream toasted nuts and chocolate sauce

SUNDAY 4TH JUNE
Wiveton Asparagus with shaved parmesan and Parma Ham salad topped with toasted pine nuts
Pan fired sea bass fillet on a bed of crushed potatoes, roasted red pepper and chorizo dressing, and a balsamic reduction
Poached peach tarte Tatin with clotted cream and fruit

MONDAY 5TH JUNE
Scallop and king prawn salad with chilli dipping sauce, roasted chorizo and chive
8oz griddled fillet of beef medium rare with twice cooked chips caramelised onions and rich beef jus
Classic glazed lemon tart with baby meringues and fresh raspberries

TUESDAY 6TH JUNE
Deep fried local whitebait with lemon mayonnaise, buttered rye bread and dressed leaves
Slow braised lamb shank served with Moroccan sauce and herb cous cous
Ginger and lemon cheesecake served with raspberry coulis

WEDNESDAY 7TH JUNE – PRIVATE BOOKING

THURSDAY 8TH JUNE

Local Wiveton asparagus with shaved parmesan, toasted focaccia and a balsamic reduction
Whole baked lemon sole with a brown shrimp butter, roasted tomato salad and baby minted potatoes
Dark chocolate pot with amoretti biscuitFRIDAY 9TH JUNE – PRIVATE BOOKING

SATURDAY 10TH JUNE – PRIVATE BOOKING

SUNDAY 11TH JUNE
Baby Scotch egg with rocket and radish salad
Cley windmill mixed grill of local meats, 4oz fillet steak, grilled chorizo sausage and pan fried calves liver with crisp pancetta
Warm chocolate brownie with vanilla seed ice cream

MONDAY 12TH JUNE
Caramelised shallot and goats cheese tartlet with rocket and walnut salad
Pan fried seabass fillet on herb crushed potatoes, roasted pepper and chorizo dressing with a salsa Verde
Elderflower Panacotta with local raspberries and lemon shortbread

TUESDAY 13TH JUNE
Roasted goats cheese and Pinenut salad
Local Crab and chilli cakes with Wiveton asparagus spear and green bean salad with garlic aioli
Lemon meringue tart with local raspberries

WEDNESDAY 14TH JUNE
Griddled bruschetta with Parma ham, melting brie and sun blushed tomato served with a rocket and pine nut salad
Whole stuffed seabass with lemon and herbs with sautéed potatoes
Local Wiveton strawberries and raspberries with homemade meringues

THURSDAY 15TH JUNE
Chicken liver parfait with red onion marmalade and toasted brioche
Pan seared rack of Norfolk lamb with rosemary pesto dressing and roasted root vegetable
Raspberry and vanilla cheesecake wi9th homemade coulis

FRIDAY 16TH JUNE – MONDAY 19TH JUNE – PRIVATE BOOKINGS

TUESDAY 20TH JUNE
Pan seared shell on tiger prawns with a sweet chilli dipping sauce and a tempura squid salad
Black bream fillet served with new potato, spring onion and bacon salad and a brown shrimp and dill butter
Espresso crème Brulée chocolate brownie finger

WEDNESDAY 21ST JUNE – PRIVATE BOOKING

THURSDAY 22ND JUNE
Panko crumbed whitebait with homemade tartare, rosemary focaccia
Lamb burger with char grilled roasted vegetable, topped with griddled goat’s cheese served with hand cut chunky chips
Elderflower syllabub with almond biscuits

FRIDAY 23rd JUNE
Parma ham and fig and Binham blue cheese bruschetta and balsamic dressed leaves
Pan roasted corn fed chicken breast wrapped in pancetta with a wild mushroom and garlic compote with crisp baby fondant
Almond and berry tartlet with clotted cream

SATURDAY 24TH JUNE – PRIVATE BOOKING

SUNDAY 25TH JUNE
Smokehouse seafood platter with smoked crevettes, smoked mackerel and hot smoked salmon with a dill and lemon mayonnaise
Griddled 80z fillet of beef with twice cooked hand cut chips and a café du Paris butter
Poached pear tart Tatin with clotted cream

MONDAY 26TH JUNE
Local Wiveton Asparagus with poached hens eggs with hollandaise sauce
½ baked lobster thermadore with garlic potatoes and shell on tiger prawns
Warm chocolate brownie with local raspberry ice cream and raspberry coulis

TUESDAY 27TH JUNE
Local West Runton crab and chilli fishcake with dressed rocket salad and sweet chilli mayonnaise
Pan seared rack of Norfolk lamb sautéed garlic potatoes rosemary salsa verde
Wiveton raspberry pavlova with vanilla seed cream

WEDNESDAY 28TH JUNE
Goats cheese and sun blushed tomatoes on a griddled bruschetta with mixed leaf salad
Pan fried local seabass on a brown shrimp risotto, red pepper and chorizo dressing
Dark chocolate torte, raspberry coulis and local raspberries
THURSDAY 29TH JUNE – SATURDAY 31ST JUNE – PRIVATE BOOKINGS

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Many thanks for organising this splendid event (Birdwatching Event). It was absolutely first class and I hope you will repeat it – perhaps in the spring to see the return of the summer visitors. Andy could no doubt advise on 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