SEPTEMBER 2017

MENUS

FRIDAY 1ST SEPTEMBER

CRAB AND DILL FISHCAKE WITH LEMON AIOLI AND DRESSED LEAVES

GRIDDLED 8OZ BEEF FILLET COOKED MEDIUM RARE WITH SWEET POTATO CRISPS, TOMATO COMPOTE AND WILD MUSHROOM SAUCE

BERRY BRULEE WITH CHOCOLATE BROWNIE FINGER

SATURDAY 2ND SEPTEMBER

BEEF CARPACCIO SALAD WITH TOASTED FOCCACIA, LEAF SALAD AND TOMATO COMPOTE

PAN SEARED SEABASS FILLETS WITH DILL CRUSHED POTATOES, SALSA VERDE DRESSING AND ROASTED RED PEPPER SALAD

DARK CHOCOLATE POT WITH AMORETTI BISCUIT

SUNDAY 3RD SEPTEMBER

ROASTED TOMATO AND GARLIC SOUP WITH PARMESAN FOCCACIA CROUTE

ROASTED SIRLOIN OF NORFOLK BEEF, YORKSHRE PUDDING, ROSEMARY POTATOES AND A RICH BEEF JUS

BERRY AND ALMOND TARTLET WITH VANILLA SEED ANGLAISE

MONDAY 4TH SEPTEMBER – PRIVATE FUNCTION

TUESDAY 5TH SEPTEMBER – PRIVATE FUNCTION

WEDNESDAY 6TH SEPTEMBER

PAN SEARED SHELL ON TIGER PRAWNS AND QUEEN SCALLOP SALAD WITH CHILLI AND CORRIANDER DRESSING

ROASTED CONFIT DUCK LEG, CREAMED CELERIAC AND PANCETTA WITH RED WINE JUS

APPLE AND BERRY CRUMBLE WITH CLOTTED CREAM

 

 

 

THURSDAY 7TH SEPTEMBER – PRIVATE FUNCTION

FRIDAY 8TH SEPTEMBER – PRIVATE FUNCTION

SATURDAY 9TH SEPTEMBER – PRIVATE FUNCTION

SUNDAY 10TH SEPTEMBER

ROASTED SQUASH AND GARLIC SOUP WITH HOMEMADE COB ROLL AND BUTTER

ROASTED SHOULDER OF NORFOLK LAMB ROLLED AND STUFFED WITH GARLIC AND ROSEMARY WITH ROASTED POTATOES, YORKSHURE PUDDING AND RICH LAMB JUS

DARK CHOCOLATE BROWNIE SERVED WITH VANILLA SEED ICE CREAM

MONDAY 11TH SEPTEMBER

TOASTED BRIOCHE TOPPED WITH WILD MUSHROOM AND SPINACH COMPOTE, SHAVED PARMESAN AND MIXED DRESSED LEAVES

PAN FRIED FILLET OF BLACK BREAM, NEW POTATO AND BACON SALAD AND FRIED BABY LEEKS

LEMON TART WITH A RASPBERRY COMPOTE AD LEMON SORBET

TUESDAY 12TH SEPTEMBER

HAM HOCK AND PARSLEY TERRINE WITH MUSTARD CROUTES, BABY LEAF SALAD AND HOMEMADE CHUTNEY

SLOW COOKED MORROCAN LAMB SHANK WITH HERB COUS COUS, GRIDDLED PITTA SERVED WITH A  SOUR CREAM AND CORRIANDER DRESSING

DARK CHOCOLATE TART WITH RASBERRY COULIS AND GINGER ICE CREAM

WEDNESDAY 13TH SEPTEMBER – PRIVATE FUNCTION

THURSDAY 14TH SEPTEMBER

GOATS CHEESE AND RED ONION TARTLET WITH ROCKET AND TOASTED PINE NUT SALAD

FILLET OF SALMON WRAPPED IN PANCETTA ON A BROWN SHRIMP AND LEMON RISOTTO WITH A SALSA VERDE DRESSING

DARK CHOCOLATE TART WITH RASPBERRY COULIS AND WHITE CHOCOLATE SHARDS

 

 

FRIDAY 15th   SEPTEMBER

SHELL ON TIGER PRAWNS WITH SWEET CHILLI DIPPING SAUCE, ROCKET SALAD AND LEMON GARNISH

GRIDDLED 6OZ FILLET OF BEEF SERVED MEDIUM RARE WITH DAUPHINOISE POTATOES, GARLIC WILD MUSHROOM COMPOTE AND FRESH TOMATO SALAD

POACHED PEAR WITH DARK CHOCOLATE SAUCE TOPPED WITH ALMOND CRUMBLE

 

SATURDAY 16TH SEPTEMBER

SHALLOT, BRIE AND ONION TARTLET WITH A PRETTY LEAF SALAD AND BALSAMIC REDUCTION

PAN FRIED PORK FILLET GLAZED WITH HONEY AND MUSTARD ON A BED OF ROASTED BUTTERNUT SQUASH RISOTTO AND PEA SHOOT SALAD

HOT STICKY TOFFEE PUDDING WITH VANILLA CRÈME ANGLAISE

Sunday 17th

RICH CHICKEN LIVER PARFAIT WITH WARM ONION CHUTNEY AND TOASTED BRIOCHE

SLOW BRAISED SHIN OF NORFOLK BEEF WITH A GARLIC CREAMED MASH, HONEY ROASTED CARROTS AND PARSNIPS WITH A RICH RED WINE JUS

ESPRESSO CRÈME BRULÉE WITH AMORETTI BISCUIT

Monday 18th

ROASTED BUTTER NUT SQUASH AND GARLIC SOUP

PAN ROASTED FILLET OF COD SERVED WITH BROWN SHRIMP LEMON AND DILL RISOTTO, RED PESTO AND TRICOLOUR PEPPER SALAD

WARM DOUBLE CHOCOLATE BROWNIE, CHOCOLATE SAUCE AND VANILLA ICE CREAM

Tuesday 19th

HAM HOCK, PARSLEY, AND WHOLE GRAIN MUSTARD TERRINE, WITH TOASTED SOUR DOUGH AND HOMEMADE PICCALILLI

SLOW CONFIT DUCK LEG SERVED WITH CREAMED CELERIAC, CRISP PANCETTA AND A PORT JUS

APPLE TART TATIN WITH RUM AND RAISIN ICE CREAM

Wednesday 20TH

SALMON FISH CAKE WITH PICKLED CUCUMBER RELISH AND LEMON MAYONNAISE

PAN ROASTED CORN FED CHICKEN WRAPPED IN PARMA HAM WITH DAUPHINOISE POTATOES ROASTED CHERRY TOMATO AND BALSAMIC DRESSED SALAD

DARK CHOCOLATE POT WITH AMORETTI BISCUIT

Thursday 21st

TEMPURA VEGETABLES WITH SWEET CHILLI DIPPING SAUCE

RICH BEEF STEW SERVED WITH HORSERADISH DUMPLINGS, CRISP BACON AND THYME BUTTERED MASH AND ROASTED ROOTS

PLUM AND ALMOND TART WITH NORFOLK VANILLA  ICE CREAM

 

Friday 22nd  and Saturday 23rd  – private function

 

Sunday 24th

PAN FRIED WILD MUSHROOMS WITH BACON ON TOASTED BRIOCHE WITH A GARLIC HERB BUTTER

8 OZ GRIDDLED SIRLOIN STEAK SERVED WITH DAUPHINOISE POTATOES. ROASTED BABY ROOTS AND A RICH RED WINE JUS

STICKY TOFFEE PUDDING, TOFFEE SAUCE AND VANILLA SEED ICE CREAM

Monday 25th

DINING UNAVAILABLE

Tuesday 26th

SMOKED HADDOCK FISH CAKE WITH POACHED HENS EGG, HOLLANDAISE SAUCE AND CRISP BACON

SLOW COOKED BELLY OF PORK ON A CREAMED SAGE MASH WITH APPLE CHUTNEY AND CIDER JUS

DARK CHOCOLATE MOUSSE WITH POACHED BERRIES AND ORANGE SHORTBREAD

 

Wednesday 27th

BALSAMIC ROASTED TOMATOES ON TOASTED SOUR DOUGH WITH SHAVED PARMESAN AND ROCKET SALAD

PAN FRIED SEABASS FILLET WITH A DILL SHRIMP BUTTER, FINE GREEN BEANS AND SAUTÉED GARLIC POTATOES

PLUM AND ALMOND TART WITH NORFOLK VANILLA ICE CREAM

Thursday 28th

BUTTERNUT SQUASH AND GARLIC SOUP WITH PARMESAN CROUTONS

CORN FED CHICKEN WRAPPED IN PANCETTA WITH A WILD MUSHROOM COMPOTE, SAUTÉED GARLIC POTATOES AND FINE GREEN BEANS

CLASSIC LEMON TART WITH RED BERRIES AND VANILLA CREAM

Friday 29th

RICH TOMATO SOUP WITH PARMESAN AND GARLIC FOCACCIA CROUTON

BRISKET OF NORFOLK BEEF, BABY ONIONS, BUTTERED MASH AND HONEY ROOTS SERVED WITH A RICH RED WINE JUS

APPLE AND PLUM CRUMBLE WITH PLUM SAUCE AND CLOTTED CREAM

Saturday 30th

CLEY SMOKEHOUSE PLATTER WITH LEMON AND DILL AIOLI DRESSED LEAVES AND WHOLEGRAIN BREAD

HERB CRUSTED RACK OF LAMB WITH SAGE MASH, ROASTED ROOT VEGETABLES AND A MINT SALSA VERDE DRESSING, SERVED WITH A RICH RED WINE JUS.

CLASSIC APPLE TART TATIN WITH VANILLA SEED CRÈME ANGLAISE

OCTOBER 2017

MENUS

SUNDAY 1ST October

Tempura vegetables with chilli dipping sauce

Pan fried corn fed chicken breast with crisp fondant potato and tarragon sauce

Almond topped plums with vanilla seed ice-cream

Monday 2nd October

Roasted tomato and griddled goats cheese salad, rosemary croutes and balsamic glaze

Baked whole seabass stuffed with lemon and herbs, sauté potatoes, salsa Verde dressing

Raspberry & vanilla cheesecake with dark chocolate shards

Tuesday 3rd October

Binham blue & creamed leek tartlet with rocket salad and toasted pine nuts

Pan roasted monk fish wrapped in Parma ham with a roasted tomato & balsamic salad

Thyme & raspberry Brulée with vanilla shortbread

Wednesday 4th October

Shell on tiger prawns with sweet chilli dipping sauce and Asian slaw

Slow confit duck leg with creamed celeriac, crisp pancetta and port jus

Apple Tart Tatin served with rum & raisin ice-cream

Thursday 5th October – Private function

Friday 6th and Saturday 7th October – Private function

Sunday 8th October

Roasted squash and garlic soup with toasted focaccia croute

Griddled 8oz fillet beef cooked medium rare with hand cut chips, garlic and herb butter and wild mushrooms.

Frangipane cassis tartlet with clotted cream

Monday 9th October

Parma ham, fig and Binham blue cheese bruschetta with fig glazed chutney

Pan roasted corn fed chicken breast, wrapped in Parma ham with wild mushroom and bacon compote with crisp fondant potato

Apple and mixed berry crumble

Tuesday 10th October

Curried parsnip soup with parmesan crisp

Herb crusted rack of Norfolk lamb with red wine jus, dauphinoise potatoes and roasted roots served with mint sauce

Elderflower syllabub with amoretti biscuit

Wednesday 11th October

Breaded goats cheese and tomato salad with balsamic dressing

Pan roasted fillet of hake with a griddled chorizo and red pepper salsa verde

Sticky toffee pudding with toffee sauce and clotted cream

Thursday 12th October

Honey roasted figs with balsamic and blue cheese salad and toasted foccacia

12 hour slow roasted belly of pork with whole grain mustard mash and cider jus

Dark chocolate cheesecake with a rich cherry sauce

Friday 13th October

Breaded goats cheese salad with sun blushed tomato and mixed leaf salad

8oz rump steak with twice cooked thick cut chips, garlic butter and cherry tomato compote

Warm dark chocolate and nut brownie with Norfolk farmhouse mint ice cream

Saturday 14th October

Cream of tomato soup with sundried tomato pesto and a parmesan croute

Corn fed chicken breast with a griddled chorizo and red pepper dressing, served with herb crushed new potatoes and balsamic glaze

Apple and berry crumble tart with cinnamon ice cream

Sunday 15th October

Chicken liver parfait with toasted sour dough and hot onion chutney

Roasted sirloin of beef with all the trimmings, duck fat potatoes, Yorkshire pudding and rich beef jus

Almond and pear tart Tatin with clotted cream

Monday 16th October

Pan seared tiger prawns with sweet chilli dipping sauce and tempura calamari

Pan fried fillets of seabass with red pepper and chorizo, herb crushed potatoes and salsa Verde

Poached plum and almond frangipane tart with vanilla seed anglaise

Tuesday 17th October

Binham blue and creamed leek tartlet with a dressed walnut and leaf salad

Herb crusted rack of Norfolk lamb with rosemary pesto and minted mash and a rich lamb jus

Vanilla seed Panacotta with poached berries and lemon shortbread

Wednesday 18th October – Private function

Thursday 19th October

Ham hock and mustard terrine with homemade piccalilli and toasted croutes

Baked fillets of black bream with a bacon, onion and pea salad with sautéed potato, sun blush tomato pesto and a balsamic glaze

Honey poached apricots with toasted almonds and vanilla seed ice cream

Friday 20th October

Confit duck leg, chilli and coriander filo parcels with plum dipping sauce

Pan roasted salmon fillet wrapped in Parma ham with brown shrimp risotto, buttered baby leeks and roasted tomato salad

Dark chocolate and amoretto mousse with homemade ginger windmill biscuit

Saturday 21st October

Curried parsnip soup with parmesan crisp

Herb crusted rack of Norfolk lamb with red wine jus, dauphinoise potatoes and roasted roots served with mint sauce

Elderflower syllabub with amoretti biscuit

Sunday 22nd October – Private function

Monday 23rd October – Private function

Tuesday 24th October

Cream of tomato soup with sundried tomato pesto and a parmesan croute

Corn fed chicken breast with a griddled chorizo and red pepper dressing, served with herb crushed new potatoes and balsamic glaze

Apple and berry crumble tart with Norfolk Vanilla ice cream

Wednesday 25th October

Shell on tiger prawns with sweet chilli dipping sauce and Asian slaw

Slow confit duck leg with creamed celeriac, crisp pancetta and port jus

Apple Tart Tatin served with rum & raisin ice-cream

Thursday 26th October

Wild mushrooms and pancetta on toasted sour dough

Rich beef bourgignon with horseradish dumplings, creamy herb mash and honey roasted roots

Poached berry Brulée with shortbread biscuit

Friday 27th October

Local crab spring roll with chilli and coriander salsa

8oz sirloin steak (m-r) served with garlic sautéed potatoes and roasted vine cherry tomatoes and green beans

Lemon tart served with Norfolk poached berries

Saturday 28th October

Honey roasted figs with balsamic and blue cheese salad and toasted focaccia

12 hour slow roasted belly of pork with whole grain mustard mash and cider jus

Dark chocolate cheesecake with a rich cherry sauce

Sunday 29th October

Roasted cream of tomato soup with basil pesto

Traditional roasted beef served with duck fat rosemary potatoes, Yorkshire pudding and red wine jus

Trio of desert

Monday 30th and Tuesday 31st October – 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

Ian and I have just come back from our honeymoon and just wanted to take the time to send you a really big thank you for looking after us all so well during our weekend with you earlier this month.…
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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