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!!

NOVEMBER MENUS 2018

 

THURSDAY 1ST NOVEMBER – NO DINNER

FRIDAY 2ND NOVEMBER – PRIVATE FUNCTION

SATURDAY 3RD NOVEMBER – PRIVATE FUNCTION

SUNDAY 4TH NOVEMBER -PRIVATE FUNCTION

 

MONDAY 5TH NOVEMBER

WARMED SMOKED SALMON WITH FENNEL AND RED ONION COLESLAW, AVRUGA CAVIAR DRESSING, TOASTED PINENUTS.

PAN FRIED CORN-FED CHICKEN BREAST WITH FONDANT POTATO, SEMI DRIED PLUM TOMATO, GREEN BEANS, RED WINE JUS

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE & VANILLA ICE CREAM

 

TUESDAY 6TH NOVEMBER

SMOKED DUCK BREAST WITH MANGO, CHILLI & CORIANDER SALSA, PEA SHOOT SALAD.

BAKED GUILT HEAD BREAM WITH ROAST NEW POTATOES, ROAST CHERRY TOMATOES, WILTED SPINACH AND BLACK OLIVE TAPENADE.

CLASSIC LEMON TART WITH BABY MERINGUES, LEMON CURD AND MIXED BERRIES.

 

WEDNESDAY 7TH NOVEMBER – NO DINNER

THURSDAY 8TH NOVEMBER – NO DINNER  

FRIDAY 9TH NOVEMBER – PRIVATE FUNCTION

SATURDAY 10TH NOVEMBER -PRIVATE FUNCTION

SUNDAY 11TH NOVEMBER – NO DINNER

 

MONDAY 12TH NOVEMBER

ROAST PIGEON BREAST WITH, BLACK PUDDING, CELERIAC PURÉE, WHITE TRUFFLE OIL.

BRAISED BEEF SHORT RIBS, WITH HORSERADISH MASH, BABY ONION BACON & MUSHROOM SAUCE.

APRICOT BREAD AND BUTTER PUDDING WITH VANILLA CUSTARD.

 

TUESDAY 13TH NOVEMBER

TOASTED GOATS’ CHEESE WITH CHAR GRILLED VEGETABLE TIAN, BASIL PESTO PARMESAN CRISP.

PAN FRIED PORK FILLET WRAPPED IN STREAKY BACON, BUBBLE & SQUEAK POTATO CAKE, CARAMELIZED ONION AND WHOLE GRAIN MUSTARD CREAM.

HOMEMADE CHOCOLATE AND CARDAMOM TART WITH PISTACHIO ICE CREAM.

 

WEDNESDAY 14TH NOVEMBER – NO DINNER

 

THURSDAY 15TH NOVEMBER

SUN BLUSHED TOMATO AND FETA CHEESE TART WITH ROCKET SALAD, BALSAMIC REDUCTION.

PAN ROAST FILLET OF SALMON WITH BROWN SHRIMP AND SPRING ONION RISOTTO, CAVIAR DRESSING.

BAILEYS CRÈME BRULEE WITH HOMEMADE VANILLA SHORTBREAD.

 

FRIDAY 16TH NOVEMBER

SAUTÉ BLACK PUDDING WITH ROAST APPLE, DEVILLED SAUCE AND POACHED HENS EGG.

5OZ FILLET STEAK WITH HACKLEBACK POTATOES, ROAST FIELD MUSHROOM AND TOMATO JAM.

APPLE CRUMBLE TART WITH VANILLA CUSTARD.

 

SATURDAY 17TH NOVEMBER 

ROASTED SQUASH SOUP SERVED WITH  CHAR-GRILLED CIABATTA.

ROASTED SALMON WITH GRAIN MUSTARD AND POTATO CROQUETTES, CARROT PURÉE, SAUTÉ BUTTON MUSHROOMS AND CHIVE BUTTER SAUCE.

CREME BRULEE SERVED WITH LEMON SHORTBREAD.

 

SUNDAY 18TH NOVEMBER

CLASSIC CAESAR SALAD WITH QUAILS EGGS AND PARMESAN CRISPS.

ROAST BEEF SIRLOIN WITH GOOSE FAT AND GARLIC ROAST POTATOES, YORKSHIRE PUDDING, BUTTERED GREEN VEGETABLES AND RICH BEEF GRAVY.

DARK CHOCOLATE TORTE WITH GRIOTTINES CHERRIES AND CHOCOLATE DÉCOR.

 

MONDAY 19TH NOVEMBER

GOATS CHEESE AND RED ONION MARMALADE TART WITH DRESSED SALAD LEAVES AND RED WINE SYRUP.

CHICKEN AND MUSHROOM PIE WITH BUTTERED GREENS, OLIVE OIL & PARSLEY MASHED POTATO.

APPLE AND CINNAMON CRUMBLE WITH A SHORT BREAD TOPPING AND CLOTTED CREAM.

 

TUESDAY 20TH NOVEMBER

CURRIED BUTTERNUT SQUASH SOUP WITH TOASTED PUMPKIN SEEDS AND CRÈME FRAICHE.

BAKED FILLET OF SEA BASS WITH A RED PEPPER AND CHILLI RAGOUT SAUTÉED POTATOES AND BALSAMIC REDUCTION.

WHITE CHOCOLATE PANNA COTTA WITH ALMOND & FENNEL SEED BISCOTTI, RASPBERRY DUST.

 

WEDNESDAY 21ST NOVEMBER – NO DINNER

THURSDAY 22ND NOVEMBER – NO DINNER

FRIDAY 23RD NOVEMBER – NO DINNER

 

SATURDAY 24TH  NOVEMBER

CHERRY TOMATO AND GOATS CHEESE BRUSCHETTA WITH PICKLED RED ONION DRESSED SALAD LEAVES AND BALSAMIC REDUCTION.

CHAR GRILLED 5OZ FILLET STEAK (SERVED MED/RARE) DAUPHINOISE POTATOES, ROAST FIELD MUSHROOMS, CHERRY TOMATO COMPOTE AND HERBED GARLIC BUTTER.

MIXED BERRY MESS WITH MERINGUE, CHANTILLY CREAM, TOASTED ALMONDS

 

SUNDAY 25TH  NOVEMBER

HOMEMADE BRIOCHE TOPPED WITH ROAST TOMATOES, CRUMBLED GOATS CHEESE, ROCKET LEAVES, TOASTED PINE NUTS.

ROAST BEEF SIRLOIN WITH ROSEMARY & GOOSE FAT ROAST POTATOES, YORKSHIRE PUDDING, BUTTERED GREEN VEGETABLES AND RICH BEEF GRAVY.

CASSIS & FRANGIPANE TART SERVED WITH VANILLA SEED ICE CREAM AND CASSIS SYRUP.

 

MONDAY 26TH NOVEMBER – NO DINNER

TUESDAY 27TH NOVEMBER – NO DINNER

 

WEDNESDAY 28TH NOVEMBER

BINHAM BLUE & CREAMED LEEK TART WITH DRESSED SALAD LEAVES, PICKLED WALNUTS

IRISH STEW WITH HINDRINGHAM LAMB, DICED ROOT VEGETABLES & PEARL BARLEY

LEMON SYLLABUB WITH HOMEMADE VANILLA SHORTBREAD.

 

THURSDAY 29TH NOVEMBER

PRAWN & CRAYFISH COCKTAIL WITH COS LETTUCE, MARIE ROSE SAUCE AND GRANARY BREAD.

ROAST CONFIT OF PORK BELLY WITH WHOLE GRAIN MUSTARD & LEEK POTATO CAKE, SPICED APPLE CHUTNEY AND CIDER JUS.

POACHED FRUIT CRÈME BRÚLÉE WITH AMARETTI BISCUITS

 

FRIDAY 30TH NOVEMBER

CREAM OF CELERIAC SOUP WITH WHITE TRUFFLE OIL AND HOME-MADE FOCACCIA

CONFIT OF GRESSINGHAM DUCK LEG SERVED WITH TOMATO, CHORIZO & MIXED BEAN CASSOULET, ROAST TENDER STEM BROCCOLI.

WARMED DARK CHOCOLATE BROWNIE SERVED WITH DARK CHOCOLATE & RASPBERRY SAUCE AND DARK CHOCOLATE ICE CREAM

December Menus 2018

 

1st

Kedgeree style fishcake with poached hen’s egg and wilted spinach.

Coq au vin with parsley and olive oil mashed potato wilted greens and a red wine sauce.

Baileys crème brulee with vanilla shortbread.

 

2nd– no dinner

 

3rd

Scorched mackerel fillet giant cous cous salad, sun-blushed tomato, and rose harissa.

Char grilled pork cutlet with button mushroom and binham blue risotto, spiced apple chutney and crackling.

Passion fruit parfait with passion fruit syrup crushed meringue and grated chocolate.

4th

Pan fried chicken livers with white onion purée, crispy pancetta, balsamic reduction pea shoot salad.

Roast fillets of red mullet with a tomato, chorizo and mixed bean ragout, basil pesto.

Chocolate and ginger torte with ginger ice cream and toffee sauce.

 

5th– No Dinner

 

6th

Prawn and crayfish cocktail with lemon and chive mayonnaise, homemade granary bread.

Roast duck breast with dauphinoise potatoes, buttered green beans, red wine syrup and parsnip crisps.

Classic Lemon Tart with Baby Meringues, Lemon Curd and Mixed Berries.

7th

Roast Red peppers, chorizo and feta salad with a balsamic reduction.

Seared seabass with potato gnocchi, wilted spinach, green beans, poached shallot, and brown shrimps.

Mixed berry cheesecake with ginger biscuit base, mixed berry syrup and grated chocolate.

8th

Pan roast pork belly, with roast apple, crackling, pea shoots, cider syrup.

Home made fish pie topped with cheesy mashed potato and served with buttered greens.

Lemon posset with Chantilly cream, toasted almonds crushed shortbread.

9th

Chicken liver pate served with toasted ciabatta bread and red onion marmalade.

Whole roast lemon sole with herb crushed new potatoes, shredded leeks, and a caviar cream sauce.

Cherry Bakewell tart with cherry purée and home-made crème fraiche sorbet.

 

10th– No Dinner

 

11th

Celeriac and apple soup with Binham blue cheese straws & crispy Parma ham.

Roast hot smoked salmon (from Cley smokehouse) with crushed new potatoes, buttered greens and a cockle burree blanc.

Christmas pudding parfait with brandy syrup.

 

12th

Garlic roast crevettes with cherry tomato and chilli salsa & sweet chilli dip

Venison sausages with confit savoy cabbage, roast new potatoes, caramelized red onions and red wine jus.

Pineapple and mincemeat tart Tatin with rum & raisin ice cream

 

13th

Shredded duck salad with hoi sin sauce, crispy wontons and coriander.

Baked whole plaice (on the bone) with roast potatoes, green beans, lemon and caper butter sauce

Vanilla pana cotta with mulled wine syrup and fennel seed biscotti.

 

Wednesday 14th– No Dinner

 

15th

Black pudding fritter with macerated raisins, wilted spinach, poached egg and devilled sauce.

Turkey, stuffing & cranberry pie with olive oil mashed potato, bacon roast Brussel sprouts, gravy.

Homemade mince pies served with clotted cream.

 

16th

Parma ham and melon salad with fresh mint dressing.

5oz Fillet Steak with Hackleback Potatoes, Roast Field Mushroom and Tomato Jam.

Croissant bread & butter pudding with chocolate custard and baileys ice cream.

 

17th-No Dinner   

 

18th

Cherry Tomato and Goats Cheese Bruschetta with Pickled Red Onion Dressed Salad Leaves and Balsamic Reduction.

Char Grilled 5oz Fillet Steak (Served Med/Rare) Dauphinoise Potatoes, Roast Field Mushrooms, Cherry Tomato Compote and Herbed Garlic Butter.

Mixed Berry Mess with Meringue, Chantilly Cream, Toasted Almonds

 

19th

Goats Cheese and Red Onion Marmalade Tart with Dressed Salad Leaves and Red Wine Syrup.

Confit of Gressingham Duck Leg Served with crushed celeriac, green beans and roast parsnips.

Apple and Cinnamon Crumble with a Short Bread Topping and Clotted Cream.

 

20th

Curried Butternut Squash Soup with Toasted Pumpkin Seeds and Crème Fraiche.

Baked Fillet of Sea Bass with a Red Pepper and Chilli Ragout Sautéed Potatoes and Balsamic Reduction.

White Chocolate Panna Cotta with Almond & Fennel Seed Biscotti, Raspberry Dust.

 

21st

Homemade Brioche Topped with Roast Tomatoes, Crumbled Goats Cheese, Rocket Leaves, Toasted Pine Nuts.

Pan Roast Fillet of Salmon with Brown Shrimp and Spring Onion Risotto, Caviar Dressing.

Cassis & Frangipane Tart Served with Vanilla Seed Ice Cream and Cassis Syrup.

 

 

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Everyone was great from top to bottom: the chef couldn’t do enough for us; the room was immaculate; the waitress service was some of the best I have ever experienced – couldn’t do enough for us; the lovely ladies in…
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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