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!!

 

DECEMBER MENUS 2018

 

Saturday  Ist December

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.

 

Sunday 2nd   December

No dinner tonight

 

Monday 3rd December

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.

 

Tuesday 4th December

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.

 

Wednesday 5th  December

No dinner tonight

 

Thursday 6th December

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.

 

Friday 7th December

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.

 

Saturday 8th December

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.

 

Sunday 9th December

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.

 

Monday 10th December

No dinner tonight

 

Tuesday 11th December

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.

 

Wednesday 12th December

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

 

Thursday 13th December

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.

 

Friday 14th December

No dinner tonight

 

Saturday 15th December

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.

 

Sunday 16th December

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.

 

Monday 17th December 

No dinner tonight

 

Tuesday 18th December

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

 

Wednesday 19th December

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.

 

Thursday 20th December

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.

 

 

Friday 21st December

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

I felt that I must write to you to let you know what a superb time we had at our daughter’s wedding last Saturday. The whole occasion was handled so well by all those from Cley Windmill. We really appreciated…
Read more…

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