AUGUST MENUS 2017

TUESDAY 1ST AUGUST – PRIVATE FUNCTION

WEDNESDAY 2ND AUGUST- PRIVATE FUNCTION

THURSDAY 3RD AUGUST – PRIVATE FUNCTION

FRIDAY 4TH AUGUST –

TEMPURA VEGETABLES WITH SWEET CHILLI DIPPING SAUCE

MARINATED LAMB CUTLETS WITH A SWEET POTATO PUREE, CRISP SAUTÉ POTATOES WITH ROSEMARY MINT AND GARLIC, AND FRESH SUMMER VEGETABLES, WITH A RICH RED WINE JUS

VANILLA PANACOTTA WITH WIVETON STRAWBERRIES AND LEMON SHORTBREAD

SATURDAY 5TH AUGUST-

GLAZED SHALLOT, THYME AND BRIE TARTLET WITH APPLE CHUTNEY AND DRESSED ROCKET LEAVES.

PAN ROASTED COD LOIN WITH A HERB AND LEMON CRUST, SERVED ON DILL CRUSHED POTATOES, BABY LEAF SALAD, AND SALSA VERDE DRESSING.

FRESH GINGER & LIME CHEESECAKE WITH DARK CHOCOLATE SHARDS,  AND  RASPBERRY COULIS.

SUNDAY AUGUST 6TH

SALMON GRAVLAX   WITH BUTTERED BROWN BREAD, LEMON AND DILL MAYONNAISE, BABY LEAF AND MICRO CRESS SALAD

CELEBRATION OF LOCAL SEA FAYRE – LOCAL ½ LOBSTER, DRESSED CRAB AND SMOKED PRAWN SALAD WITH MINTED NEW POTATOES, BUTTERED SAMPHIRE AND A GARLIC AIOLI

RASPBERRY AND WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE SHARDS AND FRESH RASPBERRIES

MONDAY AUGUST 7TH

CLEY SMOKEHOUSE FISH PLATTER – SMOKED CREVETTES, HOT SMOKED SALMON & MACKEREL, LEMON AIOLI AND FOCACCIA CROUTES

RACK OF MARINATED LAMB WITH MINT PESTO, A GARLIC MASH, ROASTED SUMMER VEG AND A RICH RED WINE JUS

SPICED PAVLOVA WITH PLUMS & CHERRIES WITH VANILLA CREAM.

TUESDAY AUGUST 8TH

SALT AND PEPPERED TIGER PRAWNS WITH SWEET CHILLI DIPPING SAUCE AND DRESSED PRETTY LEAVES.

PAN-FRIED SEA BREAM FILLETS ON A BED OF FENNEL WITH WARM POTATO & THYME SALAD AND A BROWN SHRIMP DRESSING.

PEACH CRUMBLE TART WITH VANILLA SEED ICE-CREAM.

WEDNESDAY 9TH UNTIL 13TH AUGUST – PRIVATE FUNCTIONS

MONDAY 14TH AUGUST

DEEP-FRIED LOCAL WHITEBAIT, DRESSED LEAF SALAD AND LEMON AIOLI

SPICED MONKFISH TAIL, WITH SAUTÉED GARLIC POTATOES AND BUTTERED LOCAL SAMPHIRE

RICH CHOCOLATE MOUSSE AND LOCAL RASPBERRIES AND A SABLE BISCUIT.

TUESDAY 15TH AUGUST – PRIVATE FUNCTION

WEDNESDAY 16TH AUGUST – THURSDAY 17TH AUGUST – PRIVATE FUNCTION

FRIDAY 18TH AUGUST

SALT AND PEPPERED CALAMARI, AND SHELL-ON TIGER PRAWNS WITH SAMPHIRE RISOTTO AND A SWEET CHILLI DIPPING SAUCE.

GRIDDLE 8OZ FILLET STEAK TOPPED WITH CAFÉ DU PARIS BUTTER (COOKED MEDIUM/RARE), WITH DAUPHINOISE POTATOES, A WILD MUSHROOM AND GARLIC COMPOTE AND FINE GREEN BEANS.

DARK CHOCOLATE TORTE WITH LOCAL WIVETON RASPBERRIES CLOTTED CREAM AND RASPBERRY COULIS.

SATURDAY 19TH AUGUST

SLOWED COOKED POTTED PORK WITH TOASTED SOUR DOUGH AND A  HOMEMADE PICCALILLI RELISH

PAN SEARED SALMON FILLET WRAPPED IN PANCETTA, SERVED ON DILL CRUSHED POTATOES, WITH PICKLED CUCUMBER SALAD AND LEMON DRESSING.

SUMMER BERRY TORTE WITH CLOTTED CREAM

SUNDAY 20TH AUGUST – PRIVATE FUNCTION

MONDAY 21ST AUGUST

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 with homemade coulis

TUESDAY 22ND AUGUST 

LOCAL RUNTON CRAB AND CHILLI CAKE AIOLI DRESSING WITH A LOCAL LEAF SALAD

SEARED FILLET OF BLACK BREAM WITH A POTATO, BACON AND SPRING ONION SALAD, ROASTED BEETROOT PUREE AND BALSAMIC GLAZE

DARK CHOCOLATE TORTE WITH NORFOLK RASPBERRY ICE CREAM

WEDNESDAY 23RD AUGUST

TEMPURA VEGETABLES WITH A SWEET CHILLI AND PLUM DIPPING SAUCE

CORN FED CHICKEN MARINATED WITH GARLIC AND LEMON TOPPED WITH CRISPY PANCETTA, ON A BED OF SAUTÉED POTATOES AND WILD MUSHROOMS WITH FINE GREEN BEANS AND WHITE WINE JUS.

ALMOND TOPPED APRICOTS WITH AMORETTI ICECREAM

THURSDAY 24TH AUGUST

ROASTED FIG AND LOCAL BINHAM BLUE CHEESE SALAD WITH FOCACCIA CROUTONS AND RED ONION CHUTNEY

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

WARM DARK CHOCOLATE TORTE WITH NORFOLK MINT ICE-CREAM.

FRIDAY 25TH AND SATURDAY 26TH – PRIVATE FUNCTION

SUNDAY 27TH AUGUST

SALAD NICOISE MADE WITH LOCAL MACKEREL AND A SOFT BOILED HENS EGG

CORN FED CHICKEN WRAPPED IN PANCETTA ON A BED OF SMOKED CHICKEN AND WILD MUSHROOM RISOTTO, WITH A GREEN BEAN AND ROCKET SALAD AND BASIL PESTO.

VANILLA PANACOTTA WITH FRESH BERRIES AND LEMON SHORTBREAD.

Monday 28th, 29th, 30th and 31st August – PRIVATE FUNCTION

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

RICH CHICKEN LIVER PARFAIT WITH WARM ONION CHUTNEY AND TOASTED BRIOCHE

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

ESPRESSO CRÈME BRULÉE WITH AMORETTI BISCUIT

Sunday 17th

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

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

HOT STICKY TOFFEE PUDDING WITH VANILLA CRÈME ANGLAISE

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

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Gorgeous Windmill, impeccable service, glorious location. I recently arranged a family reunion, of sorts, in this windmill and stayed in the Barley Bin room. The service from a woman named Sarah, who managed our reservations for rooms and dinner was…
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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