MONDAY 20th FEB
Confit chilli duck spring roll with Asian slaw
Pan roasted chicken breast wrapped with Parma ham, served on a wild mushroom risotto
Vanilla Panacotta served with berry coulis

TUESDAY 21ST FEB
Grilled sardines with garlic herb butter on toasted sour dough
Moroccan lamb tagine served with herb cous cous, mint yoghurt and homemade flat bread
Cinnamon chocolate pudding served with caramelised orange and toasted nuts

WEDNESDAY 22nd FEB
Warming winter vegetable soup served with seeded knot roll
Pesto baked salmon fillet, served with sautéed potatoes and Greek salad
Vanilla and red berry cheesecake served with white and dark chocolate dipped strawberries

THURSDAY 23RD FEB
Mixed deli grazing slate
Pan-fried Hake with Lemon and Herb Butter Sauce, wilted spinach and fondant potato
Warm chocolate and nut brownie served with clotted cream and a rich white chocolate sauce

FRIDAY 24TH FEB and SATURDAY 25TH FEB – PRIVATE FUNCTION

SUNDAY 26TH FEB
Ham hock terrine served with homemade piccalilli and toast
Traditional roasted Beef served with all the trimmings
Mini trio of puddings

MONDAY 27TH FEB
Bacon, spinach and wild mushroom tartlet served with dressed watercress
12 hour slow cooked pork belly served with mustard mash, seasonal greens and cider jus
Apple and berry crumble served with vanilla crème anglaise

TUESDAY 28TH FEB
Curried roast parsnip soup with vegetable chips
Chicken stuffed with herby mascarpone, served with French beans and fondant potato
Dark chocolate and amoretto mousse served with toasted nuts and white chocolate shards

MARCH MENUS 2017
WEDNESDAY 1ST MARCH
Roasted chorizo, red pepper and Scallop salad with a chilli and coriander dressing
Slow confit honey duck leg with celeriac dauphinoise, crisp pancetta, rich port jus and sweet potato crisp
Dark Chocolate Torte with Norfolk double chocolate mint ice cream

THURSDAY 2ND MARCH
West Runton Crab and chilli fish cake with pickled cucumber and lemon crème fraiche
Pan roasted corn fed chicken breast with fricassee of wild mushroom, bacon and sautéed baby garlic potatoes
Berry semi freddo with a rich dark chocolate sauce

FRIDAY 3RD MARCH
Roasted cherry vine tomato salsa Verde on toasted sour dough
Aromatic Norfolk rack of lamb herb cous cous, tagine sauce and coriander flat bread
Spiced Apple and sultana tart Tatin with clotted cream

SATURDAY 4TH MARCH
Pan seared shell on tiger prawns with lemon rocket salad and a sweet chilli dipping sauce
Pan fried fillets of black bream, potato bacon and spring onion salad with beetroot puree and roasted fennel
White chocolate and lime mousse with fresh raspberries and vanilla shortbread

SUNDAY 5TH MARCH
Roasted tomatoes with melted goats cheese on toasted focaccia bread with balsamic reduction
Traditional Roasted sirloin of Norfolk Beef with all the trimmings
Warm chocolate brownie with vanilla seed ice cream

MONDAY 6TH MARCH
Wild Mushroom crostini with creamy goats cheese, toasted pine nut and mixed leaves
Pan roasted fillet of hake with roasted Barbster potatoes, red onion and sun blushed tomatoes with a salsa Verde dressing
Poached berry Brulée with amoretti biscuit

TUESDAY 7TH MARCH
Seafood Assiete of smoked salmon, deep fried white bait and smoked crevettes with lemon aioli
8oz rump steak served with hand cut chunky chips garlic field mushroom and roasted cherry tomato
Passionfruit and Mango meringue with toasted nuts and chocolate sauce

WEDNESDAY 8TH MARCH
Roasted tomato soup with basil pesto and parmesan croute
Pan seared seabass fillets with chorizo, pepper and chilli dressing, buttered spinach and roasted sea salt potatoes
Glazed lemon tart, baby meringues and fresh raspberries

THURSDAY 9th MARCH – PRIVATE FUNCTION

FRIDAY 10TH MARCH
Roasted squash and chilli soup with parmesan with garlic croute
Baked whole Lemon sole served with brown shrimp butter, bacon and lemon salad and sautéed garlic potatoes
Apple tart tatin served with vanilla seed ice cream toasted almonds and cinnamon

SATURDAY 11TH MARCH – FULLY BOOKED
Red onion marmalade, melted brie and thyme bruschetta with a toasted pine nut salad and balsamic glaze
Pan seared corn fed chicken breast wrapped in pancetta served with a baby leek, bacon and crisp potato salad
Lemon tart with Norfolk farm house raspberry ice cream with berry coulis and fresh raspberries

SUNDAY 12TH MARCH
Salt and pepper tiger prawns, Hot smoked salmon and scallop pop Assiette served with a sweet chilli dipping sauce
8oz griddled fillet of beef served Medium Rare, served with dauphinoise potato green beans and rich beef jus
Vanilla crème Brulée with lemon shortbread and poached berries

MONDAY 13TH MARCH
Sweet and sour duck spring rolls served with an Asian slaw and sesame dipping sauce
Pan roasted fillet of salmon served with a leek and baby pea shoot risotto, white wine and chive sauce
Ginger and lemon cheesecake with crushed honeycomb

TUESDAY 14TH MARCH
Homemade salmon and crab fishcake served with braised fennel salad and lemon, dill mayonnaise
Tagine spiced Seared rack of Norfolk lamb, served with herb cous cous and a rich tagine sauce
Warm chocolate tart with raspberries and clotted cream with crushed caramel

WEDNESDAY 15TH MARCH
Glazed shallot, thyme and melted brie bruschetta with a spiced apple chutney
Pan roasted fillet of hake wrapped in Parma Ham, served with a baby leek ad parmesan risotto and a sun blushed tomato dressing
Coffee crème Brulée served with a amoretti biscuit

THURSDAY 16th MARCH
Roasted tomato soup with basil pesto and parmesan croute
Slow confit belly of Local Pork with crisp fondant potato, caramelised onions and roasted roots with spiced apple chutney red wine jus and sweet potato crisp
Dark chocolate torte with chocolate sauce, Norfolk mint ice cream and white chocolate shards

FRI 17TH & SAT 18TH MARCH – PRIVATE FUNCTION

SUNDAY 19TH MARCH
Cley smoked salmon and dill cream cheese on mini scone served with rocket garnish
Pan seared sea bass fillet served with herb crushed potatoes and a red pepper and chorizo dressing
Pear and almond frangipane tart served with honey yoghurt

MONDAY 20TH MARCH
Salt and pepper tiger prawns served with a sweet chilli dipping sauce
Griddled 80z sirloin steak topped with Binham blue cheese served with chunky chips and salad garnish
Berry Brulée served with homemade shortbread biscuit

TUESDAY 21ST MARCH
Pancetta and wild mushroom on toasted sour dough with pea shoot salad and truffle oil
Pan seared sea bass fillet with chorizo and red pepper dressing, herb crushed potatoes and buttered baby spinach
Berry crumble served with vanilla crème anglaise

WEDNESDAY 22ND MARCH – PRIVATE FUNCTION

THURSDAY 23RD MARCH – PRIVATE FUNCTION

FRI 24TH & SAT 25TH MARCH – PRIVATE FUNCTION

SUNDAY 26TH MARCH
Baby breaded goat’s cheese salad with beetroot puree with pea-shoot and toasted pine nut salad
8oz griddled fillet steak served with garlic sautéed potatoes, wild mushroom and cream sauce and a roasted tomato salad
Poached plums in red currant and port jus with vanilla seed ice cream and toasted almonds

MONDAY 27TH MARCH
Anti pasti deli slate with sun blushed tomatoes, Greek olives, griddled halloumi, homemade hummus and toasted focaccia
Pan roasted corn fed chicken breast served with a creamy bacon and pesto linguine, roasted tomato salad and balsamic glaze
Warm chocolate brownie with vanilla seed ice cream and caramel crisp

TUESDAY 28TH MARCH
Deep fried Whitebait with lemon and rocket salad, griddle ciabatta croutes and homemade tartare sauce
Confit duck leg served with stir fried vegetables ad baby rice noodles and sweet and sour Asian dressing
Vanilla Panacotta with fresh raspberries, baby meringue and raspberry coulis

WEDNESDAY 29TH MARCH
Roasted chorizo, red pepper and scallop salad with a chilli and coriander dressing
Baked fillet of black bream with potato and spring onion salad and beetroot puree
Dark chocolate pot with ginger short bread windmill

THURSDAY 30TH MARCH
Thai fish cakes with Chilli Jam and dressed mixed leaves
slow Braised Norfolk Venison served with creamy mash and seasonal vegetables and rich Venison jus
Dark chocolate and amaretto mousse served with toasted nuts and white chocolate shards

FRIDAY 31ST MARCH
Chicken liver parfait with hot onion jam and griddled focaccia croutes
Griddled 8oz rump steak served Medium rare with hand cut chunky chips, mushroom compote, roasted tomato salad and café du Paris butter
Warm chocolate tart with Norfolk farmhouse ice cream and caramel crisp

APRIL 2017
MENUS

SATURDAY 1ST APRIL – PRIVATE FUNCTION

SUNDAY 2ND APRIL
Cream of celeriac and garlic soup with crisp bacon and focaccia croute
Roasted sirloin of beef with all the trimmings and rich beef jus
Apple and berry crumble served with a vanilla seed ice cream

MONDAY 3RD APRIL
Local crab risotto with spring onion, shaved parmesan and radicchio salad
Herb crusted rack of Norfolk lamb marinated in garlic and rosemary served with celeriac dauphinoise and rich red wine jus
Rhubarb fool with lemon short bread

TUESDAY 4TH APRIL
Roasted cherry vine tomato on griddled garlic focaccia with salad garnish and shaved parmesan
Pan roasted fillet of salmon, sautéed new potatoes, water cress salad with Salsa Verde dressing
Dark chocolate pot served with clotted cream, fresh raspberries and amoretti biscuit

WEDNESDAY 5th APRIL – PRIVATE FUNCTION

THURSDAY 6TH APRIL – PRIVATE FUNCTION

FRIDAY 7TH AND SATURDAY 8TH APRIL – PRIVATE FUNCTION

SUNDAY 9TH APRIL
Tempura king prawn skewer with sweet chilli sauce and dressed watercress
Pan roasted fillet of hake with pea puree, thick cut chips roasted tomato salad, homemade tartare and dressed leaves with lemon dressing
Almond and berry tartlet with vanilla seed crème anglaise and caramel crisp

MONDAY 10TH APRIL
Deep fried white bait with buttered granary bread homemade tartare sauce and dressed lemon
Local spring lamb with roasted garlic mash, buttered spring greens, rosemary pesto and rich lamb jus
Vanilla Panacotta with poached rhubarb and lemon shortbread

TUESDAY 11TH APRIL
Caramelised shallot and thyme tartlet topped with melting goat’s cheese dressed with balsamic
8oz fillet of local beef with garlic and herb butter, creamed wild mushroom compote and buttered greens
Poached berry Brulée with amoretti biscuit

WEDNESDAY 12TH APRIL
Local crab and fennel cake with homemade cucumber relish and a mixed leaf salad
Pan roasted fillet of cod with a brown shrimp and chive risotto, red pepper and chorizo dressing and buttered Pak choi
Lemon tart with Norfolk raspberry ice cream

THURSDAY 13TH APRIL-PRIVATE FUNCTION

FRIDAY 14TH AND SATURDAY 15TH APRIL – PRIVATE FUNCTION

SUNDAY 16TH APRIL
Goat’s cheese and red onion filo parcel with dressed leaf salad
Stuffed shoulder of Norfolk lamb with lemon, garlic and rosemary dauphinoise potatoes, green beans and rich lamb jus
Sticky toffee pudding with toffee sauce and clotted cream

MONDAY 17TH AND TUESDAY 18TH APRIL – PRIVATE FUNCTION

WEDNESDAY 19TH APRIL
Assiette of local fish, deep fried white bait, smoked crevettes, baby crab ad spring onion cake served with a dill mayonnaise and dressed salad
Pan roasted corn fed chicken breast served with sautéed potato, bacon and pea salad, sun blushed tomato pesto and balsamic reduction
Poached Rhubarb Brulée with lemon shortbread

THURSDAY 20TH APRIL
Garlic and Parsley Wild mushrooms on toasted sour dough with shaved parmesan
Spiced monkfish fillet with aubergine puree and green olive dressing sautéed herb potatoes and dressed rocket
Dark chocolate pot with Ginger windmill biscuit

FRIDAY 21st APRIL
Roasted tomato and red pepper soup with parmesan croute
Wild mushroom linguine with rocket and bacon with pan seared corn fed chicken breast and salsa Verde dressing
Plum and almond tartlet with vanilla seed anglaise

SATURDAY 22ND APRIL
Pan fried goat’s cheese with pear, bacon and walnut salad with balsamic glaze
8oz beef fillet served medium rare served with garlic and herb butter, triple cooked hand cut chips and tomato relish
Dark chocolate torte with griottine cherries and clotted cream

SUNDAY 23RD APRIL
Butternut squash and garlic soup served with focaccia croute
Roasted sirloin of beef served with all the trimmings and rich red wine jus
Apple and toffee crumble tart served with clotted cream

MONDAY 24TH APRIL
Roasted vine tomatoes on toasted sour dough topped with melted goat’s cheese
Pan seared fillet of salmon with pine nut and parmesan pesto served with herb crushed potatoes and buttered greens
Lemon and ginger cheesecake with dark chocolate shards

TUESDAY 25TH APRIL
Trio of seafood, deep fried white bait, tempura squid and pan seared shell on tiger prawns served with a sweet chilli dipping sauce
Slow confit duck leg served with pancetta and celeriac dauphinoise, spring greens and rich port jus
Cherry and Almond tart served with morello cherry ice cream

WEDS 26TH AND THURS 27TH APRIL – PRIVATE FUNCTION

FRIDAY 28TH APRIL
Smoked local haddock and bacon chowder served with crisp leeks
Pan fried seabass fillet served with crushed herb potatoes, red pepper and chorizo dressing and buttered baby leeks
Poached berry crème Brulée with amoretti biscuit

SATURDAY 29TH APRIL
Gressingham Duck spring rolls served with Asian slaw and dressing
Pan roasted fillet of Hake wrapped in Pancetta with a king prawn and saffron risotto and salsa Verde
Dark chocolate tartlet with Cointreau ice cream

SUNDAY 30TH APRIL
Roasted tomato and basil soup served with toasted garlic focaccia
Roasted sirloin of Norfolk beef with all the trimmings and rich beef jus
Homemade sticky ginger pudding served with vanilla seed ice cream

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 to be confirmed

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 –PRIVATE FUNCTION

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 – PRIVATE FUNCTION

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

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

A big ‘Thank You’ to you and your staff for the welcome you gave us for our stay …also for the generosity you showed for our Golden Wedding Celebrations. The night in the windmill, the wonderful food and the lovely…
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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