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

 

November 2017

Wednesday 1st

Roasted squash and lentil soup with Garlic focaccia

Pan seared calves liver with crisp pancetta, buttered garlic mash, roasted roots and red wine jus

Apple and berry crumble with ginger ice cream

Thursday 2nd

Baby camembert onion and fig tartlet with honey mustard dressing

Pan seared 6oz fillet steak served with dauphinoise potato, bacon and wild mushroom sauce and buttered fine green beans

Glazed lemon tart with Norfolk raspberry ice cream

Friday 3rd and Saturday 4th   – Private function

Sunday 5th

Smooth chicken liver parfait with toasted sour dough and red onion marmalade

Roasted local sirloin strip loin of beef served with Yorkshire pudding, rosemary roasted potatoes and a rich beef jus served with seasonal vegetables

Warm chocolate brownie served with Norfolk Farm house mint chocolate ice cream

 Monday 6th

Scallop and chorizo salad with a roasted red pepper dressing

Roasted corn fed chicken wrapped in pancetta crisp fondant potato with a tarragon cream sauce

Honey and Thyme Crème Brulée with lemon shortbread

Tuesday 7th

Tempura king prawns with Thai chilli dipping sauce

Griddled 8oz rump steak, triple cooked chips, garlic flat mushrooms tomato compote

Dark chocolate tart with poached winter berries

Wednesday 8th

Ham hock, Parsley and Wholegrain mustard Terrine with toasted pistachio, red cabbage and rocket salad and toasts

Seared fillet of cod loin wrapped in Parma ham served with a chorizo and brown shrimp risotto and a salsa Verde dressing

Sticky orange pudding with cinnamon ice cream

Thursday 9th

Wild mushroom and spinach on toasted brioche

Griddled venison steak with celeriac and bacon dauphinoise potato, honey glazed carrots and a rich port jus

Sticky fig and almond tart with toasted almonds and clotted cream

Friday 10th

Roasted shallot, thyme and brie tartlet, dressed rocket leaf salad

Pan seared fillet of local seabass, braised baby leek and king prawn risotto

Plum and apple tart Tatin with vanilla bean anglaise

Saturday 11th

Crab and Salmon fishcake with dill and lemon mayonnaise with a dressed rocket salad

Oven roasted rack of Norfolk lamb with a herb crust, crisp fondant potato, rosemary pesto and a light lamb jus

Apple and blackberry crumble tart

Sunday 12th

Deep fried local whitebait served with homemade tartare sauce, toasted bruschetta and lemon dressing

Pan fried fillet of hake served with a brown shrimp and chive butter, crisp sautéed potatoes and green bean salad

Warm chocolate tart with butterscotch ice cream

Monday 13th

Roasted tomato soup with toasted garlic focaccia

Slow braised beef stew served with horseradish dumplings, creamy herb mash, glazed shallots and buttered bunch carrots

Poached plums in Tuille basket with a vanilla seed Norfolk farmhouse ice cream

Tuesday 14th

Brie and red onion marmalade bruschetta with a dressed rocket salad

8oz griddled beef fillet with triple cooked chips homemade onion rings, wild mushrooms compote and garlic and herb butter

Chocolate bread and butter pudding served with vanilla anglaise

Wednesday 15th

Homemade Chicken liver parfait with toasted brioche, chilli jam and dressed leaves

Slow confit duck leg served with creamed celeriac and bacon, buttered cabbage and a wild mushroom and Madeira sauce

Peanut butter and chocolate parfait with peanut brittle

Thursday 16th – private function

Friday 17th

Crab and chilli fishcake with pickled cucumber and homemade tartare sauce

Pan seared seabream fillet, chive buttered baby potatoes king prawn and chilli salad

Vanilla seed crème Brulée, poached Rhubarb and ginger bread biscuit

Saturday 18th

Butternut squash and pumpkin soup with toasted sunflower seeds

Pan roasted corn fed chicken Cajun seared chicken breast served with saffron potatoes and buttered wilted greens

Cherry and almond frangipane with white chocolate ice cream

Sunday 19th

Cley smokehouse fish platter of hot smoked salmon, mackerel and smoked crevettes served with lemon aioli and dressed leaves

Roasted sirloin of Norfolk beef, Yorkshire pudding, rosemary roasted potatoes and a rich beef jus

Lemon tart with baby meringues and raspberry coulis

Monday 20th

Goat’s cheese and red onion marmalade tartlet served with fig chutney

Pan fried calves liver with crisp bacon, creamy mash, glazed shallots, honey and thyme baby carrots and rich lamb jus

Apple and Thyme tart Tatin with rum and raison ice cream

Tuesday 21st

Tempura tiger prawns with lemon, lime and sweet chilli sauce

Chargrilled 8oz sirloin steak with Binham blue cheese sauce, fat cut chips and garlic wild mushrooms

Homemade sticky ginger pudding with ginger sauce and cinnamon ice cream

Wednesday 22nd

Wild mushrooms and garlic cream sauce on toasted sour dough with crisp pancetta

Pan fried fillets of seabass on a crab mashed potatoes, salsa Verde dressing, baby leeks and fine beans

Dark chocolate pot with amoretti biscuit

Thursday 23rd

Ham hock and pistachio terrine with pickles and toasted sour dough croutes

Pan roasted breast of corn fed chicken, char-grilled chorizo, crushed herb mash, basil pesto and glazed balsamic

Chocolate and coconut torte with raspberry ice cream

Friday 24th

Deli slate of cured meats, olives and mixed breads

Pan fried fillet of cod with a lemon and herb crust, herb crushed potato cake, brown shrimp and lemon butter and seasoned fine beans

Warm chocolate and walnut brownie with pistachio ice cream

Saturday 25th

Smoked Haddock chowder with local mussels and creamed leeks

Pan fried salmon fillet with buttered leeks and saffron potatoes

Vanilla Panacotta with lemon short bread and poached cherries

Sunday 26th

Goat’s cheese and roasted tomatoes on toasted focaccia croutes with basil pesto dressed leaves

Pan seared loin of lamb on sweet potato puree, buttered greens and rich lamb jus

Espresso crème Brulée with amoretti biscuit

 Monday 27th

Rich tomato soup with parmesan croutes

Curried monkfish tail wrapped in Parma ham on a king prawn risotto

Ginger and lemon cheesecake with raspberry coulis

Tuesday 28th

Pan fried scallop and tempura squid with a chilli dipping sauce

8oz griddled rump steak with crisp fondant potato, rich red wine jus, crisp onion and bacon compote

Apple and berry crumble with clotted cream

Wednesday 29th

Roasted butternut squash and parmesan risotto with parmesan crisp

Whole baked lemon sole with a brown shrimp, dill and lemon butter with new potatoes and seasonal vegetables

Dark chocolate torte with poached winter berries

Thursday 30th

Salt and pepper shell on tiger prawns with a sweet chilli dipping sauce

Stuffed whole seabass with lemon and herbs, salsa Verde dressing, crisp potatoes and butter fine green beans

Lemon tart with poached blackberries and clotted cream

 

 

Contact

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

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Many thanks for organising this splendid event (Birdwatching Event). It was absolutely first class and I hope you will repeat it – perhaps in the spring to see the return of the summer visitors. Andy could no doubt advise on the…
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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