SAMPLE MENU

À La Carte

Before

Monkey 47 gin & Fever Tree tonic £8.50

Passionfruit Martini £9

Starters

Raviolo of native lobster with a cognac bisque £10

The Windmill scotch egg with mustard mayonnaise £8

Glazed smoked haddock omelette ‘Arnold Bennett’ £9

Asparagus with soft poached pheasant egg, warm crumpet & truffle hollandaise (v) £9

Main Courses

Roast Cornish hake with Bouillabaisse sauce & black olive crumb £22

Roast Suffolk chicken with garlic sausage, leeks & truffle sauce £22

Aged filet of Stokes Marsh Farm beef with sauce Béarnaise & beef dripping chips £32

Wild mushroom & celeriac tart with smoked almond crumb (v) £20

Puddings

Cambridge burnt cream with green apple & shortbread £8

Melting dark chocolate pudding with pistachio ice cream £9

British raw & pasteurised cheeses with biscuits & red onion chutney £10

After

Coffee or tea £4

Espresso Martini £9

(Please note, this menu is an example of our daily changing menu)

About the Chef

With twenty years of experience in the catering industry, The Windmill’s Chef Owner Mick Binnington has worked in some of the country’s top Michelin starred restaurants and hotels including The Mandarin Oriental Hotel in Knightsbridge, Midsummer House in Cambridge and Chapter One in Kent.

Mick’s concept for The Windmill is a refined dining experience based on good honest food and British classics, with a modern twist.

We cook all our food to order using fresh, local ingredients. We hope you’ll love it as much as we do.