Oldstone weekend menu – 11 & 12 April 2014

The sun is shining, wild garlic is sprouting all along our regular walking routes, Mike the butcher has provided some lovely 3 week aged venison fillets, Wye valley asparagus is now in season, South coast day boats report good landings of fish, early rhubarb is now at a more sensible price…….the menu more or less writes itself when there is so much on offer. 

Friday 11th & Saturday 12th April 2014

Three courses £29
Two courses £24.50
Roast tomato soup, wild garlic pesto and crisp croutons
Pan fried soft Devon crab cake with sweet chilli dipping sauce
Seared local venison loin fillet, lamb’s lettuce and beetroot relish
Finely sliced dill cured salmon with horseradish crème fraiche
New season Wye valley asparagus with lemon butter sauce
Boneless Brixham plaice, white wine and crayfish tail cream sauce
Fillets of gilt head bream with roasted Mediterranean vegetables
Roast Barbary duck breast on sweet and sour blueberry jus
Aged local beef fillet, roast shallots and a rich red wine reduction £3.50 supplement – sorry!
Cotswold pork escalopes with cannellini bean and chorizo sauce
Twice baked double Gloucester soufflé on spinach cream
Warm pecan tart with clotted cream ice cream
Baked cheesecake with rhubarb compote
Dark chocolate and orange torte with tangy orange sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread

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