Menu – 2 to 4 May 2017

She’s back!……..you may recall  the tale of the dozy duck who led her little ones in to next door’s enclosed yard last month. We can only assume all did not end well as she is back in our courtyard and has returned to the same nest and laid more eggs. Hopefully lesson learned and she will keep them all this side of the wall when the time is right and they can all jump down in to the stream as normal.

Oldstone

Dinner                                   Tuesday 2nd to Thursday 4th May 2017

Three courses £29 50     Two courses £25     Starter and pudding £14.50

 

Spinach soup

Prawn and crayfish tail tian, spiced avocado and sweet chilli dressing

Pan roasted local venison loin fillet, red apple and pea shoot salad

Mixed tomato and buffalo mozzarella salad, wild rocket and basil oil

New season English asparagus with Severn and Wye oak smoked salmon

 

Baked sea trout supreme with a citrus and herb crust

Poached boneless Brixham plaice, buttered samphire and Prosecco cream

Asian spiced Barbary duck breast sliced over dark soy and ginger jus

Sautéed Cotswold pork escallops, buttered Evesham leeks and cider gravy

  Aged local beef fillet, woodland mushroom and red wine sauce (£3.50 supplement, sorry)

Wild garlic buttered orzo with spring vegetables and soft herbs

 

Dark chocolate and salty caramel tart with clotted cream ice cream

Tangy lemon and lime mousse

Baked cheesecake with local rhubarb

Four West Country cheeses, Bath Olivers and Hilary’s fruit bread

 

Food allergens – if you require more information regarding the ingredients in our dishes please ask

Saturday brunch served from 11 till 3                    

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