Mid week menu – 24 to 26 October ’17

The chap came to look at the new fridge that doesn’t chill properly.He asked if it had power (yes) had we left the door open (no) was the thermostat properly set (yes). He then suggested that the factory may not have gassed it up properly (they had) or that the delivery men had knocked it causing a leak( they hadn’t). Next he attached a gizmo to the back and linked it to his phone to run a diagnostic check which told him that the compressor was faulty and needed replacing. Did he have the part on his van I asked……of course he didn’t. His miracle phone would order the part which, providing it was in stock, would be sent to us by courier, his office would be notified once it arrived here and an engineer would be booked to return and fit it. It will come as no surprise that we had to work all weekend without the use of our new fridge and of course we were fully booked too….fabulous!

Oldstone

Dinner                            Tuesday 24th to Thursday 26th October   2017

Three courses £29.50     Two courses £25     Starter and pudding £14.50

 

Roast tomato soup

Pan fried fillet of gilt head bream, buttered samphire, sweet chilli dressing

Warm salad of baby gem with black pudding and a poached free range egg

Devon crab, prawn and crayfish tail “cocktail”

Honey roasted autumn squash with wild rocket and crumbled feta

……………………………………………………………………………………………..

Pan fried sea bass fillet on sweet and sour peppers

Cornish monk fish tail in plum tomato and basil sauce

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

Sautéed Cotswold pork escallops, tarragon and mushroom cream sauce

  Aged local beef fillet, garlic buttered spinach, red wine reduction (£3.50 supplement, sorry)

Baharat spiced aubergine and chick pea stew with saffron scented rice

 

Spiced apple cake, cinnamon whipped cream

Pecan tart served warm with clotted cream ice cream

Dark chocolate truffle cake, blueberry compote and white chocolate ice cream

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

We are now taking bookings for Christmas and New Years Eve                    

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