Tag Archives: Aged venison

Weekend – 10 & 11 March ’17

 We’ve held off reprinting the wine list until after the budget just in case duty went up as well as the price increases due to poor exchange rates! Just one table left for Saturday night…..space on Friday at the moment. Please call 01453 832808 to book.

     Oldstone

Dinner                                     Friday 10th & Saturday 11th March 2017

Three courses £29.50      Two courses £25

 

Spicy lentil and tomato soup

            Potted Devon crab, caper mayonnaise and toasted sour dough           

Warm salad of roast local venison loin, wild rocket and red onion marmalade

Pan fried fillet of gilt head bream, roast Mediterranean vegetables, pesto dressing

Twice baked double Gloucester soufflé on creamed baby leaf spinach (15 minutes)

 

Seared swordfish steak with lime and chilli butter sauce

 Poached halibut supreme with Prosecco cream and samphire

Aged local beef fillet “au poivre” (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, woodland mushroom and chive cream sauce

Pan roasted free range chicken breast in red wine, tomato and tarragon jus

Baharat spiced aubergine and chick pea stew on red, white and wild rice

 

Dark chocolate sunken flourless cake with white chocolate ice cream

Baked toffee apple cheesecake

Orange tart with tangy orange sorbet

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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Dinner menu – weekend 20/21 Jan ’17

Just read a piece about the cuts to 2017 fishing quotas which will no doubt lead to short supply and increased prices for the more popular U.K. species. The weak pound is also impacting on all imports so we will need to be “canny shoppers” and continue using as much local and regional, seasonal product as possible. Tables available all weekend at time of writing, please call 01453 832808 to book.

   Oldstone

Dinner                              Friday 20th & Saturday 21st January 2017

Three courses £29.50      Two courses £25

 

Red onion soup with double Gloucester croutons

                    Prawn and spiced avocado tian, sweet chilli dressing                  

Warm salad of seared local Roe deer loin, wild rocket and walnuts

Pan fried smoked haddock fish cake, tartare sauce

Melting goat’s cheese, pesto and roasted red pepper puff

 

Day boat red gurnard fillet on a piquant spinach and tomato stew

Pan roasted Cornish cod loin with peas, bacon and white wine cream

Roast Pheasant breast with chestnut and cider gravy

Aged local beef fillet, garlic buttered curly Kale, red wine jus (£3.50 supplement – sorry)

Cotswold pork escallops, woodland mushroom cream sauce

Spiced butternut squash and borlotti bean bake with a three seed crust

 

Pecan tart served warm with clotted cream ice cream

Dark chocolate sunken flourless cake, Champagne sorbet

Baked sultana and nutmeg cheesecake

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       Have you booked your table for Valentines day?       

 

 

Weekend dinner – 13 & 14 January 2017

AOL says there is “Thundersnow” on the way. Sounds rather dramatic but being British we won’t let it bother us! More importantly……Country Quality Meat have provided some lovely Venison loin fillets from local roe deer, M & J Cirencester are delivering Brixham plaice, sea bass, Devon crab etc. in the morning, menu written, prep under way and tables to fill. Please call 01453 832808 to book yours. 

   Oldstone

Dinner                              Friday 13th & Saturday 14th January 2017

Three courses £29.50      Two courses £25

 

Watercress soup

                        Devon crab, prawn and crayfish tail “cocktail”                       

Baked aubergine topped with tomato, pesto and shaved Parmesan

Seared swordfish on Asian slaw with sesame soy dressing

Pan roasted local roe deer loin, sweet potato puree, chestnut jus

 

Poached boneless Brixham plaice with mild curry cream sauce

Pan fried sea bass fillet on cherry tomato and basil sauce

Roast Pheasant breast, slow braised red cabbage, Port gravy

Aged local beef fillet, garlic baked mushroom, rich pan juices (£3.50 supplement – sorry)

Cotswold pork escallops, sautéed onions, sage and cider reduction

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Warm blueberry and almond tart, clotted cream ice cream

A classic crème brulée with fine butter shortbread

Dark chocolate and ginger cheesecake, stem ginger crème fraiche

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       

 

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. 

Oldstone
Dinner
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
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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
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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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