Tag Archives: Butternut squash soup

Dinner – weekend 2 & 3 December 2016

The countdown to turkey o’clock begins….we have our first Christmas party this weekend….8 local ladies for lunch on Saturday so we’re not expecting any wild antics!   Tables available for both Friday and Saturday at time of writing, please call 01453 832808 to book yours.

   Oldstone

Dinner                              Friday 2nd & Saturday 3rd December 2016

Three courses £29.50      Two courses £25

 

Butternut squash soup

A simple starter of finely sliced oak smoked salmon, Devon crab meat and prawns

Grilled aubergine topped with crushed tomatoes, basil and Parmesan

Pan fried Cornish mackerel fillet, home grown pear chutney

Pressed ham hock terrine with mixed pickles

 

Pan fried sea trout supreme with crayfish tail and parsley butter

Smoked cod loin with samphire and double Gloucester cream sauce

Roast Pheasant breast, Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, braised lentils and chorizo

Aged local beef fillet, red onion marmalade and rich Port reduction                             (£3.50 supplement – sorry)

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Dark chocolate and orange torte, tangy orange sorbet

A classic crème brulée with fine butter shortbread

Pecan tart served warm with clotted cream 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         Christmas menus now on line

 

Dinner menu – 22 to 24 November 2016

It’s Nailsworth Noel on Friday 25th. It seems a bit early to put the festive decorations up but we’d better show willing! We had a busy weekend, thank you, with a steady flow of brunch customers on Saturday followed by a full house for dinner.Same again this week please. 

Oldstone

Dinner                                Tuesday 22nd to Thursday 24th November 2016

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

 

Butternut squash soup

Pan fried sea bream fillet on lemon buttered samphire

Old spot sausage and mash, rich red wine gravy

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

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

 

Boneless Brixham plaice with flat leaf parsley and Prosecco cream sauce

Pan fried fillet of sea bass with roast tomato dressing

Pheasant breast wrapped in air dried ham, sage and game stock reduction

Sautéed Cotswold pork escallops, Evesham leeks and mustard gravy

  Aged local beef fillet, woodland mushrooms and red wine pan juices                         (£3.50 supplement, sorry)

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

 

Dark chocolate and cherry trifle with Brandy cream

Baked cheesecake with tropical fruit salsa

 Pear and almond tart served warm with clotted cream 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              Christmas menus now on line

Dinner menu – bank holiday weekend

Exam results for most of our young team today. Hopefully lots of smiling faces when they arrive for their shifts over the weekend. Tables available for both Friday and Saturday at time of writing, please call 01453 832808 to book.

  Oldstone

Dinner                                 Friday 26th and Saturday 27th August 2016

Three courses £29.50      Two courses £25

 

Butternut soup finished with crème fraiche and pumpkin seeds

A bowl of steamed mussels in piquant tomato broth with garlic baguette

Warm ham hock tart, wild rocket and pickled carrot salad

Tian of prawns and crayfish tails with spiced avocado and sweet chilli dressing

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

 

Poached sea trout supreme, buttered samphire and mild curry cream sauce

Boneless skipper’s catch plaice (Sara Lena – Torquay) pan fried in pancetta,                     pea and parsley butter

Roast Barbary duck breast sliced over Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, Evesham leeks and grain mustard sauce

Aged local beef fillet, Cornish blue cheese and a rich red wine reduction                    (£3.50 supplement – sorry)

Summer mushroom millefeuille, chive cream sauce and truffle oil

 

Pecan tart served warm with clotted cream ice cream

English raspberry baked cheesecake

Warm triple chocolate brownie, 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

 

Weekend dinner menu – 6 & 7 March 2015

Please call us on 01453 832808 to book your table for this weekend.

Oldstone
Dinner
Friday 6th and Saturday 7th March 2015

Three courses £29
Two courses £24.50
Butternut squash soup
Prawn and crayfish tail tian with little plum tomatoes and pea shoots
Warm salad of roasted venison fillet, wild rocket and beetroot relish
Crisp battered squid rings with garlic mayonnaise and smoked sea salt
Penne tossed with marinated artichoke hearts in herb cream sauce
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Pan fried sea bass fillet served on spiced lentil dressing
Brixham plaice fillets, baby leaf spinach, lemon and white wine cream
Aged local beef fillet with red onion marmalade and Port pan juices
£3.50 supplement – sorry!
Roast Barbary duck breast sliced over blood orange and Brandy jus
Cotswold pork escalopes, winter mushroom and chive cream sauce
Roasted red pepper risotto topped with melting goats cheese and pesto
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Orange curd trifle with orange sorbet
Pecan tart served warm with clotted cream ice cream
Dark chocolate ginger cheesecake, stem ginger crème fraiche
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Saturday brunch served from 11a.m.
Food allergens – if you require more information regarding the ingredients in our dishes please ask