Tag Archives: Celebration

Mid week menu – 12 to 14 December ’17

ballsA couple of very wise customers popped in and purchased gift vouchers for their loved ones yesterday. Feel free to do the same and tick someone off your present list.

Oldstone

Dinner                     Tuesday 12th to Thursday 14th December   2017

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

 

Parsnip and apple soup

A trio of smoked fish (oak smoked salmon, mackerel pâté, haddock fish cake)

Warm Stilton tart with winter slaw and walnuts

Potted Devon crab, lemon herb mayonnaise and toasted sour dough

Braised leeks wrapped in air dried ham and baked under Parmesan cream

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Pan fried Ray wing with prawn and flat leaf parsley butter

Sea trout supreme, baby leaf spinach and white wine sauce

Sautéed Cotswold pork escallops, winter mushroom and chive cream

  Aged local beef fillet, fried onions and red wine reduction (£3.50 supplement, sorry)

Roast pheasant breast on creamed cabbage and bacon

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

 

Flourless triple chocolate brownie with white chocolate ice cream

Baked toffee banana cheesecake

Spiced apple cake with cinnamon whipped 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

                   

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Dinner – Friday 8th. and Saturday 9th. December 2017

How many more sleeps till Christmas? We have limited space for Christmas Eve and New Years Eve but you may be able to secure a table if you call us on 01453 832808     

           Oldstone

    Dinner                           Friday 8th and Saturday 9th December 2017

Three courses £29.50      Two courses £25

 

Parsnip and apple soup

Potted Devon crab with lemon mayonnaise and toasted sour dough

Warm salad of roast local venison fillet, wild rocket and blueberries

A trio of smoked fish (oak smoked salmon, mackerel pâté, haddock fish cake)

Warm Stilton tart with winter slaw and walnuts

 

Pan fried Sea trout supreme with prawns and flat leaf parsley

Cornish monk fish tail, baby leaf spinach, mild curry cream

Aged local beef fillet with tomato and tarragon jus (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, sage and onion, cider gravy

Roast pheasant breast on creamed cabbage and bacon

Winter mushroom risotto, shaved Parmesan and truffle oil

 

Pecan tart served warm with clotted cream ice cream

Baked toffee banana cheesecake

Flourless triple chocolate brownie with 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 Year

 

 

Mid week menu – 7 to 9 December ’17

Don’t be alarmed but it is only 7 weeks until Christmas!!!!! Pete the builder has now completed the roof repairs and the recent rain has not found a way in so we can get on with internal refurbishments now. Unfortunately the scaffold will need to stay up a bit longer as he wants to tidy up and repoint the ugly looking buttress before we get frost damage. We could always wrap a bit of tinsel around it if it’s still there next month.

Oldstone

Dinner                     Tuesday 7th to Thursday 9th November   2017

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

 

Evesham leek and purple potato soup

Potted Devon crab with dill mayonnaise and toasted sour dough

Pressed ham hock terrine with red cabbage slaw

Pan fried Cornish mackerel fillet, buttered samphire and chilli jam

Warm goats cheese and roasted red pepper puff, wild rocket and pesto

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Pan fried fillet of sea bass on dark soy, sesame and ginger jus

Sea trout supreme, baby leaf spinach and plum tomato sauce

Roast Barbary duck breast sliced over apple sauce and cider reduction

Sautéed Cotswold pork escallops, mushroom cream sauce

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

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

 

Baked cheesecake with cinnamon pear compote and pear sorbet

Warm pecan tart, clotted cream ice cream

Dark chocolate truffle cake with late English strawberries

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                    

Mid week menu – 31/10 to 2/11 2017

That’s life. We hadn’t had anyone use the courtyard for a while so late last week with cold weather forecast and November almost upon us we jet washed the stonework, tidied the borders and packed away the furniture. Saturday brunch time in walked a lady asking to sit outside! The same day business had tailed off after 2 and as there was no one in we dropped the lock at ten to three to clear up and set up for the evening. At five to three someone rang the door bell asking if we were still serving!

Oldstone

Dinner                     Tuesday 31/10 to Thursday 2nd November   2017

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

 

Spiced carrot and coconut soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Air dried ham and Evesham leeks baked under Cheddar cream

A simple crayfish tail cocktail

Wild rocket and pear salad with walnuts and Feta, balsamic dressing

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Pan seared swordfish steak with chorizo and red onion butter

Cornish monk fish tail in plum tomato and basil sauce

Roast Barbary duck breast sliced over apple sauce and cider reduction

Sautéed Cotswold pork escallops, Gloucester sausage and onion gravy

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

Mixed mushroom millefeuille, chive cream sauce and truffle oil

 

Baked lemon cheesecake with tangy orange sorbet

Frangipane tart served warm with clotted cream ice cream

A classic crème brulée with fine butter shortbread

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                    

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

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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                    

Weekend menu – Friday 22 & Saturday 23 September 2017

Some tables still available for dinner this weekend. Please call 01453 832808 to book. Christmas enquiries and a few bookings coming in…..the menus and opening hours are almost ready, keep an eye on the blog over the next few days.

          Oldstone

    Dinner                          Friday 22nd & Saturday 23rd September 2017

Three courses £29.50      Two courses £25

 

Red onion soup with double Gloucester croutons

Pan fried Cornish mackerel fillet, tomato and pea shoot salad, balsamic drizzle

Seasoned linguine tossed with rich venison and red wine ragu

Severn and Wye oak smoked salmon with prawns and crayfish tails

Wild rocket, pear and Parmesan salad with toasted pine nuts

 

Pan fried sea trout supreme with broad beans and bacon

Cornish monk fish tail, baby leaf spinach and mild curry cream

Aged local beef fillet, sautéed onions and red wine reduction (£3.50 supplement – sorry)

Cotswold pork escallops with woodland mushroom and chive cream sauce

Roast Barbary duck breast sliced over apple sauce and cider gravy

Baked cauliflower steak with smoked Cheddar and sweet pickled peppers

 

A classic crème brulée with fine butter shortbread

Dark chocolate ginger cheesecake with stem ginger crème fraiche

Home grown 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

 

 

 

Mid week menu – 28 to 30 March 2017

 Mother’s day lunch went well with a full dining room and bar, all cleared up now…..next week’s menu done, end of week admin sorted….it must be time for a glass of wine. Happy days!

Oldstone

Dinner                                       Tuesday 28th to Thursday 30th March 2017

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

 

Roast tomato soup with pesto croutons

Trio of smoked fish

Warm ham hock tart with homemade piccalilli

Prawn and crayfish tail tian, avocado and sweet chilli jam

Woodland mushroom millefeuille, chive cream sauce and truffle oil

 

Pan fried sea bass fillet on a bed of fine ratatouille

Boneless Brixham plaice with pink prawns and Prosecco cream

Roast free range chicken breast, tarragon cream sauce

Sautéed Cotswold pork escallops, sage and onions, cider gravy

  Aged local beef fillet, Nailsworth valley wild garlic butter, rich red wine jus               (£3.50 supplement, sorry)

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

 

Dark chocolate tart with white chocolate ice cream

A classic crème brulée with fine butter shortbread

Tropical fruit and meringue sundae

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