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 8^th and Saturday 9^th 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

 

 

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Weekend dinner – 9 & 10 December 2016

Orders placed with our suppliers for the weekend menu. Now we just need a few more customers…..please call 01453 832808 to book your table. By the way we only have a couple of tables left for Christmas Eve and New years Eve.

   Oldstone

Dinner                              Friday 9^th & Saturday 10^th December 2016

Three courses £29.50      Two courses £25

 

Roast tomato soup

Prawn and spiced avocado timbale with sweet chilli dressing

Braised Evesham leeks wrapped in air dried ham and baked under mustard cream

Double Gloucester and cider rarebit, wild rocket, crab apple jelly

Pot caught Devon crab pâté with thick toast

 

Poached supreme of sea trout in Prosecco and dill cream sauce

Pan fried fillet of gilt head bream on tomato and basil stew

Roast Pheasant breast, slow braised red cabbage and chestnut gravy

Sautéed Cotswold pork escallops, woodland mushroom and chive cream

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

Butternut squash and black bean chilli with red, white and wild rice

 

Dark chocolate truffle cake with red berry sorbet

Limoncello tiramisu

Sweet cranberry 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

 

Weekend menu – 18 & 19 November 2016

It seems as though every time we place an order for food, drink, equipment or cleaning materials the costs have gone up yet again, not to mention utility and services increases. We will try to maintain our menu prices for as long as possible and certainly won’t adjust anything until the New Year.

   Oldstone

Dinner                              Friday 18^th & Saturday 19^th November 2016

Three courses £29.50      Two courses £25

 

Butternut squash soup

Devon crab, prawn and crayfish tail “cocktail”

Old spot sausage and mash with rich gravy

Pan fried Cornish mackerel fillet, home grown pear chutney

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

 

Poached Brixham plaice fillets, Prosecco cream sauce and buttered samphire

Pan fried fillets of gilt head bream, slow roast tomato and pesto

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

Sautéed Cotswold pork escallops with woodland mushroom and chive cream sauce

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

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

 

Baked toffee apple cheesecake

Dark chocolate truffle cake with white chocolate ice cream

Lemon tart with tangy lemon 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         Christmas menus now on line

 

Mid week menu – 15 to 17 November 2016

Good to see that our little town can put on a fitting Remembrance Sunday parade with the town band, forces, services, scouts, guides, cubs, brownies, beavers and more  all smartly turned out and marching past the restaurant this morning.

Oldstone

Dinner                                 Tuesday 15^th to Thursday 17^th November 2016

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

 

Roasted red pepper soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Warm ham hock and pea tart with red onion marmalade

Devon crab, prawn and crayfish tail “cocktail”

Melting goats cheese, spinach and slow roasted tomato puff

 

Loch reared trout supreme, buttered samphire and mild curry cream sauce

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

Roast pheasant breast, Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, winter mushroom and chive cream sauce

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

Winter vegetable gratin, grain mustard cream, pine nut and seed crust

 

Dark chocolate truffle cake, red berry 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

Weekend menu – 11 & 12 November 2016

It used to be normal practice for utility companies and contractors to let you know when they were doing works so that you could make arrangements for your business regarding access, deliveries etc. so we were a little surprised on Tuesday morning when 5 chaps and a mini digger ripped up the pavements outside the restaurant. They left it taped off like a crime scene overnight then laid a rough tarmac base on Wednesday. This morning a lorry full of tarmac turned up at 9 a.m. but 3 hours later there is no sign of anyone in high viz to lay it! We can assure you that despite outward appearance we are open for business with tables available for both Friday and Saturday at the moment. Please call 01453 832808 to book.

   Oldstone

Dinner                              Friday 11^th & Saturday 12^th November 2016

Three courses £29.50      Two courses £25

 

Roasted red pepper soup

Prawn and crayfish tail tian with mango and sweet chilli dressing

Melting goats cheese, slow roasted tomato and spinach puff

Pan fried smoked haddock fish cake with tartare sauce

Warm ham hock and pea tart, red onion marmalade

 

Pan roasted loin of south coast hake on plum tomato stew

Cornish monk fish tail, buttered samphire and mild curry cream sauce

Roast pheasant breast, Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops with winter mushroom and chive cream sauce

Aged local beef fillet, tarragon butter and a rich red wine reduction                             (£3.50 supplement – sorry)

Winter vegetable gratin, grain mustard cream and pine nut crust

 

A classic crème brulée with fine butter shortbread

Dark chocolate and black cherry torte, clotted cream ice cream

Apple and almond flan served warm with green apple 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         Christmas menus now on line

 

Weekend menu – 4 & 5 November 2016

We have been a bit slow getting pheasant on the menu this season but have just received our first delivery of lovely plump, locally shot birds ready for the weekend.

   Oldstone

Dinner                              Friday 4^th & Saturday 5^th November 2016

Three courses £29.50      Two courses £25

 

Red onion soup with double Gloucester toasts

Citrus marinated sea trout on shaved fennel and orange salad

Winter mushroom millefeuille, herb cream sauce and truffle oil

Pan fried Devon crab cake with sweet chilli dipping sauce

Spiced duck breast salad with apple, pea shoots and mixed seeds

 

Roast south coast cod loin on garlic buttered baby leaf spinach

Pan fried gilt head bream fillet on dark soy, sesame and ginger jus

Sautéed Cotswold pork escallops with sausage, sage and onion gravy

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

Roast pheasant breast with chestnuts and Cognac cream sauce

Butternut squash and chick pea Madras on saffron scented rice

 

Home grown pear and almond tart served warm with clotted cream ice cream

Baked cheesecake with ripe mango compote

Dark chocolate and salty caramel slice

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

 

Weekend 9 & 10 September 2016

We took 2 bookings for Christmas eve the other day! Not sure what to do about New Year at the moment so need to have a brainstorm over a glass or two of wine and sort out our full festive programme in the near future. Meanwhile here is this weekend’s  dinner menu. Tables available for Friday and Saturday at time of writing, please call 01453 832808 to book.

  Oldstone

Dinner                              Friday 9^th and Saturday 10^th September 2016

Three courses £29.50      Two courses £25

 

Red onion soup with double Gloucester croutons

Pan fried Devon crab cake with mango and sweet chilli salsa

Spiced lamb flat bread, cucumber and mint relish

Prawn and crayfish tail salad with avocado, little tomatoes and pea shoots

Baked field mushroom stuffed with ratatouille under a pesto crust

 

Steamed sea bass fillet with spring onion, dark soy, sesame and ginger

Poached organic salmon supreme, mild curry cream and buttered samphire

Roast Barbary duck breast, Nailsworth valley blackberries and red wine jus

Sautéed Cotswold pork escallops with chorizo and paprika cream sauce

Aged local beef fillet, tarragon butter and tomato pan juices (£3.50 supplement – sorry)

Honey roasted butternut squash risotto, crumbled Feta and pumpkin seeds

 

Dark chocolate and salty caramel tart with clotted cream ice cream

Tunisian orange and almond torte, tangy orange sorbet

Baked cheesecake with 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