Tag Archives: Cotswolds

Mid week menu – 10 to 12 April 2018

What an unpredictable business this is. Our quietest night of the week turned out to be Saturday for some unknown reason and that’s the night when we normally stock up and staff up in preparation for a hopefully full house. Hey ho…let’s see what this week brings.

  Oldstone  

Dinner                              Tuesday 10th to Thursday 12th April 2018

Three courses £30      Two courses £25.50    Starter and pudding £15.00

 

Watercress soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Mixed mushrooms in chive cream sauce on toasted sour dough

Severn and Wye oak smoked salmon, prawns and lemon dill dressing

Warm salad of roast local venison fillet, wild rocket and blackberry compote

 

Seared swordfish steak on spiced aubergine and chick pea stew

Poached sea trout fillet, baby leaf spinach and mild curry cream sauce

Roast Barbary duck breast sliced over apple sauce and cider reduction

 Cotswold pork escallops, sautéed onions and paprika cream

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

Mixed bean and plum tomato chilli on red, white and wild rice

 

A classic crème brulée with fine butter shortbread

Baked passion fruit and mango cheesecake

Dark chocolate and raspberry torte, raspberry 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

Other vegetarian choices are always available               Saturday brunch served from 11 till 3

 

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Easter weekend dinner menu

We are open for dinner on Good Friday and for brunch and dinner on Easter Saturday. Please call 01453 832808 to book for dinner. Brunch is an informal walk in affair served from 11a.m. We will be closed on Sunday and Monday.

  Oldstone  

Dinner                              Friday 30th and Saturday 31st March 2018

Three courses £30      Two courses £25.50

 

Red onion soup with Cornish blue croutons

Crayfish, new potato and pea shoot salad, lemon and dill dressing

Baked free range egg, olive ratatouille and Parmesan

A trio of smoked fish – sliced salmon, mackerel pâté and haddock fish cake

Warm salad of roast fallow deer fillet, wild rocket and blackberry compote

 

Pan seared swordfish steak on piquant tomato sauce

Poached sea trout supreme in a white wine and parsley cream sauce

7 spiced Barbary duck breast sliced over dark soy, sesame and ginger jus

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

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

Multi bean chilli on red, white and wild rice

 

Lemon tart with tangy lemon sorbet

Baked orange cheesecake

A classic tiramisu

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

Other vegetarian choices are always available               Saturday brunch served from 11 till 3

 

 

Weekend menu – Friday 23 and Saturday 24 March 2018

Why is it that people ring to book a table, ring again to change that booking then don’t bother to turn up or cancel on the day? Even though we cook to order there is an element of wastage as we have baked bread and prepared canapes tailored to their dietary needs and hopefully not turned other customers away in the belief that the table was sold. Looking ahead…. British summer time starts on Sunday. Tables available for dinner on Friday and Saturday at time of writing. Please call 01453 832808 to book.

  Oldstone  

Dinner                              Friday 23rd and Saturday 24th March 2018

Three courses £30      Two courses £25.50

 

Roasted red pepper and tomato soup

Crayfish and spiced avocado tian, lemon and dill dressing

Warm ham hock tart with red onion and cucumber pickle

Pan fried Devon crab cake, sweet chilli dipping sauce

Mixed mushroom millefeuille, chive cream sauce and truffle oil

 

Pan seared swordfish steak, fine ratatouille and olives

Poached Cornish gurnard fillet with mild curry cream sauce

Roast Barbary duck breast sliced over apple sauce and cider gravy

Sautéed Cotswold pork escallops, buttered leeks and grain mustard jus

Aged local beef fillet topped with garlic field mushroom and rich red wine reduction          (£3.50 supplement – sorry)

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

 

Lemon polenta cake with tangy lemon sorbet

Trio of chocolate – 70% dark mousse, triple choc brownie, white choc ice cream

A classic creme brulee 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

Other vegetarian choices are available               Saturday brunch served from 11 till 3

 

Mid week menu – 13 to 15 March 2018

Would you Adam and Eve it….the hot water boiler in the kitchen has packed up so any financial gain from a busy Mother’s day lunch yesterday goes straight in to the plumber’s pocket! 

Oldstone

Dinner                          Tuesday 13th to Thursday 15th March 2018

 

Three courses £30     Two courses £25.50     Starter and pudding £15

 

Roast tomato soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Twice baked mature Cheddar soufflé, baby spinach and cream (15 minutes)

Crayfish cocktail with mango chilli salsa

Slow roasted Porchetta with shaved fennel and wild rocket salad

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Pan seared swordfish steak on tomato, basil and olive sauce

Cornish monk fish tail with buttered samphire and mild curry cream

Pan roasted free range chicken breast, tarragon and tomato jus

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

Sautéed Cotswold pork escallops, winter mushroom cream sauce

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

 

Dark chocolate and salty caramel tart, clotted cream ice cream

Baked cheesecake with tropical fruits

Tunisian orange and almond cake, 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

                  

Weekend menu – 19 and 20 January 2018

Just spoke to our fishmonger and ordered Devon crab, Cornish cod cheeks, sea bass, swordfish and smoked salmon for delivery in the morning. Menu written, to do list started…now we just need some more bookings for the weekend. Please call us on 01453 832808, thank you.

 Oldstone

Dinner                                Friday 19th and Saturday 20th January 2018

Three courses £30      Two courses £25.50

 

Red onion soup with double Gloucester croutons

Potted Devon crab, toasted sour dough and lemon mayonnaise

Pressed ham hock terrine, homemade piccalilli

Pan fried Cornish cod cheeks with chorizo and flat leaf parsley

Spiced aubergine and chick pea stew, Greek yoghurt and pitta bread

 

Sea bass fillet on baby plum tomato and basil sauce

Pan seared swordfish steak with mango and chilli salsa

Spiced local pheasant breast on curry coconut sauce

Sautéed Cotswold pork escallops, mushroom cream and truffle oil

Aged local beef fillet, onion marmalade, mulled wine jus (£3.50 supplement – sorry)

Twice baked goats cheese soufflé, curly kale and cream sauce

 

Dark chocolate truffle cake with red berry sorbet

Spiced apple cake and cinnamon whipped cream

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

 

Dinner – 9 to 11 January 2018

The first part of January is always quiet but we had a few in last week so it was worth opening. Looking at the diary the next event will be Valentines which falls on a Wednesday this year. Menu to follow but we have started to take bookings from regular customers and usually fill up pretty fast. Please call us to book on 01453 832808

Oldstone

Dinner                                 Tuesday 9th to Thursday 11th January 2018

 

Three courses £30     Two courses £25.50     Starter and pudding £15

 

Red onion soup with double Gloucester croutons

Pan fried Devon crab cake with sweet chilli dipping sauce

Roast local venison loin, braised red cabbage and chestnuts

Prawn and crayfish tail “cocktail”

Winter mushroom millefeuille, chive cream sauce and truffle oil

……………………………………………………………………………………………..

Cornish monk fish tail with curly kale and mild curry cream

Pan fried sea bass fillet on dark soy and ginger jus

Sautéed Cotswold pork escallops, buttered leeks and grain mustard gravy

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

Roast pheasant breast, apple sauce and cider reduction

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

 

Dark chocolate and salty caramel tart with clotted cream ice cream

A classic crème brulée with fine butter shortbread

Baked cheesecake with mango compote

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

                   

Happy Christmas

balls

It is Christmas Eve and we are preparing for a busy dinner with a fully booked restaurant before taking a few days off. We will reopen on Thursday evening 28th December. There is one table still available for New Years Eve, please call 01453 832808 to book. Have a very happy Christmas and thank you for your custom and continued support.

  Oldstone 

Festive period menu – 15 to 31 December 2017

Dinner – Three courses £30

 

Curried parsnip soup

Salmon and crayfish tail timbale, tomato and chive dressing

Twice baked mature Cheddar soufflé, spinach and cream (15 minutes please)

Pan fried Cornish mackerel fillet with home grown pear chutney

A little venison cottage pie

 

Poached boneless plaice with Prosecco and parsley cream sauce

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

Roast local pheasant breast, red cabbage, Port and chestnut gravy

Slow braised Cotswold pork belly with spiced apple and cider

Aged local beef fillet, oxtail and rich red wine sauce (£3.50 supplement – sorry)

Spiced winter squash and chick pea stew on red, white and wild rice

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Black forest torte with Cotteswold dairy cream

A classic Tiramisu

Tangy orange mousse, almond and orange cake, orange sorbet

Four West Country cheeses, Bath Olivers and Hilary’s fruit bread

Celebrate with a glass of Pink Prosecco £6 – 125ml  £26 – bottle

Food allergens – if you require more information regarding the ingredients in our dishes please ask

    Saturday brunch served from 11 till 3