Tag Archives: Easter

Easter week menu

Regular readers will be aware of Delia the duck who nests with us. She produced 14 ducklings on Thursday  and spent most of Friday with them in the courtyard before  they all took the leap in to the stream and paddled off.

This Easter menu will run all week. Please note we are fully booked for dinner on Saturday. For other evenings please call us on 01453 832808 to book.

Oldstone Easter menu – 16th to 20th April 2019

Dinner – Three courses £30 Two courses £25.50

 

New season Wye valley asparagus, cracked pepper and lemon butter sauce

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

Pressed ham hock terrine with mixed pickles

Pan seared scallops, spiced avocado, pea shoots and sweet chilli jam

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

 

Seafood mixed grill with garlic butter on the side

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

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

Sautéed Cotswold pork escallops, Gloucester sausage, mixed bean and tomato sauce

Roast free range chicken breast, mixed mushroom and chive cream, truffle oil

Spring vegetable risotto

 

Pecan tart served warm with clotted cream ice cream

Baked lemon cheesecake, tangy lemon sorbet

A trio of chocolate

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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Weekend menu – 7 & 8 April 2017

Last day of term in our area so the beginning of the Easter break for many. Combine that with the good weather forecast for the coming weekend and we could find ourselves very busy as folk get together to go out or we could be very quiet as folk head for the coast or stay at home and dust off the BBQ. Let’s hope it’s the former and plan accordingly. Tables available for both Friday and Saturday at the moment, please call us on 01453 832808 to book.

     Oldstone

Dinner                                     Friday 7th & Saturday 8thApril 2017

Three courses £29.50      Two courses £25

 

Roasted pepper and tomato soup

New potato and avocado salad with garlic buttered pink prawns and pea shoots 

Spiced lamb flatbread, red onion and cucumber relish, wild rocket

Pan fried Devon crab cake with sweet chilli dipping sauce

Twice baked double Gloucester soufflé on spinach cream sauce (15 min please)

 

Boneless Brixham plaice with Prosecco and parsley cream sauce

 Cornish monk fish tail, baby plum tomato dressing and crisp pancetta

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

Sautéed Cotswold pork escallops, woodland mushroom and chive cream sauce

Asian spiced Barbary duck breast sliced over dark soy and ginger jus

Mediterranean vegetable bake with orzo and red pesto

 

Baked toffee apple cheesecake with salty caramel ice cream

Dark chocolate and orange torte, tangy orange sorbet

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 

       

 

Easter weekend dinner menu

Opening hours over Easter ….Good Friday dinner served from 7pm. Easter Saturday brunch 11am till 3ish and dinner served from 7pm. We will then be closed on Sunday, Monday and Tuesday for some planned maintenance.  All back to normal from Wednesday 8th April. Please call 01453 832808 to book for dinner. Happy Easter.

Oldstone
Dinner
Easter weekend 2015

Three courses £29
Two courses £24.50

Red onion soup with double Gloucester croutons
Pan fried Devon crab cake, sweet chilli dipping sauce
Mixed mushroom millefeuille, chive cream sauce and truffle oil
Severn and Wye smoked salmon paté, pickled gherkin, toasted bloomer
Evesham leeks wrapped in air dried ham baked under Parmesan cream
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Roast supreme of Loch reared trout with sweet pepper dressing
Cornish monk fish tail, baby leaf spinach and mild curry cream
Aged local beef fillet with braised shallot and rich red wine reduction £3.50 supplement – sorry!
Roast Barbary duck breast, Bramley apple sauce and cider gravy
Sautéed Cotswold pork escalopes, cannellini bean and chorizo sauce
Tomato risotto topped with melting goats cheese and basil oil
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Baked orange cheesecake with orange sorbet
Dark chocolate and salty caramel tart, white chocolate ice cream
Rhubarb fool with shortbread and stem ginger syrup
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