Tag Archives: English produce

Dinner menu

Please note…..Oldstone is closed until Thursday evening 28th September 2017. For all bookings and enquiries please use our phone message service on 01453 832808 Thank you.

          Oldstone

    Dinner                     Thursday 28th to Saturday 30th September 2017

Three courses £29.50      Two courses £25

 

Roast tomato soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Warm red onion tart with wild rocket and pickled cucumber salad

Finely sliced Severn and Wye oak smoked salmon with prawn Marie Rose

Air dried ham and Evesham leeks baked under Parmesan cream

 

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

Poached sea trout supreme with baby leaf spinach and Prosecco cream sauce

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

Sautéed Cotswold pork escallops with home grown pear, walnuts and mustard jus

Roast Barbary duck breast sliced over apple sauce and cider gravy

Mixed mushroom Stroganoff on red, white and wild rice

 

A classic crème brulée with fine butter shortbread

Dark chocolate and English raspberry torte

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

 

 

 

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Weekend menu – 15 & 16 September 2017

The skipper of the Ellie Jean down in Poole has landed some grey mullet which will be delivered in the morning together with monk fish cheeks, crayfish, crab and prawns for the weekend menu. Only a couple of free tables for Saturday, space on Friday at the moment. Please call 01453 832808 to book.

          Oldstone

    Dinner                            Friday 15th & Saturday 16th September 2017

Three courses £29.50      Two courses £25

 

Cornish kale soup sprinkled with nuts and seeds

Devon crab, prawn and crayfish tail “cocktail”

Warm salad of grilled aubergine, little tomatoes, horseradish crumb and herbs

Pan fried smoked haddock fish cake, lemon and caper mayonnaise

Pressed ham hock terrine, wild rocket and pickled vegetable salad

 

Pan fried Poole harbour grey mullet fillet, samphire and sweet chilli dipping sauce

Cornish monk fish cheeks with red onion, chorizo and roasted red pepper sauce

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

Sautéed Cotswold pork escallops, buttered Evesham leeks, cider gravy

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

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Baked cheesecake with locally foraged blackberry and apple compote

Dark chocolate truffle cake with raspberry and strawberry sorbet

Pecan tart served warm with salty caramel 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 menu – Friday 8 and Saturday 9 September 2017

If, as happened last night,  a customer rings up a quarter of an hour after their booked time to say they have to “cancel” their table of 4 do we log that as a no show or a cancellation? Either way we have to bear the cost of the bread we baked off and canapes we prepared. Thankfully we hadn’t turned other customers away in the belief that we did not have a free table. Moving on……schools are back, summer holidays done and dusted for most and we have tables available for both Friday and Saturday at time of writing. Please call 01453 832808 to book.

          Oldstone

    Dinner                               Friday 8th & Saturday 9th September 2017

Three courses £29.50      Two courses £25

 

Roast tomato soup

Pan seared swordfish loin, buttered samphire and sweet chilli jam

Warm caramelised red onion tart with pickles and wild rocket salad

Severn and Wye smoked salmon and prawn parcel, lemon and dill dressing

Evesham leeks and air dried ham baked under Parmesan cream

 

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

Poached boneless Brixham plaice with peas and Prosecco cream sauce

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

Sautéed Cotswold pork escallops, home-grown pears, walnuts and Perry reduction

Peppered Barbary duck breast, locally foraged blackberries, red wine sauce

Squash and sweet potato Madras on red, white and wild rice

Chestnut mushroom and spinach millefeuille, herb cream sauce and truffle oil

 

Dark chocolate and English raspberry torte, red berry sorbet

Peach and almond tart served warm with Cornish clotted 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

 

 

 

Mid week menu 22 to 24 August 2017

The skippers catch Poole harbour grey mullet we had in on Friday was wonderful. From sea to kitchen door within 24 hours and it sold well too. As it is in season and at it’s best we’ll have some more this week. We’ve noticed the blackberries are looking good around the local valleys so a spot of foraging is on the cards after we have finished our usual Sunday chores.

Oldstone

Dinner                           Tuesday 22nd to Thursday 24th August   2017

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

 

Locally grown courgette soup

Severn and Wye oak smoked salmon, crayfish and prawns

Air dried ham and leek parcel baked under Parmesan cream

Lime and chilli marinated herring fillet

Heritage tomato salad, buffalo mozzarella, basil and pine nut dressing

 

Poached sea trout supreme with spinach and white wine cream sauce

Pan fried fillet of Poole harbour grey mullet on fresh tomato sauce

Roast Barbary duck breast sliced over English cherry and Brandy sauce

Sautéed Cotswold pork escallops, mixed mushroom and chive cream

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

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

 

Dark chocolate truffle cake, red berries and sorbet

Peach and almond tart served warm with clotted cream ice cream

Baked cheesecake with blueberry 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                    

Weekend menu – Friday 18 & Saturday 19 August 2017

A sign of the times perhaps but I see the Vegan cafe around the corner is closing down this week and the little coffee shop up on the top is closed and has a bailiffs notice attached to the front door. We had a call this week from someone who said they had not been in for some time and asking if we still did tapas. The previous owners of our business did a form of tapas with San Miguel on draught but they left in summer 2003! You’ll find a lot can change if you leave it 14 years between visits. Just ordered our fresh fish delivery for the morning and we have tables available for both Friday and Saturday dinner at time of writing. As always please call us on 01453 832808 to book yours. Saturday brunch served from 11a.m.

         Oldstone

    Dinner                                Friday 18th & Saturday 19th August 2017

Three courses £29.50      Two courses £25

 

Locally grown courgette soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Wild rocket, ripe peach and Feta cheese salad with pumpkin seed dressing

Prawn and crayfish tail cocktail

Warm salad of sautéed calves liver and bacon with red onion marmalade

 

Fillet of skippers catch grey mullet (Paul Wehnam / Ellie Jean /Poole) simply pan fried and served with a fresh mango salsa

  Poached boneless Brixham plaice with peas and Prosecco cream

Aged local beef fillet, roast shallot and rich red wine reduction                                   (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, black bean and charred red pepper jus

Roast Barbary duck breast sliced over English cherry and Brandy sauce

Woodland mushroom millefeuille, chive cream sauce and white truffle oil

 

Baked cheesecake with summer berry compote

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 

       

 

 

Weekend menu – 4 & 5 August 2017

We have a glut of courgettes and tomatoes at the moment. As well as our own home grown produce on occasion friends and customers very kindly turn up with a box of large, misshapen courgettes or similar and there is only so much soup, sauce and chutney you can make. We’ll repay the favour when our pears are ready, it looks like another good year and in fact we are still using the 2016 pear chutney. We have tables available for both Friday and Saturday at time of writing. Please call us on 01453 832808 to book.

      Oldstone

    Dinner                                  Friday 4th & Saturday 5th August 2017

Three courses £29.50      Two courses £25

 

Locally grown courgette soup

Pan fried Cornish mackerel fillet on heritage tomato and red onion salad

Orzo stuffed roasted red pepper, mozzarella, wild rocket and pesto

Potted Devon crab, lemon dill mayonnaise and toasted sour dough

Free range egg, spinach and air dried ham baked under Parmesan cream

 

Pan seared swordfish steak with chilli butter sauce

  Poached sea trout supreme, samphire and white wine cream sauce

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

Sautéed Cotswold pork escallops, cannellini beans, chorizo and tomato sauce

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

Mixed mushroom millefeuille, herb cream sauce and truffle oil

 

Dark chocolate flourless sunken soufflé cake, white chocolate ice cream

Baked cheesecake with English strawberries

Warm cherry and almond tart, 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 menu – 28 & 29 July 2017

Will she never learn? Our stupid duck was on top of the lean to with we think 10 ducklings on Wednesday evening so we made the courtyard ready with easy access to the stream. On Thursday morning we got up expecting them to be pecking around the garden as usual but no….she was the wrong side of the wall again creating a fuss as they were all trapped in next door’s back yard. Human intervention got them down to the stream by the town square and they were last seen paddling towards the mill! 

      Oldstone

Dinner                                         Friday 28th & Saturday 29th July 2017

Three courses £29.50      Two courses £25

 

Carrot and ginger soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Heritage tomato salad with buffalo mozzarella and basil dressing

Warm pea and broad bean tart with Severn and Wye oak smoked salmon

New potato and baby gem salad, chicken breast, smoked bacon, Caesar dressing

 

Fillet of sea bass simply pan fried and served with salsa verde

  South coast plaice fillets with crayfish and parsley butter

Aged local beef fillet, Portobello mushrooms and rich red wine reduction                 (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops with red apple and cider gravy

Roast Barbary duck breast sliced over English cherries and Port jus

Cauliflower steak with smoked cheese and pickled peppers

 

Dark chocolate and orange torte with tangy orange sorbet

Crème brulée with summer berries and 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