Tag Archives: Good ingredients simply cooked

Weekend menu – 23 & 24 February 2018

We thought Spring was in the air earlier this week as we had a visit from Mr and Mrs duck in the courtyard. They had a good look around and did a bit of housekeeping in the corner where she nested last year so watch this space. Now though the forecast is for sub zero temperatures and biting Siberian winds so watch out gardeners as we can see lots of buds and shoots in our borders. Tables available for dinner this weekend, please call 01453 832808 to book.

 Oldstone

Dinner                              Friday 23rd and Saturday 24th February 2018

Three courses £30      Two courses £25.50

 

Baby leaf spinach soup

Pan fried Cornish mackerel fillet, ratatouille, wild rocket and pesto

Prosciutto wrapped Evesham leeks baked under Parmesan cream

Roasted red pepper orzo with crumbled goats cheese, pine nuts and seeds

Severn and Wye oak smoked salmon with prawns and Marie Rose dressing

 

Cornish monk fish tail in haricot bean and plum tomato sauce

Pan fried sea bass fillet, fennel and lemon beurre blanc

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)

Baharat spiced aubergine and lentil stew on red, white and wild rice

 

A classic crème brulée with fine butter shortbread

Spiced apple cake, cinnamon whipped cream

Dark chocolate and salty caramel tart 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 open for lunch on Mother’s day – Sunday 11th march

 

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Mid week menu – 20 to 22 February 2018

We have started to take bookings for lunch on Mothers Day (Sunday 11th March) Please call us on 01453 832808 to reserve your table.

Oldstone

Dinner                          Tuesday 20th to Thursday 22nd February 2018

 

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

 

Baby leaf spinach soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Baked free range egg with ratatouille

Devon crab, spiced avocado and prawn tian with sweet chilli jam

Braised leeks wrapped in Prosciutto and baked under Parmesan cream

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Cornish gurnard fillet, buttered samphire and curry cream

Pan fried bream fillet with baby plum tomato and basil sauce

Sautéed Cotswold pork escallops, winter mushroom cream sauce

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

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

Baharat spiced aubergine and lentil stew on red, white and wild rice

 

Dark chocolate and salty caramel tart, clotted cream ice cream

Baked cheesecake with mango compote

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

                   

Weekend menu – Friday 16 and Saturday 17 February 2018

Valentines day went well with a full house of happy couples. Next event is Mother’s day lunch on Sunday 11th March and the menu is now available at the top of our blog page at http://www.oldstone.org.uk – early reservations recommended as it usually sells out quite quickly.We have tables available for dinner this weekend, please call us on 01453 832808 to book.

 Oldstone

Dinner                              Friday 16th and Saturday 17th February 2018

Three courses £30      Two courses £25.50

 

Roasted red pepper soup

Devon crab, spiced avocado and prawn tian, sweet chilli jam

Marinated baby plum tomatoes, toasted sour dough and prosciutto

Poached and smoked salmon roulade on lemon and dill dressing

Twice baked mature Cheddar soufflé, baby leaf spinach and cream (15 mins please)

 

Cornish gurnard fillet, buttered samphire and mild curry cream

Pan fried bream fillet on a bed of fine ratatouille

Pan roasted free range chicken breast, paprika cream sauce and chorizo

Sautéed Cotswold pork escallops, English apple and cider gravy

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

Winter mushroom millefeuille, herb cream sauce and truffle oil

 

Warm triple chocolate brownie, white chocolate ice cream

Baked cheesecake with mango compote

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 menu – 13 to 15 February 2018

We had a surprise visit from the Environmental Health officer during Saturday brunch for an unannounced hygiene inspection. After quite a lengthy visit and a good look at all aspects of the kitchen and the management systems we have in place we passed inspection and were awarded our 5 star rating as usual. It’s the first time in our careers that we have ever experienced a routine visit at the weekend.

Oldstone

Dinner                    Tuesday 13th to Thursday 15th February 2018

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

 

Roasted red pepper soup

   Pan seared scallops, pea shoot salad, dark soy, sesame and ginger dressing  

Marinated baby plum tomatoes, toasted sour dough and prosciutto

Smoked and poached salmon parcel, lemon and dill

Twice baked mature cheddar soufflé, spinach cream sauce (15 minutes please)

 

Pan fried swordfish steak on tomato and basil sauce

Brixham plaice fillet filled with prawns and parsley, pink Prosecco cream

Sautéed Cotswold pork escallops with English apple and cider gravy

Free range chicken breast with paprika cream and chorizo

Aged local beef fillet, Cornish blue and rich red wine jus (£3.50 supplement – sorry)

Mixed mushroom millefeuille, chive cream sauce and truffle oil

 

Passion fruit flan, mango salsa and mango passion sorbet

A classic tiramisu

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             

 

Mid week menu – 30/1 to 1/2 – 2018

It must have been pay day judging by the number of fillet steaks we sold over the weekend!

Oldstone

Dinner                              Tuesday 30/1 to Thursday 1st February 2018

 

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

 

Butternut squash and lentil soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Evesham leeks wrapped in air dried ham and baked under double Gloucester cream

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

Warm spinach and ricotta tart with homemade piccalilli

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Baked cod fillet with red onion, bacon and little plum tomatoes

Poached sea trout supreme, buttered samphire and Prosecco cream sauce

Sautéed Cotswold pork escallops, sage and onion gravy

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

Roast Barbary duck breast sliced over English apple and cider sauce

Grilled aubergine, garlic mushroom and rosemary parcel on tomato sauce

 

Dark chocolate and salty caramel tart, clotted cream ice cream

Tunisian almond cake with tangy orange sorbet

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

                   

Weekend menu – 26/27 January 2018

You may recall us saying this weekend was looking busy…….well…..a table of 5 have cancelled as the holiday cottage they were renting has a problem, another 5 have gone down to 2 as their weekend guests can not make it down so we have tables available again for both Friday and Saturday at time of writing. Hopefully we can fill the spaces so please call on 01453 832808 if you fancy joining us for dinner.

 Oldstone

Dinner                                Friday 26th and Saturday 27th January 2018

Three courses £30      Two courses £25.50

 

Butternut squash and lentil soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Evesham leeks wrapped in air dried ham and baked under double Gloucester cream

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

Grilled aubergine, garlic chestnut mushroom and rosemary parcel

 

Pan fried sea bass fillet on baby plum tomato and basil sauce

Poached sea trout supreme, buttered samphire and Prosecco cream sauce

Roast Barbary duck breast sliced over English apple and cider gravy

Sautéed Cotswold pork escallops with chorizo and paprika cream

Aged local beef fillet, winter mushrooms, red wine jus (£3.50 supplement – sorry)

Roasted red pepper risotto, melting goats cheese, pine nut and seed crunch

 

Flourless triple chocolate brownie, white chocolate ice cream

Baked toffee banana cheesecake

Lemon tart served 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

 

Mid week menu – 16 to 18 January 2018

 

Oldstone

Dinner                                Tuesday 16th to Thursday 18th January 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

Roast local venison loin, braised red cabbage and chestnuts

An old school prawn cocktail

Toasted sour dough with smashed avocado and roasted red pepper

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Poached salmon supreme with crayfish cream sauce

Pan seared swordfish steak with caper, raisin and pine nut dressing

Sautéed Cotswold pork escallops, mushroom cream and truffle oil

  Aged local beef fillet, red onion marmalade, spiced wine jus (£3.50 supplement, sorry)

Roast pheasant breast, buttered kale and peppercorn sauce

Twice baked goats cheese soufflé on creamed baby leaf spinach

 

Dark chocolate and cherry torte, white chocolate ice cream

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