Tag Archives: Holiday rental

Dinner menu – 12 to 14 April 2016

We went out for a walk whilst it was dry and the wild garlic is everywhere at the moment. We’ll forage during the week and incorporate it on the weekend menu.

Oldstone
Dinner
Tuesday 12th to Thursday 14th April 2016

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

Roast tomato and basil soup
Pan fried smoked haddock fish cake with lemon and dill mayonnaise
Warm ham hock and pea tart with pea shoot and radish salad
A simple prawn and spring onion omelette
Twice baked goats cheese soufflé on spinach cream sauce (15 minutes)
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Cornish hake supreme baked with little plum tomatoes and red onion
Poached sea trout fillet in white wine and parsley cream sauce
Aged local beef fillet, beetroot and rich Port reduction
£3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, chorizo and paprika cream
Roast Barbary duck breast sliced over apple sauce and cider gravy
Sweet potato and Mediterranean vegetable bake
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Dark chocolate and salty caramel tart with clotted cream ice cream
Baked cheesecake with blueberry compote
A classic crème brulée with fine butter shortbread
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11 till 3

Weekend dinner menu – 8 & 9 April 2016

Fish order placed….Cornish mackerel, Brixham plaice,                    sea bass,Devon crab,prawns,smoked salmon from the Severn and Wye smokery over in the forest of Dean all arriving on Friday morning ready for the weekend menu. Call 01453 832808 to book your table

Oldstone
Dinner
Friday 8th and Saturday 9th April 2016
Three courses £29.50
Two courses £25

Roast tomato and basil soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Warm ham hock and pea tart with pea shoot and radish salad
Severn and Wye oak smoked salmon, Devon crab meat and prawns
Tender stem broccoli on sautéed sweet potatoes with pine nut butter
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Poached Brixham plaice fillets in white wine and parsley cream sauce
Pan fried sea bass fillet with a warm baby plum tomato salad
Roast Barbary duck breast, Bramley apple sauce and cider gravy
Sautéed Cotswold pork escalopes with mushrooms in paprika cream
Aged local beef fillet, beetroot and a rich Port wine reduction £3.50 supplement – sorry!
Mediterranean vegetable cannelloni baked under Parmesan cream
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Lemon tart with tangy lemon sorbet
Dark chocolate and banana torte with salty caramel ice cream
Baked cheesecake with blueberry compote
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.

Mid week menu – 5 to 7 April 2016

A weekend of no shows and empty tables……………how annoying. On the plus side we had our first use of the courtyard for Saturday brunch. Lets see what this week brings. 

Oldstone
Dinner
Tuesday 5th to Thursday 7th April 2016

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

Roast tomato soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Mixed mushroom millefeuille, chive cream sauce and truffle oil
A simple prawn and crayfish tail cocktail
Spicy lamb flat bread, minted yoghurt, red onion and cucumber pickle
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Brixham plaice fillets baked with little plum tomatoes and basil
Pan fried fillets of gilt head bream with citrus butter sauce
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, buttered leeks, grain mustard gravy
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Mediterranean vegetable cannelloni baked under Parmesan cream
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Frangipane tart served warm with clotted cream ice cream
Baked cheesecake with blueberry compote
Limoncello tiramisu
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11 till 3

Weekend dinner menu 1 & 2 April 2016

It’s been a bit wet and wild this week but as I type this the sun is out and I can see a lovely blue sky….lets hope it continues in to the weekend. Tables available for dinner on Friday and Saturday at the moment, please call 01453 832808 to book.

Oldstone
Dinner
Friday 1st and Saturday 2nd April 2016
Three courses £29.50
Two courses £25

Carrot and spring onion soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Spicy lamb flatbread, minted yoghurt, red onion and cucumber pickle
Devon crab, prawn and crayfish tail “cocktail”
Twice baked goats cheese soufflé on spinach cream sauce (15 minutes)
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Hake supreme baked with little plum tomatoes, onion, garlic and basil
Pan fried fillets of gilt head bream with orange butter sauce
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Sautéed Cotswold pork escalopes, buttered leeks, grain mustard gravy
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Chestnut mushroom Stroganoff with red, white and wild rice
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Limoncello tiramisu
Warm pecan tart served with clotted cream ice cream
Dark chocolate truffle cake with red berry sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.  

Easter weekend menu

It’s turning in to one of those weeks.We had our annual fire inspection and 3 extinguishers are coming to the end of their life and need replacing. Our waste contractor has written to say that they will no longer service the Stroud area so I have a new firm in place but they require a quarter in advance plus set up costs. Today I had to call out a fridge engineer as one of our units is running too warm and the bank holiday weekend is upon us. Please book a table for dinner as we have all these unexpected bills to pay!! Thank you.

Oldstone
Dinner
Friday 25th and Saturday 26th March 2016
Three courses £29.50
Two courses £25

Roast tomato soup
Pan fried smoked haddock fish cake with chunky tartare sauce
Braised leeks wrapped in air dried ham and baked under Parmesan cream
Prawn and crayfish tail tian with pineapple and sweet chilli dressing
Melting goats cheese puff with wild rocket and walnut salad
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Brixham plaice fillets with smoked salmon and vodka cream sauce
Sea bass fillet simply pan fried and served with basil vierge
Roast Barbary duck breast sliced over apple sauce and cider gravy
Sautéed Cotswold pork escalopes, cannellini bean and tomato sauce
Aged local beef fillet, garlic buttered spinach and rich red wine reduction £3.50 supplement – sorry!
Spring vegetable and green herb risotto
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Baked toffee banana cheesecake with salty caramel ice cream
Sicilian orange and Grand Marnier trifle
White chocolate tart served with red berry sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.

Dinner – 22 to 24 March 2016

It’s almost Easter already……time to jet wash the courtyard and set out the garden furniture….the clocks change to British summer time next Sunday!

Oldstone
Dinner
Tuesday 22nd to Thursday 24th March 2016

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

Roasted red pepper soup
A fine rolled omelette of oak smoked salmon and baby leaf spinach
Braised leeks wrapped in air dried ham and baked under Parmesan cream
Crayfish tail and prawn tian with pineapple and sweet chilli dressing
Melting goats cheese puff, wild rocket and walnut salad
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Poached supreme of loch reared trout with Prosecco cream sauce
Sea bass fillet simply pan fried and served with sauce vierge
Aged local beef fillet, garlic mushroom and rich red wine reduction £3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, cannellini bean and tomato sauce
Roast Barbary duck breast with apple sauce and cider gravy
Spring vegetable and soft green herb risotto
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White chocolate tart with red berry sorbet
Rice pudding crème brulée with fine butter shortbread
Tunisian orange and almond cake, tangy orange sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11 till 3

Oldstone dinner menu – weekend 18 and 19 March 2016

It’s good to be back to normal after our B.T. troubles earlier in the week. Taking card payments using the knuckle grazing manual swiper and paper dockets is so 1970’s.! Want a table for dinner this weekend? Please call us on 01453 832808.

Oldstone
Dinner
Friday 18th and Saturday 19th March 2016
Three courses £29.50
Two courses £25

Red onion soup with double Gloucester croutons
Pan fried Cornish mackerel fillet with home grown pear chutney
Mixed mushroom millefeuille, chive cream sauce and truffle oil
Organic salmon fish cake with lemon dill mayonnaise
Pulled ham hock tart, served warm with red cabbage slaw
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Poached loch reared trout supreme in Prosecco cream sauce
Cornish brill fillets with baby plum tomato and basil sauce
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Sautéed Cotswold pork escalopes, buttered leeks and cider gravy
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Twice baked goats cheese soufflé on roasted red pepper sauce
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Dark chocolate and salty caramel tart with salty caramel 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 11a.m.

Dinner – Tuesday 15 to Thursday 17 March 2016

What a disappointing weekend! The last time we were as quiet as that there was snow on the ground and the power kept going off. Hey ho…. better luck this week….Cheltenham festival usually brings a few visitors to town and we are in fact fully booked for Thursday evening.

Oldstone
Dinner
Tuesday 15th to Thursday 17th March 2016

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

Sweet potato and spring onion soup
Half a dozen Isle of Mann queenies grilled with garlic and parsley butter
Twice baked goats cheese soufflé on spinach cream sauce (15 minutes)
Pan fried smoked haddock fish cake with lemon dill mayonnaise
Serrano ham and melon
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Poached sea trout supreme with Prosecco cream sauce
Seared swordfish steak with pineapple and sweet chilli salsa
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, buttered leeks and cider gravy
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Mixed mushroom millefeuille, chive cream sauce and truffle oil
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Triple chocolate brownie with white chocolate ice cream
A classic crème brulée served with fine butter shortbread
Warm apple and almond tart with clotted cream ice cream
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11 till 3

Dinner menu – 8th to 12th March 2016

Well Mothers day didn’t quite go to plan. Having proudly displayed our fully booked sign for the past few weeks our 12.30 table rang mid morning and cancelled. Our 12.45 table rang late morning and cancelled too and when our 1 o’clock arrived they were a man down! As a result we lost a quarter of our customers before we got going….nothing we could do but keep smiling!                             Please note we will not be open on Tuesday this week but up and running as normal from Wednesday onwards.

Oldstone
Dinner
Wednesday 9th to Saturday 12th March 2016
Three courses £29.50
Two courses £25

Watercress soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Honey roasted squash and wild rocket salad, pumpkin seed dressing
A simple starter of Severn and Wye oak smoked salmon, Devon crab meat and prawns with Marie Rose sauce
A selection of cured meats with house pickled vegetables and olives
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Pan fried sea bass fillet on a bed of ratatouille
Cornish monk fish tail, baby leaf spinach and mild curry cream
Roast Barbary duck breast sliced over apple sauce and cider gravy
Sautéed Cotswold pork escalopes, chestnut mushroom cream sauce
Aged local beef fillet with a rich red wine, tarragon and tomato jus
£3.50 supplement – sorry!
Roasted red pepper risotto topped with melting goats cheese and pesto
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Dark chocolate and raspberry torte with raspberry sorbet
Baked cheesecake with tropical fruit cocktail
Pecan tart served warm with salty caramel ice cream
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.

Dinner – weekend 4 & 5 March 2016

We have tables available for both Friday and Saturday evening at the time of writing. Please call 01453 832808 to book yours. Mothers day lunch is fully booked……sorry.

Oldstone
Dinner
Friday 4th and Saturday 5th March 2016
Three courses £29.50
Two courses £25

Sweet potato and spring onion soup
Pan fried red mullet fillets on Niçoise salad
Venison sausage roll served warm with red cabbage slaw
A simple starter of Severn and Wye oak smoked salmon, Devon crab meat and prawns with Marie Rose dressing
Mixed mushroom millefeuille, chive cream sauce and truffle oil
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Poached loch reared trout supreme with Prosecco cream sauce
Cornish monk fish tail in baby plum tomato sauce
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Sautéed Cotswold pork escalopes, buttered leeks and mustard gravy
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Baharat spiced aubergine and chick pea stew on red, white and wild rice
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Dark chocolate flourless torte with white chocolate ice cream
Baked toffee apple cheesecake
Lemon and lime tart with tangy orange sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.