Tag Archives: locally sourced

Mid week menu – 15 to 17 January 2019

After the early January tumbleweed it was good to dust off the “Fully booked” sign on Saturday evening. We intend sorting out the Valentines menu over a glass of wine later today and will post it next week. Did someone mention Mothers day?

 Oldstone

Dinner                        Tuesday 15th to Thursday 17th January 2019

 

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

 

Roasted red pepper soup

Prawn and spiced avocado tian, sweet chilli dressing

Wild rocket and ripe pear salad with air dried ham and balsamico

A simple crayfish tail cocktail

Sautéed spinach and aubergines baked under pesto cream

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Pan seared swordfish steak on pepperonata

Cornish monk fish loin on plum tomato and olive sauce

Roast pheasant breast, apple sauce and cider reduction

  Aged local beef fillet, Stroud brewery ale and onion gravy (£3.50 supplement, sorry)

Sautéed Cotswold pork escallops, winter mushrooms, chorizo cream sauce

Baby plum tomato risotto topped with melting goats cheese

 Baked orange cheesecake, tangy orange sorbet

Dark chocolate truffle cake

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

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

 

                  

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Weekend dinner menu – Friday 11 & Saturday 12 January 2019

To book for dinner this weekend please call us on 01453 832808.

Saturday brunch served from 11a.m.

We had a flick through the diary and are making plans for Valentines and a bit further away Mother’s Day so keep an eye on the blog for updates and menus.

  Oldstone  

Dinner                           Friday 11th and Saturday 12th January 2019

Three courses £30      Two courses £25.50

 

Roasted red pepper soup

Severn and Wye oak smoked salmon kedgeree

Wild rocket and ripe pear salad, air dried ham, balsamic dressing

Prawn and crayfish tail “cocktail”

Warm goats cheese and red onion tart, pea shoots and chopped hazelnuts

 

Cornish monk fish loin, baby plum tomato and olive sauce

Pan fried sea bass fillet on lemon, herb and caper dressing

Roast local pheasant breast, apple sauce and cider reduction

Sautéed Cotswold pork escallops with pepperonata and chorizo

Aged local beef fillet, Stroud brewery ale and onion gravy (£3.50 supplement – sorry)

Winter mushroom risotto, snipped chives and truffle oil

 

Pecan tart served warm with clotted cream ice cream

Baked orange cheesecake

Warm triple chocolate brownie, Cotteswold dairy double 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

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

 

 

Mid week menu – 8 to 10 January 2019

I know it was the first week of January but boy was it quiet. On reflection we should have taken a few days off. Hey ho….lets see what this week brings.

 Oldstone

Dinner                        Tuesday 8th to Thursday 10th January 2019

 

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

 

Parsnip and apple soup

Pan fried Cornish mackerel fillet with piccalilli

Warm goats cheese and red onion tart, wild rocket and hazelnut salad

A simple plated prawn and crayfish tail cocktail

Venison meat balls in a rich tomato ragu, flat leaf parsley and Parmesan

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

Poached Gurnard fillet, baby leaf spinach and mild curry cream

Roast pheasant breast, red cabbage, chestnuts and Port reduction

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

Sautéed Cotswold pork escallops, buttered leeks and cider gravy

Winter mushroom millefeuille, herb cream sauce and truffle oil

 Orange and Grand Marnier cream tartlet, tangy orange sorbet

A classic crème brulée with fine butter shortbread

Triple chocolate brownie 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

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

 

                  

Weekend menu -7 and 8 December 2018

It’s that time of year where the desk top is a sea of to do lists, menus, delivery schedules and orders but we do like to be organised. We have tables available for dinner this weekend….please give us a call on 01453 832808 to book.

  Oldstone  

Dinner                           Friday 7th and Saturday 8th December 2018

Three courses £30      Two courses £25.50

 

Red onion soup with double Gloucester croutons

Handpicked Devon crab meat, lemon dill mayonnaise and toasted sour dough

Warm beetroot and soft goats cheese tart with chopped hazelnuts

Pan roasted local venison fillet, woodland mushroom and wild rocket salad

Seared south coast scallops, spiced avocado, pea shoots, chilli jam

 

Poached sea trout supreme with buttered samphire and Prosecco cream sauce

Cornish gurnard fillet, baby plum tomato, basil and black olive sauce

Roast local pheasant breast, red cabbage, chestnuts and Port reduction

Sautéed Cotswold pork escallops with English apple and cider gravy

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

Creamy butternut squash risotto topped with mixed seed and nut crunch

 

Warm pecan tart with Cotteswold dairy double cream

Baked cheesecake with toffee and cinnamon apple compote

Triple chocolate brownie 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

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

Bookings now being taken for the Christmas period and New Years Eve

 

Weekend menu – 9 & 10 November 2018

Did you hear that boffin on the radio yesterday proposing a 2 tier tax on both red meats and processed meats……whatever next? Whilst we still can we have just collected some lovely venison fillets and plump pheasants from our local butcher which will be on the menu this weekend. Fish is ordered for Friday morning delivery………..so it’s all coming together nicely. To book a table please call us on 01453 832808. Thank you.

  Oldstone  

Dinner                           Friday 9th and Saturday 10th November 2018

Three courses £30      Two courses £25.50

 

Spiced pumpkin and lentil soup

Pan fried Cornish mackerel fillet, homemade piccalilli

Seared local Roe deer loin, beetroot and pea shoot salad

Devon crab meat, lemon dill mayonnaise and toasted sour dough

Wild rocket and ripe pear salad, Cornish blue, walnuts and balsamic

 

Poached sea trout supreme with peas and Prosecco cream sauce

Pan seared swordfish steak with chilli, lemon and caper dressing

Roast local pheasant breast, English apple and cider gravy

Sautéed Cotswold pork escallops, mushroom and chive cream sauce

Aged local beef fillet, garlic buttered spinach, rich red wine jus (£3.50 supplement – sorry)

Mediterranean vegetable risotto, toasted pine nuts, shaved Parmesan

 

Baked lemon tart with tangy lemon sorbet

A classic crème brulée with fine butter shortbread

Triple chocolate brownie served warm 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

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

Bookings now being taken for the Christmas period and New Years Eve

 

Weekend menu – 19/20 October’18

It’s getting closer………Hilary was weighing out her Christmas cake ingredients earlier! We have tables available for dinner this weekend, please call us on 01453 832808 to book yours.

  Oldstone  

Dinner                           Friday 19th and Saturday 20th October 2018

Three courses £30      Two courses £25.50

 

Red onion soup with double Gloucester croutons

Devon crab, prawn and crayfish tail “cocktail”

Baked free range egg with baby leaf spinach and chorizo cream

Pan fried Cornish mackerel fillet, beetroot and horseradish

Grilled aubergine with a pickled pepper crust and dressed wild rocket

 

Cornish monk fish tail in a white wine and mushroom cream sauce

Seared swordfish steak with pepperonata and basil oil

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

Sautéed Cotswold pork escallops, black pudding, grain mustard gravy

Aged local beef fillet with a rich red wine and onion sauce (£3.50 supplement – sorry)

Spiced autumn squash, Evesham leek and lentil stew

 

Dark chocolate and orange torte, tangy orange sorbet

A classic crème brulée with fine butter shortbread

Foraged blackberry and almond 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

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

 

Mid week menu – 9 to 11 October 2018

I’d say autumn has arrived as we have started the daily regime of sweeping up leaves from the front steps and the heating is going on more frequently too. Any plans for Christmas?

Oldstone

Dinner                         Tuesday 9th to Thursday 11th October 2018

 

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

 

Thai spiced carrot and coconut soup

An old school avocado and prawn Marie Rose

Pressed ham hock terrine with mixed pickles

Mixed mushroom risotto, snipped chives and truffle oil

Twice baked smoked haddock soufflé (15 minutes please)

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South coast hake supreme baked with red onion, garlic and little plum tomatoes

Poached salmon with buttered samphire and white wine cream sauce

Sautéed Cotswold pork escallops, Evesham leeks and grain mustard gravy

Roast Barbary duck breast sliced over orange and Cognac sauce

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

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

 Baked chocolate and ginger cheesecake with crème fraiche

Pecan tart served warm with clotted cream ice cream

Spiced home grown pear cake with pear 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