Mid week menu – 29 to 31 May 2018

May bank holiday weekend….the thunder is rumbling and the rain belting down on the roof over the office as I type. The new wine list arrived on Friday together with a sizeable delivery of wines for you to enjoy.

Oldstone

Dinner                          Tuesday 29^th to Thursday 31^st May 2018

 

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

 

Red onion soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Marinated Isle of Wight tomatoes, toasted sour dough and air dried ham

Wye valley asparagus, Jersey Royal and crayfish tail salad

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

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Poached loch reared trout supreme, buttered samphire, white wine cream

Pan fried Sea bass fillet on a bed of fine ratatouille

Roast Barbary duck breast sliced over apple and cider sauce

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

Sautéed Cotswold pork escallops, chestnut mushroom and paprika cream

Tomato and basil risotto with charred asparagus

 

Baked custard tart with Prosecco poached rhubarb

Dark chocolate ginger cheesecake, stem ginger crème fraiche

English strawberry and cream tartlet, strawberry 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 – 25/26 May 2018

A bank holiday weekend is upon us and as if on cue the weather for our region doesn’t look too promising. Just placed the orders for Friday morning delivery. Meagre is one of the fish coming in, similar in taste and texture to wild bass it should go well with ratatouille and the gurnard with curry cream and samphire always sells well.Tables available at the moment, please call 01453 832808 to book.

  Oldstone  

Dinner                                 Friday 25^th and Saturday 26^th May 2018

Three courses £30      Two courses £25.50

 

Baby leaf spinach soup

Wye valley asparagus, Jersey Royal and crayfish tail salad

Marinated Isle of White tomatoes, toasted sour dough and air dried ham

A simple plate of Severn and Wye oak smoked salmon with lemon and capers

Twice baked mature Cheddar soufflé on creamed Evesham leeks (15 mins please)

 

Pan fried Meagre supreme on a bed of finely cut ratatouille

Poached gurnard fillet, mild curry cream and buttered samphire

Roast Barbary duck breast sliced over braised baby gem, bacon and peas

Sautéed Cotswold pork escallops, apple and cider gravy

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

Chestnut mushroom Stroganoff on red, white and wild rice

 

Baked custard tart with Prosecco poached rhubarb

English strawberry and meringue sundae

Dark chocolate and hazelnut torte, 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

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

 

Mid week menu – 22 to 24 May 2018

The recipe for an empty restaurant……take one Royal wedding, add two televised cup final matches, throw in a full day of glorious sunny weather and a handfull of buy one get one free BBQ offers…..perfect.

Oldstone

Dinner                          Tuesday 22^nd to Thursday 24^th May 2018

 

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

 

Baby leaf spinach soup

Pan fried Cornish mackerel fillet, asparagus, Jersey Royals, mustard dressing

Spiced lamb kofta, cucumber and mint salad

Prawn and crayfish tail tian with avocado and sweet chilli jam

Warm goats cheese tart, wild rocket and pear salad

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Cornish gurnard fillet in mild curry cream sauce

Sea bass fillet simply pan fried and served with salsa verde

Roast Barbary duck breast sliced over braised baby gem, bacon and peas

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

Sautéed Cotswold pork escallops, buttered Evesham leeks, cider gravy

Chestnut mushroom Stroganoff with red, white and wild rice

 

Dark chocolate and hazelnut torte, salty caramel ice cream

Baked cheesecake with English strawberries

Orange curd tart, tangy orange 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

                  

Weekend menu – Friday 18 and Saturday 19 May 2018

Apparently there’s a bit of a do on at Windsor this weekend…..if you aren’t invited you could always dine out at Oldstone in Nailsworth. To book a table please call us on 01453 832808 

  Oldstone  

Dinner                                 Friday 18^th and Saturday 19^th May 2018

Three courses £30      Two courses £25.50

 

English tomato soup

Pan fried Cornish mackerel fillet, asparagus, Jersey Royals, mustard dressing

Warm goats cheese tart, wild rocket and pear salad

Prawn and crayfish tail tian with avocado and sweet chilli jam

Spiced lamb kofta, cucumber and mint salad

 

Sea bass fillet simply pan fried and served with salsa verde

Cornish monk fish tail in lentil and roasted red pepper sauce

Roast Barbary duck breast sliced over sweet and sour blackberry sauce

Sautéed Cotswold pork escallops, buttered leeks and cider gravy

Aged local beef fillet, wild garlic mushroom, red wine reduction (£3.50 supplement – sorry)

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

 

Orange curd tart with tangy orange sorbet

Spiced rhubarb cake with cinnamon whipped cream

Dark chocolate truffle torte, English strawberries

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 – 15 to 17 May 2018

Quite a number of customers ate from the vegetarian menu over the weekend and appreciated the extra choices. That’s nice to hear. We gave the shop front a lick of paint yesterday, you don’t realise how faded it gets until you start applying a fresh coat, take a look as you pass by. Better still don’t pass by…come in for dinner!

Oldstone

Dinner                          Tuesday 15^th to Thursday 17^th May 2018

 

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

 

English tomato soup

Oak smoked salmon and brown Devon crab parcel, capers and dill

Pressed ham hock terrine with red onion and cucumber pickle

Roast Wye valley asparagus, cracked pepper and smoked Cheddar cheese

Pan seared swordfish medallion, crisp apple and pea shoot salad

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Pan fried sea bass fillet with salsa verde

Baked hake supreme on lentil and red pepper sauce

7 spiced Barbary duck breast sliced over soy, ginger and spring onion jus

  Aged local beef fillet, wild garlic mushroom and rich red wine reduction                  (£3.50 supplement, sorry)

Sautéed Cotswold pork escallops, buttered Evesham leeks, cider gravy

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

 

Spiced rhubarb cake, cinnamon whipped cream

Dark chocolate truffle torte with English strawberries

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

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

                  

Weekend menu – 11 & 12 May 2018

A bit late posting the menu today…..here’s why. Our fishmonger is based up the road in Cirencester where they receive deliveries from the coast then store, prepare and dispatch orders to restaurants, hotels etc. in the area. So as to improve efficiency (cut costs?) the order department is now based in the South Midlands and we did not receive our regular Thursday morning call with market updates and fresh fish availability for the weekend’s order. Rest assured we have now placed our order and fresh fish will be delivered in the morning but it’s a shame to loose that first name contact and rapport that built up over our 15 years as customers. Have you booked your table for weekend? Call now on 01453 832808.

  Oldstone  

Dinner                                 Friday 11^th and Saturday 12^th May 2018

Three courses £30      Two courses £25.50

 

Roasted red pepper soup

Pan fried Cornish mackerel fillet, crisp apple and pea shoot salad

Pressed ham hock terrine with red onion and cucumber pickle

Wye valley asparagus, cracked pepper and lemon butter sauce

Smoked salmon and brown Devon crab parcel, dill dressing and capers

 

Pan seared swordfish steak with salsa verde

Poached sea trout supreme, baby leaf spinach and mild curry cream

7 spiced Barbary duck breast sliced over soy, ginger and spring onion jus

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

Aged local beef fillet, tomato, basil and red wine reduction (£3.50 supplement – sorry)

Baked courgette stuffed with olive ratatouille under a Parmesan crust

 

Pecan tart served warm with clotted cream ice cream

Baked cheesecake with English strawberries

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

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

 

Mid week menu – 8 to 10 May 2018

It was good to get the “fully booked” sign up last night. With good BBQ weather and a bank holiday it isn’t always that easy to sell all our tables so thank you to those who came out.

Oldstone

Dinner                          Tuesday 8^th to Thursday 10^th May 2018

 

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

 

Mild curried carrot soup

Severn and Wye oak smoked salmon, capers and chives

English asparagus with a simple lemon butter sauce

Pan fried Devon crab cake, sweet chilli dipping sauce

Fattoush salad with spiced free range chicken breast

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

Loch reared trout supreme in Prosecco and dill cream sauce

Roast Barbary duck breast sliced over apple sauce and cider reduction

  Aged local beef fillet, red wine, tomato and basil jus (£3.50 supplement, sorry)

Sautéed Cotswold pork escallops, mushroom cream sauce

Courgette filled with olive ratatouille and baked under a Parmesan crust

 

A classic crème brulée with fine butter shortbread

Dark chocolate and salty caramel tart, salty caramel ice cream

Baked lemon cheesecake 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

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