Tag Archives: Oldstone

Mid week menu – 22 to 24 January 2019

I don’t know if it’s due to all the Veganuary articles we keep reading at the moment but our veggie menu was much in demand this weekend.

 Oldstone

Dinner                        Tuesday 22nd to Thursday 24th January 2019

 

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

 

Smooth Evesham leek and potato soup

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

Wild rocket and ripe pear salad, shaved Parmesan and balsamic dressing

Pan fried smoked haddock fish cake, pea shoots and tartare sauce

Warm salad of roast local venison loin with red onion marmalade

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

Poached loch reared trout supreme, Prosecco cream sauce

Roast pheasant breast on slow braised red cabbage

  Aged local beef fillet, horseradish crumb, red wine reduction (£3.50 supplement, sorry)

Sautéed Cotswold pork escallops, winter mushroom and chive cream

Baby leaf spinach and beetroot tart topped with melting goats cheese

 A classic crème brulée with fine butter shortbread

Dark chocolate truffle cake, red berry sorbet

English apple 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

Have you booked your table for dinner on Valentine’s Day?

 

                  

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Weekend dinner menu – 18 &19 January 2019

All doom and gloom on the news again this morning………..we may have to put our early retirement plans on hold for a while until things settle down!

Just placed the fish order for delivery on Friday morning and starting prep for the new menu.

We have tables available this weekend, please call us on 01453 832808 to book.

  Oldstone  

Dinner                           Friday 18th and Saturday 19th January 2019

Three courses £30      Two courses £25.50

 

Smooth Evesham leek and potato soup

Pan fried smoked haddock fish cake, pea shoots and tartare sauce

Roast local venison fillet, wild rocket, red onion marmalade

Prawn, crayfish tail and spiced avocado tian, sweet chilli dressing

Sautéed aubergine and baby leaf spinach baked under pesto cream

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

Poached loch reared trout supreme with Prosecco cream sauce

Roast local pheasant breast on slow braised red cabbage

Sautéed Cotswold pork escallops, winter mushroom and chive cream

Aged local beef fillet, horseradish crumb, red wine reduction (£3.50 supplement – sorry)

Cornish kale and ricotta cannelloni baked in plum tomato sauce

 

English apple and almond tart served warm with clotted cream ice cream

A classic crème brulée with fine butter shortbread

Dark chocolate truffle cake, red berry 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

Have you booked your table for Valentines Day?

 

 

 

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

 

                  

Dinner menu – 3 to 5 January 2019

Happy New Year! We will reopen for dinner on Thursday 3rd January and then it’s back to normal hours. Dinner Tuesday to Saturday from 7p.m., Saturday brunch from 11a.m. and any private parties or other days and times by arrangement. We popped in to the local supermarket on New Years Day to pick up a cut loaf for our lunch and yep….the Easter eggs were on display next to the discounted Christmas goodies.

  Oldstone  

Dinner                           Thursday 3rd to Saturday 5th January 2019

Three courses £30      Two courses £25.50

 

Parsnip and apple soup

Pan fried Devon crab cake with sweet chilli dipping sauce

Winter mushrooms in herb cream sauce on toasted sour dough

Prawn and crayfish tail “cocktail”

Venison meat balls in a rich tomato and red onion ragu

 

Poached salmon fillet, baby leaf spinach and mild curry cream sauce

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

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

Sautéed Cotswold pork escallops, buttered leeks and cider gravy

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

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

 

Dark chocolate and hazelnut torte with clotted cream ice cream

A classic crème brulée with fine butter shortbread

Orange and Grand Marnier cream tartlet, 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

 

 

Festive period menu 2018

balls

Updated 27th December.

Oldstone will be open for dinner on Friday and Saturday evening this week and of course brunch on Saturday from 11 a.m. Please call us on 01453 832808 to book for dinner. A few tables are still available for New Years Eve.

  Oldstone 

Festive period menu – 11 to 31 December 2018

Dinner – Three courses £30 Two courses £25.50

 

Red onion soup with double Gloucester croutons

Devon crab, prawn and crayfish tail “cocktail”

Venison sausage and mash

Pan fried Cornish mackerel fillet with homemade piccalilli

Warm beetroot and soft goats cheese tart with chopped hazelnuts

 

Posh fish pie, Prosecco cream sauce and potato topping

Pan fried sea bass fillet on pepperonata

Aged local beef fillet, sautéed mushrooms, truffle oil and rich red wine sauce              (£3.50 supplement – sorry)

Slow roasted porcetta, garlic, sage and onion stuffing, cider gravy

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

Cornish kale and ricotta cannelloni, winter mushrooms and roast tomato sauce

 

Glacé cherry and almond tart served warm with clotted cream ice cream

A classic crème brulée with stem ginger shortbread

Baked cheesecake with toffee and cinnamon apple 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                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