Tag Archives: Pheasant

Weekend menu – 10 & 11 November ’17

Got carried away with talk of Christmas and typed this menu with a December date…….far too soon. Just one table left for Friday evening but space on Saturday at the moment. Please call us on 01453 832808 to book. Thank you.

           Oldstone

    Dinner                     Friday 10th and Saturday 11th November 2017

Three courses £29.50      Two courses £25

 

Roast tomato soup

Potted Devon crab, lemon and chive mayonnaise, toasted sour dough

Wild rocket and spiced duck breast salad, apple and sweet chilli

Finely sliced salmon Gravadlax, honey mustard dressing

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

 

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

Poached sea trout supreme, samphire and little plum tomatoes

Aged local beef fillet, mixed mushrooms and rich red wine reduction                         (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, buttered Evesham leeks, cider gravy

Roast pheasant breast with brandy and chestnut cream sauce

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

 

Dark chocolate and orange torte, tangy orange sorbet

Baked cheesecake with cinnamon spiced pear

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

We are now taking bookings for Christmas and New Year

 

 

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Weekend menu -3 & 4 February 2017

It’s been a miserable week weather wise so far. Difficult fishing conditions so we have gone with swordfish as one of our weekend options. Last pheasant shoot of the season too. Valentines update….the dining room is sold out and we have just 1 table left in the bar area on the 14th. Spaces this weekend at the moment….for all bookings please call 01453 832808.

   Oldstone

Dinner                              Friday 3rd & Saturday 4th February 2017

Three courses £29.50      Two courses £25

 

Cornish kale soup

A simple starter of Severn and Wye oak smoked salmon, Devon crab meat and prawns                                               

Warm salad of seared local Roe deer loin, crab apple jelly and watercress

Pan fried Cornish mackerel fillet with rhubarb chutney

Warm caramelised onion tart, wild rocket and roasted red pepper puree

 

Pan seared swordfish steak with crayfish, lemon and flat leaf parsley butter

Day boat red gurnard fillet, plum tomato and caper sauce

Roast Pheasant breast, Bramley apple sauce and cider reduction

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

Cotswold pork escallops, Gloucester sausage and red onion gravy

Roast tomato risotto topped with melting goats cheese, pine nuts and pesto

 

Baked cheesecake with blueberry compote

Moist Tunisian almond cake with tangy orange sorbet

Dark chocolate and salty caramel tart, 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

Saturday brunch served from 11 till 3       Only two tables left for Valentine’s Day!       

 

Weekend dinner menu – 16/17 December 2016

Pheasant seems to be a popular choice off the party menu this year. We have just received five brace which need stripping down so we can get the stock pot on. End of term tomorrow for most, some space for both Friday and Saturday evening at the moment, please call 01453 832808 to book.

   Oldstone

Dinner                              Friday 16th & Saturday 17th December 2016

Three courses £29.50      Two courses £25

 

Roast tomato soup

Pan fried natural smoked haddock fish cake with tartare sauce

Chopped, local venison flat bread, rocket, relish and red onion pickle

Pot caught Devon crab three ways

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Poached supreme of loch reared trout, curried cream and buttered kale

Pan fried fillet of gilt head bream, mixed peppers and little tomatoes

Roast Pheasant breast, Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, braised Evesham leek, mustard sauce

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

Butternut squash and black bean chilli with red, white and wild rice

 

Dark chocolate and orange torte

A classic crème brulée with fine butter shortbread

Baked lemon tart with 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         Christmas menus now on line

 

Weekend dinner – 9 & 10 December 2016

Orders placed with our suppliers for the weekend menu. Now we just need a few more customers…..please call 01453 832808 to book your table. By the way we only have a couple of tables left for Christmas Eve and New years Eve.

   Oldstone

Dinner                              Friday 9th & Saturday 10th December 2016

Three courses £29.50      Two courses £25

 

Roast tomato soup

Prawn and spiced avocado timbale with sweet chilli dressing

Braised Evesham leeks wrapped in air dried ham and baked under mustard cream

Double Gloucester and cider rarebit, wild rocket, crab apple jelly

Pot caught Devon crab pâté with thick toast

 

Poached supreme of sea trout in Prosecco and dill cream sauce

Pan fried fillet of gilt head bream on tomato and basil stew

Roast Pheasant breast, slow braised red cabbage and chestnut gravy

Sautéed Cotswold pork escallops, woodland mushroom and chive cream

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

Butternut squash and black bean chilli with red, white and wild rice

 

Dark chocolate truffle cake with red berry sorbet

Limoncello tiramisu

Sweet cranberry 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

Saturday brunch served from 11 till 3         Christmas menus now on line

 

Dinner – weekend 2 & 3 December 2016

The countdown to turkey o’clock begins….we have our first Christmas party this weekend….8 local ladies for lunch on Saturday so we’re not expecting any wild antics!   Tables available for both Friday and Saturday at time of writing, please call 01453 832808 to book yours.

   Oldstone

Dinner                              Friday 2nd & Saturday 3rd December 2016

Three courses £29.50      Two courses £25

 

Butternut squash soup

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

Grilled aubergine topped with crushed tomatoes, basil and Parmesan

Pan fried Cornish mackerel fillet, home grown pear chutney

Pressed ham hock terrine with mixed pickles

 

Pan fried sea trout supreme with crayfish tail and parsley butter

Smoked cod loin with samphire and double Gloucester cream sauce

Roast Pheasant breast, Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, braised lentils and chorizo

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

Woodland mushroom millefeuille, herb cream sauce and truffle oil

 

Dark chocolate and orange torte, tangy orange sorbet

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         Christmas menus now on line

 

Dinner menu – 22 to 24 November 2016

It’s Nailsworth Noel on Friday 25th. It seems a bit early to put the festive decorations up but we’d better show willing! We had a busy weekend, thank you, with a steady flow of brunch customers on Saturday followed by a full house for dinner.Same again this week please. 

Oldstone

Dinner                                Tuesday 22nd to Thursday 24th November 2016

Three courses £29 50     Two courses £25     Starter and pudding £14.50

 

Butternut squash soup

Pan fried sea bream fillet on lemon buttered samphire

Old spot sausage and mash, rich red wine gravy

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

Twice baked double Gloucester soufflé on creamed baby leaf spinach (15 minutes)

 

Boneless Brixham plaice with flat leaf parsley and Prosecco cream sauce

Pan fried fillet of sea bass with roast tomato dressing

Pheasant breast wrapped in air dried ham, sage and game stock reduction

Sautéed Cotswold pork escallops, Evesham leeks and mustard gravy

  Aged local beef fillet, woodland mushrooms and red wine pan juices                         (£3.50 supplement, sorry)

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

 

Dark chocolate and cherry trifle with Brandy cream

Baked cheesecake with tropical fruit salsa

 Pear 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

Saturday brunch served from 11 till 3              Christmas menus now on line

Weekend menu – 18 & 19 November 2016

It seems as though every time we place an order for food, drink, equipment or cleaning materials the costs have gone up yet again, not to mention utility and services increases. We will try to maintain our menu prices for as long as possible and certainly won’t adjust anything until the New Year.

   Oldstone

Dinner                              Friday 18th & Saturday 19th November 2016

Three courses £29.50      Two courses £25

 

Butternut squash soup

Devon crab, prawn and crayfish tail “cocktail”

Old spot sausage and mash with rich gravy

Pan fried Cornish mackerel fillet, home grown pear chutney

Twice baked double Gloucester soufflé on creamed baby leaf spinach (15 minutes)

 

Poached Brixham plaice fillets, Prosecco cream sauce and buttered samphire

Pan fried fillets of gilt head bream, slow roast tomato and pesto

Pheasant breast wrapped in air dried ham, sage and game stock reduction

Sautéed Cotswold pork escallops with woodland mushroom and chive cream 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 toffee apple cheesecake

Dark chocolate truffle cake with white chocolate ice cream

Lemon tart 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         Christmas menus now on line