Tag Archives: Rated

Mid week menu – 1 to 3 August 2017

Almost posted the menu with July printed on it but caught it just in time!

Oldstone

Dinner                                 Tuesday 1st to Thursday 3rd August   2017

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

 

Carrot and ginger soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Heritage tomato and buffalo mozzarella salad with basil dressing

Devon crab cake with sweet chilli dipping sauce

Free range egg with spinach and air dried ham baked under Parmesan cream

 

Cornish brill fillet with crayfish tails and white wine cream sauce

Pan seared swordfish steak, capers and herb dressing

Roast Barbary duck breast sliced over English cherry and Brandy sauce

Sautéed Cotswold pork escallops with red apple and cider gravy

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

Roast cauliflower steak with smoked cheddar and pickled peppers

 

Dark chocolate sunken flourless soufflé cake, white chocolate ice cream

A classic crème brulée with fine butter shortbread

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

Saturday brunch served from 11 till 3                    

Advertisements

Mid week menu – 27 to 29 June 2017

English asparagus season is coming to an end soon so we’ll put it on the menu again while we can. We had another delivery from Woodchester Valley Vineyard , both the Bacchus and Regent Rose would pair well with the asparagus for a celebration of  local summer produce.

Oldstone

Dinner                                 Tuesday 27th to Thursday 29th June 2017

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

 

Red onion soup, double Gloucester croutons

English asparagus served simply with cracked pepper and lemon butter sauce

Prawn and crayfish tail tian with broad beans and basil dressing

Pressed ham hock terrine, summer slaw and mixed pickles

Half a dozen Isle of Man Queenies baked under pancetta, garlic and shallot crumb

 

Boneless Brixham plaice with Prosecco and parsley cream sauce

Baked Hake fillet with chorizo and chilli butter

Roast Barbary duck breast sliced over blueberry and Brandy sauce

Sautéed Cotswold pork escallops with Gloucester sausage and leek gravy

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

Twice baked mature Cheddar soufflé on spinach cream sauce

 

Summer berry and vanilla cream tartlet, berry sorbet

Pimm’s jelly with clotted cream ice cream

Dark chocolate and ginger cheesecake with stem ginger crème fraiche

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                    

Dinner – 25 to 27 October 2016

Blame it on Brexit seems to be the answer to everything from rising wine, food and fuel costs to lack of customers and folk not spending. In the meantime HM Gov tells us small business owners to increase wages and provide work place pensions for all………thanks a lot!

Oldstone

Dinner                                 Tuesday 25th to Thursday 27th October 2016

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

 

Baby leaf spinach soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Warm Mediterranean vegetable tart, wild rocket and Feta

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

Braised leeks wrapped in air dried ham and baked under double Gloucester cream

 

Loch reared trout supreme, buttered kale and Prosecco cream sauce

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

Roast Barbary duck breast sliced over Bramley apple sauce and cider gravy

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

  Aged local beef fillet, red wine, shallot and mustard reduction (£3.50 supplement, sorry)

Spiced pumpkin kedgeree

 

Pecan tart served warm with salty caramel ice cream

A classic crème brulée with fine butter shortbread

Dark chocolate and orange torte, 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

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

Weekend dinner menu -2 & 3 September 2016

Lots of blackberries in the nearby hedgerows at the moment so we combined a bank holiday walk with a spot of foraging and they are on the menu with pan roasted duck breast and a rich red wine sauce. Weekend tables available at the moment, as usual please call 01453 832808 to book yours.

  Oldstone

Dinner                              Friday 2nd and Saturday 3rd September 2016

Three courses £29.50      Two courses £25

 

Baby leaf spinach soup, crème fraiche and nutmeg

Pan fried Cornish mackerel fillet on lemon buttered samphire

Warm Mediterranean vegetable and pesto custard tart, wild rocket and olives

Piquant squid and prawn salad with spiced avocado, tomato and pea shoots

Free range egg and air dried ham baked under Parmesan cream

 

Pan seared swordfish steak with mango and sweet chilli salsa

Cornish monk fish tail, stewed little plum tomatoes and crisp smoked bacon

Roast Barbary duck breast sliced over locally foraged blackberries and red wine jus

Sautéed Cotswold pork escallops, Gloucester sausage and cider gravy

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

Chestnut mushroom Stroganoff with red, white and wild rice

 

Dark chocolate truffle cake with English raspberries

Baked lemon tart, tangy lemon sorbet

Spiced, moist  Victoria plum cake with cinnamon whipped 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

 

Oldstone dinner – weekend 27 & 28 May 2016

It’s a bank holiday weekend everybody! We are fully booked for Saturday evening but have some tables free for Friday at the moment, please call 01453 832808 to book. Don’t forget Saturday brunch from 11a.m. there’s no need to book and we’ll be al fresco in our courtyard if the weather is kind.

 Oldstone

Dinner                                    Friday 27th and Saturday 28th May 2016

Three courses £29.50      Two courses £25

 

Creamed Evesham leek soup

Severn and Wye oak smoked salmon, Jersey Royal potato salad, horseradish crème fraiche

Serrano ham and marinated little plum tomatoes on toasted bloomer

Pan fried Devon crab cake with sweet chilli dipping sauce

English asparagus served simply with cracked pepper and lemon butter sauce

 

Fillet of Cornish brill with baby leaf spinach and Prosecco cream sauce

Pan fried sea bass fillet with melting Nailsworth valley wild garlic butter

Seven spiced Barbary duck breast sliced over dark soy, sesame and ginger jus

Sautéed Cotswold pork escalopes with roasted pepper, chorizo and mixed bean sauce

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

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

 

Dark chocolate and orange torte with tangy orange sorbet

Baked toffee apple cheesecake

Warm rhubarb and almond tart 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

Oldstone weekend dinner menu – 27 & 28 September 2013

Tables available for both Friday and Saturday at the time of writing (Thursday 11 a.m.) Please call 01453 832808 to book.   Please note that Oldstone will be closed next weekend.

Oldstone

Dinner

Friday 27th & Saturday 28th September 2013

 

Three courses £29

Two courses £24.50

 

Watercress soup

Pan fried Cornish mackerel fillet, tomato and red onion salad

Wild rocket, pear and Parmesan salad, toasted pine nut dressing

A simple whole dressed Devon crab

Warm venison sausage roll with home pickled red cabbage

**********

Poached salmon supreme, baby leaf spinach, mild curry cream

Pan fried sea bass fillet on soy, ginger and spring onion sauce

Aged local beef fillet with tarragon, tomato and mushroom pan juices £3.50 supplement – sorry!

Roast Gressingham duck breast sliced over brandy and green peppercorn sauce

Cotswold pork tenderloin, apple sauce and vintage cider jus

Chestnut mushroom Stroganoff with red, white and wild rice

*********

Lemon Amaretti cheesecake with lemon sorbet

Dark chocolate tart with white chocolate ice cream

Crème brulée and fine butter shortbread

Four west country cheeses, Bath Olivers and Hilary’s fruit bread

**********

 

Oldstone menu – weekend 20 & 21 September 2013

What is this weather up to? Mild to cold then wet then very wet….heating on heating off, coat or brolly or both!!                              I see in the news that the selection boxes have hit the shelves in some supermarkets so maybe it’s not too early to start planning your Christmas parties…….menus are now on the blog.

Oldstone

Dinner

Friday 20th & Saturday 21st September 2013

 

Three courses £29

Two courses £24.50

 

Red onion soup with double Gloucester croutons

Pan fried smoked haddock fish cake, tartare sauce

Slow roasted tomatoes on toast with pea shoots, shaved Parmesan and truffle oil

Finely sliced cured salmon, Devon crab meat and prawns with lemon dill dressing

Warm salad of local partridge with ripe pear and watercress

**********

Poached sea trout supreme, samphire and white wine cream

Line caught cod loin on baby spinach, roasted red pepper sauce

Aged local beef fillet with shallot and grain mustard pan juices

£3.50 supplement – sorry!

Roast Gressingham duck breast, apple sauce and Calvados jus

Cotswold pork tenderloin with mixed mushroom cream sauce

Spiced courgette and broad bean risotto

*********

Warm Victoria plum tart with clotted cream ice cream

70% Dark chocolate mousse with white chocolate cookies

Baked toffee banana cheesecake

Four west country cheeses, Bath Olivers and Hilary’s fruit bread

**********