Tag Archives: Reviewed

Mid week menu – 5 to 7 December 2017

There we were happily preparing for a full Saturday evening service when not one but two tables rang and cancelled…………..grrrr. At least they were polite enough to call but it left us with six empty seats on what should have been a busy night. No roast for us this weekend…….now where did I put that 101 mince recipes book?

Oldstone

Dinner                     Tuesday 5th to Thursday 7th December   2017

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

 

Butternut squash soup

Pan fried Cornish mackerel fillet with home grown pear chutney

Warm salad of roast local venison fillet, wild rocket and blueberries

Oak smoked salmon, prawns and crayfish tails, Marie Rose sauce

Winter mushroom millefeuille, chive cream sauce and truffle oil

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Pan fried Poole harbour grey mullet fillet with a simple salsa verde

Cornish monk fish tail, baby leaf spinach and mild curry cream

Sautéed Cotswold pork escallops, buttered leeks and cider gravy

  Aged local beef fillet with tarragon and tomato jus (£3.50 supplement, sorry)

Roast pheasant breast with chestnuts and Brandy cream sauce

Spiced tomato risotto with roasted roots

 

Warm pecan tart with clotted cream ice cream

Tiramisu

Dark chocolate and orange torte with 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

We are now taking bookings for Christmas and New Years Eve                    

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Weekend dinner menu – Friday 1st & Saturday 2nd December 2017

It is cold! Winter has well and truly arrived and here is the first menu of December. Tables available for both Friday and Saturday at time of writing. Please call 01453 832808 to book. Looking ahead, Christmas eve dinner (Sunday 24th) is filling up and we still have tables for New Years eve dinner (Sunday 31st) but a couple of phone calls can soon change that so please don’t leave it too long to secure your booking.

           Oldstone

    Dinner                           Friday 1st and Saturday 2nd December 2017

Three courses £29.50      Two courses £25

 

Butternut squash soup

Oak smoked salmon, prawns and crayfish tails, Marie Rose sauce

Warm salad of roast local venison fillet, wild rocket and blueberries

Pan fried Cornish mackerel fillet with home grown pear chutney

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

 

Baked Cornish hake supreme on spicy plum tomato stew

Poached sea trout fillet with Prosecco and parsley cream sauce

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

Sautéed Cotswold pork escallops, buttered leeks and cider gravy

Roast pheasant breast with chestnut and Cognac cream

Winter mushroom millefeuille, chive cream sauce and truffle oil

 

Baked lemon tart, tangy lemon sorbet

A classic crème brulée served with fine butter shortbread

Flourless chocolate layer cake with coffee, walnuts and rose water

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

 

 

Weekend menu – 24/25 November 2017

The decorations are up as it is Nailsworth Noel this Friday. We are open as normal for restaurant diners but will not be setting up a stall outside this year. The fair, food trucks and stalls will all be gone by Saturday and it is market day so we are open for brunch from 11 as usual and again for dinner from 7 p.m. Please call 01453 832808 to book for dinner. Thank you.

           Oldstone

    Dinner                     Friday 24th and Saturday 25th November 2017

Three courses £29.50      Two courses £25

 

Carrot and parsnip soup

Prawn and avocado tian, lime dressing and sweet chilli jam

Warm salad of local venison fillet, wild rocket and chestnuts

Smoked haddock, poached free range egg, mild curry cream

Melting goats cheese puff with spinach and red onion marmalade

 

Cornish monk fish tail with chorizo and little plum tomatoes

South coast Ray wing pan fried in lemon, parsley and caper butter

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

Sautéed Cotswold pork escallops, mushroom cream sauce and truffle oil

Roast pheasant breast with apple sauce and cider reduction

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

 

Warm pear and almond tart, clotted cream ice cream

Baked cheesecake with blueberries

Dark chocolate truffle cake with Cotteswold dairy 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

 

 

Mid week menu – 21 to 23 November ’17

We had a nice busy Saturday despite the appalling weather with a number of new faces as well as regular customers for both brunch and dinner. Not the perfect weekend though as we were very quiet on Friday but the catering gods can be cruel like that. Hey ho lets see what this week brings.

Oldstone

Dinner                     Tuesday 21st to Thursday 23rd November   2017

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

 

Roasted red pepper soup

Smoked haddock, poached free range egg and mild curry cream

Wild rocket and pear salad, walnuts and shaved Parmesan

Prawn and avocado Marie Rose

Warm ham hock tart, red onion marmalade, pea shoot salad

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Pan fried fillets of sea bass, baby leaf spinach and lemon butter

Cornish monk fish tail, chorizo, plum tomato and flat leaf parsley

Roast pheasant breast with apple sauce and cider gravy

Sautéed Cotswold pork escallops, mushroom cream and truffle oil

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

Kale kedgeree with tandoori spiced cauliflower steak

 

Baked cheesecake with blueberries

Dark chocolate and salty caramel tart with clotted cream ice cream

Tunisian orange and almond cake, 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

We are now taking bookings for Christmas and New Years Eve                    

Weekend menu – Friday 3rd & Saturday 4th November 2017

Doom and gloom in the press this week with reports of one in five restaurants on the brink of insolvency due to poor exchange rates pushing up material costs coupled with business rates increases and the latest raises to the minimum wage and work place pensions. Self imposed austerity shouted another headline as consumers cut back on their eating and drinking spend and today’s forecast interest rate rise is sure to further squeeze household budgets we are told. Could explain why we are having a rather quiet week ourselves. Tables available for dinner this weekend, please call 01453 832808 to reserve yours.

           Oldstone

    Dinner                     Friday 3rd and Saturday 4th November 2017

Three courses £29.50      Two courses £25

 

Evesham leek and purple potato soup

Pan fried Cornish mackerel fillet, buttered samphire, chilli jam

Wild rocket and pear salad with Feta cheese, walnuts and balsamic

A simple prawn and crayfish tail cocktail

Pressed ham hock terrine with red cabbage slaw

 

Pan fried Poole harbour grey mullet fillet with salsa verde

Poached Cornish monk fish tail, baby leaf spinach and curry cream sauce

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

Sautéed Cotswold pork escallops with Gloucester sausage and onion gravy

Roast Barbary duck breast sliced over apple sauce and cider jus

Mixed mushroom millefeuille, chive cream sauce and truffle oil

 

Dark chocolate truffle cake with late English strawberries

Baked lemon cheesecake, tangy lemon sorbet

Warm frangipane 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

We are now taking bookings for Christmas and New Year

 

 

Mid week menu – 24 to 26 October ’17

The chap came to look at the new fridge that doesn’t chill properly.He asked if it had power (yes) had we left the door open (no) was the thermostat properly set (yes). He then suggested that the factory may not have gassed it up properly (they had) or that the delivery men had knocked it causing a leak( they hadn’t). Next he attached a gizmo to the back and linked it to his phone to run a diagnostic check which told him that the compressor was faulty and needed replacing. Did he have the part on his van I asked……of course he didn’t. His miracle phone would order the part which, providing it was in stock, would be sent to us by courier, his office would be notified once it arrived here and an engineer would be booked to return and fit it. It will come as no surprise that we had to work all weekend without the use of our new fridge and of course we were fully booked too….fabulous!

Oldstone

Dinner                            Tuesday 24th to Thursday 26th October   2017

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

 

Roast tomato soup

Pan fried fillet of gilt head bream, buttered samphire, sweet chilli dressing

Warm salad of baby gem with black pudding and a poached free range egg

Devon crab, prawn and crayfish tail “cocktail”

Honey roasted autumn squash with wild rocket and crumbled feta

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Pan fried sea bass fillet on sweet and sour peppers

Cornish monk fish tail in plum tomato and basil sauce

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

Sautéed Cotswold pork escallops, tarragon and mushroom cream sauce

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

Baharat spiced aubergine and chick pea stew with saffron scented rice

 

Spiced apple cake, cinnamon whipped cream

Pecan tart served warm with clotted cream ice cream

Dark chocolate truffle cake, blueberry compote and 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

Saturday brunch served from 11 till 3

We are now taking bookings for Christmas and New Years Eve                    

Mid week dinner menu – 17 to 19 October 2017

Last week was national egg week apparently. Maybe that was why we had 33 customers in for brunch enjoying eggy bread, scrambled with and without smoked salmon, poached on toast as well as Florentine, and plenty of good old fried with an Oldstone breakfast. Maybe see you next Saturday?

Oldstone

Dinner                            Tuesday 17th to Thursday 19th October   2017

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

 

Roast tomato and pesto soup

Pan fried Cornish mackerel fillet, autumn slaw and horseradish

Warm salad of bacon wrapped chicken breast with spiced avocado and wild rocket

A simple starter of Severn and Wye oak smoked salmon, prawns and                       crayfish tails with Marie Rose sauce

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

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Pan seared swordfish steak with chilli and plum tomato dressing

Poached sea trout supreme, buttered samphire and Prosecco cream sauce

Roast Barbary duck breast sliced over candied orange and Cognac reduction

Sautéed Cotswold pork escallops, sage and onions, Cider gravy

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

Mixed mushroom millefeuille, chive cream and truffle oil

 

Home grown pear and almond tart served warm with pear sorbet

Dark chocolate mousse, triple chocolate brownie and white chocolate ice cream

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

Saturday brunch served from 11 till 3