Tag Archives: rhubarb

Weekend menu 31 Aug and 1 Sept 2018

Please note we will not be open for brunch this Saturday. Tables available for dinner on Friday and Saturday at the moment, please call us on 01453 832808 to book.

  Oldstone  

Dinner                               Friday 31/8 and Saturday 1st September2018

Three courses £30      Two courses £25.50

 

Evesham leek and potato soup

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

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

A trio of smoked fish with lemon and dill mayonnaise

Baked free range egg, finely cut ratatouille and chorizo

 

Poached Cornish monkfish tail, baby gem, peas and Prosecco cream

Pan fried fillets of gilt head bream with sesame, soy and ginger dipping sauce

Roast Barbary duck breast sliced over sweet and sour blackberry jus

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

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

Parmesan crusted aubergine steak on piquant tomato sauce

 

Baked cheesecake with English summer berries

Dark chocolate and salty caramel tart, salty caramel ice cream

A tasting plate of fruit sorbets

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 menu – 26 & 27 May 2017

A bit late with the menu today. I can only blame it on the mini heat wave which meant I dashed from the office (which is over the restaurant kitchen and therefore rather warm) once the orders were placed and the menu was written without doing the blog bit! To book your table for dinner please call 01453 832808. We gave the courtyard a tidy yesterday in anticipation of some al fresco opportunities this weekend too.

     Oldstone

Dinner                                     Friday 26th & Saturday 27th May 2017

Three courses £29.50      Two courses £25

 

Red onion soup with Gloucester rarebit croutons

Pan fried Cornish mackerel fillet on English asparagus and Jersey Royal salad

Baby gem Caesar salad with free range chicken breast and smoked bacon

Hand picked Devon crab, dill and caper mayonnaise, toasted sour dough

Warm blue cheese tart with summer slaw and walnuts

 

Pan fried line caught sea bass supreme, samphire and lemon butter sauce

 King scallop, prawn and baby leaf spinach gratin, mild mustard cream

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

Sautéed Cotswold pork escallops, mixed mushroom cream and white truffle oil

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

Roast Mediterranean vegetables with red pepper orzo and basil dressing

 

Dark chocolate truffle cake with Herefordshire strawberries

Spiced local rhubarb cake, cinnamon whipped cream

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 

       

 

Oldstone weekend menu – 11 & 12 April 2014

The sun is shining, wild garlic is sprouting all along our regular walking routes, Mike the butcher has provided some lovely 3 week aged venison fillets, Wye valley asparagus is now in season, South coast day boats report good landings of fish, early rhubarb is now at a more sensible price…….the menu more or less writes itself when there is so much on offer. 

Oldstone
Dinner
Friday 11th & Saturday 12th April 2014

Three courses £29
Two courses £24.50
Roast tomato soup, wild garlic pesto and crisp croutons
Pan fried soft Devon crab cake with sweet chilli dipping sauce
Seared local venison loin fillet, lamb’s lettuce and beetroot relish
Finely sliced dill cured salmon with horseradish crème fraiche
New season Wye valley asparagus with lemon butter sauce
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Boneless Brixham plaice, white wine and crayfish tail cream sauce
Fillets of gilt head bream with roasted Mediterranean vegetables
Roast Barbary duck breast on sweet and sour blueberry jus
Aged local beef fillet, roast shallots and a rich red wine reduction £3.50 supplement – sorry!
Cotswold pork escalopes with cannellini bean and chorizo sauce
Twice baked double Gloucester soufflé on spinach cream
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Warm pecan tart with clotted cream ice cream
Baked cheesecake with rhubarb compote
Dark chocolate and orange torte with tangy orange sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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