Tag Archives: Severn and Wye

Weekend dinner menu – 12/13 August 2016

Following customer feedback Bruce has kindly tweaked our web site to make it even easier to find the current menus and latest information via the blog button at http://www.oldstone.org.uk

  Oldstone

Dinner                                 Friday 12th and Saturday 13th August 2016

Three courses £29.50      Two courses £25

 

Spiced tomato, red pepper and lentil soup

Severn and Wye oak smoked salmon, Devon crab meat and prawns

Flash roasted local roe deer loin, pea shoot salad, red onion marmalade

Pan fried Cornish mackerel fillet with home grown pear chutney

Warm Mediterranean vegetable tart, wild rocket and pitted olives

 

South coast plaice fillet with clams and a light garlic and parsley reduction

Pan seared swordfish steak, samphire and little plum tomatoes

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

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

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

Twice baked double Gloucester soufflé on spinach cream sauce

 

Dark chocolate and salty caramel tart, clotted cream ice cream

A light lemon mousse with orange sorbet and polenta cookie

Baked cheesecake with English strawberries and 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

 

 

Menu – 14 to 16 June 2016

They fibbed! It was wet and dull this morning and the forecast was for more of the same so as we are closed today  I set about painting the lobby and ladies loo. Half way in and the sun came out, the temperature rose and there was I on all fours painting round pipework when I could have been out in the fresh air….typical!

Oldstone

Dinner                                       Tuesday 14th to Thursday 16th June 2016

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

 

Watercress soup

Severn and Wye oak smoked salmon, Devon crab meat and prawns

English asparagus and Jersey Royal salad, flaked sea trout and dill dressing

Warm ham hock tart with crisp apple and pea shoots

Grilled aubergine topped with marinated little plum tomatoes, wild rocket and Feta

 

Cornish monk fish tail, buttered samphire and mild curry cream

Pan fried sea bass fillet with a simple salsa verde

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

Cotswold pork escallops with Evesham leeks and mustard gravy

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

Chestnut mushroom Stroganoff on red, white and wild rice

 

Pecan tart served warm with clotted cream ice cream

Baked cheesecake with English strawberries

Triple chocolate brownie with salted 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

Oldstone weekend dinner menu – 5 & 6 September 2014

A bit late with the menu today as we were waiting for our fish supplier to call with availability. All sorted now and orders placed for delivery Friday morning. Tables available for both Friday and Saturday evenings at the moment….please call on 01453 832808 to book yours.

Oldstone
Dinner
Friday 5th & Saturday 6th September 2014

Three courses £29
Two courses £24.50

Roasted red pepper soup
Duo of finely sliced Severn and Wye salmon, oak smoked and dill cured with horseradish crème fraiche
Warm salad of roast Mediterranean vegetables, wild rocket and basil oil Evesham leeks wrapped in air dried ham and baked in Parmesan cream
Mixed seafood salad in a garlic, herb and olive oil marinade
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Baked Sea trout supreme with tomato and chive butter sauce
Seared swordfish steak with fresh pineapple and sweet chilli salsa
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Roast Barbary duck breast sliced over hedgerow blackberry and Port jus
Sautéed Cotswold pork escalopes, tarragon and mustard cream sauce
Field mushroom Stroganoff with red, white and wild rice
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White chocolate tart with English raspberries
Baked toffee apple cheesecake, clotted cream ice cream
Crème brulée with fine butter shortbread
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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Open for Saturday brunch – 11 till 3 ish