Tag Archives: venison loin

Oldstone dinner menu – 15 to 17 April 2014

Another beautiful day and the forecast for the week is for more of the same. Please note we are fully booked for Thursday evening.

Oldstone
Dinner
Tuesday 15th to Thursday 17th April 2014

Three courses £29
Two courses £24.50
Starter and pudding £14

Spiced butternut squash soup
Finely sliced dill cured salmon with horseradish crème fraiche
Wye valley asparagus, lemon and cracked pepper butter sauce Devon crab and crayfish tail tian, mango and sweet chilli
Seared local venison loin fillet, lamb’s lettuce and beetroot relish
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Poached Poole harbour brill fillet, spinach and white wine cream
Pan fried bream fillets with roasted Mediterranean vegetables
Roast Barbary duck breast sliced over pear and Perry jus
Cotswold pork escalopes with cannellini bean and chorizo sauce
Aged local beef fillet, roast shallots and rich red wine reduction £3.50 supplement – sorry!
Melting goats cheese and red pepper puff with wild garlic pesto
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Warm blueberry and almond tart with clotted cream ice cream
70% Dark chocolate mousse with white chocolate ice cream
Baked cheesecake with rhubarb compote
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
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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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