Tag Archives: wedding venue

Mid week dinner menu – 4 to 6 September 2018

Yesterdays wedding function went well despite their coach letting them down and 20 guests arriving almost an hour late! Day off today for us and there are still a lot of blackberries around the five valleys in need of foraging.

Oldstone

Dinner                         Tuesday 4th to Thursday 6th September 2018

 

Three courses £30     Two courses £25.50     Starter and pudding £15

 

Evesham leek and potato soup

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

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

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

Baked free range egg with chorizo and finely cut ratatouille

………………………………………………………………………………..

Pan fried sea bass fillet on warm tomato and basil dressing

Poached sea trout supreme with sugar snaps and Prosecco cream sauce

Roast Barbary duck breast sliced over sweet and sour blackberry jus

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

Sautéed Cotswold pork escallops, mixed mushroom and chive cream sauce

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

 Pecan tart served warm with clotted cream ice cream

A classic crème brulée with shortbread and English berries

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

                  

Advertisements

Mid week menu – 26 to 28 April 2016

Friday was a wash out with 2 cancelled tables and 1 no show…..thank goodness we were full on Saturday to rescue the situation!

Oldstone

Dinner                                      Tuesday 26th to Thursday 28th April 2016

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

 

Roasted red pepper soup

Severn and Wye oak smoked salmon with Jersey Royal potato salad

Baked free range egg, air dried ham and Parmesan cream sauce

Pan fried Cornish mackerel fillet, crisp apple and pea shoot salad

New season English asparagus with lemon butter sauce

 

Pan fried sea bass fillet, samphire and sweet chilli butter

Poached south coast gurnard fillet, plum tomato and basil sauce

Roast Barbary duck breast sliced over candied orange and Cognac jus

Cotswold pork escalopes, buttered Evesham leeks and cider gravy

Aged local beef fillet, garlic field mushroom and red wine reduction

(£3.50 supplement, sorry)

Mixed mushroom Stroganoff with red, white and wild rice

 

Baked cheesecake with rhubarb compote and crème fraiche

Pecan tart served warm with clotted cream ice cream

Sunken flourless 70% dark chocolate cake, 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

Dinner menu – 12 to 14 April 2016

We went out for a walk whilst it was dry and the wild garlic is everywhere at the moment. We’ll forage during the week and incorporate it on the weekend menu.

Oldstone
Dinner
Tuesday 12th to Thursday 14th April 2016

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

Roast tomato and basil soup
Pan fried smoked haddock fish cake with lemon and dill mayonnaise
Warm ham hock and pea tart with pea shoot and radish salad
A simple prawn and spring onion omelette
Twice baked goats cheese soufflé on spinach cream sauce (15 minutes)
**********
Cornish hake supreme baked with little plum tomatoes and red onion
Poached sea trout fillet in white wine and parsley cream sauce
Aged local beef fillet, beetroot and rich Port reduction
£3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, chorizo and paprika cream
Roast Barbary duck breast sliced over apple sauce and cider gravy
Sweet potato and Mediterranean vegetable bake
********
Dark chocolate and salty caramel tart with clotted cream ice cream
Baked cheesecake with blueberry compote
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

Weekend dinner menu – 8 & 9 April 2016

Fish order placed….Cornish mackerel, Brixham plaice,                    sea bass,Devon crab,prawns,smoked salmon from the Severn and Wye smokery over in the forest of Dean all arriving on Friday morning ready for the weekend menu. Call 01453 832808 to book your table

Oldstone
Dinner
Friday 8th and Saturday 9th April 2016
Three courses £29.50
Two courses £25

Roast tomato and basil soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Warm ham hock and pea tart with pea shoot and radish salad
Severn and Wye oak smoked salmon, Devon crab meat and prawns
Tender stem broccoli on sautéed sweet potatoes with pine nut butter
**********
Poached Brixham plaice fillets in white wine and parsley cream sauce
Pan fried sea bass fillet with a warm baby plum tomato salad
Roast Barbary duck breast, Bramley apple sauce and cider gravy
Sautéed Cotswold pork escalopes with mushrooms in paprika cream
Aged local beef fillet, beetroot and a rich Port wine reduction £3.50 supplement – sorry!
Mediterranean vegetable cannelloni baked under Parmesan cream
*********
Lemon tart with tangy lemon sorbet
Dark chocolate and banana torte with salty caramel ice cream
Baked cheesecake with blueberry compote
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 11a.m.

Mid week menu – 5 to 7 April 2016

A weekend of no shows and empty tables……………how annoying. On the plus side we had our first use of the courtyard for Saturday brunch. Lets see what this week brings. 

Oldstone
Dinner
Tuesday 5th to Thursday 7th April 2016

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

Roast tomato soup
Pan fried Cornish mackerel fillet with home grown pear chutney
Mixed mushroom millefeuille, chive cream sauce and truffle oil
A simple prawn and crayfish tail cocktail
Spicy lamb flat bread, minted yoghurt, red onion and cucumber pickle
**********
Brixham plaice fillets baked with little plum tomatoes and basil
Pan fried fillets of gilt head bream with citrus butter sauce
Aged local beef fillet “au poivre” £3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, buttered leeks, grain mustard gravy
Seven spiced Barbary duck breast sliced over dark soy and ginger jus
Mediterranean vegetable cannelloni baked under Parmesan cream
********
Frangipane tart served warm with clotted cream ice cream
Baked cheesecake with blueberry compote
Limoncello tiramisu
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

Mid week menu – 29 to 31 March 2016

A classic Easter break….cold, wet and windy! The courtyard was obviously not used and we had to dash out to rescue bits from being blown away.The ducks have been checking out nesting sites but it looks like one has chosen the top of the lean to….quite a jump for little ducklings to get to ground level and in to the stream!

Oldstone
Dinner
Tuesday 29th to Thursday 31st March 2016

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

Roast tomato soup
Half a dozen Isle of Mann queenies with pancetta and parsley
Twice baked goats cheese soufflé on spinach cream sauce
Devon crab, prawn and crayfish tail “cocktail”
Warm venison sausage roll with house pickled vegetables
**********
Poached south coast gurnard fillet with mild curry cream sauce
Sea bass fillet simply pan fried and served with basil vierge
Aged local beef fillet, red onion marmalade and rich red wine reduction £3.50 supplement – sorry!
Sautéed Cotswold pork escalopes, buttered leeks and grain mustard jus
Roast Barbary duck breast with Bramley apple sauce and cider gravy
Chestnut mushroom Stroganoff with red, white and wild rice
********
Pecan tart served warm with clotted cream ice cream
Sicilian orange trifle
Dark chocolate truffle cake with red berry 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

Easter weekend menu

It’s turning in to one of those weeks.We had our annual fire inspection and 3 extinguishers are coming to the end of their life and need replacing. Our waste contractor has written to say that they will no longer service the Stroud area so I have a new firm in place but they require a quarter in advance plus set up costs. Today I had to call out a fridge engineer as one of our units is running too warm and the bank holiday weekend is upon us. Please book a table for dinner as we have all these unexpected bills to pay!! Thank you.

Oldstone
Dinner
Friday 25th and Saturday 26th March 2016
Three courses £29.50
Two courses £25

Roast tomato soup
Pan fried smoked haddock fish cake with chunky tartare sauce
Braised leeks wrapped in air dried ham and baked under Parmesan cream
Prawn and crayfish tail tian with pineapple and sweet chilli dressing
Melting goats cheese puff with wild rocket and walnut salad
**********
Brixham plaice fillets with smoked salmon and vodka cream sauce
Sea bass fillet simply pan fried and served with basil vierge
Roast Barbary duck breast sliced over apple sauce and cider gravy
Sautéed Cotswold pork escalopes, cannellini bean and tomato sauce
Aged local beef fillet, garlic buttered spinach and rich red wine reduction £3.50 supplement – sorry!
Spring vegetable and green herb risotto
*********
Baked toffee banana cheesecake with salty caramel ice cream
Sicilian orange and Grand Marnier trifle
White chocolate tart served with red berry 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 11a.m.