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XIX-century English Pub and Eating House

“Civilised and friendly stripped-stone pub with enjoyable food and good wine choice.” by The Good Pub Guide

New Year’s Eve Dinner

 

New Year’s Eve Dinner Menu*

Monday, 31 December, 2018

 

Lobster bisque 7

Heirloom tomatoes and Buffalo Mozzarella 8

Oxford Arms potted shrimps with toast and mixed leaves 8

Grilled Mediterranean vegetable and Cerny goat’s cheese tart with mixed leaves 8

Prawn and crevette classic cocktail 8

Kelmscott Applewood smoked air-dried ham with sun-blushed tomatoes and toasted garlic ciabatta 7

Local game terrine with Kirtlington spiced apple chutney and toasted brioche 7.50

…………………………..

Belgian endive & walnut salad with Roquefort 7 / 13.50

Plate of smoked salmon with granary bread, home-pickled cucumbers and lemon 8 / 15

Salmon & prawn fishcakes with sweet chili sauce and mixed leaves 8 / 15

…………………………..

Baked Vacherin Mont-d’Or with Kelmscott Applewood Ham, Ratée Potatoes,  Belgian Endive & Toasted Garlic Ciabatta 28

 (for 4 as a starter or for 2 as a main)

…………………………..

Penne pasta with Cavolo Nero, tomato, roasted red pepper and aged Parmesan 14

Pumpkin and Goats cheese tortellini with crispy sage 14.80

Fillet of Salcombe wild sea bass with new potatoes, green beans and lemon oil 18.50

Seared Salcombe scallops on black squid ink risotto 19.50

Oxford Arms sausage and mash with savoy cabbage and onion gravy 16

Oxfordshire fillet steak with green peppercorn sauce and string chips 29

…………………………..

Mixed leaf salad 4

Vegetables of the day 4

Tomato and onion salad 4

Triple cooked chips with Bloody Mary dip 4.50

…………………………..

Flourless chocolate and hazelnut torte with vanilla ice cream 8

Tiramisu 6.50

Warm treacle tart with vanilla ice cream 7

Champagne, English strawberry and passion fruit homemade sorbet 3 (1 scoop)

Oxford Arms bread-and-butter pudding with cream 7

Cognac prunes with vanilla ice cream 7

A selection of award-winning Dorset ice creams and sorbets 3 (1 scoop)

Cheese plate with apple, oatcakes and “Made by the Chef” plum and tomato chutney 8

A selection of white and dark chocolate homemade truffles 3 (4 truffles)

………………….

Some additional information 

  • *Menu may be subject to slight changes.
  • Please note that on New Year’s Eve we are closing at 10 pm. The last order for food at 8:30 pm and for drinks at 9:30 pm.
  • A 10% service charge will be added to tables of six or more.
  • If someone from your party has special dietary requirements, please let us know and we’ll adapt the menu for them.
  • We kindly accept no individual payments, maximum 3 payment cards per table.

Monday - Tuesday
Lunch (12 noon to 2 pm)

Dinner (on Monday 6:30 pm to 8:30 pm; on Tuesday 6:30 pm to 8:45 pm)

Thursday - Saturday
Lunch (12 noon to 2 pm)

Dinner (6:30 pm to 8:45 pm)

Sunday
Lunch (12 noon to 2:30 pm)
Dinner closed

Closed Wednesdays, Sunday evenings, bank holiday evenings, Christmas Day evening and Boxing Day.

If you would like to book the Oxford Arms for a group of 20 or more for a private dining on a Wednesday, please give us a call to specify all the details.

Opening Hours Update: 

Christmas period opening times please see here.

Closed from Monday, 7th January until Thursday, 10th January to recharge our batteries. We'll reopen on Friday, 11th January.

NB! The Oxford Arms is suitable for over 12 y.o. only.

About

The Oxford Arms is an award-winning XIX century dining pub in Oxfordshire run by chef patron Bryn Jones since 2003.

We serve good, honest food with a minimum of fuss.

The menu changes seasonably with daily specials to use even more local produce (some of the ingredients are from our organic Kitchen Garden and Kirtlington village itself).

Our real log fire will keep you warm in winter and our beautiful garden patio will keep you cool during hot summer days.

You will be looked after from the moment you arrive to the moment you leave.

Contact

The Oxford Arms
Troy Lane
Kirtlington
OX5 3HA
Oxfordshire
UK

Phone : +44(0)1869 350208

Email : enquiries@oxford-arms.co.uk

Web : www.oxford-arms.co.uk

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