Daily menu
85% of the ingredients we use are local produce, a further 12% are from rest of the UK and 3% are from other European countries. https://www.oxford-arms.co.uk/uk-and-local-grown-seasonal-produce/
Best in April: watercress, celeriac, cauliflower, chicken, beef, pepper, wild garlic, spring lamb, new potatoes, spinach, chicory, spring greens, rhubarb and leek.
April Menu
Tuesday, 23 April
Cream of watercress soup 6
Wye Valley new season asparagus with butter and aged Parmesan 9
Isle of Wight tomatoes, Buffalo mozzarella and basil 8
Natural smoked haddock and leek tart with mixed leaves 8
Scottish langoustines with mayonnaise 9
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Oxford Arms potted shrimps with toast and mixed leaves 8
Posh pate with toast and homemade chutney 7
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Belgian endive and walnut salad with Roquefort 7 / 13 (starter or main)
Plate of Wye Valley smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17 (starter or main)
Salmon and prawn fishcake with sweet chilli sauce and mixed leaves 8/15 (starter or main)
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Saffron, broad bean and pea risotto 15
Truffle and mushroom handmade tortelloni with mushroom sauce 18
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Grilled swordfish steak on warm caponata 17.50
Breast of Label Anglais Special Reserve chicken with wild garlic pappardelle 16.50
Cold rare roast rib of Oxfordshire beef with new potato salad and mixed leaves 17.50
Grilled Oxfordshire Barnsley lamb chop with Dauphinoise potato and green leaves 18.50
Handmade venison burger with triple cooked chips and chutney 15
28-day aged Oxfordshire rib-eye steak with triple cooked chips and mustard butter 27
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Mixed leaves salad 4
Vegetables of the day 4
Tomato and onion salad 3.50
New potatoes 3.50
Triple cooked chips with Bloody Mary dip 4.50
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Flourless chocolate and hazelnut torte with marmalade ice cream 7.50
Rhubarb crème brûlée 6.50
Oxford Arms bread-and-butter pudding with cream 7
Vanilla ice cream with Pedro Ximenes sweet sherry 8
A selection of award-winning Dorset ice creams and sorbets 3
Cheese plate with homemade plum and tomato chutney, oatcakes and apple 8
Homemade chocolate truffles 3
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- We use herbs, soft fruits and salads from our organic Kitchen Garden.
- We have gluten-free toast available.
- All our food is prepared in a kitchen where nuts, cereals, containing gluten and other allergens are present. Our menu descriptions do not include all ingredients. Full allergen information is available on request; please ask your server.
- Please allow time for preparation as all our meals are cooked to order. Dishes may take at least 30 minutes to prepare.
- A 10% service charge will be added to tables of six or more.
- Please note that this menu is a guide only and is subject to substitution or change dependant on availability of produce.
- The Oxford Arms is suitable for over 12 y.o. only.
