“Civilised and friendly stripped-stone pub with enjoyable food and good wine choice.” by The Good Pub Guide
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 December: duck, beef, apple, pak choi, guinea fowl, beetroot, pork, clementine, date, onion, leek, venison, chestnut, turkey, cranberry and Jerusalem artichoke.
Cream of Jerusalem artichoke soup with white truffle oil 6.50
Baked fig with Blue Perl Las cheese and Kelmscott air-dried ham 8
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Natural smoked haddock and leek tart* with mixed leaves 8
*This recipe by Chef Patron Bryn Jones is featured in The Oxfordshire Cook Book, available at the bar @£9.99
Vine tomatoes, grilled Mediterranean vegetables and Buffalo mozzarella 7.50
Oxford Arms potted shrimps with toast and mixed leaves 8
Posh pate with toast and “Made by the Chef” Kirtlington apple chutney 7
Plate of Wye Valley smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17 (starter or main)
Belgian endive & walnut salad with Roquefort 7 / 13 (starter or main)
Salmon and prawn fishcake with sweet chili sauce and mixed leaves 8/15 (starter or main)
Risotto of roasted butternut squash and Stilton 16
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Handmade venison burger with triple cooked chips and chutney 15
Roasted guinea fowl with Kelmscott bacon, cavolo nero and chestnuts 16.50
Loin of Kelmscott pork with chickpeas and chorizo 16.50
28-day aged rib-eye steak with mustard and horseradish butter and triple cooked chips 25
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
Oxford Arms sticky toffee pudding with butterscotch sauce and vanilla ice cream 7.50
Warm flourless clementine and almond cake with marmalade ice cream 7
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
Champagne, English strawberry and passion fruit homemade sorbet 3
Cheese plate with apple, oatcakes and “Made by the Chef” plum and tomato chutney 8
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)
Lunch (12 noon to 2:30 pm)
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.
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.
The Oxford Arms
Phone : +44(0)1869 350208
Email : email@example.com
Web : www.oxford-arms.co.uk
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