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 October: Pumpkin, apple, butternut squash, blackberry, mackerel, beef, beetroot, lettuce, cavolo nero, globe artichoke, parsnip, celeriac, celery, duck, watercress, tomato, pear, garlic, broccoli, fig, guinea fowl, partridge, leek and chestnut.
October Menu
Monday, 21 October
Spiced Kirtlington pumpkin soup 6
Vine tomatoes, Buffalo mozzarella and basil 7.50
Oxfordshire sweetcorn with ‘Nduja spicy sausage 6
Natural smoked haddock and leek tart with mixed leaves 8
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Oxford Arms potted shrimps with toast and kitchen garden mixed leaves 8
Roasted fig with Cashel Blue cheese, Kelmscott air-dried ham, finished with wildflower honey 8
Local game terrine with sourdough toast and homemade apple 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 fishcakes with sweet chili sauce and mixed leaves 8/15 (starter or main)
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Risotto of Kirtlington butternut squash and Stilton with aged Parmesan 15
Roasted Oxfordshire Crown Prince squash with Cerny’s goat’s cheese, watercress and herb dressing 15
Fillet of wild St Ives sea bass with new potatoes, green beans and lemon oil 19.50
Shetland scallops on lentils and our kitchen garden spinach curry 22
Rabbit ragu with pappardelle 17
Roasted guinea fowl with chestnuts, Kelmscott bacon and cavolo nero 17.50
Handmade venison burger with triple cooked chips, homemade chutney and mixed leaves 15
28-day Oxfordshire rib-eye steak with mustard butter and triple cooked chips 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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Blueberry tea and yogurt panna cotta with kitchen garden thyme-macerated berries 6
Warm fig and almond tart with vanilla ice cream 7
Oxford Arms bread-and-butter pudding with cream 7
Vanilla ice cream with Pedro Ximenez sherry 8
A selection of award-winning Dorset ice creams and sorbets 3
Cheese plate with homemade chutney, oatcakes and apple 8
A selection of 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.
