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 August: watermelon, aubergine, basil, blackcurrant, redcurrant, courgette, mackerel, watercress, carrot, beef, apricot, gooseberry, blackberry, cucumber, nectarine, peach, beetroot, lettuce, globe artichoke, pea, raspberry, broad bean, mint, marrow, garlic, salmon, spinach and tomato.
August Menu
Saturday, 24 August
Cold gazpacho with garlic ciabatta 6
Isle of Wight heritage tomatoes, Buffalo mozzarella and basil 8
Grilled Mediterranean vegetable and Cerny goat’s cheese 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
Posh pate with toast and homemade chutney 6.50
Kelmscott air-dried ham with melon 7.50
Award-winning local pork pie with homemade spiced apple and tomato chutney 5
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Belgian endive and walnut salad with Roquefort 7/15 (starter or main)
Plate of Wye Valley smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17 (starter or main)
Bang-Bang chicken 8/15 (starter or main)
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Pea and kitchen garden mint risotto 14
Penne pasta with broccoli, roasted red pepper and cherry tomato sauce with Oxford Sinodun Hill goat’s cheese 16
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Cold poached organic salmon with new potato salad and mixed leaves 17.80
Salcombe scallops on lentil and kitchen garden spinach curry 20
Handmade venison burger with triple cooked chips, homemade chutney and mixed leaves 15
Kelmscott loin of pork with chorizo and chickpeas 16
28-day Oxfordshire rib-eye steak with mustard butter and triple cooked chips 27
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Kitchen garden 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
Tiramisu 6.50
Oxford Arms bread-and-butter pudding with cream 7
Pedro Ximenez sherry with vanilla ice cream 8
A selection of award-winning Dorset ice creams and sorbets 3 (for 1 scoop)
Cheese plate with homemade chutney, oatcakes and apple 8
Selection of homemade chocolate truffles 3 (4 truffles)
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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.
