“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 April: watercress, celeriac, cauliflower, chicken, beef, pepper, wild garlic, spring lamb, new potatoes, spinach, chicory, spring greens, rhubarb and leek.
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
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)
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
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
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
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:
We'll be closed on Thursday, 2 May, lunch time due to external catering event. Open for dinner as usual.
We'll be closed from Monday, 17th June till Friday, 21st June (lunch time) to recharge our batteries. Open from Friday, 21st June (dinner time).
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 : firstname.lastname@example.org
Web : www.oxford-arms.co.uk
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