“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 February: chicken, pak choi, beef, apple, celeriac, kale, cod, pork, clementine, chicory, radicchio, leek, venison, Jerusalem artichoke, cauliflower and cabbage.
Cream of Jerusalem artichoke soup 6
Vine tomatoes, grilled Mediterranean vegetables and Buffalo mozzarella 7.50
Natural smoked haddock and leek tart with mixed leaves 8
Oxford Arms potted shrimps with toast and mixed leaves 8
Crevette and prawn cocktail 8
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Posh pate with toast and homemade chutney 7
Plate of charcuterie with celeriac remoulade 7.50
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 chili sauce and mixed leaves 8/ 15 (starter or main)
Radicchio, gorgonzola and Moltepulciano risotto 15
Truffle and mushroom handmade tortelloni with wild mushroom sauce and aged Parmesan 18
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Warm game salad with Ramsey black pudding and blueberries 16.50
Handmade venison burger with triple cooked chips and chutney 15
Loin of Kelmscott pork with chorizo and chickpeas 16.80
Cold rare roast rib of Oxfordshire beef with green salad and triple cooked chips or potato salad 18.50
Oxfordshire fillet steak with green peppercorn sauce and string chips 33
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
Chocolate and Grand Marnier mousse with berries 6.50
Oxford Arms bread-and-butter pudding with cream 7
Homemade plum varenye with vanilla ice cream 6
A selection of award-winning Dorset ice creams and sorbets 3
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 Tuesday, 5th March, 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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