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 November: fennel, wild mushroom, venison, apple, watercress, sea bass, cavolo nero, monkfish, beetroot, beef, chestnuts, guinea fowl and chicory.
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Menu*
*Menu is subject to slight change.
Saturday, 27th November
STARTER
Cream of Hampshire watercress soup
Warm salad of Heritage beetroot, watercress, toasted hazelnuts and goat’s curd*
(*Available as a vegan version with vegan feta)
Oxford Arms potted shrimps with mixed leaves and toast (available @ £2 surcharge)
Wye Valley smoked mackerel, homemade pickled heritage beetroot and creme fraiche
Kelmscott apple-wood smoked ham with marinated grilled fennel
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STARTER OR MAIN
Belgian endive and walnut salad with Roquefort
Plate of Scottish smoked salmon with granary bread, home-pickled cucumbers and lemon (available @£2 surcharge for starter / £4 for main course)
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MAIN
Radicchio, Montepulciano and Dolcelatte risotto
St Ives fillet of wild sea bass with lemon oil, green beans and new potatoes
Roasted Cornish cod on lentils, chorizo, roasted red peppers and cherry tomato sauce
Roast guinea fowl breast with Kelmscott bacon, chestnuts and Cavolo Nero
Grilled Barnsley lamb chop with Dauphinoise potatoes, anchovy herb butter and mixed leaves
Handmade venison burger with homemade chutney, triple cooked chips and mixed leaves
Vegan burger with vegan cheese, homemade chutney, tomato, triple cooked chips and mixed leaves
28-day Oxfordshire rib-eye steak with garlic butter and triple cooked chips (available @ £8 surcharge)
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SIDE DISH
Mixed leaf salad
Vegetables of the day
New potatoes
Tomato and onion salad
Triple cooked chips with Bloody Mary dip
Side dishes are available @£3.50 surcharge.
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PUDDING
Warm Baulois dark chocolate flourless torte with vanilla ice cream by She Likes Baking
Treacle tart with clotted cream or vanilla ice cream
Oxford Arms bread-and-butter pudding with cream
A selection of award-winning Dorset ice creams and sorbets
Cheese plate with homemade chutney, oatcakes and apple (available @£3 surcharge)
Homemade chocolate truffles
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One course is £22 || Any two courses for £28 || Any three courses for £32
(Minimum spend per person £22.00).
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- Menu is subject to slight change every week.
- We have made a few changes because of COVID-19 restrictions – please take a few minutes to read carefully our reopening policy.
- We use herbs, fruits, vegetables, salads from our organic Kitchen Garden and local Oxfordshire and UK produce.
- 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.
- Please note that this menu is a guide only and is subject to substitution or change depending on availability of produce.
- A 10% service charge will be added to tables of four or more.
- The Oxford Arms is suitable for over 12 y.o. only.
- Under the UK Health and Safety regulations, we owe our staff a duty of care. We are responsible for ensuring our team are able to work in safe and healthy conditions. Therefore, we will not serve outside if the temperature is below 11ºC and / or it’s raining / or gusty winds. All our tables inside and outside are socially distanced following the COVID-19 regulations to feel safe during these times. Thanks for your understanding.
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EAT OUT AT HOME by Bryn Jones®
While we have missed seeing you all in our dining pub, we will also still be running our “EAT OUT AT HOME by Bryn Jones®” service for those who are unable to eat out and for those who found that they enjoyed letting us doing the cooking.
The menu is published at 9am every Wednesday on our web-site https://www.oxford-arms.co.uk/menu/eat-out-at-home/ for ordering and collection on Friday and Saturday evenings and Sunday lunches.
Full information including “EAT OUT AT HOME by Bryn Jones
” weekly changing menu is here.
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FACEBOOK: Bryn Jones at The Oxford Arms
INSTAGRAM: Bryn Jones Chef
TWITTER: Chef Bryn Jones
YOUTUBE: Bryn Jones Chef
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