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 December: duck, beef, apple, pak choi, guinea fowl, beetroot, pork, clementine, date, onion, leek, venison, chestnut, turkey, cranberry and Jerusalem artichoke.
December Menu
Tuesday, 11 December
Cream of Jerusalem artichoke soup with white truffle oil 6.50
Baked fig with Blue Perl Las cheese and Kelmscott air-dried ham 8
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Natural smoked haddock and leek tart* with mixed leaves 8
*This recipe by Chef Patron Bryn Jones is featured in The Oxfordshire Cook Book, available at the bar @£9.99
Vine tomatoes, grilled Mediterranean vegetables and Buffalo mozzarella 7.50
Oxford Arms potted shrimps with toast and mixed leaves 8
Posh pate with toast and “Made by the Chef” Kirtlington apple chutney 7
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Plate of Wye Valley smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17 (starter or main)
Belgian endive & walnut salad with Roquefort 7 / 13 (starter or main)
Salmon and prawn fishcake with sweet chili sauce and mixed leaves 8/15 (starter or main)
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Risotto of roasted butternut squash and Stilton 16
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Handmade venison burger with triple cooked chips and chutney 15
Roasted guinea fowl with Kelmscott bacon, cavolo nero and chestnuts 16.50
Loin of Kelmscott pork with chickpeas and chorizo 16.50
28-day aged rib-eye steak with mustard and horseradish butter and triple cooked chips 25
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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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Oxford Arms sticky toffee pudding with butterscotch sauce and vanilla ice cream 7.50
Warm flourless clementine and almond cake with marmalade ice cream 7
Oxford Arms bread-and-butter pudding with cream 7
Cognac prunes with vanilla ice cream 7
A selection of award-winning Dorset ice creams and sorbets 3
Champagne, English strawberry and passion fruit homemade sorbet 3
Cheese plate with apple, oatcakes and “Made by the Chef” plum and tomato chutney 8
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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.
