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: Pumpkin, apple, butternut squash, wild mushrooms, cabbage, beef, lettuce, duck, rabbit, scallops, celeriac, date, fennel, chicory, turkey, haddock, onion, guinea fowl, partridge, Jerusalem artichoke, leek, chestnut, pork, cranberry, swede and venison.
December Menu
Saturday, 7 December
Spiced Kirtlington pumpkin soup 6
Salad of roasted heritage beetroot and Crown Prince squash with Cerny goat’s curd 8
Oxfordshire sweet corn with spicy ‘Nduja sausage 6.50
Natural smoked haddock and leek tart* with mixed leaves 8
*This recipe by Chef Patron Bryn Jones was featured in The Oxfordshire Cook Book, which is available for sale at the bar.
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 7
Kelmscott air-dried ham with marinated grilled fennel 8
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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)
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Wild mushroom risotto with white truffle oil and aged Parmesan 18.70
Fillet of wild St Ives sea bass with new potatoes, green beans and lemon oil 19.50
Seared Shetland scallops on garden spinach and lentils curry 22
Roasted guinea fowl breast with chestnuts, Kelmscott bacon and cavolo nero 17.50
Handmade venison burger with triple cooked chips, homemade chutney and mixed leaves 15
Warm game salad with Ramsey black pudding and blueberries 19
28-day Oxfordshire rib-eye steak with mustard butter and triple cooked chips 28
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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 8
Chocolate and Grand Marnier mousse with berries 6.50
Oxford Arms bread-and-butter pudding with cream 7
Vanilla ice cream Pedro Ximenez sherry 8
A selection of award-winning Dorset ice creams and sorbets 3
Cheese plate with homemade chutney, oatcakes and apple 8
Homemade chocolate truffles 3
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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.
