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 October: pumpkin, courgette, carrot, partridge, apple, beef, corn, mushroom, beetroot, pork, tomato, broccoli, cauliflower, cabbage, celeriac, fennel, leek, pear and salmon.
October Menu*
Thursday, 22 October – Saturday, 24 October
23 October is Global Champagne Day! Only today we offer a glass of PIERRE MIGNON Brut, Grand Réserve Champagne, France at a special price – £10.00 (125 ml)
Aperitif: Kingston Black Apple Aperitif, 18% abv, Somerset, UK || £5.20 (50 ml) || £10.40 (100 ml)
STARTER
Spiced Kirtlington pumpkin soup
Oxford organic sweetcorn on the cob with spicy Nduja sausage
Kitchen garden heritage tomatoes and Buffalo mozzarella with basil
Wye Valley smoked mackerel with homemade pickled heritage beetroot and creme fraiche
Honey-roasted peaches and Kelmscott apple-wood smoked ham
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STARTER OR MAIN
Belgian endive and walnut salad with Roquefort
Salmon and prawn fishcakes with sweet chilli sauce and mixed leaves
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
Kirtlington butternut squash and Stilton risotto
St Ives wild sea bass with lemon oil, green beans and new potatoes
Roasted guinea fowl breast with chestnuts, new potato, Kelmscott bacon and Cavolo Nero
Homemade venison burger with homemade chutney, mixed leaves and triple cooked chips
Vegan burger with vegan cheese (or homemade chutney), tomato, mixed leaves and triple cooked chips
Kelmscott loin of pork with chorizo, chickpeas and tomato
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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
Vanilla creme brulee
Warm flourless chocolate and hazelnut torte with marmalade ice cream
French-style apple* pie with Normandy cream
*Apples are supplied by Kirtlington villagers.
Oxford Arms bread-and-butter pudding with cream
A selection of award-winning Dorset ice creams and sorbets (1-2 scoops)
Cheese plate with homemade chutney, oatcakes and apple (available @£3 surcharge)
Homemade chocolate truffles (4 truffles)
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One course is £20 || Any two courses for £25 || Any three courses for £28
(Minimum spend per person £20.00).
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- *Menu is subject to slight change.
- We have made a few changes because of COVID-19 restrictions – please take a few minutes to read carefully our new 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, from Thursday, the 15th of October, 2020 we will not serve outside if the temperature is below 13ºC and / or it’s raining. All our tables inside 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
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.
We would like to draw your attention that we have less take-away time slots because we have reopened since the 20th of August.
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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