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XIX-century English Pub and Eating House

“Civilised and friendly stripped-stone pub with enjoyable food and good wine choice.” by The Good Pub Guide

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

 …………………………..

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)

……………………………

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

……………………………

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

…………………………..

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

…………………………..

  • 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.

Monday - Tuesday
Lunch (12 noon to 1:45 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 1:45 pm)

Dinner (6:30 pm to 8:45 pm)

Sunday
Lunch (12 noon to 1:45 pm)
Dinner closed

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.

NB! Please note that The Oxford Arms is suitable for over 12 y.o. only.

 

Opening Hours Update:

Christmas and New Year's opening times can be found here.

About

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 and maximum flavour.

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.

Contact

The Oxford Arms
Troy Lane
Kirtlington
OX5 3HA
Oxfordshire
UK

Phone : +44(0)1869 350208

Email : enquiries@oxford-arms.co.uk

Web : www.oxford-arms.co.uk

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