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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/

February Menu 

Best in February: salmon, butternut squash, beetroot, wild mushrooms, cabbage, beef, celeriac, date, fennel, curly kale, chicory, onion, truffles, guinea fowl, leek, chestnut, pork and venison.

 

Tuesday, 18 February

 

Cock-a-leekie soup 6

Roasted heritage beetroot and Crown Prince squash salad with Cerny goat’s curd 8

Caramelised onion, broccoli and Barkham Blue cheese tart with mixed leaves 8

Wye Valley heritage tomatoes and Buffalo mozzarella 7.50

Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7

Oxford Arms potted shrimps with toast and mixed leaves 8

Chicken liver and Armagnac parfait with toast and homemade chutney 7.50

Charcuterie board (for two to share) 14

…………………………..

Belgian endive and walnut salad with Roquefort 7 /13 (starter or main)

Plate of Scottish smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17

(starter or main)

Salmon and prawn fishcakes and sweet chilli sauce and mixed leaves 8 / 15 (starter or main)

…………………………..

Tagliatelle with tomato and roasted red pepper sauce, basil and Burrata cheese 18

Risotto of three caramelized onion and Comte cheese 16.70

St Ives wild sea bass with green beans, new potato and lemon oil 19.50

Roasted guinea fowl breast with chestnuts, new potato, Kelmscott bacon and curly kale 17.50

Warm game salad with Ramsey black pudding and blueberries 17

Handmade venison burger with homemade chutney and triple cooked chips 15

Oxfordshire fillet steak with green peppercorn sauce and string chips 33

…………………………..

Mixed leaf salad

Vegetables of the day

New potatoes

Tomato and onion salad

Side dishes are available with a £3 surcharge.

…………………………..

Flourless chocolate and hazelnut torte with homemade raspberry and rosé wine sorbet 8

Oxford Arms bread-and-butter pudding with cream 7

Vanilla and raspberry crème brûlée 6.50

Cognac prunes with vanilla ice cream 7

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, fruits, vegetables, salads from our organic Kitchen Garden and local  Oxfordshire and UK produce: https://www.oxford-arms.co.uk/uk-and-local-grown-seasonal-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 dependant on availability of produce.
  • A 10% service charge will be added to tables of six or more.
  • For parties of 8 guests or more credit card details required while booking. You can read our booking / cancellation policy here
  • The Oxford Arms is suitable for over 12 y.o. only.

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

Dinner (6:30 pm to 8:30 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:

We'll be closed from Monday, 23 March till Thursday, 26 March, reopening on Friday, 27 March.

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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