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 June: asparagus, courgette flowers, celeriac, chicken, beef, wild garlic, pea, crab, spinach, chicory, basil, strawberry, cherry, lamb, rhubarb and leek.
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Menu
Thursday, 17th June – Saturday, 19th June
STARTER
Gazpacho (chilled Spanish soup)
Deep fried courgette flower with goat’s curd and organic flower honey
Isle of Wight heritage tomatoes with basil and Buffalo Mozzarella
Wye Valley smoked mackerel, homemade heritage beetroot and creme fraiche
Oxford Arms potted shrimps with mixed leaves and toast (available @ £2 surcharge)
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STARTER OR MAIN
Antipasti plate: Sliced meats, grilled courgette, grilled fennel, roasted red pepper, heirloom tomatoes, basil and Burrata (For two to share as a starter or for one as a main course //Vegetarian option with asparagus and grilled fennel is also available)
Belgian endive and walnut salad with Roquefort (starter or main)
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
Handmade truffle and Burrata tortelloni with wild mushrooms, cherry tomatoes and basil and aged Parmesan
St Ives wild sea bass with lemon oil, green beans and new potatoes
Cold poached Loch Duart salmon with new potato salad and mixed leaves
Monkfish and King prawn Madras curry with rice and mango chutney
Grilled Barnsley lamb chop with anchovy herb butter, Dauphinoise potato and watercress salad
Handmade venison burger with ciabatta bun, triple cooked chips, homemade chutney and mixed leaves
Vegan burger with vegan cheese, homemade chutney, tomato, triple cooked chips and mixed leaves
28-day Oxfordshire rib-eye steak with garlic butter and triple cooked chips (available @ £8 surcharge)
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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
Warm gooseberry* and almond tart with vanilla ice cream
(*Gooseberry provided by Mrs. T from Kirtlington)
Large chocolate and biscuit truffles She Likes Baking
Chocolate and Grand Marnier mousse with berries
Oxford Arms bread-and-butter pudding with cream
A selection of award-winning Dorset ice creams and sorbets (for 1-2 scoops)
Cheese plate with homemade chutney, oatcakes and apple (available @£3 surcharge)
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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 every week.
- We have made a few changes because of COVID-19 restrictions – please take a few minutes to read carefully our reopening 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, we will not serve outside if the temperature is below 11ºC and / or it’s raining / or gusty winds. All our tables inside and outside 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 by Bryn Jones®
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.
The menu is published at 9am every Wednesday on our web-site https://www.oxford-arms.co.uk/menu/eat-out-at-home/ for ordering and collection on Friday and Saturday evenings and Sunday lunches.
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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