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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

EASTER Sunday lunch

EASTER SUNDAY LUNCH (Sample)

21 April 2019

 

Cream of Banbury watercress soup

Vine tomatoes, grilled Mediterranean vegetables and Buffalo mozzarella

Natural smoked haddock and leek tart with mixed leaves*

(*This recipe by Chef Patron Bryn Jones was featured in The Oxfordshire Cook Book, which is available from the bar at £9.99)

Oxford Arms potted shrimps with toast and mixed leaves

Posh Pâté with toast and homemade chutney

Kelmscott applewood-smoked ham, sun-blushed tomatoes and garlic ciabatta

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

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

Plate of smoked salmon with granary bread, home-pickled cucumbers and lemon (starter or main)

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28-day aged roast Oxfordshire sirloin of beef with goose fat roasted potatoes, Yorkshire puddings and vegetables of the day

Saffron, broad bean and pea risotto

Grilled tuna steak on warm caponata

Salcombe whole crab with mayonnaise and mixed leaves (available with a £10 surcharge)

Local rabbit ragu with pappardelle

Tarragon and garlic roasted Label Anglais special reserve chicken with Dauphinoise potato

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Mixed leaf salad

Vegetables of the day

Tomato and onion salad

New potatoes

Side dishes are available with a £3 surcharge.

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Warm treacle tart with Dorset award-winning clotted cream ice cream

Chocolate and spiced Rum mousse with berries

Oxford Arms bread-and-butter pudding with cream

Homemade plum varenye with vanilla ice cream

A selection of award-winning Dorset ice creams and sorbets

Cheese: Blue Per Las and Baron Bigod with apple and oatcakes

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Any two courses for £25 or any three courses for £29

(Minimum spend per person £25)

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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.

 

Monday - Tuesday
Lunch (12 noon to 2 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 2 pm)

Dinner (6:30 pm to 8:45 pm)

Sunday
Lunch (12 noon to 2:30 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.

Opening Hours Update: 

We'll be closed on Tuesday, 5th March, dinner time.

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

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.

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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