The Oxford Blue
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A SAMPLE OF OUR CURRENT MENU


Our dishes are based upon tradition and comfort, yet presented with a modern twist. We are working with some of the United Kingdom’s most established suppliers to ensure that we use only the highest quality ingredients.

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À la carte

To Start


Potato Terrine Pied Blue – Trompette – Girolle £12.50

Bisque Mussels – Squid – Rouille £14

Parfait Chicken Liver – Guiness – Apple £14

Scallops Peas – Broad Beans – Smoked Pork Belly £15.50

Braised Suckling Pigs Trotter Black Pudding – Apple – Sauce Gribiche £16

 

Main Course


Risotto Cauliflower – Pearl Barley – Romanesco £21

Squash Fondants Nasturtium – Radish – Pumpkin Seeds £22

Salmon Garden Courgettes – Summer Broth – Coco Beans £27

Cod Sea Vegetables – Clams – Seaweed Velouté £28

Pie & Mash Rabbit – Whole Grain Mustard – Pomme purée £28

Dry Aged Rump of Beef Ale Braised Short Rib – Bone Marrow – Horseradish Hollandaise £36

 

Sides £5

Beef fat chips – Mash – Mixed Salad – Buttered Cabbage

 

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream Ginger Biscuits £9

Chocolate Malted Mousse – Cocoa Nibs – Mascarpone Sorbet £9

Blackberry Bavarois Blackcurrant Leaf – Fennel Flowers – Sweet Cicely £9

Soufflé Dark Chocolate – Orange £10

Apple Parfait Caramelized Braeburns – Hazelnut – Vanilla £10

 

Game may contain shot

If you have a food allergy, intolerance or sensitivity, please speak to your waiter about ingredients in our dishes before you order your meal.

Sunday menu

To Start


Potato Terrine Pied Blue – Trompette – Girolle £12.50

Pork Pie French Style Peas – Prunes – Silver Skin Onions £12.50

Scotch Egg Smoked Haddock – Confit Lemon – Watercress Velouté £12.50

Bisque Mussels – Squid – Rouille £14

Parfait Chicken Liver – Guiness – Apple £14

Scallops Peas – Broad Beans – Smoked Pork Belly £15.50

Braised Suckling Pigs Trotter Black Pudding – Apple – Sauce Gribiche £16

 

Main Course


The Oxford Blue Sunday Roast, served with Roast potatoes

Pork with Charred Hispi Cabbage, Caramelized Apple and Pomme Dauphine     £30

Chicken for 2 with Sage & Onion Stuffing, Crispy Wing and Seasonal Vegetables £54

Roast Sirloin of Beef with Braised Shallots, Glazed Carrots and Yorkshire Pudding £34

Risotto Cauliflower – Pearl Barley – Romanesco £21

Squash Fondants Nasturtium – Radish – Pumpkin Seeds £22

Salmon Garden Courgettes – Summer Broth – Coco Beans £27

Cod Sea Vegetables – Clams – Seaweed Velouté £28

Pie & Mash Rabbit – Whole Grain Mustard – Pomme purée £28

 

Sides £5

Beef Fat Chips – Roast Potatoes – Mash – Mixed Salad – Buttered Cabbage

 

To Finish


Cheese from the British Isles £3 per slic

The Oxford Blue’s Cambridge Burnt Cream Lavender Shortbread £9

Chocolate Malted Mousse – Cocoa Nibs – Mascarpone Sorbet £9

Blackberry Bavarois Blackcurrant Leaf – Fennel Flowers – Sweet Cicely £9

Soufflé Dark Chocolate – Orange £10

Apple Parfait Caramelized Braeburns – Hazelnut – Vanilla £10

 

Game may contain shot.

If you have a food allergy, intolerance or sensitivity, please speak to your waiter about ingredients in our dishes before you order your meal.

Lunch at The Oxford Blue

To Start…

Scotch Egg

Smoked Haddock – Confit Lemon – Watercress Velouté

Pork Pie

French Style Peas – Prunes – Silver Skin Onions

Caesar Salad

Confit Chicken – Bacon – Anchovies

Main Course…

Cottage Pie

Venison – Braised Cabbage – Glazed Carrot

Fish and Chips

Hake – Tartare Sauce

Burger

Beef Fat Chips – House Pickles – OB Burger Sauce

To Finish…

Plum Crumble

Brambles – Orange – Hazelnuts

Ice-Cream Sandwich

Pear – Rosemary – Vanilla

Cheese

Specially selected daily, served with a seasonal garnish

 

2 Course Lunch £20
3 Course Lunch £25

Available Weds-Sat lunches 12-2pm.

Game may contain shot. 

If you have a food allergy, intolerance or sensitivity, please speak to your waiter about ingredients in our dishes before you order your meal.

CLICK BELOW TO PREVIEW OUR MENUS FOR:

NEW YEAR’S EVE 2017

AND

NEW YEAR’S DAY 2018