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


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

Parfait
Chicken Liver – Guiness – Apple £14

Bisque
Mussels – Squid – Rouille £14

Scallops
Chowder – Bacon – Clams £15.50

Mushroom Tartlet
Button – Oyster – Girolle £12

 

Main Course


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

Windsor Great Park Deer
Braised Shoulder Croquette, Wild Mushrooms and Pumpkin £30

Festive Pie & Mash
Turkey – Cranberry – Chestnut £28

Salmon
Autumn Broth – Borlotti Beans £27

Cod
Sea Vegetables – Clams – Seaweed Velouté £28

Risotto
Cauliflower – Pearl Barley – Romanesco £21

Heritage Potatoes
Crème Fraîche – Cornichons – Cheddar £22

Sides £5
Beef fat chips – Mash – Mixed Salad – Braised Red Cabbage – Honey Roasted Parsnips

 

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Pine & Juniper Biscuits £9

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Tropical Bavarois
Pineapple – Lime – Coconut £9

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Clementine Parfait
Confit Ginger – Mulled Wine – Marigold Leaf £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


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

Parfait
Chicken Liver – Guiness – Apple £14

Pork Pie
Squash – Pumpkin Seeds – Sage £12.50

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

Bisque
Mussels – Squid – Rouille £14

Mushroom Tartlet
Button – Oyster – Girolle £12

 

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

Salmon
Autumn Broth – Borlotti Beans £27

Cod
Sea Vegetables – Clams – Seaweed Velouté £28

Risotto
Cauliflower – Pearl Barley – Romanesco £21

Heritage Potatoes
Crème Fraîche – Cornichons – Cheddar £22

Sides £5
Beef fat chips – Mash – Mixed Salad – Braised Red Cabbage – Honey Roasted Parsnips – Roast Potatoes

 

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Pine & Juniper Biscuits £9

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Tropical Bavarois
Pineapple – Lime – Coconut £9

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Clementine Parfait
Confit Ginger – Mulled Wine – Marigold Leaf £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
Squash – Pumpkin Seeds – Sage

Mushroom Soup
Girolles – Enoki – Mushroom Ketchup

 

Main Course


Fish Pie
Salmon – Cod – Quails Egg

Liver & Onions
Venison – Colcannon – Caramelised Onions

Burger
Beef Fat Chips – House Pickles – OB Burger Sauce

Munchkin Pumpkin Risotto
Spelt – Squash – Amaretti

 

To Finish


Plum Crumble
Brambles – Orange – Hazelnuts

Sticky Toffee Pudding
Salted Caramel – Tonka Bean Ice Cream

Cheese
Specially selected daily, served with a seasonal garnish

 

2 Course Lunch £20
3 Course Lunch £25

Available Weds-Sat Lunches 12 – 1.45pm.

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