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
Sweetcorn – Crispy Chicken Wing – Sweetcorn Velouté £15.50

 

Main Course


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

Pie & Mash
Shin of Beef – Windsor Knot Ale – Baby Carrots £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 – 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


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

Roasted Red Onion
Lyonnaise – Crispy Petals – Garden Herbs £13

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 – Roast Potatoes – Mash – Mixed Salad – Buttered Cabbage

 

To Finish


Cheese from the British Isles £3 per slice

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
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

Ice-Cream Sandwich
Apple – Rosemary – Caramel

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