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 – Guinness – Apple £14

Beetroot Cured Salmon
Herring Roe – Horseradish – Orange £13

Shellfish Rarebit
Lobster – Scallop – Cockles £15

Mushroom Tartlet
Button – Wild Mushroom Veloute £13

Tomato
Mozzarella – Pesto – Gazpacho Salsa £14

Main Course


Dry Aged Filet of Beef
Liver Butter – Oxtail – Summer Truffle – Potato Galette £36

Chicken Ballantine
Asparagus – Girolle £28

Windsor Great Park Roe Deer
Wild Mushrooms – Wild Garlic Mash – Shoulder Croquette £29

Pan Fried Cornish Sea Bream
Fregula – Summer Broth £26

Isle of Gigha Halibut
Oyster – Salmon Eggs – Butter Sauce £30

Ratatouille
Pepper – Aubergine – Courgette – Grelots £22

Potato Risotto
Lovage – Peas – Broad Beans – Cheddar Croquette £21

• • •

Sides £5
Beef Fat Chips – Truffle Mash – Mixed Salad – Chantenay Carrots – Mixed Greens

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Blackcurrant Leaf Biscuits  – Blackcurrant Jam £8

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Bavarois
Raspberry – Rose – Lychee Sorbet £9

Banoffee Soufflé
Chocolate – Banana Ice-Cream – Toffee Sauce £10

Rum Baba
Vanilla Cream – Strawberries – Elderflower –  Mint £8

Lemon Parfait
Burnt Meringue – Lemon Balm – Stem Ginger Ice-Cream £10

 

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

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

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

Beetroot Cured Salmon
Herring Roe – Horseradish – Orange £13

Mushroom Tartlet
Button – Wild Mushroom Veloute £13

Main Course


Pork Chop
Charred Hispi Cabbage – Caramelized Apple – Pomme Dauphine  £27

Beef Wellington
Carrots – Shallots – Truffle Mash £30

Lamb
Confit Shoulder – Mint Dauphinoise – French Style Peas £28

Sea Bream
Summer Borth – Fregula £26

Fish Pie
Halibut – Salmon – Quail Egg £25

Spelt Risotto
Onion – Kalamata Olives – Sage £22

 

• • •

Sides £5
Beef Fat Chips – Truffle Mash – Mixed Salad- Chantenay Carrots – Mixed Greens – Roast Potatoes

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Blackcurrant Leaf Biscuits – Blackcurrant Jam £8

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Bavarois
Raspberry – Rose – Lychee Sorbet £9

Banoffee Soufflé
Chocolate – Banana Ice-Cream – Toffee Sauce £10

Rum Baba
Strawberries – Mint – Elderflower – Vanilla Cream £8

Lemon Parfait
Burnt Meringue – Lemon Balm – Stem Ginger Ice-Cream £10

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

Set Lunch

To Start


Pork Pie
French Style Peas – Prunes – Silver Skin Onions

Scotch Egg
Smoked Haddock – Confit Lemon – Watercress Velouté

Gazpacho
Confit Tomato – Olives – Pickled Cucumber

Main Course


Windsor Great Park Rabbit
Peas – Asparagus – Wild Garlic

Hake
Jersey Royals – Samphire – Whole Grain Mustard Veloute

Spelt Risotto
Onion – Olives – Sage

• • •

Sides £5
Beef Fat Chips – Truffle Mash – Mixed Salad – Chantenay Carrots – Mixed Greens

To Finish


Cheese
Served with Seasonal Garnish

Custard Tart
Gariguette Strawberrie – Tregothnan Earl Grey Ice-Cream

Trifle
Peach – Disaronno – Almond

 

Available Wednesday to Saturday

2 Course Lunch £25

3 Course Lunch £30

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