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
with Black Pudding, Apple and Sauce Gribiche £16.50

Parfait
with Chicken Liver, Guinness and Apple £15

Scallops
with Chowder, Bacon and Clams £16

Salmon Mi-cuit
with Oyster, Lemon and Fennel £15.50

Mushroom Tartlet
with Button, Oyster and Girolle £14.50

Main Course


Dry Aged Filet of Beef Rossini
with Foie Gras and Chanterelles £36

Windsor Great Park Pheasant
with Apple, Celeriac and Confit Leg £29

Luxury Fish Pie
with Langoustine, Scallop and Herring Roe £32

Sole
with Artichoke, Barigoule and Mussels £27

Ratatouille
with Pepper, Aubergine, Courgette and Grelots £23

• • •

Sides £5
Beef fat chips – Mash – Mixed Leaves – Chantenay Carrots – Mixed Greens

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Pine & Juniper Biscuits £9.50

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9.50

Bavarois
Yorkshire Rhubarb – Lemon Balm £9.50

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Apple Tatin
Vanilla Ice-Cream £9.50

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 £16.50

Pork Pie
Squash – Pumpkin Seeds – Sage £12.50

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

Salmon Mi-cuit
with Oyster, Lemon and Fennel £15.50

Mushroom Tartlet
Button – Oyster – Girolle £14.50

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

Fish Pie
Cod – Salmon – Quail Egg £25

Risotto
Munchkin Pumpkin – Spelt – Amaretti £22

 

• • •

Sides £5
Beef fat chips – Mash – Mixed Leaves – Chantenay Carrots – Mixed Greens – Roast Potatoes

To Finish


Cheese from the British Isles £3 per slice

The Oxford Blue’s Cambridge Burnt Cream
Pine & Juniper Biscuits £9.50

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9.50

Bavarois
Yorkshire Rhubarb – Lemon Balm £9.50

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Apple Tatin
Vanilla Ice-Cream £9.50

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.

Set Lunch

To Start


Pork Pie
with Squash, Pumpkin Seeds and Sage

Scotch Egg
with Smoked Haddock, Confit Lemon and Watercress Velouté

Mushroom Soup
with Chanterelles and Mushroom Ketchup

Main Course


Venison Cottage Pie
with braised Cabbage and Glazed Carrot

Fish and Chips
with Marrow Fat Peas, Tartare and Beef Fat Chips

Munchkin Pumpkin Risotto
with Spelt, Squash and Amaretti

• • •

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

To Finish


Cheese
Served with Seasonal Garnish

Custard Tart
with Blood Orange and Clementine Leaf Ice-Cream

Sticky Toffee Pudding
with Salted Caramel and Tonka Bean Ice-Cream

 

Available Wednesday to Saturday

2 Course Lunch £20

3 Course Lunch £25

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.