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 – Blood Orange £13

Shellfish Rarebit
Lobster – Scallop – Cockles £15

Mushroom Tartlet
Button – Oyster – Girolle £13

Potato Risotto
Jerusalem – Violet – Radish £12

Main Course


Dry Aged Filet of Beef
Liver Butter – Oxtail – Beef Fat Chips £36

Pork Ribeye
Apple – Beetroot – Braised White Cabbage £29

Pie & Mash
Chicken – Button Mushroom – Ham Hock £27

Cod
Brown Shrimp Butter – Pickled Mussels – Fregula £26

Halibut
Oyster – Salmon Eggs – Butter Sauce £30

Ratatouille
Pepper – Aubergine – Courgette – Grelots £22

• • •

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
Tregothnan Earl Grey Biscuits £8

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Bavarois
Yorkshire Rhubarb – Lemon Balm £9

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Apple Tatin
Vanilla Ice-Cream £9

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
Squash – Pumpkin Seeds – Sage £12.50

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

Beetroot Cured Salmon
Herring Roe – Horseradish – Blood Orange £13

Mushroom Tartlet
Button – Oyster – Girolle £13

Main Course


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

Beef Wellington
Carrots – Shallots – Truffle Mash £30

Lamb
Mint Dauphinoise – French Style Peas £28

Cod
Brown Shrimp Butter – Pickled Mussels – Fregula £26

Fish Pie
Cod – 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
Tregothnan Earl Grey Biscuits £8

Chocolate
Caramelia – Cocoa Nibs – Tonka Bean £9

Bavarois
Yorkshire Rhubarb – Lemon Balm £9

Mocha Soufflé
Coffee – Chocolate Ice-Cream £10

Apple Tatin
Vanilla Ice-Cream £9

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

Potato and Cauliflower Soup
Cheddar – Crouton

Main Course


Hare Pasty
Carrots – Purple Sprouting Broccoli

Plaice Mariniere
Mussels – Samphire – Jersey Royals

Spelt Risotto
Onion – Kalamata Olives – Sage

• • •

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

To Finish


Cheese
Served with Seasonal Garnish

Custard Tart
Blood Orange – Honey & Lavender Ice-Cream

Sticky Toffee Pudding
Salted Caramel – Tonka Bean Ice-Cream

 

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.