sample menu


TO START

Country soup of the day with homemade bread (v/ve) 6.5
Organic baked brie in filo pastry with honey and candied walnuts (v) 7.5
Mozzarella, parmesan and cheddar cheese soufflé with poached pear (v) 8.5
Classic prawn, crayfish and smoked salmon cocktail, house bread 9
Vodka, fennel & juniper berry cured salmon with cranberries & crème fraiche, house bread 9
Local pigeon and chicken roulade stuffed with raisins, beetroot and thyme, carrot and cumin puree, sprout tops (gf) 8.5
Smoked duck breast with quail egg and garlic roasted vegetables (gf) 9

  TO FOLLOW

Vegetarian wellington with cheese, parmentiere potatoes, sprout tops and vegetarian gravy (v) 15.5
Sri Lanka cashewnut curry with rice (v/ve/gf) 15.5
Fillet of wild King halibut served with sauté new potatoes, vegetables, caper and parsley beurre noisette (gf) 24
Pan fried fillet of salmon, lyonnaise potatoes, vegetable fettuccine & dill butter sauce (gf) 17
Fish of the day - Fish and chips, house chips, peas and tartare sauce 14.85
Slow cooked beef brisket served with bourguignon dauphinoise potatoes and honey glazed carrots (gf) 17

   SIDES 3.5

house skinny or chunky chips, mixed salad, roasted root vegetables, potatoes of the day

Send us an enquiry to theabingdonarmsoxford@gmail.com or give us a call on 01865 655667