The Royal Oak
RUSTIC BREADS with SLOW-ROAST GARLIC, BALSAMIC VINEGAR and OLIVE OIL (NV) £3.75
TODAY’S SOUP with CRUSTY BREAD (NV) £4.50
HORSERADISH CURED GRAVADLAX with BUCKWHEAT BLINIS and ROAST BEETROOT RÉMOULADE £6.75
‘OLD SPOT’ HAM HOCK TERRINE with PICCALILLI SALAD and TOASTED ONION BREAD £6.25
TWICE-BAKED ‘OXFORD BLUE’ and WATERCRESS SOUFFLÉ with SPICED APRICOT and RAISIN DRESSING (V) £6.50
CRISPY CHILLI SQUID with ROMESCO SAUCE and ROCKET SALAD £6.50
HOME-SMOKED ‘LITTLE MARLOW’ PIGEON BREAST with SOUSED ROOT VEGETABLES and BURGUNDY MAYONNAISE £6.75
BUBBLE and SQUEAK with OAK SMOKED BACON, FREE RANGE POACHED EGG and HOLLANDAISE SAUCE £6.25/£11.75
‘OXFORDSHIRE’ BEEF SHIN BOURGUIGNON with DAUPHINOISE POTATOES and BUTTERED SAVOY CABBAGE £13.75
HERB-CRUSTED COD FILLET with BLACK PUDDING and SPINACH HASH and ENGLISH MUSTARD CREAM £14.25
SLOW-ROAST ‘GRESSINGHAM’ DUCK LEG with SPICED RED CABBAGE, CHAMP and MANUKA HONEY JUS £13.00
CHAR-GRILLED ‘BARNSLEY’ LAMB CHOP with ROOT VEGETABLE HOT POT £13.25
ROAST BUTTERNUT SQUASH, MACCARONI and THREE CHEESE GRATIN with HERB SALAD and VEGETABLE CRISPS (V) £11.50
CHESTNUT and THYME STUFFED CHICKEN SUPREME with BACON BREAD and BUTTER PUDDING and CONFIT POTATO (N) £13.25
CONFIT PORK BELLY with CASSOULET and SALT and PEPPER CRACKLING £13.50
CRISPY SKINNED SEABASS FILLET with SWEET POTATO PURÉE, CARAMELISED FENNEL and BÉARNAISE SAUCE £14.75
21-DAY AGED CHAR-GRILLED ‘OXFORDSHIRE’ RIB-EYE STEAK with DIANE BUTTER, WATERCRESS and SKINNY CHIPS £17.50
BUTTERED SEASONAL VEGETABLES £2.75
CAULIFLOWER and BROCCOLI with HOLLANDAISE SAUCE £3.50
SKINNY CHIPS, FAT CHIPS or MASHED POTATOES £2.75
HONEY and THYME ROAST ROOT VEGETABLES £3.00
ROAST BEETROOT, PEAR and CRESS SALAD £3.50
‘REBELLION’ BEER BATTERED ONION RINGS £3.25
HOUSE SALAD £2.75