the finest catering - oxford fine dining menu book 2020.pdf · vegan chocolate mousse with...

F O R E V E R Y E V E N T U A L I T Y

M E N U S

T H E finest C A T E R I N G

T: 01865 [email protected]

Unit 12 • Oddington Grange • Weston on the Green • OXON • OX25 3QW

www.oxfordfinedining.co.uk

chefs introductionOur food philosophy at Oxford Fine Dining is to offer our clients’ restaurant standard food in amazing and unique spaces.

We work with great suppliers and companies to source the finest ingredients,

enabling us to design delicious dishes of the highest quality.

Using classic techniques and pushing the boundaries to be at the very front of

new cooking trends, we build on our experience and knowledge to be a market

leader within our industry.

Striving to be sustainable and ethical in our approach helps us be kind to

the environment.

My team and I have created an extensive selection of exciting menus to cover

every EVENTUALITY.

Sean Ducie

Head Chef

’

Weddings and events in historic Oxford locations

The finest catering in stunning Cotswold venues

Relaxed luxury and locally sourced fine dining for your special day

Dramatic outdoor catering for any festival or event

fancy snacksTraditional pub pork scratchings (GF, DF)

Mixed marinated olives (VG, GF)

Hand cooked fine crisps (VG, GF)

Vegetable crisps (VG, GF)

Honey and sea salt roasted cashew nuts (V, GF, DF)

Curried popcorn (VG)

Mini chilli fire crackers (V, DF)

Smoked almonds (VG, GF)

Chimichurri marinated artichoke hearts (VG, GF)

All our fancy snacks are served in large sharing bowls or platters

canapésHOT

Mini lamb and mint kofta (GF, DF)Saffron arancini with paprika mayonnaise (V)

Aged Cheddar cheese and pickle bon bon (V)Five spiced slow cooked pork belly (GF, DF)Venison and smoked bacon Wellington (DF)

Ham hock and piccalilli croquette (DF)Mini Yorkshire pudding with treacle cured beef feather blade and grain mustard mayo

COLDSesame and chilli tiger prawn lolly (GF, DF)

Herb cream cheese with sundried tomato sable (V)Goats’ cheese and black olive caramel tartlet (V)

Smoked salmon and caviar bliniRoasted spiced butternut squash with hummus and pickled onions (VG, GF)

Sesame crusted tuna with soy gel (GF, DF)Grilled artichoke hearts with chimichurri (VG, GF)

Tea cured salmon with sushi nori and iced tea liquor (GF, DF)Wild mushroom and truffle ragout (V)

Chorizo wrapped bocconcini (GF)Roasted fig with Oxford Blue cheese and a walnut crumb (V)

Prawns in sriracha mayonnaise with puffed rice (GF, DF)Miso and black sesame roasted cauliflower (VG, GF)

Chilli pickled beetroot with whipped feta (V, GF)Chipotle spiced chicken with sour cream and coriander (GF)

DESSERTMini dark chocolate tart

Mixed macarons Mini seasonal Pavlova (GF)

Apple and cinnamon crumb cakeSeasonal cheesecake pieces

Mini tarte au citron Fruit skewer (VG, GF)

GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan

summer menuJ U N E • J U LY • A U G U S T

startersRoasted cauliflower and smoked almond salad with tahini dressing (VG, GF)Tomato tarte tatin with whipped goats’ cheese and black olive caramel (V)

Scorched mackerel, grain mustard potato salad, dill pickled cucumber and nasturtium leaf (GF, DF)Tea cured salmon with seaweed salt, iced tea dressing and a radish salad

Ham hock croquette with sauce gribiche and pickled onionsChargrilled peach with Parma ham and salsa verde (GF)

main coursesRoasted Cornish cod with summer truffle mash, roasted leeks and a chive and caviar butter sauce (GF)

New season lamb belly with caramelised carrot purée, rösti potato, wilted greens and a Provençale jus (GF) Cornish guilt head bream with a saffron arancini, red pepper sauce and dressed sea vegetables

Butter bean and courgette stew with salsa verde and toasted seeds (VG, GF)Paprika roasted pork tenderloin, braised baby gem, white bean purée with rösti potato and nasturtium oil (GF)

Giant couscous and feta stuffed peppers with pepper coulis and herb dressing (V)

dessertsGooseberry and raspberry Pavlova (GF)

Black cherry Bakewell with clotted cream ice creamPassion fruit panna cotta with mango and white chocolate (GF)

Roasted strawberry and custard tart with strawberry coulisChocolate orange crémeux with thyme candid orange and lavosh cracker

Thyme roasted peach with yogurt mousse and almond granola

Freshly brewed coffee, tea, fruit infusions & petit fours


vegan menustarters

Salsa verde dressed chicory with spiced chick peas and a red pepper coulis Roasted plum tomato soup with chilli

Heritage beetroot with charred leek and a chilli dressingCumin roasted carrot falafel with rocket pesto

Mixed bean, spinach and quinoa saladCharred tender stem broccoli with toasted almonds, lemon and caper dressing

main coursesCoconut and lentil dhal with roasted sweet potato

Roasted beetroot tart with beetroot ketchup and braised baby gem **Celeriac, spinach and honey Wellington with salsa verde and toasted pecans **

Crispy herb polenta with chimichurri grilled artichokesChickpea and spinach stuffed sweet potato with cumin and tahini sauce

Miso and black sesame marinated cauliflower with coconut cream, coriander and pomegranate

dessertsAlmond milk panna cotta with sugared walnuts and red berry

Vegan chocolate mousse with raspberry and pistachio Apple tarte tatin with blackberry sorbet **

Roasted banana with vegan ice cream and sugar salt pecansPeach and fennel tart with raspberry sorbet **

Peanut butter and chickpea blondie with raspberries and peanut brittle **

(Items with a ** contain gluten. All other dishes are gluten free)

startersConfit duck croquette with apricot ketchup, pickled onions and iced gem (DF)

Home cured Scottish salmon with crème fraîche, dill dressed cucumber, radish and caviar (GF)Heritage beetroot with whipped feta, lovage oil and onion ash (V, GF)

Scorched Cornish mackerel with rhubarb, dressed cucumber and a spring onion and cucumber dashi (GF, DF)Roasted artichoke, carrot and smoked almond salad with aged Parmesan and sherry caramel (V, GF)

Chicken, foie gras and chestnut mushroom terrine served with pickled vegetables and sweet wine jelly (GF, DF) **£2.50

main coursesRoasted Cotswold lamb rump with dauphinoise potato, dressed chard, roasted carrot and a rosemary jus (GF)

Roasted chalk trout with roasted cauliflower, fondant potato, wilted greens and a Champagne and caviar sauce (GF)Twenty four hour braised shorthorn beef feather blade with roasted carrot, shallot purée, Cotswold gold mash,

buttered cabbage and red wine jus (GF)Roasted pancetta wrapped pork tenderloin, burnt apple gel, wilted greens, potato rösti and a cider jus (GF, DF)

Butternut squash and mushroom tart with crème fraîche and toasted sunflower seeds (V)Curried Cornish monkfish tail with coconut and lentil dhal, mint yoghurt and pomegranate (GF)

Roasted Aylesbury duck breast with beetroot ketchup, sauerkraut, rösti potato and plum sauce (GF, DF)

dessertsTarte au citron with raspberry ripple ice cream

Rhubarb and ginger cheesecakeDecadent triple chocolate brownie with crème fraîche and poached cherries (GF)

Caramelised apple tarte tatin with vanilla ice creamRaspberry and custard mille-feuille with raspberry coulis

Salted caramel and chocolate tart with salted caramel ice cream


(Items with a ** are subject to a per head supplement)


classic menu

spring menuM A R C H • A P R I L • M A Y

startersPaprika cured coley with saffron aioli, salted fennel and lovage dressed cucumber (GF, DF)

Grilled English asparagus with tarragon crispy egg and truffle emulsion (V)Courgette and goats’ cheese tart with basil dressing (V)

Smoked spring chicken with tarragon mayonnaise, pickled mushrooms, iced gem and parsley oil (GF, DF)Ham hock boudin with apricot chutney and sourdough wafers

Treacle marinated Scottish salmon, lime and ginger dressing with pickled radish (GF, DF)

main coursesPepper crusted Cotswold beef pave with thyme layered potato, onion purée and charred tender stem (GF)

Roasted spring chicken breast, chorizo potato pave, charred tender stem broccoli and white onion purée (GF)Oven roasted Cornish hake with a saffron white bean cassoulet and black cabbage (GF)

Broccoli with lemon and chilli dressing, crispy potato and pumpkin seeds (V, GF, DF)Roasted sea trout with braised gem lettuce, fondant potato and a white wine and lovage sauce (GF)

Roast lamb loin with hazelnut pangritata, pea and mint purée, Cotswold gold mash and dressed cabbage leaves (DF)Roasted leek roundel, nettle and chilli dressing, toasted seeds and nuts and rösti potato (VG, GF)

dessertsCaramel cheesecake with caramelised banana and sugared pecans

Blood orange and passion fruit Pavlova (GF)Poached rhubarb with crème fraîche mousse, oat granola and nasturtium oil

Lemon posset with meringue and raspberries (GF)White chocolate tart with blackberries and sorbet

Dark chocolate mousse with soused cherries and honeycomb (GF)































autumn menuS E P T E M B E R • O C T O B E R • N O V E M B E R

startersCotswold venison tartare with pickled shallots, puffed rice and a watercress dressing (GF, DF)

Roasted parsnip soup with curry oil (V, GF)Pheasant terrine with brioche crumb and black cherry chutney

Smoked juniper cured trout with salted fennel, watercress mayonnaise and dill dressed cucumber (DF)Red pepper and squash arancini with red pepper dressing and picked shoots (V)Guineafowl boudin with pickled red cabbage purée and hazelnut pangritata (DF)

main coursesRoast Cornish hake with Swiss chard, rösti potato and kelp butter sauce (GF)

Cotswold venison haunch with roasted carrot purée, black cabbage and Cotswold gold mash (GF)Crispy parsley and Parmesan polenta with roasted courgettes and salsa verde (V, GF)

Corn-fed chicken breast with roasted garlic and parsley crumb, sherry roasted onion, cavolo nero and rösti potato (DF)Roasted squash with a toasted seed and nut fricassee, crispy potato and pepper coulis (VG, GF)

Torbay sole, shrimp and cucumber buerre blanc with wilted greens and fondant potato (GF)

dessertsRoasted fig and crème fraîche mousse with orange shortbread crumb

Autumn blackberry and apple cheesecake with blackberry sorbetSpeculaas panna cotta with lemon gel, meringue and raspberries (GF) Rosemary poached pears with cocoa syrup chestnut mousseline (GF)

Coffee bean chocolate tart with milk ice cream Raspberry and custard tart with raspberry sauce



winter menuD E C E M B E R • J A N U A R Y • F E B R U A R Y

startersPork shoulder croquette with burnt apple sauce and picked shoots

Roasted celeriac and chestnut soup with parsley oil (V) Oxford Blue cheese, wild mushroom and watercress salad with hazelnut pangritata (V)Pomegranate cured salmon with dill mayonnaise, watercress and radish salad (GF, DF)

Guinea fowl boudin with pickled beetroot, tarragon emulsion and crispy kale (GF)Turmeric cured hake with curry oil, salted cauliflower and poached raisin (GF, DF)

main coursesRoasted sole with artichoke purée, crushed potato, dressed kale and a caper butter sauce (GF)

Corn fed chicken breast with roasted onion purée, rosemary potato pave, sprout tops and wild mushroom jus (GF)Roasted Aylesbury duck breast with red cabbage ketchup, potato rösti, kale and blackberry sauce (GF)

Celeriac and honey tarte tatin with chestnut salsa verde (VG)Cornish hake with wilted spinach, Cotswold gold mash and a caviar buerre blanc (GF)

Spice roasted cauliflower steak, poached sultanas with a pomegranate and parsley dressing (VG, GF)

dessertsWhite chocolate set brulée with poached Yorkshire rhubarb (GF)

Passion fruit and raspberry Pavlova (GF)Dulce de leche cheesecake with pickled apple and sugared pecans

Pear tarte tatin with vanilla ice creamChocolate mousse bar with blood orange and meringue (GF)

Custard tart with cherry compote and crème fraîche



VEGAN DINING

BBQS & GARDEN PARTIES

FORMAL DINING

FESTIVE DINING

HOT & COLD FORK BUFFETS

CANAPÉ RECEPTIONS

BOWL FOOD

SHARING MENUS

IT’S NOT ALWAYS

PUT ON A PLATE FOR YOU

sharing menumain course

Slow roasted spiced pork belly with burnt apple ketchup (GF, DF)Sage and garlic chicken with roasted sweet potatoes and chick peas (GF, DF)

Sticky BBQ rump cap with pickled slaw (GF, DF)Chilli and brown sugar roasted rib eye of beef, sherry roasted onions (GF, DF) **£3.00

Harissa roasted lamb shoulder with apricot and chilli couscous (DF)Spice roasted corn fed chicken with coconut and lentil dahl and sumac yogurt (GF, DF)

Roasted plaice fillet with a shrimp and cucumber butter (GF)Miso and black sesame roasted cauliflower with a celeriac remoulade (V, GF, DF)

Roasted squash with chicory and pesto dressing (VG, GF)

Served to the table with your choice of:Roasted potatoes, buttered new potatoes, creamy mash or spice braised rice

Along with your choice of:Mixed seasonal vegetable bowl or mixed seasonal salad bowl

And Rustic bread with butter, balsamic and oil

dessertPlease choose one of the following:

Chocolate chip cookie cakeMixed berry Pavlova with berry coulis (GF)Plum and rosemary tart with vanilla cream

Classic sherry trifle Chocolate mousse with poached black cherries (GF, can be made VG)

Rhubarb and ginger crumble with crème anglaiseApple tarte tatin and custard

Freshly brewed coffee, tea, fruit infusions


bowl foodCOLD

Roasted trout with Asian slaw, pomegranate and cashew dressing (GF, DF)Vegetable salad with roasted pepper hummus (VG, GF)

Spiced squash with hummus and pickled onions (VG, GF)Heritage beetroot with whipped feta, lovage oil and onion ash (V, GF)

Roasted carrot and smoked almond salad with aged Parmesan and sherry caramel (V, GF)Home cured Scottish salmon with crème fraîche, dill dressed cucumber, radish and caviar (GF)

Ham croquette with sauce gribiche (DF)Roasted sweet potato and chickpea with tahini dressing (VG, GF)

Roasted squash with chicory and pesto dressing (VG, GF)

HOTCoconut and lentil dhal with sweet potato (VG, GF)

Confit duck croquette with apricot ketchup and iced gem (DF)Roasted chalk trout with cauliflower purée and smoked almond pesto (GF)

Curried Cornish monkfish with lentil dhal and mint yoghurt (GF)Twenty four hour braised shorthorn beef feather blade with roasted carrot purée (GF)

Crispy herb polenta with chimichurri grilled artichokes (VG, GF)Miso and black sesame marinated cauliflower with coriander and pomegranate (VG, GF)

Slow cooked lamb belly, savoy cabbage and mint jelly (GF, DF)Saffron arancini with paprika mayonnaise (V)

Venison and smoked bacon Wellington with beetroot ketchup (DF)

DESSERTWhite chocolate mousse with blackberry purée and a ginger crumb

Decadent triple chocolate brownie with crème fraîche and poached cherries (GF)Blackcurrant cheesecake

Almond milk panna cotta with nut granola and red berry (VG)Chocolate mousse with raspberry and pistachio (VG, GF)

Mini seasonal Pavlova (GF)Cherry Bakewell with clotted creamRaspberry and custard mille-feuille
















cold fork buffetPlease choose 4 meat/fish and 2 vegetarian options:

Roasted salmon with crème fraîche and caviar (GF)Chipotle spiced boneless chicken thighs (GF, DF)

Charcuterie platter (GF, DF)Antipasti vegetable board (V)

Smoked salmon with pickled cucumber (GF, DF)Cheese and onion quiche (V)

Oxford Blue cheese and bacon tartPork pie

Crudité pots with red pepper hummus (VG, GF)Rare roast beef with English mustard mayonnaise (GF, DF)

Classic prawn cocktail (GF, DF)Brown sugar and mustard roasted Wiltshire ham (GF, DF)

Roasted carrot and cumin falafel (VG, GF)Roasted hake brandade

Served with freshly cut rustic breads

Please choose 4 from the following salad options:

Please select 2 options from our buffet desserts menu

Freshly brewed coffee, tea & fruit infusions GF - Gluten Free • DF - Dairy Free • V - Vegetarian • VG - Vegan

Tabbouleh salad (DF)Asian slaw with pomegranate and cashew dressing (VG, GF)

Roasted carrot and feta salad with basil dressing (GF)Rice noodle and vegetable salad with a

sweet chilli dressing (VG, GF)New potato salad with chive sour cream (GF)

Israeli couscous, olive, goats’ cheese and sundried tomato salad

Chopped salad with herb croutons and a mustard dressing

Heirloom tomato, mozzarella, basil and olive caramel (GF)

Caesar salad (V)Mixed dressed leaves (VG, GF)

Penne pasta, grilled artichokes, feta and a lemon basil dressing

Roasted sweet potato and fig with chilli dressing (VG, GF)

Spiced bean chopped salad (VG, GF)Kale and quinoa salad with lemon dressing (VG, GF)Spiced beetroot and sugared walnut salad (VG, GF)

Saffron rice with chopped herbs and sultanas (VG, GF)Chicory with pickled onions, hazelnut pangritata

and an orange dressing (VG)Chunky cucumber tzatziki (GF)

hot fork buffetPlease choose 2 meat/fish and 1 vegetarian option:

Pork and thyme meat balls with a rich tomato sauce (GF, DF)Slow cooked Moroccan spiced lamb and apricot tagine (GF, DF)

Chipotle spiced boneless chicken thighs with roasted squash and chickpea (GF, DF)Roasted mushrooms and chicory with salsa verde dressing (VG, GF)

Spiced roasted courgettes with bulgur wheat and sour cream (V)Aubergine Parmigiana (V, GF)

Macaroni cheese topped with bacon and red chilli Butterbean and vegetable tagine (VG, GF)

Wild mushroom pasta bake (V)Coconut and lentil dhal with roasted sweet potato (VG, GF)

Mexican spiced chicken breast with coriander and sour cream (GF)Miso and black sesame roasted cauliflower with toasted seeds (VG, GF)

Twenty four hour braised ox cheeks with merlot jus (GF, DF)Chimichurri roasted chalk trout (GF, DF)

Slow cooked beef with red wine and chestnut mushrooms (GF, DF)Pork loin steaks in a Cotswold cider sauce (GF)

Cornish fish pie

Served with Freshly cut rustic breads

Roasted baby new potatoes, steamed rice or bulgur wheat

and a choice of Mixed leaf salad or seasonal mixed roasted root vegetables


Freshly brewed coffee, tea & fruit infusions






























buffet dessertsDark chocolate and salted caramel tart

Tarte au citronChocolate brownie

Chefs seasonal Pavlova (GF)Chocolate mousse with poached berries (GF) (can be made vegan)

Mango and passion fruit cheesecake

Served warmSticky toffee pudding and toffee sauce

Rhubarb crumble and custard

Chef’s assiette of desserts (Chefs choice, creating a variety to compliment your chosen occasion)


bbq menu


Please choose 4 meat/fish and 2 vegetarian options:

College sausages Roasted vegetable kebabs with chimichurri (VG, GF)

35 day dry aged beef burgers (GF, DF)Lemon and pepper boneless chicken thighs (GF, DF)

Cotswold beef peppered minute steaks (GF, DF) ** £1.00Vegan sausages (VG)

Curried monkfish tail skewers (GF, DF)Five bean veggie burger (VG, GF)

BBQ corn on the cob with spiced butter (V, GF)Haloumi and vegetable skewers (V, GF)

Chilli and mint marinated Barnsley chop (GF, DF) ** £2.00Lamb kofta (GF, DF)

Salmon parcel dressed with a dill and parsley citrus oil (GF, DF)Tikka marinated BBQ cauliflower (VG, GF)Chipotle spiced chicken skewer (GF, DF)

BBQ pulled jackfruit (VG, GF)

Tabbouleh salad (DF)Asian slaw with pomegranate and

cashew dressing (VG, GF)Roasted carrot and feta salad with basil dressing (GF)

Rice noodle and vegetable salad with a sweet chilli dressing (VG, GF)

New potato salad with chive sour cream (GF)Israeli couscous, olive, goats’ cheese

and sundried tomato salad Chopped salad with herb croutons and

a mustard dressing Heirloom tomato, mozzarella, basil

and olive caramel (GF)










bbq menu


Please choose 4 meat/fish and 2 vegetarian options:

College sausages Roasted vegetable kebabs with chimichurri (VG, GF)

35 day dry aged beef burgers (GF, DF)Lemon and pepper boneless chicken thighs (GF, DF)

Cotswold beef peppered minute steaks (GF, DF) ** £1.00Vegan sausages (VG)

Curried monkfish tail skewers (GF, DF)Five bean veggie burger (VG, GF)

BBQ corn on the cob with spiced butter (V, GF)Haloumi and vegetable skewers (V, GF)

Chilli and mint marinated Barnsley chop (GF, DF) ** £2.00Lamb kofta (GF, DF)

Salmon parcel dressed with a dill and parsley citrus oil (GF, DF)Tikka marinated BBQ cauliflower (VG, GF)Chipotle spiced chicken skewer (GF, DF)

BBQ pulled jackfruit (VG, GF)

Tabbouleh salad (DF)Asian slaw with pomegranate and

cashew dressing (VG, GF)Roasted carrot and feta salad with basil dressing (GF)

Rice noodle and vegetable salad with a sweet chilli dressing (VG, GF)

New potato salad with chive sour cream (GF)Israeli couscous, olive, goats’ cheese

and sundried tomato salad Chopped salad with herb croutons and

a mustard dressing Heirloom tomato, mozzarella, basil

and olive caramel (GF)
























finger buffetSelection of sandwiches on white and wholemeal bread

Selection of freshly filled rollsFeta, harissa and hummus wraps (V)Grilled chicken and sweet chilli wrapsPoached salmon and prawn wraps

Chickpea and spinach wraps (V)Harrissa spiced chicken skewer (GF, DF)

Fig and feta cheese tart (V)Roasted vegetable quiche (V)

Smoked mackerel tartBlue cheese scones with herb cream cheese (V)

Chipotle spiced chicken skewer (GF, DF)Pork pie

Chacuterie forks (GF, DF)Roasted vegetable skewers (VG)

Chilli and garlic tiger prawns (GF, DF)Smoked salmon blinis with crème fraîche and caviar

Hummus dipping pots (VG, GF)Chicken Caesar gem leaves (GF)

Spinach and feta tart (V)Chicken, tarragon and grape vol au vents

Plum tomato bruschetta (V)Spinach and sweet potato pakoras (V, DF)

Lamb koftas (GF, DF)Chorizo sausage roll

Cheese and onion quiche (V)

DESSERTSBrown sugar and Chablis roasted pineapple skewer (VG)

Mini dark chocolate tart Mixed macarons

Mini seasonal Pavlova (GF)Apple and cinnamon crumb cake

Seasonal cheesecake piecesMini tarte au citronFruit skewer (VG)


evening foodCured meat and cheese grazing table

Antipasti grazing table (V)

Macaroni cheese (V) (with BBQ slow cooked beef feather blade ** £1.00)

Bacon sarnies

Mini cottage pie (GF)

Nacho station (V)(Tortilla chips, tomato salsa, grated cheese, sour cream, black bean hummus and jalapenos)

Pork pie and chutney

Chorizo sausage roll

Caramelised carrot and cumin falafel with tahini dip (VG, GF)

Vegan butterbean stew (VG)

















ChristmasMenu

www.oxfordfinedining.co.uk

01865 [email protected]

startersSt Ives smoked salmon with dill pickled cucumber, shallots and horseradish mayonnaise (GF, DF)

Roasted parsnip soup with crème fraîche and curry oil (V)

Pheasant and chicken terrine with apricot ketchup and brioche croutons

Wild mushroom arancini with blue cheese mayonnaise and rocket (V)

mainsRoasted Norfolk bronze turkey ballotine, wrapped in bacon with sage and onion stuffing

Scottish salmon with rösti potato, wilted greens, grape and white wine sauce (GF)

Treacle cured ox cheek with horseradish mash, wilted greens and red wine jus (GF)

Honey and celeriac tarte tatin with sprout tops and caramelised pecans (V, DF)

dessertsChristmas pudding with rum sauce and a spiced orange and cranberry compote

Spiced apple and cinnamon Pavlova (GF)

Banana set cream with roasted figs and toasted walnuts (VG, GF)

Selection of British cheese and biscuits ** £3.00

Freshly brewed coffee, tea, fruit infusions & mince pies


GF - Gluten Free • V - Vegetarian • VG - Vegan

allergens

Whilst we have kitchen protocols in place designed to address the risk of cross-contamination of allergens,

our kitchens are busy environments.

As such, we cannot guarantee the total absence of allergens in our kitchens. If you have any questions

please do not hesitate to ask one of our team

Allergen information by dish is contained in our Allergen menu which is available on request.

wine menuVina Mariposa Blanco, Sauvignon Blanc/Airen, Spain £16.50A wonderful North Western Spanish white with an abundance of fresh citrus fruit flavoursalongside green apple

Pacifico Sur Sauvignon Blanc, Chile £16.95A very aromatic wine with fresh crisp lime flavour, a hint of tropical fruit and a delicateminerality

Blockhead Chenin Blanc, South Africa £17.50Western Cape, South Africa is now producing incredible quality wines. This Chenin Blanc hasstone fruit flavours such as peach and nectarine with a hint of citrus as well (VG)

Antonio Borga Pinot Grigio, Italy £17.95A high quality Pinot Grigio with wonderful aromas of fresh pear and fresh lemon. On the palateit is refreshing and well balanced (VG)

Colombe Bianca Zibbibo, Italy £19.95Aromatic with a tiny hint of sweetness. This organic Zibbibo is the perfect match to anyslightly spicy food! (VG)

Maison Jaffelin Chardonnay, France £24.95This is superb Chardonnay from a producer in the heart of Burgundy. Full favoured with peachand apple, this has been elegantly oaked

Domaine Besson, Petit Chablis, France £29.95A superb value wine from Chablis with fresh citrus fruit flavours and a wonderful longrefreshing finish

Domaine Berthier Pouilly Fume, France £37.95Coming from one of the very best Loire valley producers, this is elegant and classy with asubtle minerality alongside well balanced fruit (VG)

Domaine Faiveley Clos Rochette Mercurey, France £42.95The perfect balance of fruit and oak, this is white Burgundy at its absolute best. From anappellation that over delivers on quality against price, time and time again

VG - Vegan

Prices are subject to vat at the prevailing rate

W H I T E W I N E S

wine menuSaisons de La Vigne Blanc, France £15.95Crisp and zesty, this is dry, full of citrus flavour with a hint of green herbs (VG)

Saisons de La Vigne Rouge, France £15.95Medium bodied with deep black cherry fruit and a subtle spice (VG)

Rionda Garda Brut, Italy £19.50A delicate sparkling wine with fresh apple, pear and lemon flavour. It is wellbalanced with fine bubbles

Antonio Borga Extra Dry Prosecco, Italy £21.95An aromatic Prosecco, light in body with plenty of fresh pear and apple flavours.This is delightful on its own as an aperitif or perfect with canapés (VG)

Gratien & Meyer Cremant de Loire, France £26.95Made in the Champagne method, Cremant is a fantastic alternative offeringexceptional value for money. Golden yellow in colour, there is orange and floralaromas whilst the palate is creamy and the bubbles fine

Champagne de Saint Gall Le Sélection NV Champagne, France £34.95This Champagne is enjoyable at any time. Fresh and easy to drink, Le Sélection is an ideal wine for an aperitif or a special occasion. It has a beautiful golden hue with a nose of white flowers and a lovely long finish

Louis Roederer Brut NV Champagne, France £49.95Pure elegance in a glass, this is a Grand Marque with class. Dry fruit flavour, with a finish that lingers, it is the perfect Champagne for a celebration

VG - Vegan

Prices are subject to VAT at the prevailing rate

H O U S E W I N E S

S P A R K L I N G W I N E S

VG - Vegan


VG - Vegan


wine menuSaisons de La Vigne Rose, France £15.95This is fresh, dry and crisp with strawberry and raspberry fruit flavours (VG)

Pierre de Taille, Hostellerie Cotes du Provence Rose, France £24.95A delightful Provence rose this is bone dry, with subtle red fruit flavour and a floral tinge that really invites another glass

Taylors Port LBV £29.00This is a superb quality, ready to drink Port that does not cost anywhere near vintage Port.Full bodied and bursting with black fruit flavour

Chateau de Peze Monbazillac, France (Half Bottle) £19.95Monbazillac is a superb alternative to Sauternes. Pale in colour with ripe stone fruit flavour,a hint of honey and a freshness that keeps it well balanced

Elysium Black Muscat, USA (Half Bottle) £19.95Greek for heaven, Elysium is black in colour but with a floral character full of velvety fruit flavour.A perfect match for chocolate puddings

VG - Vegan


R O S É W I N E S

P O R T & D E S S E R T W I N E S

wine menuVina Mariposa Tinto, Spain £16.95A lovely medium bodied Tempranillo with deep black fruit flavours

Le Barbe Merlot £17.95Good Merlot should be easy drinking with ripe plum fruit flavour, supple tannins and a longfinish and this certainly ticks all those boxes (VG)

Blockhead Shiraz, South Africa £18.50A well-made Shiraz with a delicate balance of robust blackcurrant flavours and black pepper spice. A winner with any BBQ food (VG)

Vinas das Barrancas Malbec, Argentina £21.95This is a very perfumed Malbec showing lifted red berry aromas on the nose. The fresh fruitycharacters continue on the palate, revealing juicy notes of plum and cherry. Vibrant and youthful,this wine has a pleasant finish that invites another glass (VG)

Il Pumo Negromaro, Italy £22.95A well-structured wine with an intense bouquet, sweet plummy fruit complemented by spice with notes of coffee followed by velvety tannins and a smooth finish. Perfect with Game (VG)

Ondarre Rioja Reserva, Spain £23.95Classical Rioja with vibrant cherry fruit flavour and a wonderful vanilla and cinnamon spice finish.Perfect with lamb or charcuterie

Maison Jaffelin Pinot Noir, France £24.95Again, from the heart of Burgundy, Jaffelin Pinot Noir has classic red fruit flavour with gentlespicy notes and a slight savoury tinge. A wonderful combination with mushroom dishes and duck

Chateau Beau Site Haut Vignobles, St Estephe, France £41.95A deep concentrated wine from one of the premier regions of Bordeaux. Ripe fruit balanced with cedar flavours and herbaceous notes, it has a wonderfully long finish. A gorgeous wine

VG - Vegan


R E D W I N E S

VG - Vegan


VG - Vegan


We understand the importance of your

event and the impression you need to

make. With careful planning we aim to

provide the best dining experience possible

for your guests. Your event will have its

own dedicated Event Manager to ensure

everything runs smoothly and offer advice

on menu choice and other services such as

Marquee hire, florists etc.

Whether for conferences, boardroom

lunches, formal dinners, garden parties,

corporate and showroom events, open

days or celebrations at your premises or

your chosen venue, we provide a complete

service including provision of crockery and

glasses, napkins and table linen as required.

Allow us to bring a fine level of creativity

to your celebration. We offer a variety of

stunning menus, to suit your occasion,

that are flawlessly executed in the location

of your choice. Our professional Event

Managers will work with you to create a

personalised event that reflects your tastes

and exceeds your expectations.

From our Head Chef’s creative seasonal

menus to our experienced team of waiting

staff, we will ensure your guests are served

only the finest food with impeccable

service.

WITH YOU EVERY STEP OF THE WAY

“Many thanks again to you all for a fantastic lunch which I think was thoroughly enjoyed by everyone! The food was delicious as always and the service was seamless”

“Please could you also pass on our thanks to Mel and all the team for ensuring that our Celebration last week ran so smoothly. The food was delicious and was much commented on by our guests, and the Celebration itself was everything that we had hoped for”.

OXFORD FINE DINING

Unit 12 • Oddington Grange • Weston on the Green • Oxfordshire • OX25 3QW

01865 728240 • [email protected] • www.oxfordfinedining.co.uk

A L L E V E N T U A L I T I E S C O V E R E D !

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