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Winter Menu
December, January and February
| Starters |
|---|
| Celery and artichoke soup finished with Oxford blue cheese and roasted walnuts (V) |
| Smoked duck breast slices with an apple and shallot chutney and baby leaves |
| Grilled British goats cheese with a winter pear and watercress salad (V) |
| Queen scallops with cauliflower puree and a pancetta and frisée salad |
| Celeriac and baby leek soup with soda bread croutons (V) |
| Plum tomato, avocado and mixed bean timbale with creamy blue cheese and chive dressing (V) |
| Tiger prawn, mango and chicory salad with sweet chilli and lemongrass dressing |
| Chestnut and parmesan soufflé with baby leaves and a honeyed parsnip dressing (V) |
| Main courses |
|---|
| Roast Venison loin on sweet potato mash with a roasted beetroot and lemon thyme gravy (£3 supplement) |
| Wild boar and apple sausages on a chestnut and kale risotto with truffle shavings |
| Roast free range turkey breast with a pomegranate and chestnut stuffing and sage infused pan gravy served with chateau potatoes |
| Pan seared breast of duck with potato and celeriac dauphinoise and rich Clementine jus |
| Baked sea bass fillet on sauté potato with chorizo, baby spinach and balsamic drizzle |
| Corn fed chicken breast with boulangere potatoes, mulled wine spiced red cabbage and port gravy |
| Halibut steak on a bed of purple sprouting and new potatoes with lemon and crayfish butter (£2 supplement) |
| Roast Sirloin of British beef with chateau potatoes, fresh horseradish and thyme Yorkies and pan gravy |
| Carrot, cumin and pistachio nut roast with caraway jus (V) |
| Root vegetable and butter bean cassoulet finished with pistou (V) |
| Desserts |
|---|
| Dark chocolate panna cotta with Clementine sauce |
| Mincemeat, pear and almond tart on a pool of crème anglaise |
| Black cherry and chocolate truffle cheesecake with Kirsch syrup |
| Mulled wine poached pear with fig and chestnut compote |
| Blood orange bread and butter pudding with rum and cinnamon cream |
| Forced rhubarb crème brûlée with stem ginger biscuits |
| Steamed Oxfordshire honey and lemon pudding with crème anglaise |
| Bramley apple and date polenta crumble with clotted cream ice cream |
Download a copy of our Winter Menu here
Oxford Fine Dining Bay Tree House, Brooklyn Gardens, Weston on the Green, Oxfordshire OX25 3PX
tel. 01865 728240 mob. 07795 185050 email. enquiries@oxfordfinedining.co.uk
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