Oscars is a place for food lovers, and if you dine out regularly you’ll be pleased to know that our menus change regularly. Chef works hard to reflect not only the seasons but what’s currently great at the market and the butchers. Our Auberge night menu changes weekly so please sign up to our newsletter so you’re first to know and first to book!
Menu
Lunch – 2 courses £21.00 – 3 courses £26.00
Dinner – 2 courses £28.00 – 3 courses £34.00
LUNCH
Starter
Roast Tomato & Red Pepper Soup with Basil & Pesto (v)
Chicken Liver Parfait with Cornichons, & Onion Compote
Crab & Sun-Dried Tomato Tart, Frisée Salad
Chestnut and Wild Mushroom Fricassee on Toasted Sourdough (v)
Moules à la Crème (starter or main – main with Frites)
Main
Free Range Pork Tenderloin with Herb Filling, Duck Fat Rosti, Dijon Cream Sauce
Gnocchi with Provençale Vegetables (v)
Slow Cooked South West Lamb with Salsa Verde, New Potatoes & Ratatouille
Smoked Haddock & Salmon Fishcakes, Creamed Spinach, Beurre Blanc
Aubrey’s Rump Cap Steak, Confit Cherry Tomatoes, Frites, Café de Paris Butter
Dessert
White Chocolate Mousse with Passion Fruit Sauce
Crème Brûlée
Iced Raspberry Parfait, Pistachio, Raspberry Sorbet
French Lemon Tart with Raspberry Coulis
Fourme d’ambert & Brie de Meaux with Quince Paste & Biscuits
DINNER
Starter
Roast Tomato & Red Pepper Soup with Basil & Pesto (v)
Chicken Liver Parfait with Cornichons, & Onion Compote
Crab Raviolo, Shellfish Bisque, Pickled Fennel, Samphire
Chestnut and Wild Mushroom Fricassee on Toasted Sourdough (v)
Moules à la Crème (starter or main – main with Frites)
Main
Free Range Pork Tenderloin with Herb Filling, Duck Fat Rosti, Dijon Cream Sauce
Gnocchi with Provençale Vegetables (v)
Slow Cooked South West Lamb with Salsa Verde, New Potatoes & Ratatouille
Hake in Lemongrass Butter Broth, Summer Vegetables, Saffron Potatoes
Aubrey’s Rump Cap Steak, Confit Cherry Tomatoes, Frites, Café de Paris Butter
Dessert
White Chocolate Mousse with Passion Fruit Sauce
Crème Brûlée
Iced Raspberry Parfait, Pistachio, Raspberry Sorbet
French Lemon Tart with Raspberry Coulis
Fourme d’ambert & Brie de Meaux with Quince Paste & Biscuits
Always a great selection of quality Steaks from Aubrey Allen
Sample menu – subject to availability and supplement.
10oz (280g) Ribeye tail on – £8 supplement per person
Extra fat keeps this prime cut tender, best served medium-rare or medium-well
10oz (280g) Sirloin – £7 supplement per person
Extra aged on the bone, best cooked medium-rare
7oz (200g) Fillet – £7.40 supplement per person
Best cooked medium-rare
16oz (450g) Chateaubriand to share- £15 supplement per person
The classic French bistro sharing steak, prime fillet best enjoyed medium-rare
See the menu and blackboard on arrival for our daily selection, direct from our butchers shop!
Auberge Nights
We are currently running our a la carte menu on a Tuesday. We will announce on our website and social media channels when Auberge relaunches.
Example – our Auberge menus change every Tuesday evening!
Chicory and Pear Salad
with Toasted Walnuts
~~~
Chicken a la Normandy, Garlic Mash
~~~
Crème Brûlée
Wine
We’ve always taken a real pride in making terrific wines available for all tastes and budgets; from quaffable everyday classics to some truly special bottles. We work closely with our wine merchants and vintners to ensure our list is always interesting and reflective of our current menus and wine trends.
Lunch
2 Courses 18.95
3 Courses 21.95
Starters
Butternut Squash Soup flavoured with Ginger and Almond (v)
Chicken Liver Parfait, Cornichons, Melba Toast
Warm Leek Tart (v)
Celeriac Remoulade Salad with Parma Ham
Moules Mariniere (available as main course with frites)
Main Course
Cornish Lamb and Vegetable Casserole with Boulangere Potatoes
Baked Gnocchi with Morel Mushrooms, Spinach and Gran Padano (v)
Braised Lock Duart Salmon, Crab Sauce, New Potatoes and Spinach
Guinea Fowl Ballotine with Puy Lentils, Red Wine Shallot Sauce
6oz Rump Steak, Frites, Tomato Provencal, Café de Paris Butter
Desserts
Crème Brûlée
Profiteroles with Vanilla Cream, Warm Chocolate Sauce
Oranges with Grand Marnier and Chantilly Cream
Pear and Frangipane Tart
Comte Cheese with Quiche Cheese, Fig and Almond Roll
Dinner
Starters
Butternut Squash Soup flavoured with Ginger and Almond (v) 6.50
Chicken Liver Parfait, Cornichons, Melba Toast 7
Smoked Salmon and Crayfish Terrine, Watercress Mayonnaise 7.50
Roasted Field Mushrooms with Roquefort 7
Starters or Main Course
Cornish Coast Fishcakes with Butter and Spinach 9/16
Moules Mariniere 7.50/14.50
Main Course
Truffled Chicken Breast, Fondant Potato and Creamed Leek 22
Baked Gnocchi, with Morel Mushrooms, Spinach and Chargrilled Purple Sprouting (v) 16.50
Blackened Cod Fillet with Lemon Olive Oil, Spinach and New Potato 23
Aubrey’s Dry-Aged Beef
8oz Rump Cap Steak 19.95
2 x 3oz Beef Fillet Medallions 25
Beef en Croute with Madeira and Wild Mushroom Sauce 27
25oz Hereford Prime Rib of Beef Chop (to share) 29.50pp
All Beef dishes are served with Frites, Confit Cherry Tomatoes and Watercress
Sauces: Café de Paris * Garlic & Parsley Butter * Peppercorn sauce * Madeira & Wild
Mushroom Sauce * Red Wine & Shallot Sauce
Sides: Mixed Green Vegetables * Roasted Portobello Mushrooms with Garlic * Mixed Leaf,
Tomato and Asparagus Salad
£4.50 each
Dessert
Aged Comte Cheese, Quince, Fig and Almond Roll, Cheese Biscuits 6.50
Oranges with Grand Marnier and Chantilly Cream 6.50
Warm Pear and Frangipane Tart 6.50
Crème Brûlée 6.50
Profiteroles with Vanilla Cream, Warm Chocolate Sauce 6.50
Apple Tarte Tatin with Vanilla Ice Cream (serves 2) 6.50pp
Dessert Wines (125ml)
Muscat Beaumes de Venise: Rich, sweet Southern Muscat 7.90
Orange Muscat & Flora: Luscious and rich Dessert Wine 7.00
Digestifs
Cognac: Maxime Trijol VSOP Classic 5.50
Armagnac: los Martin VSOP 5.50
Calvados: Henry de Querville 5.00
Amaretto: Saliza Veneziano 5.50
Glenfiddich 5.50
Glenmorangie 6.00
Jamesons 5.50
Baileys 5.00
Grahams Port 6.00
Beanworks Coffee & Tea – 2.95
Filter Coffee
Espresso
Cappuccino
Latte
Macchiato
Peppermint
Earl Grey
Chamomile
English Breakfast
Wine
We’ve always taken a real pride in making terrific wines available for all tastes and budgets; from quaffable everyday classics to some truly special bottles. We work closely with our wine merchants and vintners to ensure our list is always interesting and reflective of our current menus and wine trends.
FOOD ALLERGIES AND INTOLERANCES: SOME OF OUR FOOD CONTAINS ALLERGENS, PLEASE SPEAK TO A MEMBER OF STAFF FOR MORE INFORMATION