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 £26.00 – 3 courses £32.00
LUNCH
Starter
Spiced Carrot Soup, Carrot Crisp with Coriander Oil (v)
French Country Paté, Frisée Salad, Cornichons
‘Waldorf Salad’- Celeriac Remoulade, Apple Crisps, Walnut Vinaigrette
Wild Mushroom Fricassee on Toasted Brioche
Moules à la Crème (starter or main – main with frites)
Main
New Season Lamb’s Liver, Garlic Mash, Madeira and Onion Sauce
Gnocchi a la Parisienne with Summer Vegetables and Gran Padano Crumb (v)
Chicken & Asparagus Parcel, Peas a la Francaise, Chicken Jus
Smoked Haddock and Salmon Fishcakes, Creamed Spinach, Beurre Blanc
Aubrey’s Rump Cap Steak, Tomato Provencal, Frites, Peppercorn Sauce
Dessert
Peach Bavarois with Meringue & Mango Sorbet
White Chocolate Mousse with Honeycomb & Apricots
Crème Brûlée
Strawberry, Raspberry and Champagne Terrine with Clotted Cream
Fourme d’Ambert with Quince Paste, Bread and Biscuits
DINNER
Starter
Spiced Carrot Soup, Carrot Crisp with Coriander Oil (v)
Duck Rillettes with Celeriac Remoulade and Cornichons
Cured Salmon with Samphire, Crispy Capers and Sauce Gribiche
Candied Beetroot with Honeyed Goats Curd and Pickled Raspberries
Moules à la Crème (starter or main – main with frites)
Main
New Season Cornish Lamb Canon, Spring Vegetables, New Potatoes, Lamb Jus
Gnocchi a la Parisienne with Summer Vegetables and Gran Padano Crumb (v)
Chicken Supreme, Toasted Pearl Barley, Chicken Broth, Roasted Carrots, Celeriac Fondant
Whole Baked Plaice, Brown Shrimp, Jersey Royals and Beurre Noisette
Aubrey’s Rump Cap Steak, Tomato Provencal, Frites, Peppercorn Sauce
Dessert
Peach Bavarois with Meringue & Mango Sorbet
White Chocolate Mousse with Honeycomb & Apricots
Crème Brûlée
Strawberry, Raspberry and Champagne Terrine with Clotted Cream
Fourme d’Ambert with Quince Paste, Bread and Biscuits
Always a great selection of quality Steaks from Aubrey Allen
Sample menu – subject to availability and supplement.
8oz Dry-Aged Rump Cap Steak
12oz Sirloin Steak
10oz Ribeye Steak
Chateaubriand (for two to share)
See the menu and blackboard on arrival for our daily selection, direct from our butchers shop!
Auberge Nights
Only 19.95pp
Every Tuesday a set 3 courses, with lots of french bread!
Tuesday 18th June
Asparagus and Broad Bean Salad, Crumbled Goat’s Cheese, Toasted Almonds
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Aubrey’s 6oz Rump Cap Steak, Tomato Provençal, Frites, Peppercorn Sauce
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White Wine Poached Pear with Vanilla Bean Ice Cream
Tuesday 25th June
French Country Paté, Sourdough Croutons, Cornichons
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Aubrey’s 6oz Rump Cap Steak, Frites, Tomato Provençal, Mushroom & Madeira Sauce
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Lemon Posset with Shortbread
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