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 – see individual dishes for details
LUNCH
Starter
Roasted Tomato & Red Pepper Soup, Basil Oil (v)
Chicken Liver Parfait, Red Onion Confit, Sourdough Toast
Garlic Chestnut Mushrooms on Toast (v)
Truffled Goats Cheese, Baby Beetroot, Pickled Beets, Frisee
Moules à la Crème (starter or main – main with Frites)
Main
Cornish Spring Lambs Liver, Shallots, Smoked Bacon, Mash, Hispi Cabbage
Stone Bass, Petit Pois a la Francais, New Potatoes, Seaweed Beurre Blanc
Free Range Chicken with Herb & Truffle, Fondant Potato, Mushroom Fricassee
Harissa Roasted Aubergine, Vegetable Cous Cous, Smoked Aubergine Purée, Yoghurt (v)
Aubrey’s Rump Cap Steak, Confit Cherry Tomatoes, Frites, Café de Paris Butter
Dessert
Strawberry & Lemon Verbena Mille Feuille, Strawberry Sorbet
Dark Chocolate Delice, Passionfruit Puree, Coconut Sorbet
Crème Brûlée, Lime Sable Biscuits
French Cheese Selection, Crackers (£3 supplement)
(Brie de Meaux, Fourme d’Ambert, Morbier)
DINNER
Starter
Roasted Tomato & Red Pepper Soup, Basil Oil (v) 6.50
Chicken Liver Parfait, Red Onion Confit, Sourdough Toast 8.00
Garlic Chestnut Mushrooms on Toast (v) 7.50
Cornish Mackerel Fillet, Heritage Tomatoes, Black Olive 8.50
Moules à la Crème (starter or main – main with Frites) 8.50/16.50
Main
Duo of Lamb, Provencal Vegetables, Aubergine Puree, Parmentier Potatoes 24.00
Stone Bass, Petit Pois a la Francais, New Potatoes, Seaweed Beurre Blanc 21.50
Free Range Chicken with Herb & Truffle, Fondant Potato, Mushroom Fricassee 19.50
Harissa Roasted Aubergine, Vegetable Cous Cous, Smoked Aubergine Purée, Yoghurt (v) 16.50
8oz (227g) Rump Cap Steak 22.00
10oz (280g) Ribeye tail on 28.00
12oz (340g) Sirloin 28.50
7oz (200g) Fillet 29.75
Served with Frites, Provencal Tomato and your choice of Peppercorn Cream Sauce or Café de Paris Butter
Dessert
Strawberry & Lemon Verbena Mille Feuille, Strawberry Sorbet 6.50
Dark Chocolate Delice, Passionfruit Puree, Coconut Sorbet 7.50
Crème Brûlée, Lime Sable Biscuits 6.50
French Cheese Selection, Crackers 9.00
(Brie de Meaux, Fourme d’Ambert, Morbier)
Always a great selection of quality Steaks from Aubrey Allen
Sample menu – subject to availability and supplement.
10oz (280g) Ribeye tail on – £7 supplement per person
Extra fat keeps this prime cut tender, best served medium-rare or medium-well
12oz (340g) Sirloin – £7.50 supplement per person
Extra aged on the bone, best cooked medium-rare
7oz (200g) Fillet – £8.95 supplement per person
Best cooked medium-rare
See the menu and blackboard on arrival for our daily selection, direct from our butchers shop!
Auberge Evenings
For Only £22.50
Auberge menu
Back soon!
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