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 £20.00 – 3 courses £25.00
Dinner – see individual dishes for details
LUNCH
Starter
Cream of Parsnip Soup, Curry Oil, Parsnip Crisp (v)
French Country Terrine, Pickled Vegetables, Frisée Salad
Chestnut Mushroom Fricassee, Toasted Sourdough, Tarragon Oil (v)
Starter or Main
Moules à la Crème – main with Frites
Cod & Salmon Fishcakes, Lemon Butter Sauce
Main
Coq au Vin, Garlic Mash
Sirloin Flatiron, Provencal Tomato, Grilled Mushroom, Frites, Cafè de Paris Butter
Beetroot & Goats Cheese Salad (v)
Dessert
Crème Brûlée, Lemon Sable Biscuits
Treacle Tart, Salted Caramel, Candied Hazelnut, Milk Ice Cream
Dark Chocolate Delice, Griottine Cherries, Coffee Ice Cream, Walnut Crisp
Selection of Ice Creams & Sorbets, Sable Biscuit
French Cheese Selection, Onion Confit, Crackers, Grapes (£3 supplement)
(Aged Comte, Fourme d’Ambert, Delice de Bourgogne)
DINNER
Starter
Leek & Potato Soup, Herb Oil (v) 7.00
French Country Terrine, Pickled Vegetables, Frisée Salad 8.00
Creamy Garlic Mushrooms, Black Truffle on Toasted Sourdough (v) 8.00
Beetroot Cured Salmon, Beetroot, Horseradish Crème Fraîche, Dill & Buttermilk 8.50
Moules à la Crème (starter or main – main with Frites) 9.00/17.00
Main
Coq au Vin, Garlic Mash 20.00
Blythburgh Pork Fillet, Salt Baked Celeriac, Mustard & Gherkin Sauce 21.00
Fish Pie, Smoked Haddock, Cod, Prawn, Creamy Mash 22.00
Sage Gnocchi, Jerusalem Artichoke, Almond Butter Sauce (v) 17 .00
8oz (227g) Rump Cap Steak 22.00
9oz (255g) Rib-Eye tail on 29.00
7oz (200g) Fillet Steak 29.50
Served with Frites, Provencal Tomato, Garlic Mushroom and Café de Paris Butter
Dessert
Crème Brûlée, Lemon Sable Biscuits 7.00
Treacle Tart, Salted Caramel, Candied Hazelnut, Milk Ice Cream 7.00
Dark Chocolate Delice, Griottine Cherries, Coffee Ice Cream, Walnut Crisp 7.00
Selection of Ice Cream & Sorbet, Sable Biscuit 6.00
French Cheese Selection, Onion Confit, Crackers, Grapes 9.00
(Aged Comte, Fourme d’Ambert, Delice de Bourgogne)
A great selection of quality Steaks from Aubrey Allen
Sample menu – subject to availability and supplement.
9oz (255g) Rib-Eye tail on – £8 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 – £10 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
Tuesday 30th November
Ham Hock Terrine,
Apple & Walnut Salad
~~~
Free Range Chicken Breast with Tarragon, Potato Terrine, Mushroom Fricassée
~~~
French Lemon tart, Raspberries
£22.50 per person
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