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!
LUNCH
Starter
Slow Roasted Tomato & Red Pepper Soup, Aged Balsamic (v)
French Country Terrine, Pickled Vegetables, Frisée Salad
Spring Vegetable Salad, Cider Vinegar Dressing (v)
Creamy Garlic Mushrooms on Toasted Sourdough (v)
Moules à la Crème (starter or main – main with Frites)
Main
Cornish Lambs Liver, Mash, Onion Purée, Crispy Lamb Belly
Cod & Salmon Fish Cake, Lemon Butter Sauce, Spinach
Herb Gnocchi, Peas, Spinach & Asparagus (v)
Sirloin Flatiron, Provencal Tomato, Grilled Mushroom, Frites, Café de Paris Butter
8oz (227g) Rump Cap – £7.50 supplement per person
9oz (255g) Rib-Eye Tail On – £14.00 supplement per person
7oz (200g) Fillet – £16.00 supplement per person
Served with Frites, Provencal Tomato and your choice of
Café de Paris Butter or Peppercorn Sauce
Dessert
Crème Brûlée, Lemon Sable Biscuits
Glazed Strawberry Tart, Clotted Cream Ice Cream
White Chocolate Mousse, Milk Chocolate Aero, Passion Fruit & Coconut
Caramelised Pain Perdu, Milk Ice Cream & Caramel
Selection of Ice Creams & Sorbets, Sable Biscuit
French Cheese Selection, Onion Confit, Crackers, Grapes (£3 supplement)
DINNER
Starter
Slow Roasted Tomato & Red Pepper Soup, Aged Balsamic (v) £8.00
Chicken Liver Parfait, Cornichons, Onion Chutney £8.00
Summer Beetroot, Goats Curd, Chicory, Cider Vinegar Dressing (V) £9.00
Creamy Garlic Mushrooms, Black Truffle on Toasted Sourdough (v) 8.95
Moules à la Crème (starter or main – main with Frites) 9.50/18.50
Main
Free Range Chicken Breast, Chicken Consommé, Summer Vegetable, Jersey Royals £24.00
Slow Cooked Cornish Lamb Shoulder, Ratatouille, Confit Potato, Salsa Verde £25.00
Chalk Stream Trout, New Potatoes, Charred Broccoli, Lemon And Parsley £25.00
Herb Gnocchi, Peas, Spinach & Asparagus (v) £18.00
6.5oz (180g) Sirloin Flatiron Steak £19.95
8oz (227g) Rump Cap Steak 24.00
9oz (255g) Rib-Eye tail on 29.95
7oz (200g) Fillet Steak 34.00
Served with Frites, Provencal Tomato and Garlic Mushroom plus your choice
of Café de Paris Butter or Peppercorn Sauce
Dessert
Crème Brûlée, Lemon Sable Biscuits 8.00
Glazed Strawberry Tart, Clotted Cream Ice Cream 8.50
White Chocolate Mousse, Milk Chocolate Aero, Passion Fruit & Coconut £8.50
Caramelised Pain Perdu, Milk Ice Cream & Caramel £8.50
Selection of Ice Cream & Sorbet, Sable Biscuit 8.00
French Cheese Selection, Onion Confit, Crackers, Grapes 9.50
A great selection of quality Steaks from Aubrey Allen
Sample menu – subject to availability and supplement.
9oz (255g) Rib-Eye tail on
Extra fat keeps this prime cut tender, best served medium-rare or medium-well
12oz (340g) Sirloin
Extra aged on the bone, best cooked medium-rare
7oz (200g) Fillet
Best cooked medium-rare
See the menu and blackboard on arrival for our daily selection, direct from our butchers shop!
Auberge Evenings
For Only £24.00
Tuesday 9th August
Vichyssoise
~~~
Free Range Pork Tenderloin, Creamed Cabbage,
Fondant Potato, Cider & Mustard Sauce
~~~
Summer Fruit Posset
£24.00 per person
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.