Our Menus
An authentic reflection of simple French dishes.
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 Menu
Lunch – 2 courses £21.00 – 3 courses £26.00
Starter
Spiced Parsnip Soup with Parsnip Crisps (v)
Chicken Liver Parfait with Cornichons and Melba Toast
Potted Mackerel with Horseradish Crème Fraiche and Pickled Vegetables
Creamy Mushrooms with White Wine and Tarragon on Toasted Brioche
Moules à la Crème (starter or main – main with frites)
Main
Venison Bourguignon with Mash and Red Cabbage
Fine Herb Hand-rolled Gnocchi with Artichoke and Wild Mushroom (v)
Confit Duck Leg with Piccolo Parsnips, Fondant Potato and Red Wine Sauce
Pan fried Sea Bream with Caramelised Cauliflower, Broccoli and Mushroom Velouté
Aubrey’s Rump Cap Steak, Tomato Provencal, Frites, Peppercorn Sauce
Dessert
Dark Chocolate Mousse with Blood Orange Parfait
Crème Brûlée
Warm Madeleines with Glazed Fig and Clotted Cream
Poached Pears with Honeycomb and Salted Caramel Sauce
Fourme d’Ambert with Quince Paste, Bread and Biscuits
Dinner Menu
Dinner – 2 courses £26.00 – 3 courses £32.00
Starter
Spiced Parsnip Soup with Parsnip Crisps (v)
Chicken Liver Parfait with Cornichons and Melba Toast
Potted Mackerel with Horseradish Crème Fraiche and Pickled Vegetables
Creamy Mushrooms with White Wine and Tarragon on Toasted Brioche
Moules à la Crème (starter or main – main with frites)
Main
Venison Bourguignon with Mash and Red Cabbage
Fine Herb Hand-rolled Gnocchi with Artichoke and Wild Mushroom (v)
Confit Duck Leg with Piccolo Parsnips, Fondant Potato and Red Wine Sauce
Pan fried Sea Bream with Caramelised Cauliflower, Broccoli and Mushroom Velouté
Aubrey’s Rump Cap Steak, Tomato Provencal, Frites, Peppercorn Sauce
Dessert
Dark Chocolate Mousse with Blood Orange Parfait
Crème Brûlée
Warm Madeleines with Glazed Fig and Clotted Cream
Poached Pears with Honeycomb and Salted Caramel Sauce
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
10oz Ribeye Steak
Dry-Aged Beef-en-Croute with Madeira & Wild Mushroom Sauce
See the menu and blackboard on arrival for our daily selection, direct from our butchers shop!
Auberge Nights
Only 19.50pp
Every Tuesday a set 3 courses, with lots of french bread!
Tuesday 22nd January
Quiche Lorraine
with Watercress Mayonnaise
~~~
Aubrey’s 6oz Rump Cap, Frites,
Red Wine Shallot Sauce
~~~
Apple and Blackberry Crumble,
Crème Anglaise
Tuesday 29th January
Salmon and Smoked Haddock Fishcake,
Crab Bisque, Creamed Spinach
~~~
Beef Bourguignon with Garlic Mash
~~~
Lime Possett with Lemon 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