Côte Brasserie - Oxford

3 Courses 39.95

Please note Menu de Noël is not available on the 25/12/24 and after 6pm on the 31/12/24.

STARTERS

• Brûlée Camembert

  Caramelised cheese, grape chutney, walnuts and toasted sourdough baguette

• Truffled Pumpkin Soup

  Topped with pumpkin seeds and crumbled chestnuts, served with toasted sourdough baguette

• Chicken Parfait Mille-Feuille

  Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienned pears and a port reduction

• Crab & Comté Rarebit

  Comté cheese & white crab béchamel on toasted brioche, topped with samphire and drizzled with herb oil

• Smoked Salmon Rillettes

  Smoked Salmon Rillettes Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon and served with seeded sourdough

MAINS

• Roast Turkey Ballotine

  Wrapped in smoked bacon with a chestnut & sage stuffing. Served with crispy confit potatoes, apricot & mustard-glazed Chantenay carrots, watercress, spiced honey pig in blanket and a shallot & thyme jus

• Butternut Squash Tarte Tatin

  Sage, salted caramel and red onion tarte tatin topped with whipped goatʼs cheese and toasted almonds, with a green salad

• Grilled Sea Bream

  On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill and crushed new potatoes

• Sirloin (8oz)

  Cut and prepared in the Côte butchery Served with crispy confit potatoes, black garlic jus and watercress. Recommended medium rare

• Salt-Baked Celeriac

  Grilled and topped with creamed wild mushrooms, confit shallots, crumbled chestnuts and a caper relish. Served with frites

DESSERTS

• Christmas Pudding Nougat

  A frozen parfait filled with mixed fruit, almonds & brandy on a gingerbread crumb, topped with frosted redcurrants and mint

• Clementine & Pistachio Mess

  Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries and a winter berry coulis. Topped with crushed pistachios

• Brandy Butter Madeleines

  Three warm butter madeleines, served with brandy butter and redcurrants. Contains alcohol

• Warm Chocolate Fondant

  Served with winter berry coulis, hazelnut tuile and cinnamon ice cream

• Chocolate Praline Tart

  With a berry coulis and vanilla ice cream