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If you ask Andrew Carter, a man named Frank Oxley is the epitome of British culture. The owner and executive chef named his restaurant after the Englishman after a chance encounter with him at the Queen and Beaver Pub on Elm Street, Andrew’s first restaurant. They got to talking and Andrew learned that Frank landed on the beaches of Normandy when he was just 15, that he’d been a prolific journalist, and that he once brought a British sports car to New York—decked out in Union Jack colours—and drove it all around the country to publicize the benefits of trading with England.
When Andrew was trying to decide on a name for his second British gastropub with co-owner Jamieson Kerr, Frank Oxley came up. “Frank encapsulated what we really wanted to do with our place, which was to produce something of style and substance, and Frank is that,” says Andrew.
He called Frank and told him he was going to name his restaurant after him. “That was the first and only time the guy has been speechless in my company.”
The Full English
Eggs, Scones & Hollandaise
(Peameal, Smoked Salmon or Mushroom & Spinach)
3 Egg Omelet & Lyonnaise Potatoes
($4 Supplement for Daily Omelet)
B.L.T with Maple Braised Pork Belly
Fried Egg & Bacon Roll
Fresh Baked Deep Filled Quiche
Haddock & Chips
The Oxley Fish Pie & Peas
Hand Chopped Burger & Chips
Smoked Haddock Kedgeree
Corned Beef & Potato Pie
Mushroom Pithivier
Buttermilk Pancakes & Maple Butter
($4 Supplement For Fresh Fruit)
Early Spring Greens & Lemon Oil
House Granola & Berries With Yogurt
Asparagus, Egg & Bonnechere
Available Sunday’s from 12 Noon
Roast Beef & Yorkshire Puddings
Bury Black Pudding Pork & Sage Sausages Two Eggs Your Way, Smoked Bacon Or Buttermilk Pancake
Tomatoes, Mushrooms House Baked Beans Or Toast & House Preserves
Drinks
Cocktails
The Sparkling
The Whites
The Reds
The Beers
Draught
Wines By The Glass , White & Sparkling, Red, Cocktails
, Draught, Bar Menu, Snacks
, Bites, Favourites, Fizz, White, Red, Beer & Cider List, Cocktail List
Mixed Platters
Selection of Hors d’oeuvres Selected By Our Kitchen
Minimum 6 people
Vegetarian Platters
Selection of Hors d’oeuvres Selected By Our Kitchen
Minimum 6 people
Welsh Rabbit
Toe Rags With Malt Vinegar Mayonnaise
Crab Cakes & Tartar Sauce
Ontario Lamb Chops & Mint Sauce
Chips & House Ketchup
Selection of Canadian & British Cheeses
Fresh Fruit Platter
Smoked Cock-O-Leekie Soup
Early Spring Greens & Beans With Lemon Oil
Cauliflower Dumplings With Scallop & Bacon Shards
Warm Asparagus & Fennel With Bonnechere Cheese
Pheasant & Foie Gras With Rhubarb-Apple Vinaigrette
Fresh Baked Daily Quiche
Arctic Char With Asparagus-Sunchokes & Sorrel
Tewkesbury Brick Chicken With Roast Tomatoes & Cornbread
Butler’s Steak & Chips With Horseradish Cream
Mushroom Pithivier & Young Leaves
Haddock & Chips
Hand Chopped Burger & Chips
Smoked Haddock Kedgeree
Corned Beef & Potato Pie With Young Leaves
The Oxley Fish Pie & Peas
IPA Steamed Mussels With Brown Bread & Butter
Cock-O-Leekie Soup
Early Spring Greens & Beans With Lemon Oil
Cauliflower Dumplings With Scallop & Bacon Shards
Pheasant & Foie Gras With Rhubarb-Apple Vinaigrette
Cider Duck Leg with Colcannon & Curry Sauce
Tewkesbury Brick Chicken With Roast Tomatoes & Cornbread
Arctic Char With Asparagus-Sunchokes & Sorrel
Lamb Sirloin With Beet Tapenade & Potato-Chèvre Terrine
Veal Tenderloin With Sprouting Legumes & Mushrooms
Garlic Wilted Spinach
Early Greens & Beans
Grilled Asparagus
Minted Fingerlings
Duck Fat Potatoes
Potato-Chèvre Terrine
Crispy Fried Onions
Welsh Rabbit
Chips & Ketchup
Dry Roasted Nuts
Lamb Belly Fries with Chermoula Aioli
Pork Hock, Stilton & Leek Pasty
Toe Rags with Malt Vinegar Mayonnaise
Manchego & Slow Roast Tomato Chutney On Toast
Smoked Salmon & Beetroot On Toast With Pistou
West Coast IPA Steamed Mussels With Brown Bread & Butter
Haddock & Chips
Hand Chopped Burger & Chips
Corned Beef & Potato Pie
Midlands Lamb Curry & Rice
The Oxley Fish Pie & Peas
Steak & Chips With Horseradish Cream
Mushroom Pithivier
Traditional Roast Beef and Yorkshire Pudding
(Minimum 5 persons)
Roast Prime Rib Roast and Yorkshire Pudding
(Minimum 8 persons)
Beef Wellington
(Minimum 5 persons)
Slow Cooked Lamb Shoulder
(Minimum 5 persons)
Roast Suckling Pig (at the Queen & Beaver only)
(Minimum10 persons)
Loin of Pork and Apple Sauce
(Minimum 5 persons)
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