Cartwright Hotel
This 16th Century coaching house has been fully refurbished to offer all the modern traveller needs whilst keeping its charm of earlier years.
Only 5 minutes from J10 M40 the Cartwright Hotel has 21 new en-suite bedrooms, an all-day bar and restaurant, wifi broadband access, and function/meeting facilities for up to 60 people.
The Hotel and Restaurant in Aynho is ideally situated for visitors to Banbury, Bicester, Kidlington, Woodstock, Chipping Norton, Stratford-upon-Avon and The Cotswolds. Local places of interest include Blenheim Palace, Silverstone Racing, and Bicester Designer Shopping Village.
All hotel rooms are individually designed, recently re-furbished, and all en suite. The newly launched restaurant has been well received by visitors and locals alike.
The Apricot Room hosts weddings and functions up to 60 people.
Free Wifi | Satellite TV | CCTV monitored Car Park
Cartwright, 1 – 5 Croughton Road, Aynho, Banbury, OX17 3BE
St Patricks Night Menu
St Patricks Night
Saturday 20th March
£24.95 per person
Sugar Cured Fillet of Beef with Jameson Whiskey and Cashel Blue
Hot Smoked Salmon with Potato Boxty and Poached Egg
Jellied Ham Hock Terrine with Caper and Gherkin Dressing
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Rump of Beef with Colcannon, Scallion Mustard Butter and Guinness Jus
Risotto Molly Molone
Baked Potato Dumplings with Spinach and three Cheeses
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Cranachan
Baileys Brulee Tart with a mini Guinness
Selection of Irish Cheeses (£3.00 Supplement)
Mothers Day Menu
Chicken and Vegetable Soup with crisp Croutons
Smoked Salmon and Prawn Fish Cakes served with Tartare Sauce
Game Terrine served with crisp Salad and Cumberland sauce
Goat’s Cheese and Sundried Tomato Crostini served with Basil Pesto.
Chilled Honey dew Melon with Fruits of the Forest Compote and Lemon Sorbet
Black Pudding and Apple salad topped with a warm Poached Egg and Balsamic dressing
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Roast Sirloin of Beef served with Roast Potatoes, Yorkshire pudding and Red Wine sauce
Fillet of Salmon served with mashed Potato, Tomato and broad Bean Butter sauce.
Rump of Lamb served with Pea and Mint Risotto, Spring Vegetables and Redcurrant sauce.
Pan-fried Chicken Supreme served with Sauté Potatoes Mushroom and White Wine cream.
Roasted loin of Pork served with roast Potatoes, Pan Jus and warm Apple sauce
Fresh Tagliatelle served with Tomato and Black Olive sauce topped with Grated Parmesan
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Selection of Cheese and Biscuits served with Celery Grapes and homemade Chutney
Chocolate Crème Brulee served with Orange short Bread
Lemon Posset served Chantilly Cream and fresh Berries