Restaurant & Menus

Dining at the Oxford House Inn is truly a memorable experience.

Culinary Institute of America graduate Chef/Owner Jonathan Spak crafts our seasonally changing menus to showcase the best that local farms have to offer.  Our neighbors the Weston family have been farming the fields behind the inn for over 200 years!  They supply us with maple syrup, local honey and much of our produce.  Sherman Farms, just down the road, is a supplier of dairy and beautiful lettuces & tomatoes.  Much of our beef comes from Peppermint Field Farm here in Fryeburg, and is grass-fed and delicious, as well as healthy.

While overall Chef Spak’s cuisine style is considered contemporary American, influences and techniques from Asia, the Southwestern United States and France are often incorporated.

Choose your favorite table from one of four unique dining rooms-fireside dining on a cold wintry night, or our glassed-in back porch overlooking the White Mountains is the place to be for spectacular sunsets.  In warmer months, our screened-in front porch is a lively option. Jonathan’s, our casual lower level bistro, is great for a cocktail, glass of wine or local tap beer and serves our full menu.  The dining rooms are dressed in linens, but our guests are free to be in casual attire.


The Following Special Events are Available
November-June Each Year:

Taco Trio Tuesdays

One = $4.50  Trio = $12
Make it a Meal!  Trio + Beans & Rice $14.95
Side of Rice & Beans  $2.95
Make any Taco a Double Decker $1.50
(adds a soft flour tortilla & layer of refried beans
with a crispy corn shell & your choice of filling)


PINT & A POUND

Every Thursday Night November Through June
$13.95
Includes:

**1 lb. steamed ME mussels or little neck clams, your choice
of 5 preparations from around the world.

**Pint or bottle of beer or glass of house wine

**Fresh baked artisan bread
(gluten-free rolls available for an additional charge)

**Add our hand cut fries for $3!
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