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.
PINT & A POUND
Returning Every Thursday Beginning In November!
**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 wine
**Fresh baked artisan bread
(gluten-free rolls available for an additional charge)
**Add our hand cut fries for $3!
Current Selection to Choose From:
Classic White Wine, Garlic, Butter, Chili Flakes
Sherry Caramelized Onions, Broth, Cheesy Croutons
Coconut Milk, Veggies, Basil & Green Onions
Tomato, Artichoke, Caper, Lemon, Chardonnay, Parsley
Tomato Sauce, Roasted Garlic, Pepperoncini, Smoked Paprika