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Theo's dine at the oxford hills.

Our kitchen is open to the public, you do not have to be a member or golfer to enjoy Chef Eric’s delicious food.

Reservations only.
Please call 519-926-3040 to reserve a table.

Reservations only.
Please call 519-926-3040 to reserve a table.

Dine At The Oxford Hills,
No Golf Required. 

Whether halfway through your round or thirsty for a craft beer brewed in Oxford County, give Theo’s a try. Breakfast, lunch, dinner—we welcome you.


Theo’s hot kitchen is open 6 days per week (Tuesday – Sunday from 10 a.m. to 10 p.m.).
Beverages and cold nourishment options – such as pastries and chef-prepared sandwiches – are available daily (including Monday) starting at 7 a.m.

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Our Menu

Here are some tasty items from Chef Eric and his team. Our cocktail menu is in the works as well and will be sure to impress.




Chocolate Chip Muffin


Apple Pastry


Chocolate Croissant


Spinach & Feta Pastry



Yogurt & Berries

Honey toasted granola, pumpkin seeds, sunflower seeds, fresh seasonal berries and Greek yogurt.

Steak & Egg Breakfast Wrap

Scrambled free run eggs, spiced beef tenderloin, queso fresco, chimichurri sauce in a warm tortilla.
Chef Selection

Fried Chicken Sandwich

Buttermilk fried chicken, sriracha maple glaze, shredded lettuce, bread and butter pickles and sriracha aioli on sesame bun.

Veggie Wrap

Pickled beets, chickpea hummus, quinoa, queso fresco cheese and chimichurri in a warm tortilla wrap.

Handcut Fries


Breakfast Sandwich

Fried egg, Oxford harvest cheese, double smoked bacon and lemon black pepper aioli on English muffin.

Theo's Burger

6oz. all beef burger with bright cheddar cheese the oxford hills special sauce, bacon, lettuce, tomato and onion on brioche bun.

Bratwurst Sausage

Farmstead gold cheese, oktoberfest mustard, sauerkraut and truffle aioli on a pretzel hoagie bun.

All Beef Hotdog

All beef hot dog on brioche bun with condiments.


AVAILABLE AFTER 5:00 PM. limited quantities available.


Seared bratwurst sausage with truffled potato salad, fried onions, Oktoberfest mustard and Riesling thyme sauerkraut.


Seared lake erie pickerel with forked peas, mint gremolata, “tartar sauce” and crispy potatoes.


Roasted chicken breast, organic quinoa, chickpea hummus, tzatziki, greens, tomato, cucumber, radish and fried chickpeas with lemon thyme honey vinaigrette.