Starters

Italian Tomato and Basil Soup - (V)

A Homemade Rustic Soup served with slices of Ciabatta spread with Black Olive Tapanade and finished with melted Mozzarella Cheese.

 

Game Terrine

A rustic homemade Game Terrine of Venison, Wild Boar, Mallard and Hare served with Pickled Walnuts and fresh homemade Walnut Bread

 

Salade Niçoise

A fresh and ‘tangy’ Salad typical of the Nice area of Southern France including Lettuce, French Beans, Tuna, Anchovy and Olives

 

Shallot and Camembert Parcel  - (V)

A Filo parcel of Shallots and French Camembert delicately Spiced, oven baked and served with roasted Vine Vittoria Tomatoes

 

Smoked Halibut with a Cucumber and Lime Salsa

Thinly Sliced Smoked Greenland Halibut, served with a Cucumber and Lime Salsa finished with an aged Balsamic Vinegar Dressing and Caper Berries

 

An ‘Orange Tree’ Cocktail

A Cream Cheese, Prawn and Smoked Salmon Cocktail wrapped in slices of Smoked Salmon and served with a Lime and Chilli Dressing

 

Fromage de Chèvre Chaud Dauphine - (V)

A Grilled French Goat’s Cheese served on a New Potato, Cranberry and Orange Dauphine finished with a drizzle of Orange Blossom Honey

 

Fresh West Country Scallops

Pan seared Fresh West Country Scallops served with a Grapefruit and Avocado Salsa finished with a Roasted Red and Yellow Pepper Dressing

 

Foie Gras aux Pêches, Château Belingard

Sautéed Fresh French Foie Gras served on a Brioche Croûte with Sautéed Peaches accompanied by a Glass of Chateau Belingard

Wine tasting note:

Chateau Belingard is one of the leading estates in Monbazillac, nr Bordeaux, France and produces a very ‘Sauterne’ style wine.  Richly honeyed fruit is balanced by a crispy lemony acidity and it is a delicious accompaniment to Foie Gras.

 

~

Refresher Course

Elderflower Sorbet

~

 

Main Courses

Poulet d’Été

A poached Chicken Breast stuffed with a Spinach Mousseline served with a light Lemon and Nutmeg Cream Sauce

 

Duck Cerdagne

A Roast Breast of Local Organic Duck served with a Forest Berry and Cassis sauce

 

Rack on Black

A Boned Rack of Lamb wrapped around Black Pudding, Oven Roast to your preference and served with a Fresh Mint and Roasted Garlic Jus

 

Stile dell'italiano Del Porco

A Fillet of Pork stuffed with Italian Dolcelatte cheese oven roasted and finished with a Marsala cream sauce

 

Fillet of Scottish Highland Wild Venison

A pan seared Fillet of Wild Venison finished with an Apple, Prune and Calvados Cream Sauce

 

8oz Prime Fillet Steak

Grilled to your preference; either Plain

Or with a Devon Blue Cheese or Au Poivre (Pepper) sauce

Or a Fresh Mushroom, Shallot and Red Wine sauce

 

The ‘Orange Tree’ Tournedos

A West Country Fillet of Beef ‘en croûte’ pan seared, oven roasted, and topped with Fresh Foie Gras, finished with a rich Madeira Jus and White Truffle Oil

 

‘Golden’ Skate

Pan fried Skate Wing with Golden Sultana, Beetroot and Caper Butter

 

Lemon Sole with Verjuice and King Oyster Mushrooms

Filleted Lemon Sole, pan fried, served with King Oyster Mushrooms and finished with a Verjuice sauce

 

Artichoke and Mushroom Wellington - (V)

An Artichoke, Mushroom, Spinach and Pepper Wellington, served with Button Mushrooms and a Red Wine reduction

 

 

All Main Courses are served with Seasonal Vegetables and Potatoes to compliment our dishes and these are included in the above prices

                         

"all dishes are prepared to order”.

 

If you have a special dietary requirement e.g. Coeliac, please advise the Maitre D’ who will more than happy to help.”

 

 

Desserts

The ‘Orange Tree’ Brûlée

A traditional Crème Brûlée with Rum and Fresh Pineapple

 

Chilled Champagne and Strawberries

A Duo of Sorbets:  Champagne, Strawberry with Passion Fruit pieces served in a Brandy Snap Basket finished with a Strawberry Coulis

 

The Bells of St Clements

An Assiette of Three puddings, comprising a ‘Monbazillac’ Orange Jelly, Tarte Citron and a Chocolate coated Lime Sorbet Bomb

 

Coffee Alaska

An individual Baked Alaska filled with a Dark Roast Coffee Ice Cream served with an Apricot Coulis finished with Toasted Flaked Almonds

                    

The ‘Torbay’ Swan

A Chocolate Meringue Swan filled with fresh Kahlua infused Cream served on a Sea of Dark Chocolate

 

An English ‘Summer’ Pudding

A Classic English individual Summer pudding of Fresh Mixed Berries and White Bread served with a Raspberry Coulis and Vanilla Bean Ice Cream

~

West Country Cheese Board

A Selection of Devon and Cornish Cheeses served with either Oatmeal or Water Biscuits

~

We can offer you Filter, Decaffeinated or Espresso Coffee, Ceylon or Herbal Tea

 

‘CHIP and PIN’ OPERATES HERE.

We accept Cash, Debit Cards, Maestro, MasterCard, Visa and American Express

Due to an increase in cheque fraud we do not accept cheques, unless by prior arrangement.

 

 

 

[ back ]