DEWSALL CLASSIC MENU
We hope you enjoy our menus - the emphasis is on the fabulous Herefordshire
ingredients which speak for themselves. You will also notice some choices are
only available during certain months of the year - this is so you can enjoy
them when they are in season and at their very best.
FIRST COURSES
Home Treacle Cured Salmon,Pickled Cucumber, Dill,Crème Fraîche. Bread
Chicken Liver Parfait, Sauterne Jelly, Sourdough Toast.
Wye Valley Asparagus, Chives, Lemon Zest and Anchovy Butter.( MAY AND
JUNE) Bread
Wye Valley Asparagus, Peas, Broad Beans, Parmesan and Crispy Pancetta
Crumbs with a Mint Dressing and a Ciabatta Crostini. MAY AND JUNE.
Ham Hock Terrine, Balsamic Beetroot Relish, Endive & Green Bean Salad and
Sourdough Toast.
Classic Coquille Saint Jacques.
Scallops, Cannellini Purée, Crispy Chorizo, Raisin & Pomegranate Dressing.
Scallops, Crispy Bacon, Puy Lentils, Tomato and Parsley Dressing.
Salad of Serrano Ham, Grilled Peach, Piccadilla Dressing and shaved
Manchego. JUNE TO SEPTEMBER.
Fresh Crab, Mango and Avocado Salad with a Citrus Dressing.
Salad of Hot and Cold Local Smoked Salmon, Salsa Verde, New Potatoes,
Mâche and Watercress.
Potted Smoked Trout and Brown Shrimps, Sour Dough Toast and Lemon
Dressed Leaves
Carpaccio of Herefordshire Beef, Dressed Wild Rocket, Shaved Parmesan &
Truffle Oil.
VEGETARIAN FIRST COURSES
Spinach Timbale with Parmesan Cream.
Hereford Hop Cheese Soufflé, Salad Leaves and Mustard Vinaigrette.
Salad of Monkland Blue Cheese, Pear, Walnuts and Pomegranate.
Salad of Grilled Peach, Hereford Goats Cheese, Blueberries, Almonds and
Balsamic Dressing- JUNE TO SEPTEMBER.
Griddled Ratatouille with Haloumi Cheese and Salsa Verde.
Wye Valley Asparagus, Garden Leaves and Bearnaise Sauce. AVAILABLE
ONLY IN MAY AND JUNE.
Beetroot Carpaccio, Ragstone Cheese, Hazelnuts and Horseradish Cream
Pea, Little Gem and Parmesan Tart
Oeuf en Cocotte with Mushrooms,Chives and Parmesan Crouton
Southern French Stuffed Tomato with Camargue Rice and Mushrooms (Vg)
Portobello Mushroom,Puy Lentils and Beetroot with a Pomegranate and
Parsley Dressing. (Vg)
SOUPS
As a complete first course OR an extra course served in a small vintage cup.
Wild Nettle and Wild Garlic Soup with Croutons and Chive Cream - APRIL
AND MAY.
Green Pea,Lettuce and Lovage Soup. APRIL TO AUGUST
Wye Valley Asparagus Soup, Bacon Crumbs and Creme Fraiche - MAY AND
JUNE
Watercress Soup, Chive Cream and Crab. APRIL TO OCTOBER
Celery Soup, with Blue Cheese Drizzle.
Spiced Apple Soup, with Cheddar Crumble.
Field Mushroom Soup, with Truffle Cream.
Beetroot Soup with Vodka, Sour Cream and Chives
Chestnut Soup with Madeira and Pancetta.
Rich Lobster Bisque with Confit of Fennel and Fennel Oil.
Scallop Velouté with Crispy Crumbled Chicken Skin.
CHILLED SUMMER SOUPS.
Cucumber Soup with Dill Cream
Classic Vichyssoise with Chives
Gazpacho
MAIN COURSES
Roast Rump of Herefordshire Lamb, Braised Peas with Lettuce,Young Carrots
and Baby Onions, Minty Jersey Royals. MAY TO SEPTEMBER.
Roast Rump of Herefordshire Lamb,Whole Garlic, Boulangère Potatoes, Savoy
Cabbage, Rosemary & Red Wine Sauce.
12 Hour Hereford Beef Cheek with a Rich Red Wine Sauce and Black
Olive,Orange and Flat Leaf Parsley Gremolata, Fine Green Beans and Crispy
Potatoes with Herbs and Garlic.
Hereford Beef Fillet, Roasted Shallots, Port Wine Sauce, Pomme Anna and
Tender stem Broccoli.
Roast Venison Fillet and Slow Braised Haunch,Thyme & Red Wine Sauce, Fine
Green Beans and Dauphinoise Potatoes.
Slow Cooked Pork Belly, Caramelised Pippin, Westons Cider Sauce, Spiced Red
Cabbage and Champ
Gloucester Old Spot Pork Loin, Rich Champagne,Thyme and Porcini
Mushroom Sauce, Savoy Cabbage and Crispy Potatoes.
Madgetts Farm Duck Breast, Potato Pancake, Wilted Spinach and Calvados
Sauce.
Pheasant Breast and Confit Pheasant Thigh, Chestnut Purée, Black Cabbage
with Pancetta, Roasted Parsnip and a Pheasant and Madeira Jus.
A Rich Casserole of Seasonal Game with Bacon Dumplings, Fine Green Beans
and Celeriac Gratin.
Herefordshire Free Range Chicken Breast with Pancetta, Wild Mushroom
Sauce, Fine Green Beans and Mashed Potatoes.
Herefordshire Free Range Chicken Breast, Chorizo,Tomato & Butter Bean
Stew, Spinach and Saffron Potatoes.
Sea Bass, Brown Shrimp and Lemon Beurre Blanc, Wilted Spinach and New
Potatoes.
Salmon, Noilly Prat and Thyme Butter Sauce, Samphire,French Beans and
New Potatoes.
Hake in Romseco Sauce (Tomato,Garlic and Ground Almonds) French Beans
and Crispy Potatoes.
VEGETARIAN MAIN COURSES Tortellini of Fennel with Broad Beans and Asparagus and a Herb and Lemon
Cream Sauce. MAY TO SEPTEMBER.
Butternut Squash and Mushroom Ravioli, Sage Butter Sauce
Slow Roasted Tomato and Caramelised Onion Tarte Tatin,Warm Basil Oil and
Toasted Pine Nuts.
Spelt Risotto with Beetroot and Horseradish (can be Vg)
Risotto of Tomato Essence and Garden Vegetables (can be Vg) JUNE TO
OCTOBER
Gnocchi, Sweet Red Pepper, Blue Cheese and Parsley Pesto.
Artichoke Barigoule - Artichokes, Fennel and Sweet Carrots Braised in White
Wine, Olive Oil and Herbs (Vg) JUNE TO OCTOBER
Artichoke Heart, Mushroom Duxelle, Poached Egg and Hollandaise Sauce.
Wild Mushroom and Spinach Pithivier with a Port Wine Reduction.
PUDDINGS
Mango Parfait, Passion Fruit Syrup and Coconut Biscuits.
Churros Con Chocolate - Churros Rolled in Sugar & Cinnamon with Warm
Chocolate Sauce.
Figs Roasted with Hereford Honey, Greek Yoghurt Panna Cotta and Balsamic
Fudge Sauce.
Brown Sugar Meringues, Elderflower Cream and Poached Gooseberries JUNE
TO AUGUST
Raspberry Swirly Meringues,Passion Fruit Cream and Raspberries .
Classic Crème Caramel, Caramelised Orange & Thyme Segments and Ginger
Biscuit Crumbs.
Moroccan Rice Pudding, Orange Flower Water, Pistachio Nuts and Candied
Orange Zest.
Dewsall Strawberry Dessert - Strawberry Jelly, Mint Sugared Strawberries
and Strawberry Ripple Creme Fraiche Sorbet. MAY TO AUGUST
Apple Tarte Tatin, Caramel Sauce and Clotted Cream
Chocolate Torte,Warm Black Cherry Compote and Kirsch Ice Cream
Frangipane Plum Tart, Almond Ice Cream and Plum Syrup.
Rich Chocolate Tart, Blood Orange Ice Cream and Blood Orange Segments.
DECEMBER TO MARCH.
Champagne Poached Peaches, Raspberry Syrup and Creme Fraiche Ice Cream.
JUNE TO SEPTEMBER.
Blackcurrant Bavarois With British Cassis. JULY TO SEPTEMBER.
Pears Poached in Rosé Wine with Blackberry and Star Anise Sorbet and a
White Chocolate Macaroon.
Poached William Pears with Warm Chocolate Sauce and a Toasted Hazelnut
Biscuit.
Dewsall Apple Dessert - Apple and Calvados Creme Brûlée, Pomona Apple
Sorbet and Apple and Cinnamon Crumble.