Four Seasons

The Four Seasons restaurant offers dining in an elegant formal setting. Our seasonal menu developed by our experienced team of chefs has a strong emphasis on using local and seasonal produce. The restaurant has held 2AA rosettes for 6 years as testament to our continued strive for excellence.

Opening Hours

For Breakfast:-

Monday to Friday 7:00am to 9:30am

Saturday, Sunday and Bank Holidays 8:00am to 10:00am

For Dinner:-

Monday to Friday 6:00pm to 9:30pm

Saturday 7:00pm to 9:30pm

Sunday Evening Closed


A LA CARTE

AMUSE BOUCHE

Chef’s amuse bouche of the day

TO START

Soup du jour (V) £6.95

Chef’s homemade soup of the day with warmed bread

Pan seared scallops £8.50

with cauliflower, confit chorizo, smoked bacon foam and a chive butter sauce

Braised pork cheeks £8.50

with black pudding, spinach, apple and port gel and a cider reduction

Confit chicken and game terrine £7.95

with a fig and cranberry chutney, warmed Foccacia and pickled vegetables

Prosciutto ham £7.50

with Foccacia crostini and devilled egg mayonnaise, tenderill pea shoots

Warmed woodland mushroom salad (V) £7.50

with fried quails eggs, toasted sunflower seeds, garlic croutons, roquette and mustard dressing

MAINS

Tenderloin of British pork £15.95

with wood mushroom mousseline, Savoy cabbage, tempura battered broccoli, smoked bacon jus

Butter roasted welsh fillet of beef £19.95

with roasted haggis, beetroot and port gel, tender stem broccoli, bourbon reduction

Marinated welsh rump of lamb (G) £17.95

with confit shoulder and potato terrine, carrot purée, mint gel, sautéed kale, rioja and balsamic jus

Loin of cod (G) £15.50

with petit pois a la Françoise, hickory smoked potatoes, pancetta and brown shrimp butter sauce

Seared breast of Gressingham duck £17.95

with heritage carrot and fennel purée, pressed feta and confit duck leg, wilted Autumn greens

Breast of chicken (G) £15.95

with celeriac purée, buttered spinach, air dried ham and a wild mushroom sauce

Butternut squash and Shropshire blue cheese risotto (V) £12.95

with toasted hazelnuts, sage fritters, parmesan

DESSERTS

Vanilla and white chocolate bread and butter pudding £6.50

served with custard

Classic tiramisu £6.50

served with pouring cream

Sticky toffee pudding £6.50

with toffee sauce and homemade custard

Vanilla pannacotta £6.50

hazelnut crumb and apple sorbet

Trio of ice creams (V) £5.95        

with raspberry coulis

Cheeseboard £7.50

served the traditional way

TO FINISH

Tea, coffee and homemade petit fours £3.95

JANUARY EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £15.50 p.p

Three courses £19.50 p.p  

STARTERS

Leek and potato soup (V)

with golden croutons

Pork cheek

with crispy ham hock bon bon, crushed swede and mustard apple compote

Wild mushroom and spinach tart

with creamy leeks

Cod and vegetable fritters

served with a lemon mayonnaise

Beetroot, pickled turnip and goats cheese curd salad (V)

with a balsamic glaze

Chicken parfait

served with homemade chutney, dressed rocket salad and a warmed bread roll

MAINS

Braised beef cheek

with anchovey, pickled walnuts and fondant potatoes

Fish pie

with warm tartar sauce

Lambs liver

with mashed potato, bacon and melted onions

Sweet potato and chicken curry

with pilau rice and poppodom

Wild mushroom and parmesan risotto

drizzled with truffle oil

Cannelloni

filled with spinach and ricotta

DESSERTS

Vanilla and white chocolate bread and butter pudding 

served with custard

Classic tiramisu 

served with pouring cream

Sticky toffee pudding 

with toffee sauce and homemade custard

Vanilla pannacotta (V,N) 

hazelnut crumb and apple sorbet

Trio of ice creams (V)

with raspberry coulis

Cheeseboard (supplement £3)

served the traditional way

JANUARY SUNDAY LUNCH MENU 2018

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS      

Leek and potato soup (V)

with golden croutons

Pork cheek

with crispy ham hock bon bon, crushed swede and mustard apple compote

Wild mushroom and spinach tart

with creamy leeks

Cod and vegetable fritters

served with a lemon mayonnaise

Beetroot, pickled turnip and goats cheese curd salad (V)

with a balsamic glaze

Chicken parfait

served with homemade chutney, dressed rocket salad and a warmed bread roll

MAINS

Roast ribeye of beef,

Yorkshire pudding, thyme and red wine sauce

Roast turkey

with sausage and bacon pinwheel, apricot and sage stuffing, pan gravy

Roast pork (G)

with crackling and apple cider gravy

Chef's special of the day

Please ask a member of our restaurant team

Lambs liver

with mashed potato, bacon and melted onions

Wild mushroom and parmesan risotto

drizzled with truffle oil

All roasts will be served with rosemary roast potatoes & root vegetables

DESSERTS

Vanilla and white chocolate bread and butter pudding £6.50

served with custard

Classic tiramisu £6.50

served with pouring cream

Sticky toffee pudding £6.50

with toffee sauce and homemade custard

Vanilla pannacotta (V,N) £6.50

hazelnut crumb and apple sorbet

Trio of ice creams (V)

with raspberry coulis

Cheeseboard (supplement £3)

served the traditional way

Some items in our menu may contain nuts, seeds or other allergens. Please advise us of any dietary requirements or allergies when we take your order

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

CHILDREN'S MENU

MAINS

Battered Chicken strips £5.95

served with homemade fries

Pork and Herb Sausage £5.95

served with creamed potatoes and gravy

Margherita £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

Pasta £5.95

served with a tomato sauce and cheese

ALL SERVED WITH A CHOICE OF BAKED BEANS, PEAS OR SEASONAL VEGETABLES

Ham or Cheese Sandwich £5.95

served with homemade fries

DESSERT

Ice Cream £2.50

chocolate, strawberry or vanilla with chocolate sauce


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