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 Menu

“To great extent ‘we are what we eat’ but ‘we are what we assimilate happily in our minds’ is even closer to the truth.  Dining should be a most enjoyable experience; food should look appetising and taste good with plenty of variety, moderate portions, high quality and nutritional value.

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

Chocolate crème brûlée (V,D,G) £6.95

with mint choc chip ice cream, white chocolate crumble

Treacle Tart (V) £6.95

with candied lemon, clotted cream ice cream

Spiced poached pear (V,G) £6.95

with ginger ice cream, date purée 

Apple crunch (V,G) £6.95

Vanilla panna cotta, caramelised hazelnuts, apple compote, apple sorbet

Trio of ice creams (V,G) £6.50

A trio of ice creams with raspberry sauce

Cheeseboard £7.50

served in the traditional way

TO FINISH

Tea, coffee and homemade petit fours £3.95

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

Or why not try our set menu where you get to sample a selection of our A La Carte Dishes

MENU DEGUSTATION

£45.00 per person

Amuse Bouche

Chef’s amuse bouche of the day

***

Confit chicken and game terrine

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

***

Seared scallops

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

***

Braised pork cheeks

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

***

Sorbet (V,D,G)

***

Butter roasted welsh fillet of beef

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

***

Assiette of Wynnstay desserts in miniature

***

Tea, coffee and homemade petit fours

The Degustation Menu is only available until 20:45 and it is recommended that all of the guests in your party choose this set menu (no variation to the menu allowed)

NOVEMBER EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £10.95 p.p

Three courses £13.95 p.p  

STARTERS

Soup of the day (V)

with golden croutons and pumpkin seeds

Ham hock, Shropshire blue, walnut salad

A salad of ham hock, Shropshire blue cheese and walnuts, mixed leaves, croutons and mustard dressing

Prawn and crab salad

Prawn and crab, mixed leaf salad, lemon mayonnaise

Deep fried camembert (V)

Panko breaded camembert, cranberry and rosemary jam, dressed leaves

Sushi

Smoked salmon and avocado rolls, king prawn, wasabi purée, prawn cracker, soy dipping sauce

Wild mushroom and spinach en croute

Sautéed wild mushrooms and spinach on a toasted muffin, soft poached hen's egg with dressed rocket leaves

Seared Scallops (£3 supplement)

Pan seared scallops, cauliflower purée, confit chorizo, wilted spinach

Fan of melon (V,G,D)

with seasonal fruit coulis and Autumn berries

MAINS

Pork goulash

Tender pieces of pork cooked with pepper and paprika in a creamy sauce with braised rice

Breast of chicken (G)

Breast of chicken, piped potatoes, carrot and swede barrels, coq au vin garnish

Braised belly of pork (G)

Slow roasted pressed belly of pork and seared fillet of pork with buttered Savoy, fondant potatoes, sage jus

Seared sea bass (G)

Seared fillet of sea bass, saffron infused potatoes, wilted greens, mussel sauce

Ribeye of beef (£5 supplement) (G,N)

Grilled ribeye of beef, triple cooked chips, garlic infused tomato and mushroom, bearnaise sauce

Fillet of beef (£9 supplement) (G,N)

Grilled fillet of beef, triple cooked chips, garlic infused tomato and mushroom, bearnaise sauce

Poached basa fillet

With wholegrain mustard mash, wilted greens and a mornay sauce

Butternut squash and blue cheese risotto (V)

Butternut squash and blue cheese with risotto rice, parmesan, toasted hazelnuts and sage fritters

DESSERTS

Chocolate crème brûlée (V,D,G)

with mint choc chip ice cream, white chocolate crumble

Treacle tart (V)

with candied lemon, clotted cream ice cream

Spiced poached pear (V,G) 

with ginger ice cream, date purée 

Apple crunch (V,G) 

Vanilla panna cotta, caramelised hazelnuts, apple compote, apple sorbet

Trio of ice creams (V,G) 

A trio of ice creams with raspberry sauce

Cheeseboard (£3 supplement)

served in the traditional way (£3 supplement) 

NOVEMBER SUNDAY LUNCH MENU 2017

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS      

Soup of the day (V)

with golden croutons and pumpkin seeds

Ham hock, Shropshire blue, walnut salad

A salad of ham hock, Shropshire blue cheese and walnuts, mixed leaves, croutons and mustard dressing

Prawn and crab salad

Prawn and crab, mixed leaf salad, lemon mayonnaise

Deep fried camembert (V)

Panko breaded camembert, cranberry and rosemary jam, dressed leaves

Sushi

Smoked salmon and avocado rolls, king prawn, wasabi purée, prawn cracker, soy dipping sauce

Wild mushroom and spinach en croute

Sautéed wild mushrooms and spinach on a toasted muffin, soft poached hen's egg with dressed rocket leaves

Seared Scallops (£3 supplement)

Pan seared scallops, cauliflower purée, confit chorizo, wilted spinach

Fan of melon (V,G,D)

with seasonal fruit coulis and Autumn berries

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

Seared sea bass (G)

Seared fillet of sea bass, saffron infused potatoes, wilted greens, mussel sauce

Breast of chicken (G)

Breast of chicken, piped potatoes, carrot and swede barrels, coq au vin garnish

Butternut squash and blue cheese risotto (V)

Butternut squash and blue cheese with risotto rice, parmesan, toasted hazelnuts and sage fritters

Braised belly of pork (G)

Slow roasted pressed belly of pork and seared fillet of pork with buttered Savoy, fondant potatoes, sage jus

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

DESSERTS

Chocolate crème brûlée

with mint choc chip ice cream, white chocolate crumble

Spiced poached pear

with ginger ice cream, date purée

Apple crunch

Vanilla panna cotta, caramelised hazelnuts, apple compote, apple sorbet

Treacle tart

with candied lemon, clotted cream ice cream

Trio of ice creams (V)

with a raspberry sauce

Cheeseboard (V) 

served in the traditional way (supplement £3.00)

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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