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.

APPETISER

Chef’s amuse bouche

TO START

Chef’s Soup of the Day (v)  £6.75

served with home made bread rolls

Roasted  Butternut Squash and Camembert Risotto £7.50

with toasted pine nuts, baby watercress and slow roasted vine cherry tomatoes

Pan Seared Scallops  £9.55

with crispy pork belly, black pudding and honey bon bons, apple and cider puree, crackling

Pressed Ham Hock Terrine  £7.50

with parsley croquette, celeriac two ways, pickled mushrooms

Caramelised White Onion and Shropshire Blue Cheese Tartlet £7.50

with celery and walnut salad and textures of apples

SORBET

Gin and Tonic

 MAINS

Roasted Breast of Duck £18.95

with textures of beetroot, duck leg cylinder, violet potato cake and spiced duck jus

Roast Tournedos of Beef £24.95

with herb crusted shin, truffled fondant potatoes, buttered kale, caramelized white onion puree, blue cheese and port beignet

Roasted Root Vegetable Pithivier £15.95

with carrot and star anise puree, root vegetable fondants, seasonal greens and coriander pesto

Pan Seared Loin of Cod £18.95

with saffron new potatoes, braised fennel, steamed mussels, chiffonade of spinach cooked in a tomato and seafood broth

Cannon of Lamb £19.95

stuffed with black pudding and a sweet English onion farce wrapped in air dried Cumbrian ham, minted pea puree, purple sprouting broccoli and a tartlet of smoked caviar

DESSERTS

A Mosaic of Chocolate for 2 to Share £16.00

black forest truffles, chocolate tart, duo of ice creams, white chocolate parfait with blood orange sauce, chocolate pebbles, fruit compote

Banoffee Tartlet £6.50

with banana ice cream, toffee soil and caramelized banana

White Chocolate Parfait £6.50

with Clementine puree, orange and cointreau ice cream

Rhubarb and Custard Fool £6.50

with rhubarb jelly and stem ginger ice cream

Trio of Sorbets £6.50

with raspberry coulis

Trio of Cheshire Farm Ice Cream £6.50

encased in chocolate wafer

A Selection of Local and French Cheeses £7.50

served in the traditional way with celery, grapes and homemade chutney

TO FINISH

Tea, Coffee and Homemade Chocolates

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

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

Chef’s Amuse Bouche

***

Pan Seared Scallop

with crispy pork belly, black pudding and honey bon bons, apple and cider puree, crackling

***

Pressed Ham Hock Terrine

with parsley croquette, celeriac two ways, pickled mushrooms

***

Gin and Tonic Sorbet

***

Pan Seared Loin of Cod

with saffron new potatoes, braised fennel, steamed mussels, chiffonade of spinach, cooked in a tomato and seafood broth

***

Roast Tournedos of Beef

with herb crusted shin, truffled fondant potatoes, buttered kale, caramelised white onion puree, blue cheese and port beignet, bone marrow and tomato jus

***

A Mosaic of Chocolate for 2 to Share

black forest truffles, chocolate tart, duo of ice creams, white chocolate parfait with blood orange sauce, chocolate pebbles, fruit compote

***

Tea, Coffee and Homemade Chocolates

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)

VEGETARIAN DINNER MENU

STARTERS

Chef’s soup of the day served with home made bread rolls  £6.25

Welsh rarebit and tomato chutney tart, dressed rocket, balsamic reduction  £6.50

Goat’s cheese baked over rosemary bread with pear compote, pickled fig and candied walnuts, dressed leaves  £5.95

MAINS

Sautéed wild mushrooms, wilted winter green bound with penne pasta and a parmesan sauce  £12.95

Spinach, tomato and cheddar frittata, roasted red pepper sauce, sautéed potatoes  £12.50

Textures of butternut and Shropshire blue cheese risotto, toasted pumpkin seeds, hazelnuts and parmesan  £12.50

DESSERTS

Sticky toffee pudding with vanilla custard and toffee sauce  £6.50

Chocolate brownie, raspberry coulis, chocolate sauce, chocolate soil £6.50

Trio of sorbets with raspberry coulis  £6.50

Trio of Cheshire farm ice cream with meringue pieces, cherry compote and mint leaves  £6.50

Assiette of Wynnstay desserts in miniature (supp £2)  £7.50

EARLY BIRD MENU

Monday 15th to Friday 19th February

Starter & main £13.50 p.p, 3 courses £16.50 p.p  

TO START

Chefs soup of the day with home made bread rolls

Panko breaded salmon fish cakes with curried mayonnaise and dressed leaves

Pressed ham hock terrine, parsley croquette, celeriac two ways, pickled mushrooms

Paris brown mushrooms on toast, poached hen egg , watercress and a mustard sauce

Pan seared scallops, crispy pork belly, black pudding and honey bon bons, apple and cider puree,

crackling (supplement £3)

MAINS

Roast breast of chicken, sautéed potatoes and caramelized onions, green beans wrapped in

pancetta, coq au vin garnish

Chef’s special of the day, please ask a member of our restaurant team

Slow roasted belly of pork, creamed potatoes, buttered leeks, textures of swede, apple and port puree

Pan seared loin of cod, saffron new potatoes, braised fennel, steamed mussels, chiffonade of spinach

cooked in a tomato and seafood broth

Roast tournedos of beef with herb crusted shin, truffled fondant potatoes, buttered kale, caramelised white onion puree, blue cheese and port beignet, bone marrow and tomato jus (supplement £9)

SIDE DISHES

White Wine and Herb Sauce  £1.95  

Béarnaise Sauce  £1.95                          

Peppercorn Sauce  £1.95      

Red Wine Sauce  £1.95     

Shropshire Blue Cheese Sauce  £1.95                           

Mixed Leaf Salad  £2.75

Coleslaw  £1.95

Chunky Chips or Skinny Fries  £2.95

Lightly Spiced Potato Wedges  £3.25

Creamed potatoes  £3.00

Buttered new potatoes  £3.00

Winter Vegetables  £2.95

TO FINISH

A mosaic of chocolate for 2 to share (supplement £8)

black forest truffles, chocolate tarts, duo of ice creams, white chocolate parfait with blood orange sauce, chocolate pebbles, fruit compote

Banoffee tartlet, banana ice cream and toffee soil, caramelized banana

White chocolate parfait, clementine puree, orange and cointreau ice cream

Rhubarb and custard fool, rhubarb jelly, stem ginger ice cream

Trio of sorbets with raspberry coulis

Trio of Cheshire farm ice cream encased in a chocolate wafer 

A selection of local and continental cheeses -  please ask a member of our team for our cheese menu £3 supplement

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

SUNDAY LUNCH MENU

14th February, 2016

2 courses £15.00 p.p, 3 courses £19.95 p.p

STARTERS

Chef’s soup of the day with home made bread rolls

Panko breaded salmon fish cakes with curried mayonnaise and dressed leaves

Pressed ham hock with piccalilli and toasted sour dough bread and English mustard butter

Paris brown mushrooms on toast, poached hen egg, watercress and a mustard sauce

Pan seared scallops, butternut squash two ways, a salad of smoked bacon, red onion and capers finished with sherry vinegar and snipped chives (supplement £3)

MAINS

Roast sirloin of beef, Yorkshire pudding, thyme and red wine sauce

Roasted breast of turkey, stuffing, cranberry gravy

Roast loin of pork with apple sauce, crackling, cider and herb sauce

Roasted loin of cod with winter ratatouille and a lemon butter sauce, dressed tendril pea shoots

Sautéed wild mushrooms, wilted winter greens bound with penne pasta and a parmesan sauce

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

DESSERTS

Banoffee tartlet, banana ice cream and toffee soil, caramelized banana

White chocolate parfait, clementine puree, orange and cointreau ice cream

Rhubarb and custard fool, rhubarb jelly, stem ginger ice cream

Trio of sorbets with raspberry coulis

Trio of Cheshire farm ice cream encased in a chocolate wafer

A selection of local and continental cheeses (£3 supplement)

please ask a member of our team for our cheese menu

CHILDREN'S MENU

MAINS

Fish Fingers £5.95

served with homemade fries

Chicken Nuggets £5.95

served with homemade fries

Spaghetti and Meatballs £5.95

pork and beef meatballs cooked in tomato sauce bound with spaghetti

Sausage and Mash £5.95

old English sausages served with creamed potatoes, gravy and garden peas

ALL SERVED WITH A CHOICE OF BAKED BEANS OR PEAS

Tomato Pasta £5.95

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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