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

Tomato gazpacho, crab salad, crisp bread

TO START

Soup du jour £6.75

Chefs soup of the day with home made Foccacia bead

Cold poached salmon £7.50

with sweet chilli jelly, chilli infused guacamole

Seared scallops £9.50

Seared scallops, cauliflower purée, confit chorizo, spinach, hickory foam, pork crumble 

Goats cheese mousse  £7.25

with salad of heritage tomatoes, red pepper gel, balsamic pearls

Game terrine  £6.95

wrapped in air dried ham, warmed foccacia, fruit chutney

SORBET

Green apple sorbet (V,D,G) £2.50

MAINS

Breast of chicken (G) £17.95

Oven roasted breast of chicken, wild mushroom, spinach and parmesan risotto, parmesan crisp

Belly of pork £17.95

Slow roasted belly of pork, pulled pork croquette, celeriac purée, textures of apple, cider sauce, crackling

Seared breast of duck £18.95

Pan seared breast of duck, crispy leg croquette, sautéed spring greens, sweet potato fondants, orange glazed baby carrots, pickled fennel, cherry jus

Fillet of local beef (G) £24.95

Butter roasted fillet of beef, confit potato, celeriac purée, glazed carrots, charcuterie jus 

Loin of lamb (G) £23.95

Butter roasted loin of lamb with minted pea purée, braised lamb shoulder, fondant potato, glazed root vegetables and a balsamic and rosemary jus

Sea bass £16.95

Pan seared sea bass, smoked mash, wilted greens, lobster sauce

Penne with pesto (V) £12.95

Penne pasta bound with pesto, sundried tomatoes, Thai basil, garlic infused ciabatta

DESSERTS

Strawberry parfait,  £6.95

pimm’s jelly, white chocolate crumb, strawberries, cucumber and mint granita

Lemon financier,  £6.95

crème fraiche mousse, poached apricot, lemon sorbet, lemon balm

Chocolate set cream,  £6.95

cherry compote, amaretti crumb, cherry ice cream

Peach Melba Tartlet  £6.95

vanilla ice cream, raspberry sauce

Trio of ice creams (V) £6.50

A trio of ice creams in a chocolate wafer basket with raspberry sauce

Trio of sorbets (G,N,D,V) £5.95

A trio of sorbets garnished with raspberry coulis and a seasonal berry compote

Cheeseboard (V) £7.50

served in the traditional way with a shot of port

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

Tomato gazpacho, crab salad, crisp bread

***

Seared scallops

Seared scallops, cauliflower purée, confit chorizo, spinach, hickory foam, pork crumble 

***

Game terrine

wrapped in air dried ham, warmed foccacia, fruit chutney

***

Cold poached salmon

with sweet chilli jelly, chilli infused guacamole

***

Sorbet (V,D,G)

Green apple sorbet

***

Fillet of local beef (G)

Butter roasted fillet of beef, confit potato, celeriac purée, glazed carrots, charcuterie jus 

***

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)

EARLY BIRD MENU

Monday 24th to Friday 28th July - 6pm to 7.30pm

Saturday 29th July - 6pm to 7pm

Starter & main £16.50 p.p, 3 courses £19.50 p.p  

STARTERS

Chef’s soup of the day with homemade bread roll (V)

Cold poached salmon, sweet chilli jelly, wasabi purée, nori rice, prawn cracker dust        

Game terrine wrapped in air dried ham, warmed foccacia, fruit chutney

Goat’s cheese mousse, textures of beetroot, mustard cress, toasted sour dough (V)   

Seared scallops, pea purée, bacon lardons, pork crumb (supplement £3)

MAINS

Braised belly pork, smoked mash, candid apples, mustard sauce (G)

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

Stuffed fillet of plaice with spinach, buttered new potatoes, leaf salad, glazed mornay sauce

Madras marinated breast of chicken, braised rice, sweet potato curry, mango purée (G)

Farfalle pasta bound with wild mushrooms, spinach and parmesan, garlic infused ciabatta (V)

Butter roasted fillet of beef, stuffed cabbage leaf with pork and mushroom farce, fondant potato, honey buttered carrots and a rioja and thyme jus (supplement £9) (G)

DESSERTS

Strawberry parfait, pimm’s jelly, white chocolate crumb, strawberries, cucumber and mint granita

Lemon financier, crème fraiche mousse, poached apricot, lemon sorbet, lemon balm

Chocolate set cream, cherry compote, amaretti crumb, cherry ice cream

Peach Melba Tartlet, vanilla ice cream, raspberry sauce

Trio of ice creams (V) 

A trio of ice creams in a chocolate wafer basket with raspberry sauce

Trio of sorbets (G,N,D,V) 

A trio of sorbets garnished with raspberry coulis and a seasonal berry compote

Cheeseboard served in the traditional way with a shot of port (supplement £3.00) (V)

Monday 31st July to Friday 4th August - 6pm to 7.30pm

Saturday 5th August - 6pm to 7pm

Starter & main £16.50 p.p, 3 courses £19.50 p.p  

STARTERS

Chef’s soup of the day with homemade bread rolls (V)

Potted smoked mackerel mousse, lemon aioli and Melba toast

Game terrine wrapped in air dried ham, warmed foccacia, fruit chutney

Breaded Bocconcini mozzarella with ratatouille of vegetables, baby gem and Balsamic glaze

Seared scallops, pea purée, black pudding, pork crumb and Parma ham shard (supplement £3.00)

MAINS

Pork loin steak, colcannon mash, honey glazed carrots and cider sauce (G)

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

Pan fried salmon fillet with olive crushed potatoes, buttered courgette ribbons and sauce vierge

Breast of chicken wrapped in bacon, braised Savoy cabbage, fondant potato and white wine sauce

Penne pasta bound with wild mushrooms, spinach and parmesan, garlic infused ciabatta (V)

Butter roasted fillet of beef, oxtail croquette, confit potato, honey buttered carrots
and a rioja and thyme jus (supplement £9.00) (G)

DESSERTS

Strawberry parfait, pimm’s jelly, white chocolate crumb, strawberries, cucumber and mint granita

Lemon financier, crème fraiche mousse, poached apricot, lemon sorbet, lemon balm

Chocolate set cream, cherry compote, amaretti crumb, cherry ice cream

Peach Melba Tartlet, vanilla ice cream, raspberry sauce

Trio of ice creams (V) 

A trio of ice creams in a chocolate wafer basket with raspberry sauce

Trio of sorbets (G,N,D,V) 

A trio of sorbets garnished with raspberry coulis and a seasonal berry compote

Cheeseboard served in the traditional way with a shot of port (supplement £3.00) (V)

SUNDAY LUNCH MENU

Sunday 30th July, 2017

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS   

Chef’s soup of the day

with homemade bread roll (V)

Cold poached salmon,

sweet chilli jelly, wasabi purée, nori rice, prawn cracker dust        

Game terrine

wrapped in air dried ham, warmed foccacia, fruit chutney

Goat’s cheese mousse,

textures of beetroot, mustard cress, toasted sour dough (V)   

Seared scallops,

pea purée, bacon lardons, pork crumb (supplement £3)        

MAINS

Roast ribeye of beef,

Yorkshire pudding, thyme and red wine sauce

Roast leg of spring lamb

with a redcurrant and a rosemary jus (G)

Roast pork

with crackling and apple cider gravy (G)

Chef’s special of the day

please ask a member of our restaurant team

Stuffed fillet of plaice

with spinach, buttered new potatoes, leaf salad, glazed mornay sauce

Farfalle pasta

bound with wild mushrooms, spinach and parmesan, garlic infused ciabatta (V)

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

DESSERTS

Strawberry parfait,  

pimm’s jelly, white chocolate crumb, strawberries, cucumber and mint granita

Lemon financier,  

crème fraiche mousse, poached apricot, lemon sorbet, lemon balm

Chocolate set cream,  

cherry compote, amaretti crumb, cherry ice cream

Peach Melba Tartlet  

vanilla ice cream, raspberry sauce

Trio of ice creams (V) 

A trio of ice creams in a chocolate wafer basket with raspberry sauce

Trio of sorbets (G,N,D,V) 

A trio of sorbets garnished with raspberry coulis and a seasonal berry compote

Cheeseboard (V) 

served in the traditional way with a shot of port (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

Cheese and Tomato Ciabatta Pizza £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

ALL SERVED WITH A CHOICE OF BAKED BEANS OR 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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