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.”

STARTERS

Soup £7.50

seafood bisque served with homemade sourdough bread (V)

Gravlax of Salmon £8.50

citrus cured Scottish salmon with avocado puree, segments of pink grapefruit and orange, caviar, pickled cucumber with dill and micro herbs (G)

Beef Carpaccio £9.00

seared herbed tenderloin of Shropshire beef with lightly spiced mayonnaise, wild rocket salad, pecorino, smoked salt and truffle oil (G)

 Fois Gras Terrine £8.50

free range chicken and fois gras terrine with a celeriac remoulade, apple puree, pickled wild mushrooms, port and thyme jelly and homemade toasted sour dough bread 

Tataki of Yellow Fin Tuna £8.50

tataki of yellow fin tuna with raw vegetable salad, sweet chilli jelly and wasabi mayonnaise, Thai puree and micro coriander (G)

Seafood Platter for 2 to share £25.00

oysters with shallot vinaigrette, king prawns with cocktail sauce, tataki of yellow fin tuna with raw vegetable salad, crab claws, smoked salmon and cream cheese roulade with pickled cucumber and caviar with traditional garnishes and pointed toasts

Wood Mushroom Salad £7.50

a warm wood salad of wild mushrooms, sunflower seeds, garlic croutons, rocket, quails egg, mustard dressing and parmesan snow

MAIN COURSES

Stuffed Breast of Chicken £16.50

roast breast of local chicken stuffed with garlic and mushrooms, char grilled spring onions, French beans, peas and rocket, celeriac puree and white wine jus (G)

Cod with Bouillabaisse £17.50

pan fried loin of cod with mussels and clams cooked in bouillabaisse sauce finished with sea micro herbs and summer vegetables

Linguine Ai Frutti Di Mare £18.95

linguine cooked with king prawns, mussels, clams, calamari and scallops bound in a tomato, garlic and chilli flake sauce with micro basil, parmesan and homemade Italian bread (G)

Duo of Pork £18.50

almond coated tenderloin of pork with a roulade of belly pork and black pudding, apple and port puree, apple crisp, creamed potatoes, seasonal vegetables, sage fritter, crackling and shallot and cider reduction

Breast of Duck £18.50

pan seared breast of duck with summer squash puree, confit duck bon bon, fondant potatoes, wilted bok choi, glazed carrots and a 5 spice jus

Rump of Lamb £21.50

roast rump of Welsh lamb marinated with olive oil, rosemary and sea salt served pink, fondant potatoes, roasted summer vegetables and a rosemary jus

Crispy Goat's Cheese £14.95

textures of beetroot and crispy goats cheese with a trio of fondants, wilted greens, sauteed vegetables and wild mushrooms, sage crisps and a port and red wine essence (V)

Fillet of Beef £24.95

fillet of beef with a red wine braised oxtail bon bon, red wine infused potato, glazed chantenay carrots, crispy Parma ham and a port and thyme reduction

SPECIALITY DISHES PREPARED AT YOUR TABLE

Steak Diane £25.95

fillet of beef flambéed at your table to your liking with a creamy mushroom and brandy sauce served with summer vegetables and potatoes (G)

Chateaubriand for 2 to share £50.00

beef tenderloin served pink with chateau potatoes, garlic mushroom stuffed tomatoes, marquis potatoes, summer vegetables and finished with bearnaise and a rich red wine and thyme jus (G)

(Please allow 30 minutes cooking time)

Salt Crusted Sea Bass £22.50

whole sea bass encased in rock salt then cracked open and served at your table with saffron aioli and a rocket and olive salad

SIDE DISHES

Panache of Summer Vegetables £3.50

New Potatoes £3.50

potatoes steamed with butter and garden herbs (G)

Creamed Potatoes £3.50

Maris pipers cooked with butter and cream (G)

Triple Cooked Chips £3.50

Maris pipers cooked 3 times for extra crispness

Foccacia Bread  £3.95

Italian bread flavoured with rosemary and sea salt served with olive oil, balsamic and marinated olives

Rocket Salad £3.50

dressed wild rocket with red onions and parmesan

DESSERTS

Rhubarb and Custard £6.50

rhubarb and custard encased in a tuille basket, rhubarb puree and a sugar dome

Glazed Lemon Tart £6.50

glazed lemon tart with creme fraiche, local strawberries and garden mint

Banoffee Sundae £7.50

layers of banana with caramel sauce, sweet biscuit base, chocolate sauce, and Chantilly cream, caramelised bananas and toffee dust

Passion Fruit Cheesecake £6.50

passion fruit and vanilla cheesecake with mango sorbet and passion fruit coulis

Assiette of Strawberries and Chocolate £7.50

shortbread stacks with creme patisserie and strawberries, a duo of chocolate dipped strawberries, white chocolate mousse with strawberry jelly, strawberry and cream ice cream and chocolate sauce

Crepe Suzette £8.00

crepes flavoured with orange and Grand Marnier flambéed at your table, served with local strawberries and Cheshire farm vanilla icecream

Trio of Sorbets £6.50

trio of sorbets with raspberry coulis (V,G,N,D)

Trio of Ice Cream £6.50

trio of ice creams with chocolate sauce (G,V)

Cheeseboard

a selection of local and continental cheeses served in the traditional way please ask a member of staff for the menu

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.

AUGUST EARLY BIRD MENU

Monday to Friday throughout August

2 courses £13.50 p.p, 3 courses £16.50 p.p

STARTERS

Soup of the day with golden croutons and pumpkin seeds (V)

Roasted red pepper and tomato gazpacho with a medley of tomatoes (V)

Tian of aubergine cavier with raw vegetables and sweet cherry tomato dressing (V)

Smoked mackerel mousse with pointed toast and fresh leaves

Chicken and wild mushroom terrine, pickled mushrooms and a smoked nut crumb

Classic arancini balls with spiced tomato sauce, parmesan shavings and basil oil

MAINS

Pan fried chicken breast

with petit pois a la francaise and potato tuille

Linguini cooked with mussels and clams

bound in a tomato and garlic sauce finished with parmesan shavings

Braised lamb shoulder

with tomatoes and aubergine fondue, fondant poatoes and basil crisps

Steamed haddock

with summer pea and chive risotto

Crispy goats cheese

with a trio of fondants, sauteed vegetables and wild mushrooms and a port and red wine essence

Grilled sirloin of beef

with triple cooked chips, celeriac puree, grilled cherry vine tomatoes, garlic infused flat mushroom and a watercress salad (G) £5 supplement

Grilled fillet of beef

with triple cooked chips, celeriac puree, grilled cherry vine tomatoes, garlic infused flat mushroom and a watercress salad (G) £9 supplement

DESSERTS

Assiette of Wynnstay desserts in miniature (£2.95 suplement)

Dark chocolate torte with cherry compote and confit orange

Vanilla cheesecake with raspberry jelly and fresh raspberries

Banoffee tart with caramel sauce and toffee dust (V)

Lemon Meringue Sundae (V)

A trio of sorbets (V,G,N,D)

A trio of ice cream -  please ask a member of our team for flavours (V,G)

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

SAMPLE SUNDAY LUNCH MENU

2 courses £13.95 p.p, 3 courses £17.95 p.p

STARTERS

Soup of the day with croutons

French onion soup with gruyere cheese croute

Jersey royal potato salad with crème fraiche and chives, Scottish smoked salmon and horseradish cream (G)

Ham hock terrine, soft boiled egg, asparagus and pea shoots and whole grain mustard dressing (G)

Feta and olive stuffed aubergine with a lightly spiced tomato salsa (V, G)

MAINS

Roast sirloin of beef

with Yorkshire pudding and red wine gravy served

Roasted belly pork

with sage mash Shallot and cider sauce

Roast turkey

with sage and onion stuffing and pan gravy

Pan seared sea bass

with English peas and chorizo, sautéed potatoes and micro herbs (G)

Potato Gnocchi

with a roasted tomato and basil sauce and garlic infused ciabatta (V)

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

DESSERTS

Steamed syrup pudding with custard (V)

Rhubarb fool with ginger crust (V)

Baked Alaska with raspberry coulis (V)

Crème brûlée with shortbread fingers (V)

A selection of Cheshire farm ice creams -  please ask a member of our team for flavours (V)

CHILDREN'S MENU

MAINS

Fish Fingers £5.95

served with homemade fries

Chicken Nuggets £5.95

served with homemade fries

Mini Sliders £5.95

beef patties served in a seeded bun with homemade fries

Hot Dog £5.95

served in a sweet soft roll with homemade fries

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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