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

Chocolate crème brûlée £6.95

with mint choc chip ice cream, white chocolate crumble

Treacle Tart £6.95

with candied lemon, clotted cream ice cream

Spiced poached pear £6.95

with ginger ice cream, date purée 

Apple crunch £6.95

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

Trio of ice creams (V) £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

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)

SEPTEMBER 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)

Chef's soup of the day with homemade bread rolls

Thai style fish cake

Thai infused fish cake, curried mayo, carrot, mouli and coriander salad

Chicken liver pate

Chicken liver pate, Melba toast, caramelised onion chutney, leaf bouche

Panko brie and cranberry (V)

Panko wedge of brie, compote cranberry and port, dressed leaf salad

Wild mushroom en croûte (V)

Wild mushroom on a toasted muffin, soft boiled hen egg and truffle dressed rocket

Air dried ham and celeriac

Celeriac rémoulade infused with Dijon mustard, air dried ham and dressed pea shoots

Seared scallops (£3 supplement)

Pan seared scallops, cauliflower purée, pork and black pudding bon bon, Parma ham crisp

A tower of melon (V)

with seasonal fruits and raspberry coulis

MAINS

Butter seared sea bass (G,N)

Butter seared sea bass with a warm salad of green lentils, potato and carrot, hickory cream broth

Moules marinière

Welsh Menai mussels cooked in garlic, wine, shallot, parsley and cream with toasted ciabatta

Confit belly of pork (G)

8 hour cooked belly of pork, creamed potato, apple and port gel, autumn greens, marrowbone and thyme jus

Classic Caesar salad

Marinated breast of chicken, baby gem lettuce, creamy anchovy sauce, garlic croutons and shaved parmesan

Butternut squash and Shropshire blue cheese risotto (V)

with toasted hazelnuts, sage fritters, parmesan

Ribeye of beef (£5 supplement) (G,N)

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

Fillet of beef (£9 supplement) (G,N)

Grilled fillet of beef, triple coked chips, garlic infused tomato and mushroom, béarnaise sauce

Sundried tomato and mozzarella stuffed chicken (G,N)

Breast of chicken stuffed with sundried tomato and mozzarella wrapped in bacon, basil champ and tomato and olive herb sauce

DESSERTS

Chocolate crème brûlée 

with mint choc chip ice cream, white chocolate crumble

Treacle Tart 

with candied lemon, clotted cream ice cream

Spiced poached pear 

with ginger ice cream, date purée 

Apple crunch 

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

Trio of ice creams (V) 

A trio of ice creams with raspberry sauce

Cheeseboard (£3 supplement)

served in the traditional way (£3 supplement) 

SEPTEMBER SUNDAY LUNCH MENU 2017

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS        

Soup of the day (V)

Chef's soup of the day with homemade bread rolls

Thai style fish cake

Thai infused fish cake, curried mayo, carrot, mouli and coriander salad

Chicken liver pate

Chicken liver pate, Melba toast, caramelised onion chutney, leaf bouche

Panko brie and cranberry (V)

Panko wedge of brie, compote cranberry and port, dressed leaf salad

Wild mushroom en croûte (V)

Wild mushroom on a toasted muffin, soft boiled hen egg and truffle dressed rocket

Air dried ham and celeriac

Celeriac rémoulade infused with Dijon mustard, air dried ham and dressed pea shoots

Seared scallops (£3 supplement)

Pan seared scallops, cauliflower purée, pork and black pudding bon bon, Parma ham crisp

A tower of melon (V)

with seasonal fruits and raspberry coulis

MAINS

Roast ribeye of beef,

Yorkshire pudding, thyme and red wine sauce

Roast turkey

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

Roast pork (G)

with crackling and apple cider gravy

Confit belly of pork (G)

8 hour cooked belly of pork, creamed potato, apple and port gel, autumn greens, marrowbone and thyme jus

Chef’s special of the day

please ask a member of our restaurant team

Butter seared sea bass (G,N)

Butter seared sea bass with a warm salad of green lentils, potato and carrot, hickory cream broth

Moules marinière

Welsh Menai mussels cooked in garlic, wine, shallot, parsley and cream with toasted ciabatta

Butternut squash and Shropshire blue cheese risotto (V)

with toasted hazelnuts, sage fritters, parmesan

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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