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

Scotch broth  £7.00

welsh lamb neck, winter Root Vegetables, pearl barley and Rosemary served with home made sour dough bread

Chef’s soup of the day (v)  £6.50

served with home made bread rolls

Pan seared scallops  £9.50

with celeriac and truffle puree, black pudding, sautéed samphire, smoked pancetta dust

Seared welsh lambs kidneys  £7.50

on buttered brioche, chorizo, cayenne, watercress and sherry vinegar

Game terrine  £7.50

with spiced pear chutney, chard and watercress salad, home made sourdough bread

Carpaccio of yellow fin tuna  £8.50

with bloody Mary jelly, avocado puree golden beetroot and tomato salsa

Pan seared breast of duck  £8.00

with fig and apple chutney, cranberry and Clementine puree, baby leaves

MAINS

Pan roasted salmon  £17.00

with a parsley and lemon crust and a chorizo and flageolet bean cassoulet, chorizo foam , baby herbs

Beef feather blade  £16.00

braised in stout, horseradish creamed potatoes, winter vegetable medley, a rich red wine jus

Supreme of corn fed chicken  £16.00

with woodland mushrooms farce, buttered kale, pommes Anna, purée of root vegetables and a tarragon cream sauce

Welsh rack of lamb  £21.00

with pea and garlic puree, fondant potato, salsa verde, redcurrant jus and crispy kale

Confit belly of pork  £17.00

with seared scallop, cauliflower puree, pressed leek terrine, apple and port gel, confit potato and a sage jus

Tournedos Rossini  £24.95

butter roasted filet of beef on toast, garlic infused forest of mushrooms, seared foie gras, wilted greens, madeira jus

Roasted breast of duck  £19.00

with textures of butternut squash, star anise and honey baby carrots, wilted kale

Chef’s special of the day £TBC

SIDE DISHES

Panache of Winter Vegetables £2.90

New Potatoes £3.50

potatoes steamed with butter and garden herbs (G)

Creamed Potatoes £3.50

Maris piper cooked with butter and cream (G)

Triple Cooked Chips  £2.95

Maris pipers cooked 3 times for extra crispness

Foccacia Bread  £3.50

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 onion and parmesan

TO FINISH

Assiette of Wynnstay desserts in miniature  £7.50

Sticky toffee pudding  £6.50

with vanilla custard and toffee sauce

Chocolate brownie  £6.50

with raspberry coulis, chocolate sauce, salted caramel ice cream, chocolate soil

Vanilla cheesecake  £6.50

with frosted fruits and a Clementine and cranberry suzette

Trio of sorbets  £6.50

with raspberry coulis

Trio of Cheshire farm ice cream  £6.50

with meringue pieces, winter berry compote and mint leaves

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

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 1st to Friday 5th February

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

TO START

Soup of the day served with home made bread rolls

Scottish smoked salmon, horseradish cream, sourdough crostini, lilliput capers,

Confit chicken, ham and pistachio terrine, toasted brioche, beetroot remoulade, watercress salad

Tartlet of caramelized red onion, goats cheese mousse, dressed pea shoots, aged balsamic

Pan seared scallops, parsnip and roasted garlic puree, chorizo crumb, baby herbs (supplement £3)

MAINS

Roasted fillet of salmon, sautéed potatoes, haricot vert, chorizo sauce, crispy leeks 

Breast of chicken stuffed with Shropshire blue cheese, wrapped in smoked bacon, colcannon potatoes, wild mushroom sauce

Braised pressed shin of beef, caramelized onion champ, wilted kale, coq au vin garnish

Celeriac pastry case, filled with garlic infused vegetables, pine nuts, textures of butternut squash

Pan butter roasted fillet of beef, pan fried haggis, root vegetable fondants, whiskey sauce (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

Assiette of Wynnstay desserts in miniature (supplement £2)

Red wine infused poached pear, seasonal soft fruits, crème fraiche

Dark chocolate torte, caramelized Clementine's, pistachio shards

Vanilla crème brûlée, shortbread biscuits  

Trio of sorbets with raspberry coulis

Trio of Cheshire farm ice cream with meringue pieces, winter berry compote and mint leaves

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

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

SUNDAY LUNCH MENU

31st January, 2016

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

STARTERS

Chefs soup of the day with home made bread rolls

Salmon 3 ways - salmon mousse wrapped in smoked salmon, smoked salmon with horseradish potato salad and snipped chives, lightly spiced salmon brandade with curried mayonnaise, dressed leaves

Chicken karaage with scorched gem lettuce, teriyaki glaze, lemon and black pepper dipping sauce

Sun blush tomato arancini stuffed with bocconcini, warm tomato and basil consommé

Pan seared scallops, celeriac and vanilla puree, Parma ham shards, smoked pancetta broth, micro leaves (supplement £3)

MAINS

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

Roasted breast of turkey, stuffing, cranberry gravy

Roasted pear, confit tomato and goats cheese tatin, compressed tomato heirloom tian, lightly spiced potato and lentil dahl, hazelnut and brioche crumb, textures of root vegetables

Pan seared fillet of salmon, sautéed samphire, creamed potatoes, white wine and herb sauce

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

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

DESSERTS

Sticky toffee pudding, toffee soil, vanilla custard, toffee sauce

Trio of banana - banoffee tartlet, baileys and banana brûlée, banana and toffee trifle

Trio of sorbets with raspberry coulis

Trio of Cheshire farm ice cream with meringue pieces, winter berry compote and mint leaves

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

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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