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.”

So take a step down memory lane with our Supper Menu with dishes taken from the Wynnstays’ original old menus dating back to the 60’s.  These have been carefully prepared and redesigned by our Executive Chef Jamie Deery and his passionate team using some of the finest local ingredients.

STARTERS

French Onion Soup £6.50

slow cooked onions with beef stock, red wine, thyme and bay leaf finished with a gruyere croute

Traditional Prawn Cocktail £8.50

marinated prawns bound in a creamy tomato and brandy sauce, crisp lettuce a wedge of lemon and brown bread and butter

Dressed Crab Salad £9.00

a salad of white and brown crab meat with lemon infused rice, egg yolk and white, wilted spinach encased in crab shell finished with asparagus and a lemon and dill mayonnaise (G)

Soufflé £7.00

twice baked goats cheese soufflé with an apple and walnut salad

Moules Mariniere £7.50

steamed welsh mussels infused with garlic and white wine finished with cream and homemade sour dough bread

Chicken Liver Pate £7.25

chicken livers sautéed with cream and brandy set with a Madeira jelly finished with a port reduction, baby poached pear and ciabatta crisps

MAIN COURSES

Duck a l’Orange £17.75

pan seared breast of Gressingham duck with a timbale of rice, sautéed greens finished with an orange sauce and micro herbs (G)

Welsh Lamb Meatloaf £17.50

slow cooked minced welsh lamb cooked with brandy and herbs, wrapped in streaky bacon finished with a pea puree, glazed vegetables and a red wine sauce

Individual Beef Wellington £25.95

marinated filet of beef wrapped in a pancake with parma ham and wild mushrooms, wrapped in puff pastry finished with a port and thyme reduction, honey roasted carrots and chateau potatoes (G)

(Please allow 30 minutes cooking time)

Beef Stroganoff £17.95

fillet of beef pan fried with sautéed wild mushrooms, roasted peppers and a creamy paprika and brandy sauce served with a timbale of rice

Chicken Kiev £16.50

breast of local chicken flavoured with garlic herb butter encased in panko breadcrumbs served with sautéed seasonal vegetables and buttered new potatoes

Vegetarian Tartlet  £14.95

tartlet of creamed spinach, broad beans and asparagus with buttered new potatoes and a chervil and tomato butter sauce (V)

SPECIALITY DISHES PREPARED AT YOUR TABLE

Steak Diane £24.95

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

Whole Dover Sole £24.95

filleted at your table with herb buttered new potatoes, sautéed carrots and mange tout and a lemon herb butter

Chateaubriand for 2 to share £48.00

beef tenderloin served pink with chateau potatoes, herb stuffed tomatoes, béarnaise and red wine and shallot sauce and seasonal vegetables carved at your table (G)

(Please allow 30 minutes cooking time)

SIDE DISHES

Carrots and Mange Tout £3.50

Julienne of Carrots and Mange Tout coated in Butter and Honey (G)

New Potatoes £3.50

potatoes steamed with butter and fresh herbs (G)

Cauliflower au Gratin £3.50

steamed cauliflower topped with gruyere cheese and bread crumbs grilled until golden

Marquis Potatoes £3.50

piped mashed potato roasted in the oven finished with tomato concasse (G)

Creamed Potatoes £3.50

potatoes cooked with butter and cream finished with fresh herbs (G)

Foccacia Bread  £3.95

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

Rocket Salad £3.50

rocket tossed with parmesan cheese and house dressing (G, D)

Tomato Salad  £3.50

a salad of tomatoes, red onion and micro basil finished with olive oil (G, D)

DESSERTS

Rum Baba £6.50

sweet yeast cake saturated in rum finished with Chantilly cream and seasonal berry compote

Baked Alaska £7.50

vanilla sponge with strawberry ice cream encased in a French meringue baked until golden

Sherry Trifle with Biscotti £7.00

traditional sherry trifle with layers of sponge and jelly finished with custard and whipped cream and toasted almond flakes

Anglaise Float £6.50

Anglaise with poached meringue and caramel crunch

Traditional Rice Pudding with Sesame & Poppy Seed Tuille £6.50

traditional vanilla scented rice pudding finished with cream and homemade strawberry compote

Crepe Suzette £8.00

crepes flavoured with orange and Grand Marnier flambéed at your table

Black Forest Gateau £7.50

layers of chocolate genoise sponge, fresh cream and cherries served with a brandy snap basket filled with marinated cherries

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.

MAY EARLY BIRD MENU

Monday to Friday throughout May

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

STARTERS

Soup of the day with golden croutons (V)

Chilled spring pea soup served with Cornish crab and garden herbs

Pea panna cotta with English peas, asparagus, quails eggs and pea shoots (V)

Courgette, tomato and cheddar tart with a raw tomato vinaigrette and dressed leaves (V)

Spring lamb fritters with a salad of carrot, radish, chilli and a wasabi and basil mayonnaise

Clams and welsh menai mussels cooked in local cider and clotted cream served with homemade sour dough bread

Spring asparagus wrapped in parma ham with crispy free range egg and asparagus sauce

MAINS

Fillet of salmon

with summer vegetables, creamed potatoes and red pepper sauce (G,N)

Potato gnocchi

with wild rocket, watercress, parmesan and garlic infused ciabatta (V)

Dry cured smoked bacon chop

with piped creamed potato, crushed broad beans and sage fritters (G)

Roasted breast of spring chicken

with a morel sauce and parmesan risotto (G)

Pressed slow roasted belly of pork

with creamed potatoes, spring cabbage, caramelised apples, crackling, pancetta dust and a cider and sage jus

Pan seared fillet of red mullet

with seared cucumber, creamed potatoes, borage and curried beurre blanc

Chef’s special of the day

Fillet of beef

with a spring onion and stilton potato cake, wilted spinach, beetroot puree, roasted banana shallot, glazed carrot and a port and thyme jus (G) £8 supplement

Grilled sirloin steak

with pommes neuf, grilled vine cherry tomatoes, garlic infused flat mushroom and a watercress salad (G) £4 supplement

DESSERTS

Eton mess cheesecake with fruit coulis

Rhubarb and custard tart (V)

White chocolate mousse with raspberries and garden mint

Summer fruit and wine jelly with strawberries and cream ice cream

Creme brulee with shortbread fingers (V)

A trio of sorbets (V,G,N,D)

A selection of Cheshire farm ice creams -  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


To hear about our latest offers, sign up to our newsletter below:




© All Rights Reserved The Wynnstay Hotel & Spa 2015 | Terms and conditions | Contact

Website design by Guestline WebSuite