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

Lunch:-

Sunday 12noon to 2:30pm

For Dinner:-

Monday to Friday 6:00pm to 9:30pm

Saturday 7:00pm to 9:30pm

Sunday Evening Closed


MAY A LA CARTE

6pm until 9.30pm

£40.00 per person

AMUSE BOUCHE

Chef’s bouche of the day

STARTERS

Soup of the day (V)

with home made bread and golden croutons

Prawn and crab tian

with gremolata, semi dried tomatoes, avocado purée and a black onion seed crisp

Gloucester old spot ham hock terrine

with ham a ham and chive croquette, pineapple and chilli chutney, piccalilli gel and a spiced cracker

Pistachio rolled goats’ cheese

with a chicory, sesame cracker and orange salad (V)

Seared scallops

with black pudding and belly pork bon bon, cauliflower purée and pancetta crumb

INTERMEDIATE

Green apple sorbet (G,D,N,V)

MAINS

Roast new season rump of lamb (G)

with crushed Jersey Royals, carrot purée, purple sprouting broccoli and chimichurri dressing

Butter roasted fillet of beef

with blue cheese mousse, horseradish potatoes, oyster mushrooms, creamed spinach and leek and a port reduction jus  

Fillet of place 2 ways

with a crab and plaice roulade, king prawn and plaice bon bon, spinach purée and a mussel, tomato and chive butter sauce

Mediterranean vegetable and brie tartlet (V)

a puff pastry case baked with courgettes, roasted red peppers, red onion and brie with a rocket salad, buttered new potatoes, aged balsamic and red onion chutney

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit 

Dark chocolate and orange mousse

with toffee fudge ice cream, chocolate crumb, cocoa tuille

British and continental cheese board

with celery, apple, grapes, home made chutney and biscuits

Trio of ice creams

with meringue pieces and strawberry coulis

Trio of sorbets

with meringue pieces and strawberry coulis

MAY EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £15.50 p.p

Three courses £19.50 p.p  

STARTERS

Chefs soup of the day (V)

with golden croutons

Prawn and crab cocktail

with Marie rose sauce, tomato concasse, a brown roll and butter

Deep fried leek and goats cheese Arancini (V)

with a tomato and ale chutney, rocket and balsamic salad  

Honey and mustard ham hock rillettes

with pickled vegetables, piccalilli gel and toasted ciabatta

Seared scallops (supplement £3.00)

with black pudding and belly pork bon bon, cauliflower purée and pancetta crumb

MAINS

Breaded plaice

with chive potatoes, wilted spinach, lemon and caper butter

Mediterranean vegetable and brie tartlet (V)

a puff pastry case baked with courgettes, roasted red peppers, red onion and brie with a rocket salad, buttered new potatoes, aged balsamic and red onion chutney

Roast breast of chicken (G)

with roast pepper, garlic and goats cheese wrapped in bacon with a warm salad of courgettes, asparagus, cherry tomatoes and jersey royals, basil pesto and a red pepper sauce  

Confit leg of duck (G)

with dauphinoise potatoes, haricot vert wrapped in pancetta and a black cherry sauce

Butter roasted fillet of beef (supplement £9.00) (G)

with blue cheese mousse, horseradish potatoes, oyster mushrooms, creamed spinach and leek and a port reduction

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon 

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit dark chocolate and orange mousse with toffee fudge ice cream, chocolate crumb, cocoa tuille

Trio of ice creams

with meringue pieces and strawberry coulis

Trio of sorbets

with meringue pieces and strawberry coulis

British and continental cheese board (supplement £3.00)

with celery, apple, grapes, home made chutney and biscuits

SUNDAY LUNCH MENU May 2018

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS

Chefs soup of the day (V)

with golden croutons

Prawn and crab cocktail

with Marie rose sauce, tomato concasse, a brown roll and butter

Deep fried leek and goats cheese Arancini (V)

with a tomato and ale chutney, rocket and balsamic salad  

Honey and mustard ham hock rillettes

with pickled vegetables, piccalilli gel and toasted ciabatta

Seared scallops (supplement £3.00)

with black pudding and belly pork bon bon, cauliflower purée and pancetta crumb

MAINS

Roast sirloin of beef

Yorkshire pudding, thyme and red wine sauce

Roast leg of spring lamb

with a rosemary and sage jus

Roast pork

with crackling, roast potatoes and apple cider gravy

Chef's special of the day

please ask a member of our restaurant team

Breaded plaice

with chive potatoes, wilted spinach, lemon and caper butter

Mediterranean vegetable and brie tartlet (V)

a puff pastry case baked with courgettes, roasted red peppers, red onion and brie with a rocket salad, buttered new potatoes, aged balsamic and red onion chutney

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon 

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit dark chocolate and orange mousse with toffee fudge ice cream, chocolate crumb, cocoa tuille

Trio of ice creams

with meringue pieces and strawberry coulis

Trio of sorbets

with meringue pieces and strawberry coulis

British and continental cheese board (supplement £3.00)

with celery, apple, grapes, home made chutney and biscuits

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

VEGAN MENU

2 courses £15.50   3 courses £19.50

To start

 Home made chef’s soup of the day

Tofu and parsley potato cakes with a lightly spiced tomato salsa

Veggie sushi rolls with soy dipping sauce and wasabi dressing

Main course

Tempura vegetables with red lentil and spinach Dahl, tomato and coriander dressing

Marinated tofu and Mediterranean vegetable kebabs, braised rice with tomatoes and vegetables and a lemon and herb dressing  

Dessert

Trio of sorbets with seasonal coulis

Coconut rice pudding with caramelised pineapple and blood orange gel

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

Roast Dinner £5.95 (served ONLY on Sundays)

served with roast potatoes and a selection of 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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