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.
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
“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
Chef's amuse bouche of the day
TO START
Soup du jour (V) £6.75
Chefs soup of the day with home made Foccacia bead
Asian style sea bass (G) £7.95
Pan seared Asian marinated sea bass fillet with stir-fried sesame bok choi saffron cracker and a mild Thai cream sauce
Asparagus and locally laid hens egg (V) £7.50
Locally picked asparagus with soft hens egg, truffle oil, dressed tenderills and a hollandaise sauce
Pan fried scallops £9.50
Pan fried scallops, crab potato cake, fennel, pancetta, chive beurre blanc
Confit duck, smoked bacon and chive terrine £7.50
Confit leg of duck, smoked bacon and chive terrine, redcurrant chutney, pickled vegetables, toasted sour dough bread
SORBET
Green apple sorbet (V,D,G) £2.50
MAINS
Breast of chicken (G) £17.95
Oven roasted thyme infused breast of chicken, sweet potato and maris piper dauphinoise potato, parma shard, charred tender stem broccoli, carrot and anise purée, rioja jus
Gloucester old spot pork £17.95
Braised pigs cheek, herb crusted loin, sage and apple rosti, heritage chantenay carrots, wilted greens, burnt apple purée, charcuterie jus
Seared breast of duck £18.95
Pan seared breast of duck, crispy leg croquette, sautéed cavolo nero, sweet potato fondants, orange glazed baby carrots, pickled fennel, raspberry vinaigrette, cherry jus
Fillet of local beef (G) £24.50
Butter roasted fillet of beef, carrot and miso purée, braised cheek, confit potato, buttered kale, chantenay carrots, morel and Madeira sauce
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
Chef’s catch of the day £TBC
Assiette of vegetables (V) £14.95
Baked Portobello mushroom, heritage tomato stack, courgette stuffed with feta and red pepper, duo of pepper coulis, toasted pine nut and basil crumb, parmesan crisp
DESSERTS
Eton Mess (V,G) £6.50
A classic recipe of meringue soft whipped cream and seasonal berries
Banana Creme Brulee (V,G) £6.75
Set egg custard infused with banana, a caramel top, toffee pieces and caramelised banana
Coppa Cioccolata Calda (V,G) £6.95
Vanilla, caramel and chocolate ice cream with chocolate coated honeycomb whipped cream and a jug of hot-fudge sauce
Bosco Meringato (V,G) £6.95
Raspberry and strawberry sorbet, vanilla ice cream, raspberry coulis, meringues drizzled with chocolate, seasonal berries, whipped cream and strawberry crunch
Banoffee Basket (V) £6.95
Vanilla, caramel and banana ice cream with caramel sauce, fresh banana and chocolate cookie pieces encased in a chocolate and sugar basket
Full Banana Split (V,G) £6.95
Vanilla ice cream with raspberry coulis, banana and whipped cream served in a freshly baked sugar-wafer basket
Trio of Sorbets (G,N,D,V) £5.95
A trio of sorbets garnished with raspberry coulis, summer fruits and mint
Fresh Fruit Salad (G,N,D,V) £5.95
Fresh fruit salad served with sorbet
Cheese (V) £7.50
A selection of local and French cheeses served in the traditional way with celery, grapes and homemade chutney
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
£45.00 per person
Amuse Bouche
Chef's amuse bouche of the day
***
Pan fried scallops
Pan fried scallops, crab potato cake, fennel, pancetta, chive beurre blanc
***
Confit duck, smoked bacon and chive terrine
Confit leg of duck, smoked bacon and chive terrine, redcurrant chutney, pickled vegetables, toasted sour dough bread
***
Asian style sea bass (G)
Pan seared Asian marinated sea bass fillet with stir fry sesame pok choi, saffron cracker and a mild Thai cream sauce
***
Sorbet (V,D,G)
Green apple sorbet
***
Fillet of beef (G)
Butter roasted fillet of beef, carrot and miso purée, braised cheek, confit potato, buttered kale, chantenay carrots, moral and Maderia sauce
***
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)
2 courses £16.50 p.p, 3 courses £19.50 p.p
TO START
Chef’s soup of the day
with home made bread rolls (V)
South Indian fish cakes,
pickled cucumber, mango and ginger chutney
Ham hock and apple terrine,
minted pea purée, apple textures, crispy pancetta, pea shoots
Heirloom tomatoes,
whipped goats cheese, balsamic caramel, olive crumb
Seared scallops,
celeriac purée, crushed broad bean and peas, bacon lardons, dressed leaf (supplement £3)
MAINS
Pork 3 ways
Belly, sausage and croquette of pork, creamed potatoes, caramelised apples, kale and a cider sauce
Chefs special of the day
please ask a member of our restaurant team
Chorizo crusted haddock,
braised fennel, saffron mash, gremolata
Breast of chicken
stuffed with roasted red pepper goats cheese and oregano, wrapped in pancetta, warm courgette salad, herbed new potatoes and a red pepper dressing (G)
Curry roasted cauliflower risotto,
sautéed spinach (V)
Butter roasted fillet of beef,
stuffed cabbage leaf with pork and mushroom farce, fondant potato, honey buttered carrots and a rioja and thyme jus (supplement £9)
DESSERTS
Eton Mess (V,G) - A classic recipe of meringue soft whipped cream and seasonal berries
Strawberry Cheesecake - Strawberry cheesecake with strawberry compote
Coppa Cioccolata Calda (V,G) - Vanilla, caramel and chocolate ice cream with chocolate coated honeycomb whipped cream and a jug of hot-fudge sauce
Bosco Meringato (V,G) - Raspberry and strawberry sorbet, vanilla ice cream, raspberry coulis,
meringues drizzled with chocolate, seasonal berries, whipped cream and strawberry crunch
Banoffee Basket (V) - Vanilla, caramel and banana ice cream with caramel sauce,
fresh banana and chocolate cookie pieces encased in a chocolate and sugar basket
Trio of Sorbets (G,N,D,V) - A trio of sorbets garnished with raspberry coulis, summer fruits and mint
Cheese (V) - A selection of local and French cheeses served in the traditional way with celery, grapes and homemade chutney (£3.00 suppliment)
2 courses £16.50 p.p, 3 courses £19.50 p.p
STARTERS
Chef’s soup of the day
with home made bread rolls (V)
South Indian fish cakes,
pickled cucumber, mango and ginger chutney
Ham hock and apple terrine,
minted pea purée, apple textures, crispy pancetta, pea shoots
Heirloom tomatoes,
whipped goats cheese, balsamic caramel, olive crumb
Seared scallops,
celeriac purée, crushed broad bean and peas, bacon lardons, dressed leaf (supplement £3)
MAINS
Cajun marinated loin of pork,
Asian slaw, lightly spiced Parisienne potatoes, wasabi purée, sweet chilli sauce (G,D)
Chefs special of the day
please ask a member of our restaurant team
Chorizo crusted haddock,
braised fennel, saffron mash, gremolata
Breast of chicken
stuffed with roasted red pepper goats cheese and oregano, wrapped in pancetta, warm courgette salad, herbed new potatoes and a red pepper dressing (G)
Curry roasted cauliflower risotto,
sautéed spinach (V)
Butter roasted fillet of beef,
stuffed cabbage leaf with pork and mushroom farce, fondant potato, honey buttered carrots and a rioja and thyme jus (supplement £9)
2 courses £15.00 p.p.
3 courses £19.95 p.p.
STARTERS
Chef’s soup of the day
with home made bread rolls (V)
South Indian fish cakes,
pickled cucumber, mango and ginger chutney
Ham hock and apple terrine,
minted pea purée, apple textures, crispy pancetta, pea shoots
Heirloom tomatoes,
whipped goats cheese, balsamic caramel, olive crumb
Seared scallops,
celeriac purée, crushed broad bean and peas, bacon lardons, dressed leaf (supplement £3)
MAINS
Roast ribeye of beef,
Yorkshire pudding, thyme and red wine sauce
Roast leg of spring lamb
with a redcurrant and a rosemary jus (G)
Roast pork
with crackling and apple cider gravy (G)
Chef’s special of the day
please ask a member of our restaurant team
Chorizo crusted haddock,
braised fennel, saffron mash, gremolata
Curry roasted cauliflower risotto,
sautéed spinach (V)
All roasts will be served with rosemary roast potatoes & root vegetables
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
DESSERTS
Eton Mess (V,G) - A classic recipe of meringue soft whipped cream and seasonal berries
Strawberry Cheesecake - Strawberry cheesecake with strawberry compote
Coppa Cioccolata Calda (V,G) - Vanilla, caramel and chocolate ice cream with chocolate coated honeycomb whipped cream and a jug of hot-fudge sauce
Bosco Meringato (V,G) - Raspberry and strawberry sorbet, vanilla ice cream, raspberry coulis,
meringues drizzled with chocolate, seasonal berries, whipped cream and strawberry crunch
Banoffee Basket (V) - Vanilla, caramel and banana ice cream with caramel sauce,
fresh banana and chocolate cookie pieces encased in a chocolate and sugar basket
Trio of Sorbets (G,N,D,V) - A trio of sorbets garnished with raspberry coulis, summer fruits and mint
Cheese (V) - A selection of local and French cheeses served in the traditional way with celery, grapes and homemade chutney (£3.00 suppliment)
Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free
Battered Chicken strips £5.95
served with homemade fries
Pork and Herb Sausage £5.95
served with creamed potatoes and gravy
Cheese and Tomato Ciabatta Pizza £5.95
served with homemade fries
Breaded Scampi £5.95
served with homemade fries
ALL SERVED WITH A CHOICE OF BAKED BEANS OR PEAS OR SEASONAL VEGETABLES
Ham or Cheese Sandwich £5.95
served with homemade fries
Ice Cream £2.50
chocolate, strawberry or vanilla with chocolate sauce
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