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
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
6pm until 9.30pm
£40.00 per person
AMUSE BOUCHE
Chef’s bouche of the day
STARTERS
Tataki of yellow fish tuna
with a salad of raw vegetables, sweet chilli jelly, wasabi purée
Pan seared scallops
with a coconut and coriander Dhal, garlic and chilli prawn dumpling, apple salad
Pan fried Welsh lambs’ kidneys (G)
with thyme champ, roasted beets and a salad of broad beans, bacon lardons and wild mushrooms
Asparagus spears (V)
with a tartlet of Shropshire blue cheese and red onion and a rocket salad with balsamic pearls
INTERMEDIATE
Blood orange granita (V,G,D,N)
MAINS
Roasted best end of English lamb 3 ways
with Lancashire hot pot, confit lamb croquette, baby broad beans, garden peas, garlic parmantier potatoes and a port and caramelised onion jus
Butter roasted fillet of beef
with braised oxtail, textures of shallots, pommes noisette, shitake mushroom duxelle and a Madeira jus
Chefs special of the day
Please ask a member of our restaurant team for today’s special
Seared fillet of sea bass
with broccoli purée, king prawn and crab bon bon, creamed spinach, saffron potatoes and sauce vierge
Wild mushroom tagliatelle (V)
with wilted spinach and 24 month aged parmesan shavings and garlic infused flat bread
DESSERTS
Madagascan vanilla bean cheesecake (V)
with mango jelly, white chocolate crumble, cointreau and orange ice cream
Strawberry parfait (V,G)
with honeycomb, apple sponge, pecan brittle, vanilla cream
Dark chocolate delice (V)
with mocha coffee ice cream, chocolate crumb, cocoa tuille
British and continental cheeseboard (V)
with celery, apple, grapes, home made chutney and biscuits
STARTERS
Chefs soup of the day (V)
with golden croutons
Salad of smoked salmon
with chive crushed jersey royals, caviar and a mustard dressing
Asparagus, red onion and blue cheese tartlet (V)
with a rocket and balsamic salad
Pan seared welsh lambs kidneys
with a salad of broad beans, lardons, lemon and capers
Seared scallops (supplement £3)
with creamed leeks, Parma ham shards
MAINS
Pan seared sea bass (G)
with piped potatoes, sautéed spring greens and a watercress sauce
Wild mushroom tagliatelle (V)
with parmesan and wilted spinach
Roast breast of chicken £13.50
with rissole potatoes, chicken and Shropshire blue cheese croquette, chive butter sauce
Slow roasted belly of pork
with pommes noisette, buttered kale, apple and cider jus
Butter roasted fillet of beef (supplement £9)
with truffle potato terrine, buttered asparagus, sherry glazed onions, watercress purée and a port reduction
DESSERTS
Madagascan vanilla bean cheese cake (V)
with mango jelly, white chocolate crumble, cointreau and orange ice cream
Strawberry parfait (V,G)
with honeycomb, apple sponge, pecan brittle vanilla cream
Dark chocolate delice (V)
with mocha coffee ice cream, chocolate crumb, cocoa tuille
British and continental cheese board
with celery, apple, grapes, home made chutney and biscuits
Trio of ice creams (V)
with raspberry coulis
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