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


DECEMBER TABLE D'HOTE

MONDAY TO SATURDAY -  6PM UNTIL 9:30PM

Two courses £18.50 p.p

Three courses £22.50 p.p  

STARTERS

Soup of the day (V)

with golden croutons

Classic French Onion Soup (N)

with Gruyere cheese croûte

Salmon and smoked salmon mousse (G)

with crab mayonnaise, saffron tuile, pickled vegetables

Deep fried goat’s cheese (V)

wrapped in filo pastry with beetroot chutney, honey dressing 

Pressed ham hock terrine (N,D)

with sauce gribiche, warmed focaccia, dressed seasonal leaves

Chicken liver pate (N)

with red onion marmalade, toasted sour dough bread, dressed seasonal leaves

Seared scallops (supplement £3) (N,G)

wrapped in pancetta, black pudding, cauliflower purée, balsamic

Tian of crab (N,G)

with semi dried tomatoes, avocado purée, pickled cucumber, onion seed crisp

Parmesan Basket (V,N,G)

filled parmesan basket with garlic wild mushroom in creamy tarragon sauce

MAINS

Beef bourguignon (N,G)

with creamed potatoes and honey roasted parsnip and carrots

Pan seared fillet of salmon (N)

with cherry tomato and caper ragout, chive crushed potatoes, parsley and chorizo sauce

Roast breast of chicken (N,G)

with piped potatoes, buttered Savoy, confit carrot, swede barrels, coq au vin garnish

Apple, apricot and ginger stuffed loin of pork G)

with a salad of roasted sprouts, cabbage and chorizo, cider reduction 

Squash and parmesan risotto (V,G)

with toasted hazelnuts, pumpkin seeds and sage fritters

Seared sea bass (N,G)

with saffron potatoes, wilted spinach, mussel cream sauce

Butter roasted fillet of beef (supplement £9) (G)

with beetroot and red wine purée, confit potato, glazed chantenay carrots, stilton and port sauce  

Trio of lamb (supplement £9) (N)

butter roasted cannon, shepherd’s pie, confit leg croquette with celeriac purée, fondant potatoes, winter greens, paloise sauce 

Winter Vegetable Tartlet V)

filled with vegetables, blue cheese and cranberry with candid walnuts and pear 

DESSERTS

Assiette of festive desserts in miniature (supplement £3)

with vanilla bean ice cream and seasonal fruit coulis

Traditional Christmas pudding (V)

with brandy sauce

Chocolate orange brownie (V,N)

with chocolate sauce and orange sorbet

Bailey’s crème brûlée (V,N)

with shortbread biscuits

Mulled wine poached pear )N,G)

with vanilla bean ice cream

Trio of ice creams (V)

with raspberry coulis

Traditional cheese board (supplement £3)

with fruit chutney, grapes, celery, apple and biscuits

DECEMBER SUNDAY LUNCH MENU 2017

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS      

SOUP OF THE DAY (V)

with golden croutons

Classic French Onion Soup (N)

with Gruyere cheese croûte

Salmon and smoked salmon mousse(G)

with crab mayonnaise, saffron tuile, pickled vegetables

Deep fried goat’s cheese (V)

wrapped in filo pastry with beetroot chutney, honey dressing 

Pressed ham hock terrine (N,D)

with sauce gribiche, warmed focaccia, dressed seasonal leaves

Chicken liver pate (N)

with red onion marmalade, toasted sour dough bread, dressed seasonal leaves

Seared scallops (supplement £3) (N,G)

wrapped in pancetta, black pudding, cauliflower purée, balsamic glaze

Parmesan Basket (V,N,G)

filled parmesan basket with garlic wild mushroom in creamy tarragon sauce

MAINS

Roast ribeye of beef,

Yorkshire pudding, thyme and red wine sauce

Roast turkey

with sausage and bacon pinwheel, apricot and sage stuffing, pan gravy

Roast pork (G)

with crackling and apple cider gravy

Pan seared fillet of salmon (N)

with cherry tomato and caper ragout, chive crushed potatoes, parsley and chorizo sauce

Roast breast of chicken (N,G)

with piped potatoes, buttered Savoy, confit carrot, swede barrels, coq au vin garnish

Apple, apricot and ginger stuffed loin of pork G)

with a salad of roasted sprouts, cabbage and chorizo, cider reduction 

Chef's special of the day

Please ask a member of our restaurant team

Winter Vegetable Tartlet (V)

filled with vegetables, blue cheese and cranberry with candid walnuts and pear 

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

DESSERTS

Assiette of festive desserts in miniature (supplement £3)

with vanilla bean ice cream and seasonal fruit coulis

Traditional Christmas pudding (V)

with brandy sauce

Chocolate orange brownie(V,N)

with chocolate sauce and orange sorbet

Bailey’s crème brûlée (V,N)

with shortbread biscuits

Mulled wine poached pear (N,G)

with vanilla bean ice cream

Trio of ice creams (V)

with raspberry coulis

Traditional cheese board (supplement £3)

with fruit chutney, grapes, celery, apple 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

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

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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