Festive Vegan Tasting Menus

Vegetarian tasting menus also available, please note all menus are sample menus.

5 Courses £59
Optional Wine Pairing £49

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Red Cabbage
Compressed Apple & Crispy Seaweed
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Walnut Panna Cotta
Fig Compote & Black Walnut
Vouvray Sec Cuvee Amendee, Philippe Brisebarre, Loire Valley, France

Charred King Oyster Mushroom
Pickled Squash & Squash Puree
Kisi, Dugladze, Kakheti, Georgia

Fine Herb Quinoa
Roscoff Onion, Chestnut, Sprout Leaves & Nasturtium
Syrah, Paritua ‘Stone Paddock’, Hawkes Bay, New Zealand

Sharing Vegan Cheese Board
(£10 per person supplement)
Mouldy Goaty, Truffle Camemvert & Sacré Bleu
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Vegan Wine Flight with 25ml per Vegan Cheese

(£10 per person supplement)

Château Montfollet Le Valentin 2017 | Vouvray Sec Cuvee Amedee 2006 | Pinot Noir, Fess Parker, California 2017
(£18 per person supplement)

Bitter Chocolate
Sea Salt Cep Tuille & Coconut Ice Cream
No.1 Family Estate Blanc de Noir, New Zealand

7 Courses £79
Optional Wine Pairing £69

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Red Cabbage
Compressed Apple & Crispy Seaweed
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Soupe au Pistou
Pine Nut Pesto
Pinot Grigio ‘Fireman’s Line’ Schiopetto, Friuli, Italy

Walnut Panna Cotta
Fig Compôte & Black Walnut
Vouvray Sec Cuvee Amendee, Philippe Brisebarre, Loire Valley, France

Charred King Oyster Mushroom
Pickled Squash & Squash Purée
Kisi, Dugladze, Kakheti, Georgia

Fine Herb Quinoa
Roscoff Onion, Chestnut, Sprout Leaves & Nasturtium
Syrah, Paritua ‘Stone Paddock’, Hawkes Bay, New Zealand

Sharing Vegan Cheese Board
(£10 per person supplement)
Mouldy Goaty, Truffle Camemvert & Sacré Bleu
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Vegan Wine Flight with 25ml per Vegan Cheese

(£10 per person supplement)

Château Montfollet Le Valentin 2017 | Vouvray Sec Cuvee Amedee 2006 | Pinot Noir, Fess Parker, California 2017
(£18 per person supplement)

Poached Blackberries
Pear Sorbet & Caramelised Pastry

Bitter Chocolate
Sea Salt Cep Tuille & Coconut Ice Cream
No.1 Family Estate Blanc de Noir, New Zealand

9 Courses £110
Optional Wine Pairing £89

Homemade Organic Sourdough
Mrs Middleton’s Rapeseed Oil & Balsamic

Red Cabbage
Compressed Apple & Crispy Seaweed
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Soupe au Pistou
Pine Nut Pesto
Pinot Grigio ‘Fireman’s Line’, Schiopetto, Friuli, Italy

Walnut Panna Cotta
Fig Compôte & Black Walnut
Vouvray Sec Cuvee Amendee, Philippe Brisebarre, Loire Valley, France

Chef’s Choice
The Finest Seasonal Ingredients
Vegan Drinks Pairing

Charred King Oyster Mushroom
Pickled Squash & Squash Purée
Kisi, Dugladze, Kakheti, Georgia

Fine Herb Quinoa
Roscoff Onion, Chestnut, Sprout Leaves & Nasturtium
‘Truffle Hound’ Barbera/Nebbiolo Unico Zelo, Australia

Truffle Camemvert
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet
Pinot Noir, Fess Parker, California

Poached Blackberries
Pear Sorbet & Caramelised Pastry
Pinot Gris XIV, Pulenta Estate, Mendoza, Argentina

Bitter Chocolate
Sea Salt Cep Tuille & Coconut Ice Cream
No.1 Family Estate Blanc de Noir, New Zealand

Food allergies & intolerance

Please advise of any special dietary requirements or allergies at point of booking and inform your waiter on arrival. A discretionary 12.5% service charge will be added to your bill. We ask for a deposit of £20 per person to confirm your reservation.

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