Festive Vegetarian Tasting Menu

Vegan tasting menus also available, please note all menus are sample menus

5 Courses £59
Optional Wine Pairing £49

Homemade Organic Sourdough
Whipped Flavoured Butter

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

Walnut Panna Cotta
Fig Compôte & 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
Cabernet Sauvignon, Powers, Columbia Valley, Washington State, USA

Sharing Cheese Board
(£10 per person supplement)
Killeen Goats’ Cheese, Montgomery Cheddar, Camembert, Soumaintrain & Crozier Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Cheese Wine Flight with 25ml per cheese

(£22 per person supplement)

Truffle Infused Baron Bigod
(£15 per person supplement)
Homemade Garibaldi Biscuit & Truffled Local Honey
50ml of ‘Vine Hill Road’, Father John, Russian River Valley, California, USA

Pear & Vanilla Parfait
Caramelised Pastry, Walnut & Pear Sorbet
Pinot Gris XIV, Pulenta Estate, Mendoza, Argentina

7 Courses £79
Optional Wine Pairing £69

Homemade Organic Sourdough
Whipped Flavoured Butter

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

Soupe au Pistou
Pine Nut Pesto, & Parmesan
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 Puree
Kisi, Dugladze, Kakheti, Georgia

Fine Herb Quinoa
Roscoff Onion, Chestnut, Sprout Leaves & Nasturtium
Cabernet Sauvignon, Powers, Columbia Valley, Washington State, USA

Sharing Cheese Board
(£10 per person supplement)
Killeen Goats’ Cheese, Montgomery Cheddar, Camembert, Soumaintrain & Crozier Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Cheese Wine Flight with 25ml per cheese

(£22 per person supplement)

Truffle Infused Baron Bigod
(£15 per person supplement)
Homemade Garibaldi Biscuit & Truffled Local Honey
50ml of ‘Vine Hill Road’, Father John, Russian River Valley, California, USA

Jerusalem Artichoke Ice Cream
White Chocolate Milk Jam & Blackberry

Bitter Chocolate Marquise
Chestnut, Black Olive, Milk Crisp & Chocolate Stout Ice Cream
Trebbiano/Malvasia/Grechetto, Talosa Vin Santo Di Montepulcano, Tuscany, Italy

9 Courses £110
Optional Wine Pairing £89

Homemade Organic Sourdough
Whipped Flavoured Butter

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

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

Walnut Panna Cotta
Walnut Panna Cotta
Vouvray Sec Cuvee Amendee, Philippe Brisebarre, Loire Valley, France

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

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

Fine Herb Quinoa
Roscoff Onion, Chestnut, Sprout Leaves & Nasturtium
Mencía, Tesín de la Campana, Abad, Bierzo, Spain

Truffle Infused Baron Bigod
Homemade Garibaldi Biscuit & Truffled Local Honey
Pinot Noir ‘Vine Hill Road’, Father John, Russian River Valley, California, USA

Jerusalem Artichoke Ice Cream
White Chocolate Milk Jam & Blackberry
Tokaji Late Harvest ‘Pallas’, Fuleky, Tokaj, Hungary

Bitter Chocolate Marquise
Chestnut, Black Olive, Milk Crisp & Chocolate Stout Ice Cream
Trebbiano/Malvasia/Grechetto, Talosa Vin Santo Di Montepulcano, Tuscany, Italy

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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