Lunchtime Dining

Available Friday and Saturday lunchtime.  Please note, our 9 course Tasting Menu is available for tables up to 12.45pm.  Vegetarian & Vegan tasting menus also available, please note all menus are sample menus.

5 Courses
Wine Pairing

Homemade Organic Sourdough
Whipped Flavoured Butter

Caramelised Onion
Madeira, Thyme & Aged Comté
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Birds’ Liver Parfait
Fermented Apple & Sauternes
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Roast Loin of Monkfish
Celeriac, Kale & Yeast Butter
Cannonau, Puddu Tiscali, Cannonau di Sardegna, Sardinia, Italy

Roast Breast of Mrs Middleton’s Pheasant
Parsnip, Allotment Sprouts & Chestnuts
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)

Pear & Vanilla Parfait
Caramelised Pear Crisp, Meringue & Hazelnut
Tokaji Late Harvest ‘Pallas’, Fuleky, Tokaj, Hungary

7 Courses
Wine Pairing

Homemade Organic Sourdough
Whipped Flavoured Butter

Caramelised Onion
Madeira, Thyme & Aged Comté
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Crisp Enoki Mushroom
Black Garlic, Pine Nut & Pickled Squash
Kisi, Dugladze, Kakheti, Georgia

Birds’ Liver Parfait
Fermented Apple & Sauternes
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Roast Loin of Monkfish
Celeriac, Kale & Yeast Butter
Cannonau, Puddu Tiscali, Cannonau di Sardegna, Sardinia, Italy

Slow Roast Lake District Farmers Venison
Roast Salsify, Elderberry & Nasturtium
Nero d’Avola, ‘Halcyon Days’, Unico Zelo, Barmera, Riverland, Australia

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)

Clementine Sorbet
Pomegranate & Yoghurt

Pear & Vanilla Parfait
Caramelised Pear Crisp, Meringue & Hazelnut
Trittenheimer Riesling Auslese, Mosel Valley, Germany

9 Courses
Wine Pairing

Homemade Organic Sourdough
Whipped Flavoured Butter

Caramelised Onion
Madeira, Thyme & Aged Comté
Crémant du Jura Domaine Grand ‘Prestige’, Jura, France

Crisp Enoki Mushroom
Black Garlic, Pine Nut & Pickled Squash
Kisi, Dugladze, Kakheti, Georgia

Hand Dived Cornish Scallop
Smoked Roe & Chive Beurre Blanc
Givry Blanc, ‘Cuvee Amelie’, Domaine Besson, Burgundy, France

Birds’ Liver Parfait
Fermented Apple & Sauternes
Pinot Gris, Elk Cove, Willamette Valley, Oregon, USA

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Roast Loin of Monkfish
Celeriac, Kale & Yeast Butter
Cannonau di Sardegna, ‘Tiscali’, Puddu, Sardinia, Italy

Slow Roast Lake District Farmers Beef
Roast & Beer Pickled Shallot, Watercress, Horseradish
Barrel Fermented Malbec, Saurus, Fam Schroeder, Patagonia, Argentina

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)

Clementine Sorbet
Pomegranate & Yoghurt

Jerusalem Artichoke
White Chocolate & Blackberry
Weisburgunder Beerenauslese, Zweigelt, Heiderer- Mayer, Austria

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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