Friday & Saturday evenings showcase our 7 & 9 course Tasting Menus.
Please arrive 30 minutes before your restaurant booking to enjoy a pre-dinner cocktail in our lounge bar.
Vegetarian & Vegan Tasting Menus also available; please note all menus are sample menus.

7 Courses £79
Optional Wine Pairing £75

Homemade Organic Sourdough
Whipped Flavoured Butter

Watercress
Smoked Ricotta, Walnut, Apple, Puffed Rice
Wasabi Leaf & Apple Sparkling Sake, Kanpai, London, England

Wye Valley White Asparagus
Buttermilk Beurre Blanc, Smoked Roe & Nettles
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Birds’ Liver Parfait
English Apricot, Cardamom & Toasted Almond
Annaberg Riesling Kabinett, Werner, Mosel Valley, Germany

Cornish Plaice
Poached Fowey Mussels, Grape & Sea Aster
Givry Blanc, ‘Cuvee Amelie’, Domaine Besson, Burgundy, France

Black Treacle Lake District Farmers Beef
Crapaudine Beetroot, Fermented Garlic & Mustard Seed
Pisano Rio de Los Pajaros, Progreso, Uruguay

Sharing Cheese Board
(£10 per person supplement)
La Gabarre Goats’ Cheese, Bath Soft, Highmoor, L’Etivaz & Roquefort Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Wine Flight 25ml per cheese
(£22 per person supplement)

Whipped Yoghurt Panna Cotta
Blueberry, Thyme & Pine Nut Granola

Peach & Vanilla Parfait
Peach Sorbet, Fermented Honey & Crème Fraiche
Natural Sweet `Old Bush Vine Chenin`, Stellenbosch, South Africa

9 Courses £110
Optional Wine Pairing £99

Homemade Organic Sourdough
Whipped Flavoured Butter

Watercress
Smoked Ricotta, Walnut, Apple, Puffed Rice
Wasabi Leaf & Apple Sparkling Sake, Kanpai, London, England

Yellowfin Tuna
Compressed Watermelon, Celery, Elderflower & Lime
Cabernet Franc / Syrah, Sunset Rose, Chateau Ksara, Beqaa Valley, Lebanon

Wye Valley White Asparagus
Buttermilk Beurre Blanc, Smoked Roe & Nettles
Tempranillo Blanco, Fincas de Azabache, Rioja, Spain

Birds’ Liver Parfait
English Apricot, Cardamom & Toasted Almond
Gewurztraminer, Terres de Gres, Robert Roth, Alsace, France

Chef’s Choice
The Finest Seasonal Ingredients
Drinks Pairing

Cornish Plaice
Poached Fowey Mussels, Grape & Sea Aster
Chardonnay, ‘Bateleur’, De Wetshof Estate, Robertson, South Africa

Roast Loin of Herdwick Lamb
Minted Peas, Goats’ Curd, Charred Cucumber & Lamb Scrumpet
Grenache ‘Old Vine’ Head Wines, Barossa, Australia

Sharing Cheese Board
(£10 per person supplement)
La Gabarre Goats’ Cheese, Bath Soft, Highmoor, L’Etivaz & Roquefort Blue
Served with Homemade Chutney, Crackers, Apple & Celery Sorbet

Wine Flight 25ml per cheese
(£22 per person supplement)

Whipped Yoghurt Panna Cotta
Blueberry, Thyme & Pine Nut Granola

White Chocolate & Matcha Tart
Burnt Macadamia Ice Cream, Caramelised White Chocolate
Weisburgunder Beerenauslese, 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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