OUR STARTERS
| The season salad « Elite » | 9.- / 16.- |
| Snails au gratin with ‘Elite’ butter (half dozen, dozen) On a bed of Valais asparagus (half dozen, dozen) | 13.-/26.- 14.-/28.- |
| Marrow bone au gratin with coarse salt and garlic toast, saladine with raspberry vinaigrette | 16.- |
| Homemade foie gras terrine with blackcurrant shallot chutney | 24.- |
| Valais asparagus puff pastry and creamy hollandaise version *cream of morels | 13.- +4.– |
OUR MAINDISH
| “Mouèr” of beef fillet seared a la plancha with Choron cream Choice of trim | 47.- |
| Hérens beef tartare Served with chips and toast or salad and toast | 39.- |
| Snacked perch fillets and homemade tartar sauce Choice of trim | 32.- |
| Snacked Lötschberg perch fillets with horseradish beurre blanc Choice of trim | 42.- |
| “Mouèr” of Zebra escalope with Choron sauce Choice of trim | 44.- |
The Spring Arcade
| Valais white asparagus (half portion, portion) With Valais cured ham Steamed and served with homemade mayonnaise or wild garlic mayonnaise | 19.-/26.- 25.-/26.- |
| Lamb shanks confit with thyme and rosemary Choice of trim | 42.- |
| Fresh tagliatelle with Valais asparagus and wild garlic pesto with julienne of Valais cured ham morels supplement | 24.- 28.- +5.- |
| Yellow chicken supreme with boletus and roasted Valais asparagus Choice of trim | 39.- |
MEAT FONDUE
| Chinese or Bacchus | ||
| unique/ at will | ||
| Beef | 36.-/43.- | |
| Beef à la Glareyarde “revisited” | 39.-/46.- | |
| Mixed (Beef,zebra, beef à la Glareyarde) | 39.-/46.- | |
| Fondues are served with a mixed salad, homemade sauces and a choice of side dishes. |
TERROIR ARCADE
| The Valaisan plate Dried meat, bacon, dry sausage, cheese, rye bread, onions and gherkins | 29.- | |
| Cheese fondue “La Tradition” (50% Gruyère and 50% Vacherin) | 25.- | |
| Cheese fondue “La Suprême” (70% Vacherin and 30% Gruyère) | 26.- | |
| The raclette at will | 36.- |
OUR TAPAS
| “Dynamite” breaded mushrooms | 8.- | |
| Prawns sautéed in garlic | 12.- | |
| Bruschetta with Valais asparagus and shavings of old Valais cheese *supplement Valais cured ham | 13.- +3.- | |
| Breaded chicken strips with rye PDO, Valais-style sauce (raclette cheese) | 12.- | |
| Elite’ slate of homemade focaccia with butter | 6.- |
OUR DESSERTS
| The chocolate lavacake, its melting heart and its scoop of ice cream | 13.- | |
| Spring cup Fresh strawberries, rhubarb compote, mascarpone whipped cream, hazelnut crumble | 13.- | |
| The homemade lemon meringue tartlet | 13.- | |
| The slate of cheeses from here and elsewhere | 14.- | |
| The Mövenpick ice cream selection |