Discover our restaurant menu from starters to desserts
OUR STARTERS
Butternut squash velouté with chestnut pieces | 11.- | |
The season salad « Elite » | 9.- / 16.- | |
Elite’ snails gratin with “Elite” butter (half dozen, dozen) | 12.-/24.- | |
Slate of home-made foie gras with fig chutney | 23.- | |
Pan-fried fresh mushrooms with herbs Oyster mushrooms, shiitake, button mushrooms, chanterelles, cornucopias | 14.- |
OUR MAINDISH
Beef fillet steak with a woodland cream sauce Choice of trim | 46.- | |
Hérens beef tartare Served with chips and toast or salad and toast | 39.- | |
Snacked perch fillets and homemade tartar sauce Choice of trim | 31.- | |
Snacked Lötschberg perch fillets with tarragon beurre blanc Choice of trim | 41.- |
ARCADE AUTOMNALE
Venison carpaccio with hazelnut oil, chestnut rosette, red wine pear and cranberry jam Served with toast and chips or topping of your choice | 41.- |
Grandma’s venison stew Home-made spätzlis, red cabbage, pear in red wine, marrons glacés, pumpkin purée, Brussels sprouts and cranberry jam | 51.- |
Venison steak and its reduced juice infused with arole and honey Home-made spätzlis, red cabbage, pear in red wine, marrons glacés, pumpkin purée, Brussels sprouts and cranberry jam | 38.- |
Zebra escalope with hazelnut cream Home-made spätzlis, red cabbage, pear in red wine, marrons glacés, pumpkin purée, Brussels sprouts and cranberry jam | 58.- |
MEAT FONDUE
Chinese or Bacchus | ||
unique/ at will | ||
Beef | 35.-/42.- | |
Hunting (Zebra and/or deer) | 35.-/42.- | |
Beef à la Glareyarde “revisited” | 39.-/46.- | |
Mixed (Beef, venison, zebra meat, 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 | 28.- | |
The Valais dried meat plate Dried meat, rye bread, onions and gherkins | 30.- | |
Cheese fondue “La Tradition” (50% Gruyère and 50% Vacherin) | 24.- | |
Cheese fondue “La Suprême” (70% Vacherin and 30% Gruyère) | 25.- | |
The raclette at will | 35.- |
OUR TAPAS
“Dynamite” breaded mushrooms | 8.- | |
Prawns sautéed in garlic | 12.- | |
Half a dozen snails in ‘Cardinal’ butter served as puff pastries | 12.- | |
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 | 12.- | |
Iced pumpkin bavarois with chestnut financier and salted butter caramel coulis | 12.- | |
The “homemade” lemon tartlet | 12.- | |
The slate of cheeses from here and elsewhere | 12.- | |
The Mövenpick ice cream selection |