STARTERS
| Elite Seasonal Salad | 9.-/16.- | |
| Bone marrow au gratin with coarse salt, garlic toast and a salad of baby spinach leaves | 16.- | |
| Snails au gratin with “Elite” butter (half-dozen, dozen) Baked with a topping on a bed of Valais asparagus | 13.-/26.- +2.-/+3.- | |
| Homemade foie gras terrine with blackcurrant and shallot chutney | 24.- | |
| Roasted white asparagus from Valais, served mimosa-style with wild garlic hollandaise sauce *Morel mushroom cream | 20.- +6.- |
SPRING ARCADE
| White asparagus from Valais (half portion, full portion) Extra Valais cured ham Steamed and served with homemade mayonnaise or homemade wild garlic mayonnaise | 20.-/27.- +6.-/+10.- | |
| Lamb shank confit with honey and rosemary, served with a broad bean mousseline Side dish of your choice | 42.- | |
| Fresh tagliatelle with Valais asparagus and wild garlic pesto Extra julienned Valais cured ham Morel mushroom supplement | 24.- +4.- +6.- | |
| Yellow chicken breast with porcini mushrooms and roasted Valais asparagus *Morel mushroom cream Side dish of your choice | 39.- +6.- |
MAIN COURSES
| Seared beef fillet, seasonal vegetables and béarnaise sauce with wild garlic *Morel mushroom cream Side dish of your choice | 49.- +6.- | |
| Hérens beef tartare Served with fries and toast or salad and toast | 39.- | |
| Seared Lötschberg perch fillets, crème fraîche with lemon zest and parsley Side dish of your choice | 42.- | |
| Zebra steak, seasonal vegetables and wild garlic béarnaise sauce *Morel mushroom cream Side dish of your choice | 44.- +6.- |
MEAT FONDUES
| Chinese fondue or Bacchus | One-off / At your discretion | |
| Beef or zebra | 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 your choice of garnish. |
ARCADE TERROIR
| Valais Platter Dried meat, bacon, dry sausage, cheese, rye bread, onions and gherkins | 29.- | |
| Cheese fondue “La Tradition” (50% Gruyère, 50% Vacherin) | 25.- | |
| Cheese fondue “La Suprême” (70% Vacherin, 30% Gruyère) | 26.- | |
| Raclette at will | 36.- |
TAPAS
| Dynamite breaded mushrooms | 11- | |
| Prawns sautéed in garlic | 12.- | |
| Chicken strips coated in PDO rye breadcrumbs, served with a Valais-style sauce made with raclette cheese | 12.- | |
| Bruschetta with Valais asparagus and shavings of mature Valais cheese Extra Valais cured ham | 13.- +3.- | |
| “Elite” slate of homemade focaccia with butter | 9.- |
DESSERTS
| Homemade chocolate lava cake with a melting centre and a scoop of ice cream | 14.- | |
| Spring Pavlova Strawberry ice cream, rhubarb compote and mascarpone whipped cream | 14.- | |
| Homemade lemon meringue tartlet | 14.- | |
| La Grenette Cheese Basket – Selection of 6 cheeses, served at the table | 19.- | |
| The Mövenpick selection of ice creams |