STARTERS
| Poached egg in a parsnip velouté with walnut kernels | 16.- | |
| The Elite Seasonal Salad | 9.-/16.- | |
| Snails au gratin with Elite butter (half-dozen, dozen) | 13.-/26.- | |
| Bone marrow au gratin with coarse salt, garlic toast, and salad with raspberry vinaigrette | 16.- | |
| Homemade foie gras terrine with quince confit chutney | 24.- |
WINTER ARCADE
| Sauerkraut garnished with trimmings Smoked bacon, Vienna sausage, salted bacon, Vaud sausage, smoked pork neck | 32.- | |
| Seared black pudding with apple compote and rösti – homemade | 32.- | |
| Veal kidneys with Meaux mustard flambéed with cognac and beetroot rémoulade Side dish of your choice | 35.- | |
| Beef cheek confit with honey and cider, served with seasonal vegetables Side dish of your choice | 39.- |
MAIN COURSES
| Beef fillet steak with cognac cream sauce and pink peppercorns Side dish of your choice Morel sauce supplement | 49.- +5.- | |
| Hérens beef tartare Served with fries and toast or salad and toast | 39.- | |
| Chickpea and red lentil dahl with red curry, fresh spinach with pine nuts | 24.- | |
| Seared Lötschberg perch fillets, hollandaise sauce with capers Side dish of your choice | 42.- |
The Head Chef’s suggestion
| Three-course seasonal menu (58.-) Poached egg in a parsnip velouté with walnut kernels Sautéed black pudding with cream, apple compote and rösti – homemade Or Veal kidneys with Meaux mustard flambéed with cognac, beetroot rémoulade and rösti – homemade Cheese board featuring local and international cheeses Or Roasted apple with honey, gingerbread crumble and cinnamon ice cream mousse |
MEAT FONDUES
| Chinese fondue or Bacchus | ||
| Unique/ à Discretion | ||
| Plain 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
| The Valais Platter Dried meat, bacon, dry sausage, cheese, rye bread, onions and gherkins | 29.- | |
| Plate of dried meat Dried meat, rye bread, onions and gherkins | 31.- | |
| 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.- | |
| Breaded chicken fillets with rye PDO and Valais-style sauce (raclette cheese) | 12.- | |
| Elite” slate of homemade focaccia with butter | 9.- |
DESSERTS
| Homemade chocolate lava cake with a melting centre and a scoop of ice cream | 14.- | |
| Roasted apple with honey, gingerbread crumble and cinnamon ice cream mousse | 14.- | |
| Homemade lemon meringue tartlet | 14.- | |
| Slate of cheeses from here and abroad Raclette AOC, rebibes of old Valais cheese, goat’s cheese,brie, blue cheese | 14.- | |
| The Mövenpick selection of ice creams |