STARTERS
| The Elite Seasonal Salad | 9.-/16.- | |
| Snails au gratin with Elite butter (half-dozen, dozen) | 13.-/26.- | |
| Cream of pumpkin soup with chestnut pieces and honey-roasted figs | 14.- | |
| Fresh mushroom stir-fry (chanterelles, button mushrooms, oyster mushrooms, porcini mushrooms) | 18.- | |
| Poached egg with chestnut cream and red onion pickles | 16.- |
AUTUMN ARCADE
| Grandmother’s style venison stew Homemade Spätzli, Brussels sprouts, red cabbage braised in blackcurrant sauce, pear in red wine, caramelised chestnuts and pumpkin mousseline | 34.- | |
| Venison corner steak with honey and red wine reduction served with Swiss stone pine nuts Homemade Spätzli, Brussels sprouts, red cabbage braised in blackcurrant sauce, pear in red wine, caramelised chestnuts and pumpkin mousseline | 44.- | |
| Roasted pheasant supreme with dried prunes and celery mousseline Homemade Spätzli, Brussels sprouts, red cabbage braised in blackcurrant sauce, pear in red wine, caramelised chestnuts and pumpkin mousseline | 44.- | |
| Zebra escalope with hazelnut cream and Cognac Homemade Spätzli, Brussels sprouts, red cabbage braised in blackcurrant sauce, pear in red wine, caramelised chestnuts and pumpkin mousseline | 44.- |
MAIN COURSES
| Hérens beef rib steak with cranberries, grilled à la plancha Choice of trim | 44.- | |
| Hérens beef tartare Served with fries and toast or salad and toast | 39.- | |
| Stuffed butternut squash (chestnuts, grilled mushrooms, squash and ricotta) | 26.- | |
| Lötschberg perch fillets seared with roasted almonds Choice of garnish | 42.- |
The Head Chef’s suggestion
| Three-course autumn menu (64.-) Cream of pumpkin soup with chestnut pieces and honey-roasted figs Roasted pheasant breast with prunes and celery mousseline Or Venison steak with a reduction of Swiss stone pine nuts, honey and red wine Hazelnut parfait, crispy almond tuile and warm blueberry coulis |
MEAT FONDUES
| Chinese, Bacchus or Burgundian fondue (terrace only + CHF 5.-) | ||
| Unique/ à Discretion | ||
| Plain beef | 36.-/43.- | |
| Hunt (Zebra and/or Deer) | 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.- | |
| 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 | 8.- | |
| 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 | 6.- |
DESSERTS
| The soft chocolate cake with its melting heart and scoop of ice cream | 14.- | |
| Hazelnut parfait, crispy almond tuile and warm blueberry coulis | 14.- | |
| Homemade lemon meringue tartlet | 14.- | |
| Slate of cheeses from here and abroad Raclette AOC, rebibes of old Valais cheese, goat’s cheese, blue cheese, serac | 14.- | |
| The Mövenpick selection of ice creams |