STARTERS
| The Elite Seasonal Salad | 9.-/16.- | |
| Basil burrata with a rosette of roasted peaches with balsamic vinegar and candied cherry tomatoes | 16.- | |
| Snails au gratin with Elite butter (half-dozen, dozen) | 13.-/26.- | |
| Bone marrow au gratin with coarse salt and garlic toast, salad with raspberry vinaigrette | 16.- | |
| The summer salad Grilled prawns, avocado and warm pineapple marinated in curry | 14.-/28.- |
MAIN COURSES
| Roast beef with trimmings Served with mixed salad, tartar sauce and fries | 33.- | |
| Beef rumpsteak tagliata with basil pesto Roquette with hazelnut oil, crushed tomatoes, onions, parmesan shavings and sautéed potatoes | 35.- | |
| Hérens beef tartare Served with fries and toast or salad and toast | 39.- | |
| Marinated courgette carpaccio with basil, its grilled slices of button mushrooms and diced serac cheese | 23.- | |
| Lötschberg perch fillets meunière style, with caper and olive sauce Choice of garnish | 42.- |
The Elite of the Summer Terrace Grill
| Hérens beef rib steak (200gr) | 44.- |
| Zebra escalope (200gr) | 44.- |
| Lamb shank (200gr) | 39.- |
| Grill Mixed (minimum 2 pers.) Hérens rib steak, zebra escalope, lamb shank (total for 2 people, 450 g) | 47.-/pers |
| Sauces to choose from: Homemade sauces: Wild garlic and red wine shallot Homemade chimichurri sauce Homemade aioli sauce Elite butter Choice of trims Fries Homemade potato gratin Additional sauces or garnishes CHF 3.00 | |
| All our grilled meats come from Artisans Bouchers Del Genio in Sion and are served with an assortment of vegetables: Peppers / Mushrooms / Courgettes. | |
MEAT FONDUES
| Chinese, Bacchus or Burgundian fondue (terrace only + CHF 5.-) | ||
| Unique/ à Discretion | ||
| Plain 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 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 | 13.- | |
| Valais apricots Melba style Poached apricot, vanilla ice cream, raspberry coulis and roasted almonds | 13.- | |
| Homemade lemon meringue tartlet | 13.- | |
| 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 |