Our starters
| Soft-boiled egg with bacon chips and wild garlic infused cream | 14.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Slate of “homemade” foie gras terrine with apricot chutney | 21.- | |
| Salmon tartar with Granny Smith apple brunoise, lime and avocado | 19.-/32.- | |
| Gratinated snails with “cardinal” butter (half dozen, dozen) | 11.-/20.- |
Our Tapas
| “Dynamite’’ breaded mushrooms | 8.- | |
| The Valaisan slate Dried meat, bacon, country sausage and cheese | 16.- | |
| Shrimp sautéed with garlic | 12.- | |
| Breaded chicken strips with rye PDO, Valaisanne sauce (raclette cheese) | 12.- | |
| Country sausage board to slice Served whole with rye bread, onions and pickles | 13.- | |
| The 5-cheese slate Served with rye bread, onions, pickles | 12.- | |
| Smelts frito with lemon and caper mayonnaise | 9.- | |
| Half a dozen snails in “cardinal” butter served in puff pastry | 10.- | |
| Cardinal” butter foccacia slate | 6.- |
Our maindish
| The « mouèr » of beef rumpsteak | 36.- | |
| The « mouèr» of beef filet | 46.- | |
| Sauce: red wine mirror sauce, hot thyme butter, Trinidad Scorpion pepper infused sauce, “cardinal” butter Choice of garnish | ||
| The Hérens beef tartar | 39.- | |
| Ebly wheat risotto with baby vegetables | 21.- | |
| Snacked perch fillets with clarified lemon butter | 31.- | |
| Snacked Lötschberg perch fillets with lemon butter | 41.- | |
| Chinese fondue or Bacchus | ||
| Glareyarde’s beef « revisited » Beef Mix | 39.-/44.- 35.-/41.- 39.-/44.- | |
| Fondues are served with a mixed salad, homemade sauce and your choice of garnish | ||
| Choice of garnish: French fries, seasonal vegetables, pasta, home-made potato gratin |
The Summer Arcade
| Country salad (egg, croutons browend in olive oil, bacon) | 20.- | |
| California salad (chicken curry and orange segments) | 24.- | |
| Beef rumpsteak and basil pesto tagliata Arugula, crushed tomatoes, onions, rebib shavings and sautéed potatoes | 34.- | |
| Marinated beef carpaccio with Grand Saint-Bernard spices Served with toast and chips or a choice of garnish, shavings of old Valais cheese | 19.-/32.- | |
| Marinated beef carpaccio with tandoori spices, lemon and tandoori sauce Served with toast and chips or your choice of garnish | 19.-/32.- | |
| Roast beef with tartar sauce and mixed salad Choice of garnish | 29.- |
Terroir Arcade
| Cheese fondue (Gruyère and Vacherin) | 26.- | |
| The raclette at will | 35.- | |
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- |
Our Desserts
| The Peach Melba Poached peach, raspberry coulis and vanilla ice cream | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The chocolate lavacake | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |