OUR STARTERS
| Poached egg with parmesan and oregano cream, julienne of dried tomato and chips of dry Valais bacon | 14.- | |
| The season salad « Elite » | 9.- / 16.- | |
| The composed summer salad Grilled prawns, avocado and warm pineapple marinated in curry powder | 12.-/22.- | |
| Snails au gratin with ‘Cardinal’ butter (half dozen, dozen) | 12.-/24.- | |
| Marrow bone au gratin with coarse salt and toasted garlic bread, spinach saladine | 15.- |
OUR MAINDISH
| Garnished roast beef Served with mixed salad, tartar sauce and fries | 31.- | |
| Beef rumpsteak tagliata with basil pesto Rucola with hazelnut oil, crushed tomatoes, onions, Parmesan shavings and sautéed potatoes | 34.- | |
| The Hérens beef tartar Served with chips and toast or salad and toast | 39.- | |
| Carpaccio of courgettes marinated in basil, slices of grilled button mushrooms and diced serac | 21.- | |
| Perch fillets snacked in butter with remoulade sauce Choice of garnish | 31.- | |
| Lötschberg perch fillets meunière style, with caper and olive sauce Choice of garnish | 41.- |
THE ELITE OF SUMMER TERRACE GRILLS
All our grilled meats come from Artisans Bouchers Del Genio in Sion
and are served with an assortment of vegetables: Peppers / Mushrooms / Courgettes
| Hérens beef sirloin (200gr) | 41.- |
| Angus beef sirloin (200gr) | 51.- |
| Zebra escalope (200gr) | 38.- |
| Rib of beef (400gr) | 58.- |
| Lamb shell (200gr) | 36.- |
| Grill Mixed (minimum 2 pers.) Angus sirloin, Zebra escalope, Lamb shell (Total for 2 people 450gr) | 46.- /pers. |
| Extra sauces and garnishes | 6.- |
| Choice of sauces: Choice of garnish : Fries or Homemade Potato Gratin Homemade Sauces: Bear’s Garlic and Red Wine Shallot Homemade Chimichurri Sauce Homemade Aïoli Sauce Cardinal Butter |
MEAT FONDUE
| Chinese, Bacchus or Bourguignonne (terrace only + CHF5.-) | ||
| unique/ at will | ||
| Beef | 35.-/42.- | |
| Zebra | 36.-/43.- | |
| Beef à la Glareyarde “revisited” | 39.-/46.- | |
| Mixed | 39.-/46.- | |
| Fondues are served with a mixed salad, homemade sauces and your choice of garnish. |
TERROIR ARCADE
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- | |
| Cheese fondue “La Tradition” (50% Gruyère and 50% Vacherin) | 24.- | |
| Cheese fondue “La Suprême” (70% Vacherin and 30% Gruyère) | 26.- | |
| The raclette at will | 35.- |
OUR TAPAS
| “Dynamite” breaded mushrooms | 8.- | |
| Valais slate Dried meat, bacon, farmhouse sausage and cheese | 16.- | |
| Prawns sautéed in garlic | 12.- | |
| Breaded chicken strips with rye PDO, Valais-style sauce (raclette cheese) | 12.- | |
| Slate of homemade focaccia with “Cardinal” butter | 6.- |
OUR DESSERTS
| The chocolate lavacake, its melting heart and its scoop of ice cream | 12.- | |
| Apricot compote with honey served warm, almond crumble and iced mascarpone mousse | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |