Our starters
| Poached egg with asparagus cream and Valais ham chips | 15.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Slate of “homemade” foie gras terrine and its dried fig and blackcurrant chutney | 23.- | |
| Asparagus puff pastry with morel cream | 17.- | |
| Gratinated snails with “cardinal” butter (half dozen, dozen) | 12.-/22.- | |
| Marrow bone au gratin with coarse salt and toasted garlic bread, spinach saladine | 15.- |
Our Tapas
| “Dynamite’’ breaded mushrooms | 9.- | |
| 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 | 12.- | |
| Cardinal” butter foccacia slate | 7.- |
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.-/46.- 35.-/42.- 39.-/46.- | |
| 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 Seasonal Arcade
| Fresh tagliatelle with Saxon asparagus and wild garlic pesto with julienne of Valais ham | 23.- 25.- | |
| Duck breast with pan-fried rhubarb and balsamic Trim of choice | 39.- | |
| Rack of lamb in a wild garlic crust with rosemary juice Trim of choice | 44.- | |
| White asparagus from the Valais (half portion, portion) with Valais cured ham Steamed and served with homemade mayonnaise or mustard remoulade | 19.-/26.- 25.-/36.- | |
| Snails au gratin on Valais asparagus and “cardinal” butter | 13.-/24.- |
Terroir Arcade
| 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.- | |
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- |
Our Desserts
| The chocolate lavacake, its melting heart and its scoop of ice cream | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| Strawberry half-sphere ice cream with rhubarb coulis | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |