OUR STARTERS
| Poached egg with parsnip mousseline and chips of dry Valais bacon | 14.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Gratinated snails with “cardinal” butter (half dozen, dozen) | 12.-/24.- | |
| Marrow bone au gratin with coarse salt and toasted garlic bread, spinach saladine | 15.- | |
| Pork atriau with ravigote sauce and chiffonade of kale | 17.- | |
| Homemade foie gras terrine with honey apple chutney | 23.- |
WINTER ARCADE
| Sauerkraut with filling Smoked bacon, Vienna sausage, salted bacon, Vaudois sausage, smoked neck of pork | 29.- | |
| Winter Bowl Coral lentils, roasted parsnips, beetroot remoulade and rocket with hazelnut oil | 26.- | |
| Snacked blood sausage with apple compote and home-made röstis | 29.- | |
| Veal kidneys flambéed with Cognac and Meaux mustard beetroot remoulade and rice pilaf | 31.- | |
| Poached yellow chicken supreme with cream of boletus mushroom sauce and butter-roasted beetroot *Poached with cream of morel mushrooms Choice of garnish | 32.- +5.- |
OUR MAINDISH
| Fillet of beef with voronoff sauce Choice of garnish | 46.- | |
| The Hérens beef tartar Served with chips and toast or salad and toast | 39.- | |
| Beetroot carpaccio with citrus fruit (grapefruit and orange) yoghurt sauce and red onion rings | 21.- | |
| Snacked perch fillets with clarified lemon butter Choice of garnish | 31.- | |
| Snacked Lötschberg perch fillets with hollandaise butter and toasted almonds Choice of garnish | 41.- |
MEAT FONDUE
| Chinese or Bacchus | ||
| unique/ at will | ||
| Beef or zebra | 35.-/42.- | |
| 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.- | |
| Half a dozen “Cardinal” butter snails served as puff pastries | 12.- | |
| Slate of homemade focaccia with “Cardinal” butter | 6.- |
OUR DESSERTS
| The chocolate lavacake, its melting heart and its scoop of ice cream | 12.- | |
| Minute” cheescake with double cream, speculoos crumble and salted butter caramel | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |