STARTERS
| ‘Elite’ seasonal salad | 9.-/16.- | |
| Melon gazpacho with burrata, toasted shavings of cured ham and basil oil | 16.- | |
| Snails au gratin with ‘Elite’ butter (half-dozen, dozen) | 13.-/26.- | |
| Marrowbone au gratin with coarse salt, garlic toast and a salad of baby spinach leaves | 16.- | |
| Salmon gravlax with herbs from the Great St Bernard Pass, saladine and apricot chutney | 24.- | |
| Mixed summer salad Walnut kernels, serac cheese, avocado and thin slices of chicken breast | 14.-/18.- |
MAIN COURSES
| Roast beef with garnish Choice of side dish | 34.- | |
| Sliced rump steak with basil pesto Rocket with hazelnut oil, chopped tomatoes, onions, shavings of Parmesan and sautéed potatoes | 36.- | |
| Hérens beef tartare Served with fries and toast or a salad and toast | 39.- | |
| Carpaccio of courgettes marinated in basil, slices of grilled button mushrooms and diced sérac | 26.- | |
| Perch fillets à la meunière, served with gribiche sauce Choice of side dish | 32.- |
THE ELITE OF SUMMER GRILL
| Hérens beef entrecôte (200g) | Unique/ à Discretion | |
| Zebra steak (200g) | 44.- | |
| Lamb chop (200gr) | 44.- | |
| Grill Mixed (minimum 2 p.) Hérens beef entrecôte, Zebra steak , Lamb chop (Total for 2 p. 450gr) | 39.- | |
| All our grilled meats come from Artisans Bouchers Del Genio in Sion and are served with a selection of vegetables: peppers, mushrooms, courgettes, a sauce and a side dish | ||
| A selection of homemade sauces : Sauces : Wild garlic and red wine shallots Chimichurri sauce Aioli sauce Elite Butter Choice of side dish: Fries or homemade potato gratin |
MEAT FONDUES
| Chinese fondue, Bacchus or Bourguignonne (Bourguignonne served on the terrace only + CHF 5.-) | Unique/ à Discretion | |
| Plain beef or zebra | 36.-/43.- | |
| Beef à la Glareyarde | 39.-/46.- | |
| Mixed (Beef, Zebra, Beef à la Glareyarde) | 39.-/46.- | |
| The fondues are served with a mixed salad, homemade sauces and a side dish of your choice |
ARCADE TERROIR
| Valais platter Dried meat, bacon, dry sausage, cheese, rye bread, onions, and pickles | 29.- | |
| Cheese fondue “Tradition” (50% Gruyère, 50% Vacherin) | 25.- | |
| Cheese fondue “Suprême” (70% Vacherin, 30% Gruyère) | 26.- | |
| All-you-can-eat raclette | 36.- |
TAPAS
| “Dynamite” Breaded Mushrooms | 11.- | |
| Sautéed Shrimp with Garlic | 12.- | |
| Chicken strips breaded with AOP rye flour, served with a Valais-style sauce made with raclette cheese | 12.- | |
| Homemade focaccia with “Elite” butter | 9.- |
DESSERTS
| Homemade chocolate cake with a melt-in-your-mouth center and a scoop of ice cream | 14.- | |
| Pairing of raspberries and candied white peaches Almond crumble with vanilla condensed milk ice cream | 14.- | |
| Homemade Lemon Meringue Tart | 14.- | |
| La Grenette Cheese Basket – Assortment of 6 Cheeses, Sliced at the Table | 18.- | |
| The Mövenpick Ice Cream Selection |