Restaurant’s menu

Discover our restaurant menu from starters and tapas to desserts

Our starters

Soft-boiled egg with Valais bacon chips and sweet potato cream14.-
The season salad « Elite » 9.- / 16.-
Slate of “homemade” foie gras terrine and its orange confit with spices23.-
Black pudding mille-feuille with beetroot juice and caramelised apples16.-
Gratinated snails with “cardinal” butter (half dozen, dozen)12.-/22.-

Our Tapas

“Dynamite’’ breaded mushrooms9.-
The Valaisan slate
Dried meat, bacon, country sausage and cheese
16.-
Shrimp sautéed with garlic12.-
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.-
Half a dozen snails in “cardinal” butter served in puff pastry12.-
Cardinal” butter foccacia slate7.-

Our maindish

The « mouèr » of beef rumpsteak36.-
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 tartar39.-
Ebly wheat risotto with baby vegetables21.-
Snacked perch fillets with clarified lemon butter31.-
Snacked Lötschberg perch fillets with lemon butter41.-
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 Winter Arcade

Fresh mushroom puff pastry
Oyster mushrooms, button mushrooms, shiitake, chanterelles, cornucopias
15.-
Sauerkraut with garnish
Smoked bacon, Vienna sausage, pork neck, Waldensian sausage, salted bacon
29.-
Pan-fried veal kidneys with Meaux mustard, rösti and beetroot mousseline31.-
Snacked black pudding, homemade rösti and apple stew29.-
Poached atria in white wine, rösti and roasted beetroot31.-

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 will35.-
The Valaisan plate28.-
The Valais dried meat plate30.-

Our Desserts

The chocolate lavacake, its melting heart and its scoop of ice cream12.-
The “homemade” lemon tartlet12.-
The tarte tatin12.-
The slate of cheeses from here and elsewhere12.-
The Mövenpick ice cream selection

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