Restaurant’s menu

Discover our restaurant menu from starters to desserts

OUR STARTERS

Poached egg with parsnip mousseline and chips of dry Valais bacon14.-
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 saladine15.-
Pork atriau with ravigote sauce and chiffonade of kale17.-
Homemade foie gras terrine with honey apple chutney23.-

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 röstis29.-
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 zebra35.-/42.-
Beef à la Glareyarde “revisited”39.-/46.-
Mixed39.-/46.-
Fondues are served with a mixed salad, homemade sauces and your choice of garnish.

TERROIR ARCADE

The Valaisan plate28.-
The Valais dried meat plate30.-
Cheese fondue “La Tradition” (50% Gruyère and 50% Vacherin)24.-
Cheese fondue “La Suprême” (70% Vacherin and 30% Gruyère)26.-
The raclette at will35.-

OUR TAPAS

“Dynamite” breaded mushrooms8.-
Valais slate
Dried meat, bacon, farmhouse sausage and cheese
16.-
Prawns sautéed in garlic12.-
Breaded chicken strips with rye PDO, Valais-style sauce (raclette cheese)12.-
Half a dozen “Cardinal” butter snails served as puff pastries12.-
Slate of homemade focaccia with “Cardinal” butter6.-

OUR DESSERTS

The chocolate lavacake, its melting heart and its scoop of ice cream12.-
Minute” cheescake with double cream, speculoos crumble and salted butter caramel12.-
The “homemade” lemon tartlet12.-
The slate of cheeses from here and elsewhere12.-
The Mövenpick ice cream selection

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