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
Shrimp sautéed with garlic12.-
Breaded chicken strips with rye PDO,
Valaisanne sauce (raclette cheese)
Country sausage board to slice
Served whole with rye bread, onions and pickles
The 5-cheese slate
Served with rye bread, onions, pickles
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 »
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
Sauerkraut with garnish
Smoked bacon, Vienna sausage, pork neck, Waldensian sausage, salted bacon
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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