Restaurant’s menu

Discover our restaurant menu from starters and tapas to desserts

Our starters

Soft-boiled egg with bacon chips and wild garlic infused cream14.-
The season salad « Elite » 9.- / 16.-
Slate of “homemade” foie gras terrine with rhubarb chutney21.-
Asparagus and morel puff pastry16.-
Gratinated snails with “cardinal” butter (half dozen, dozen)10.-/20.-

Our Tapas

“Dynamite’’ breaded mushrooms8.-
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.-
Smelts frito with lemon and caper mayonnaise9.-
Half a dozen snails in “cardinal” butter served in puff pastry9.-

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 Seasonal Arcade

Fresh taglitelle with Valais asparagus, wild garlic pesto and julienne of Valais raw ham23.-
Rack of lamb in a fine herb crust with a full bodied rosemary and honey juice42.-
Valais asparagus
With Valais raw ham
steamed and served with a duo of “mimosa” and “house” mayonnaise
19.-/26.-
25.-/36.-
Gratinated snails on Valais asparagus with “cardinal” butter11.-/22.-

Terroir Arcade

Cheese fondue (Gruyère and Vacherin)26.-
The raclette at will35.-
The Valaisan plate28.-
The Valais dried meat plate30.-

Our Desserts

The strawberry and rhubarb mille feuille12.-
The “homemade” lemon tartlet12.-
The chocolate lavacake12.-
The slate of cheeses from here and elsewhere12.-
The Mövenpick ice cream selection