Discover our restaurant menu from starters to desserts
OUR STARTERS
| Poached egg with parsnip velouté and chips of dry Valais bacon | 15.- |
| The season salad « Elite » | 9.- / 16.- |
| Elite’ snails gratin with “Elite” butter (half dozen, dozen) | 13.-/26.- |
| Marrow bone au gratin with coarse salt and garlic toast, saladine with raspberry vinaigrette | 16.- |
| Homemade foie gras terrine with honey apple chutney | 24.- |
OUR MAINDISH
| Beef fillet steak with Port wine sauce “Aurora” Choice of trim | 47.- |
| Hérens beef tartare Served with chips and toast or salad and toast | 39.- |
| Beetroot carpaccio marinated in spring onion oil, with grapefruit and orange quarters and pink peppercorn crème fraîche | 22.- |
| Snacked perch fillets and homemade tartar sauce Choice of trim | 32.- |
| Snacked Lötschberg perch fillets with vanilla-flavoured beurre blanc Choice of trim | 42.- |
WINTER ARCADE
| Garnished Sauerkraut Smoked bacon, Vienna sausage, salted bacon, Vaudois sausage, smoked neck of pork | 31.- |
| Pork atriaux with white wine and honey-roasted parsnips Choice of trim | 31.- |
| Snacked cream pudding with apple compote and homemade röstis | 31.- |
| Veal kidneys flambéed with Cognac and Meaux mustard Beetroot mousseline with rice pilaf | 32.- |
SUGGESTION FROM THE CHEF
| Poached egg with parsnip velouté and chips of dry Valais bacon *** Pork atriaux in white wine with honey-roasted parsnips Choice of garnish Or Veal kidneys flambéed with Cognac and Meaux mustard Beetroot mousseline with rice pilaf *** The ‘minute’ cheescake with double cream, speculoos crumble and shards of meringue Or Slate of cheeses from here and abroad |
| CHF 52.- |
MEAT FONDUE
| Chinese or Bacchus | ||
| unique/ at will | ||
| Beef | 36.-/43.- | |
| Beef à la Glareyarde “revisited” | 39.-/46.- | |
| Mixed (Beef,zebra, beef à la Glareyarde) | 39.-/46.- | |
| Fondues are served with a mixed salad, homemade sauces and a choice of side dishes. |
TERROIR ARCADE
| The Valaisan plate Dried meat, bacon, dry sausage, cheese, rye bread, onions and gherkins | 29.- | |
| The Valais dried meat plate Dried meat, rye bread, onions and gherkins | 31.- | |
| Cheese fondue “La Tradition” (50% Gruyère and 50% Vacherin) | 25.- | |
| Cheese fondue “La Suprême” (70% Vacherin and 30% Gruyère) | 26.- | |
| The raclette at will | 36.- |
OUR TAPAS
| “Dynamite” breaded mushrooms | 8.- | |
| Prawns sautéed in garlic | 12.- | |
| Half a dozen snails in ‘Cardinal’ butter served as puff pastries | 12.- | |
| Breaded chicken strips with rye PDO, Valais-style sauce (raclette cheese) | 12.- | |
| Elite’ slate of homemade focaccia with butter | 6.- |
OUR DESSERTS
| The chocolate lavacake, its melting heart and its scoop of ice cream | 13.- | |
| Minute’ cheescake with double cream, speculoos crumble and meringue slivers | 13.- | |
| The “homemade” lemon tartlet | 13.- | |
| The slate of cheeses from here and elsewhere | 13.- | |
| The Mövenpick ice cream selection |