Restaurant’s menu

Discover our restaurant menu from starters and tapas to desserts

Our starters

Poached egg with asparagus cream and Valais ham chips15.-
The season salad « Elite » 9.- / 16.-
Slate of “homemade” foie gras terrine and its dried fig and blackcurrant chutney23.-
Asparagus puff pastry with morel cream17.-
Gratinated snails with “cardinal” butter (half dozen, dozen)12.-/22.-
Marrow bone au gratin with coarse salt and toasted garlic bread, spinach saladine15.-

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
Smelts frito with lemon and caper mayonnaise9.-
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 Seasonal Arcade

Fresh tagliatelle with Saxon asparagus and wild garlic pesto
with julienne of Valais ham
Duck breast with pan-fried rhubarb and balsamic
Trim of choice
Rack of lamb in a wild garlic crust with rosemary juice
Trim of choice
White asparagus from the Valais (half portion, portion)
with Valais cured ham
Steamed and served with homemade mayonnaise or mustard remoulade
Snails au gratin on Valais asparagus and “cardinal” butter13.-/24.-

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.-
Strawberry half-sphere ice cream with rhubarb coulis12.-
The slate of cheeses from here and elsewhere12.-
The Mövenpick ice cream selection

Cookie consent declaration
By continuing to browse this site, you agree to the use of cookies to improve your user experience and to compile visit statistics.
Privacy policy