Our starters
| Soft-boiled egg with bacon chips and wild garlic infused cream | 14.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Slate of “homemade” foie gras terrine with rhubarb chutney | 21.- | |
| Asparagus and morel puff pastry | 16.- | |
| Gratinated snails with “cardinal” butter (half dozen, dozen) | 10.-/20.- |
Our Tapas
| “Dynamite’’ breaded mushrooms | 8.- | |
| The Valaisan slate Dried meat, bacon, country sausage and cheese | 16.- | |
| Shrimp sautéed with garlic | 12.- | |
| 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 mayonnaise | 9.- | |
| Half a dozen snails in “cardinal” butter served in puff pastry | 9.- |
Our maindish
| The « mouèr » of beef rumpsteak | 36.- | |
| 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 tartar | 39.- | |
| Ebly wheat risotto with baby vegetables | 21.- | |
| Snacked perch fillets with clarified lemon butter | 31.- | |
| Snacked Lötschberg perch fillets with lemon butter | 41.- | |
| 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 ham | 23.- | |
| Rack of lamb in a fine herb crust with a full bodied rosemary and honey juice | 42.- | |
| 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” butter | 11.-/22.- |
Terroir Arcade
| Cheese fondue (Gruyère and Vacherin) | 26.- | |
| The raclette at will | 35.- | |
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- |
Our Desserts
| The strawberry and rhubarb mille feuille | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The chocolate lavacake | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |