Our starters
| Soft-boiled egg with Valais bacon chips and sweet potato cream | 14.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Slate of “homemade” foie gras terrine and its orange confit with spices | 23.- | |
| Black pudding mille-feuille with beetroot juice and caramelised apples | 16.- | |
| Gratinated snails with “cardinal” butter (half dozen, dozen) | 12.-/22.- |
Our Tapas
| “Dynamite’’ breaded mushrooms | 9.- | |
| 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.- | |
| Half a dozen snails in “cardinal” butter served in puff pastry | 12.- | |
| Cardinal” butter foccacia slate | 7.- |
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 Winter Arcade
| Fresh mushroom puff pastry Oyster mushrooms, button mushrooms, shiitake, chanterelles, cornucopias | 15.- | |
| Sauerkraut with garnish Smoked bacon, Vienna sausage, pork neck, Waldensian sausage, salted bacon | 29.- | |
| Pan-fried veal kidneys with Meaux mustard, rösti and beetroot mousseline | 31.- | |
| Snacked black pudding, homemade rösti and apple stew | 29.- | |
| Poached atria in white wine, rösti and roasted beetroot | 31.- |
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 will | 35.- | |
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- |
Our Desserts
| The chocolate lavacake, its melting heart and its scoop of ice cream | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The tarte tatin | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |