OUR STARTERS
| Homemade foie gras terrine with blackcurrant onion chutney | 23.- | |
| The season salad « Elite » | 9.- / 16.- | |
| Valais white asparagus velouté with crispy onions with Valais cured ham | 12.- 15.- | |
| Marrow bone au gratin with coarse salt and toasted garlic bread, spinach saladine | 15.- | |
| Valais asparagus puff pastry with porcini cream *Morel cream | 12.- +4.- |
SPRING ARCADE
| Valais white asparagus (half portion, portion) with Valais cured ham Steamed and served with homemade mayonnaise or wild garlic mayonnaise | 19.-/26.- 25.-/36.- | |
| Lamb shank confit with thyme, rosemary and honey Choice of garnish | 41- | |
| Fresh tagliatelle with Valais asparagus and wild garlic pesto with julienne of Valais cured ham | 23.- 26.- | |
| Snails au gratin with “Cardinal” butter (half dozen, dozen) Gratinated on a bed of Valais asparagus | 12.-/24.- 13.-/26.- | |
| Roast duck aiguillette with Valais asparagus and balsamic cream Choice of garnish | 39.- |
OUR MAINDISH
| Fillet of beef with Bear’s garlic Béarnaise sauce Choice of garnish | 46.- | |
| The Hérens beef tartar Served with chips and toast or salad and toast | 39.- | |
| Snacked perch fillets with clarified lemon butter Choice of garnish | 31.- | |
| Snacked Lötschberg perch fillets, sage tempura and white wine reduction with sage Choice of garnish | 41.- |
MEAT FONDUE
| Chinese or Bacchus | ||
| unique/ at will | ||
| Beef | 35.-/42.- | |
| Beef à la Glareyarde “revisited” | 39.-/46.- | |
| Mixed | 39.-/46.- | |
| Fondues are served with a mixed salad, homemade sauces and your choice of garnish. |
TERROIR ARCADE
| The Valaisan plate | 28.- | |
| The Valais dried meat plate | 30.- | |
| 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.- |
OUR TAPAS
| “Dynamite” breaded mushrooms | 8.- | |
| Valais slate Dried meat, bacon, farmhouse sausage and cheese | 16.- | |
| Prawns sautéed in garlic | 12.- | |
| Breaded chicken strips with rye PDO, Valais-style sauce (raclette cheese) | 12.- | |
| Bruschetta with Valais asparagus and fresh herb cheese *Valais cured ham supplement | 11.- +3.- | |
| Slate of homemade focaccia with “Cardinal” butter | 6.- |
OUR DESSERTS
| The chocolate lavacake, its melting heart and its scoop of ice cream | 12.- | |
| Minute rhubarb cheescake with strawberry marmalade | 12.- | |
| The “homemade” lemon tartlet | 12.- | |
| The slate of cheeses from here and elsewhere | 12.- | |
| The Mövenpick ice cream selection |