Restaurant’s menu

STARTERS

	Elite Seasonal Salad	9.-/16.-
	Gratinated Snails with Elite butter (half-dozen, dozen)	13.-/26.-
	Homemade foie gras terrine with fig marmalade	24.-
	Marrow bones au gratin with coarse salt, garlic toast, and a salad of baby spinach	18.-
	Cream of Chestnut Soup with a Poached Egg and Pickled Chanterelles	16.-

AUTUMN ARCADE

	Grandma’s Style Venison Stew  Homemade spätzli, Brussels sprouts, braised red cabbage with blackcurrant, pears poached in red wine, caramelized chestnuts, and squash mousseline	34.-
	Red deer steak, red wine reduction with Swiss stone pine and honey Homemade spätzli, Brussels sprouts, braised red cabbage with blackcurrant, pears poached in red wine, caramelized chestnuts, and squash mousseline	42.-
	Braised roe deer shank with cranberries and juniper berries Homemade spätzli, Brussels sprouts, braised red cabbage with blackcurrant, pears poached in red wine, caramelized chestnuts, and squash mousseline	44.-
	Venison Duo (braised roe deer shank, red deer steak) Homemade spätzli, Brussels sprouts, braised red cabbage with blackcurrant, pears poached in red wine, caramelized chestnuts, and squash mousseline	46.-

MAIN COURSES

	Beef fillet, balsamic reduction and roasted figs Choice of side dish	49.-
	Hérens beef tartare Servi avec frites et toasts ou salade et toasts	39.-
	Gnocchi with sage butter, butternut squash mousseline and hazelnuts	28.-
	Pan-seared perch fillets, cider beurre blanc with hazelnuts Choice of side dish	32.-
	Grilled zebra cutlet with Diane sauce Choice of side dish	44.-

MEAT FONDUES

	Chinese or Bacchus Fondue	Unique/ à Discretion
	Plain beef (and/or zebra)	38.-/45.-
	Deer	38.-/45.-
	Revisited Glareyarde Beef	42.-/49.-
	L’Élite (Plain beef, deer, zebra and revisited Glareyarde beef)	42.-/49.-
	Fondues are served with a mixed salad, homemade sauces and a choice of accompaniments

ARCADE TERROIR

	Valaisan Platter Dried meat, bacon, dry sausage, cheese, rye bread, onions and gherkins	29.-
	Cheese fondue – La Tradition (50% Gruyère, 50% Vacherin)	25.-
	Cheese fondue – La Suprême (70% Vacherin, 30% Gruyère)	26.-
	All-you-can-eat raclette	36.-

TAPAS

	Mushrooms stuffed with Gorgonzola and chopped walnuts	12.-
	Sautéed prawns with garlic	12.-
	Chicken strips coated in AOP rye breadcrumbs, served with a Valais-style sauce made with raclette cheese	12.-
	Homemade focaccia with Élite butter	9.-
	Venison rillettes, cranberry jam and toast	12.-

NOS DESSERTS

	Praline-filled pear Poached pear, hazelnut praline mousse and pumpkin seed dacquoise	14.-
	Homemade chocolate fondant, molten centre and vanilla ice cream	14.-
	Homemade lemon meringue tartlet	14.-
	La Grenette Cheese Basket – Selection of 6 Cheeses, Carved at the Table	18.-
	Mövenpick Ice Cream Selection