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
16.-
Shrimp sautéed with garlic12.-
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 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 »
Beef
Mix
39.-/46.-
35.-/42.-
39.-/46.-
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
23.-
25.-
Duck breast with pan-fried rhubarb and balsamic
Trim of choice
39.-
Rack of lamb in a wild garlic crust with rosemary juice
Trim of choice
44.-
White asparagus from the Valais (half portion, portion)
with Valais cured ham
Steamed and served with homemade mayonnaise or mustard remoulade
19.-/26.-
25.-/36.-
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

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