Starters

Plate of dried meat

CHF 17.-/27.-

Plate of meats “à la valaisanne”

CHF 16.-/26.-

Green/mixed salad

CHF 6.-/9.50

Herb-crusted pork belly, homemade kimchi, and raclette cheese

CHF 23.-

Sautéed chard stems with sesame and lemon butter and dried cranberries

CHF 15.-

Verjus-marinated butternut slices, stuffed with fresh cheese and Tomme des Mayens, chutney, and pumpkin chips

CHF 17.-

Veal sweetbreads in barbecue sauce, fregola sarda, kale chips, and figs

CHF 17.-

MAIN DISHES

Mix of fresh mushrooms in a cream sauce, served on toasts

CHF 29.-

Traditional roesti oven-baked with basil cheese and a fried egg

CHF 26.-

Roasted quail, linguines, pinot noir juice and vegetables

CHF 33.-

Beef steak 180 gr. / 300 gr. with Café de Paris, French Fries and Vegetables

CHF 29.-/35.-

CORDONS BLEUS

Cordon bleu classique

Pork wrapped in breadcrumbs, stuffed with ham and cheese
CHF 27.-

Cordon bleu valaisan

Dried meat and raclette cheese, wrapped in rye breadcrumbs
CHF 30.-

Cordon bleu gorgonzola

Cured ham and gorgonzola
CHF 30.-

Cordon bleu forestier

Mushrooms and bacon
CHF 30.-

Cordon bleu colvert

Duck breast, seared duck foie gras, breaded with different types of nuts
CHF 35.-

AU FOUR

Bread soaked in wine, sliced cheese put on top, cooked in the oven

CHF 20.-

Cheese and ham or egg

CHF 21.-

Cheese, ham and fried egg

CHF 22.-

Ham, egg, tomato and onions

CHF 24.-

FONDUES

Cheese fondue

CHF 27.-

Tomato fondue

served with boiled potatoes
CHF 28.-

Shallot fondue

CHF 30.-

Three pepper fondue

CHF 28.-

Mushrooms fondue

CHF 29.-

Fondue with herbs

min. 2 pers. CHF 30.-/pers.

MENU VALAISAN

last order 13h45/20h45

Small plate of dried meat

***

Raclette as much as you can eat

***

Apricot sorbet with schnaps

Menu  CHF 43.-
Only the raclette, 33.-

DESSERTS

Crème brûlée

CHF 11.-

Pear schnaps baba with marinated pears and whipped cream

CHF 11.-

Chocolate marquise with a scoop of raspberry ice-cream

CHF 11.-

Meringue, chestnut mousse with candied chestnuts and appel sticks

CHF 12.-

BOOKINGS

During high season, it is preferable to book in advance in order to avoid any inconveniences