TO SHARE

Plate of meats “à la valaisanne”

CHF 16.-/26.-

Plate of dried meat

CHF 17.-/27.-

Marrow bone with tomato tartare on sourdough bread

CHF 17.-

Roesti patties, sour cream and trout eggs

CHF 18.-

Starters

Green/mixed salad

CHF 6.-/9.50

Homemade trout gravlax, tabouleh and beetroot ketchup

CHF 17.-

Fresh cheese and pistachios stuffed zucchini with a creamy herb sauce

CHF 14.-

Grilled hot chorizo and creamy corn

CHF 13.-

MAIN DISHES

Traditional roesti oven-baked with cheese and fried egg

CHF 27.-

Beefsteak tartare with old cheese slices, served with fries or toasts

CHF 35.-

Chicken oysters and garlic sauce, served with warm green vegetables and fries

CHF 28.-

Parmigiana with eggplant and local mozzarella type cheese

 CHF 26.-

BARBECUE

Beef steak 180 gr. / 300 gr.

CHF 29.-/35.-

Lamb chops

CHF 39.-

Marinated spare ribs

CHF 29.-

Veal kidneys on a skewer with a mustard sauce

CHF 34.-

Mix grill – 3 types of meat

CHF 39.-

Chicken skewer marinated with a peanut sauce

CHF 26.-

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 colvert

Duck breast, seared duck foie gras, breaded with different types of nuts
CHF 34.-

Cordon bleu motâ

Cured ham, fresh lokal cheese and dried tomato confit
CHF 30.-

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.-

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.-

BOOKINGS

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