Starters

Plate of dried meat

CHF 17.-/27.-

Plate of meats “à la valaisanne”

CHF 16.-/26.-

Green/mixed salad

CHF 6.-/9.50

Artichoke hearts, shallot and curry vinaigrette, fregola sarda, sour cream and artichoke chips

CHF 16.-

White asparagus cooked like a risotto, saffron mayonnaise and guanciale

CHF 17.-

MAIN DISHES

Puff pastry, eggplant caviar, honey-roasted cherry tomatoes, goat cheese and herb pesto, served with a fresh spinach salad

CHF 25.-

Duck breast, shallot and balsamic sauce, rice and spring vegetables

CHF 33.-

Pulled lamb, creamy rosemary polenta, pine nuts and olives

CHF 35.-

Beef steak (180 gr. / 300 gr.) with homemade butter, 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 printanier

Asparagus, cured ham, raclette cheese bechamel sauce, breaded with sourdoug
CHF 32.-

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.-

Mushrooms fondue

CHF 29.-

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.-

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 with strawberry & Sichuan pepper coulis, rhubarb mousse and shiso leaf

CHF 13.-

BOOKINGS

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