Onion Soup 12
Traditional French onion soup
Cheese croutons

Cream of Pumpkin Soup 12
, enhanced with amaretti
Amaretti crumble & pumpkin seeds

Cream of Porcini Mushroom Soup 14
Croutons

Nut lettuce "Grandmother's style" 18
Roasted bacon, egg & garlic croutons

Colorful Fall Salad 19
marinated chanterelles, walnuts, apple
croutons & herbs

Deluxe "Millèsimées" Sardines 22
Served in the can
, with salad and baguette

Tartar 28/38
Hand-cut beef fillet tartar

Filet Royal Graved Salmon 26
home-pickled salmon
marinated with sea salt & beetroot
Horseradish sorbet

Sweet & sour pumpkin carpaccio 26
Pickled chanterelles
Pink roast venison fillet
Cranberry cream

Foie gras de Canard 32
, warm duck liver,
, caramelized apple pieces

Escargots de Bourgogne 19
Burgundy snails au gratin
Garlic and herb foam

Os A Moelle 16
Marrowbone, sea salt & Maggia pepper

Tournedos "Rossini" 59
Beef fillet & roasted foie gras
Port wine sauce

Beef fillet "Stroganoff" 56
spicy bell pepper sauce
Pepperoni & gherkin strips

Beef entrecôte "Café de Paris" (250gr) 56
gratinated with spicy homemade special butter

Veal Ribeye 54
served with a delicate sauce made with cream and chanterelles

"Joues de Veau Braisées" 49
Braised veal jaws
in a strong red wine sauce
Vegetable bouquet
Mashed potatoes

Lamb shank "Gasconnade" 46
Marrowy, juicy braised shank
Cremolata, vegetable bouquet
Mashed potatoes

Atlantic sole "Meunière" (500gr) 65
whole fried in butter
Leaf spinach & boiled potatoes

Perch fillet "Meunière" 52
fried in butter
Leaf spinach & boiled potatoes

Petite Marmite de Homard 48
Lobster medallion
with red curry sauce and mango
Rice

Valais cholera 31
Traditional Valais vegetable pie
Potatoes, cheese, leek & apples

Phed Tau Hou 29
racy red curry
fried tofu & vegetables with ginger
rice

Hubertus Plate 28
homemade spätzli
red cabbage, Brussels sprouts, chanterelles,
red wine pear with cranberries,
grapes glazed with red wine, caramelized chestnuts

Saddle of venison "Baden Baden" 64
from 2 persons
served in two courses

Venison Pepper Sauce "Hunter-Style" 38

Sliced venison 42
Cognac cream sauce

Venison entrecôte "Cheminots" 46
Game jus with gin

Venison medallion "Mirza" 49
Venison jus with grapes

Venison entrecôte "Waidmannsheil" 52
Duck liver & apples

All main courses are served with:
Spaetzli, red cabbage, Brussels sprouts, chanterelles, red wine pear with cranberries, glazed chestnuts

Profiteroles 11.-
Cream puff with vanilla glacé & warm chocolate sauce

Crêpes Suzette 16.-
thin pancakes with Cointreau orange sauce, vanilla glacé

Crème brûlée " à la Cassonade " 13.-
Burnt cream covered with crunchy caramel icing

Mousses au Chocolat 13.-
Delicate White & Dark Chocolate Mousse

Vacherin Glacé 14.-
Meringue Tart with Vanilla & Strawberry Glacé

Tartelette au citron 14.-
Lemon tartlet

Moelleux au Chocolat 16.- (15 minutes waiting time)
Chocolate muffin, vanilla ice cream, stewed plums

Ravioles d'Ananas 14.-
Pineapple ra violi filled with mascarpone & passion fruit

Tarte fine aux pommes 14.-
Wafer-thin apple tart with vanilla ice cream

Tarte Tatin 16.-
apple pie with vanilla glacé

Café Gourmand 9.50
Espresso or coffee with chocolate brownie

Café glacé 11.-
Viennese iced coffee, vanilla glacé with espresso

Le Colonel 10.-
Lemon sorbet with vodka

Valaisan 10.-
Apricot sorbet with abricotine

Ticino 10.-
Grape sorbet with grappa

Pruneau 10.-
Plum sorbet with Vieille Prune

Williams 10.-
Pear sorbet with Williams

Assiette de fromages 18.-
Cheese plate with matured cheeses, fig confit and pear bread