Soupe à L'oignon 12.-
Traditional French onion soup

Bisque de Homard au Cognac 19.-
Lobster foam soup with lobster praline
perfumed with cognac

Cream of porcini mushroom soup 14.-
Croutons

Pumpkin cream soup 12.-
refined with amaretti
Amaretti crumble & pumpkin seeds

Matjes herring "Sylt" 24.-
Classic with yoghurt dressing
Gherkins, crunchy apple pieces,
mild onions & dill

Sardines Deluxe "Millèsimées" 22.-
served in a tin
with salad & baguette

Nut salad "Vignoble" 18.-
with sautéed chanterelles & grapes

Tartar 28.- / 38.-
hand cut beef tenderloin tartar
served with toast & butter

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

Pumpkin carpaccio sweet & sour 21.- / 31.-
pickled egg sponge
Roast venison fillet pink
Cranberry cream

Spring roll 23.-
filled with lobster & spinach leaves
Fennel and orange salad
Peanut brittle parfait

Os A Moelle 16.-
Marrowbone, sea salt & Maggia pepper

Escargots De Bourgogne 19.-
Burgundy snails au gratin
Garlic and herb foam

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

Venison pepper "Hunter style" 32.-

Venison entrecôte "Cheminots" 46.-
Wild jus with gin

Sliced venison 42.-
Cognac cream sauce

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

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

Beef tenderloin "Stroganoff" 56.-
spicy bell pepper sauce, pepperoni & pickled cucumber strips
pilaf rice

Beef entrecôte "Café de Paris" (250gr) 56.-
Gratinated with spicy homemade special butter
Valais fries

Veal loin steak 51.-
with a delicate sauce of cream & chanterelles
Butter spaetzli

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

"Joues de Veau Braisées" 49.-
Veal jaws braised in a strong red wine sauce
Vegetables
Mashed potatoes

Atlantic sole "Meunière " 65.-
fried whole in butter
Leaf spinach & boiled potatoes

Bouillabaisse 49.-
Provençal fish stew, saffron broth
Sea fish & shellfish
Rouille sauce

Petite Marmite de Homard 48.-
Lobster medallion
red curry sauce with mango
rice

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

Cheese fondue Moité-Moité 32.-
Vacherin Frigourgois & Gruyère

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

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 pie with vanilla glacé

Tarte Tatin 16.-
apple pie with vanilla glacé

Tartelette chocolat aux fraises 16.-
Chocolate cake garnished with strawberries & strawberry sorbet

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