Seasonal cuisine
Menu
Local produce, house specialities and chef’s suggestions.
The game season menu
Venison stew, medallion, doe fillet and autumn flavours.
Evening menus
Pan-fried foie gras, sweet potatoes, crushed pistachios
Beef steak sauce “café de Paris” and truffle juice
Chocolate mousse with Baileys
Pan-fried scallops and king prawns with a Provençal sauce
Pan-seared veal steak topped with a creamy morel and oyster mushroom sauce
Sorbet with your choice of liqueur
All dishes are served with vegetables and a choice of: rice, french fries, pasta or potato gratin.
Starters
Pan-fried foie gras with truffle, sweet potato and crushed pistachio
Pan-fried scallops and Provençal prawns
Served with confit leeks
Roasted bone marrow
Served with grilled toast and mixed salad
Nettle cream soup with parsley emulsion
Seasonal vegetable velouté with golden croutons
Fish soup
Prawn ragout, rouille sauce and toasted bread
Salads
Berger salad
Mesclun, honey-roasted goat’s cheese and mushrooms
SmallFr. 17.00
LargeFr. 21.50
Caesar salad
Mesclun, crispy chicken cutlet, croutons, olives, parmesan shavings and tomatoes
Mixed salad
Green salad with croutons
Specialities
Pan-seared veal steak
Topped with a creamy morel and oyster mushroom sauce
Prawn and chilli crayfish linguines
Served with grilled lemon
Beef tartare (180 gr)
Served with toast and French fries
Extra: foie gras terrine and arugula with truffle oil+ Fr. 9.00
Mushroom casserole (morels and oyster mushrooms)
Served with rösti and vegetables
All dishes are served with vegetables and a choice of: rice, french fries, pasta or potato gratin.
Alpine classics
“Valais platter”
Dried beef, smoked ham and Gruyère cheese
Traditional cheese croûte
Extra egg+ Fr. 1.50
Extra ham+ Fr. 1.50
Cheese fondue “half & half” (220 gr per person)
Vacherin and Gruyère cheese
Fondue chinoise, beef (250 gr) · min. 2 people
Knife-cut beef. Served with fries and homemade sauces: tartar, garlic, curry and cocktail
Fondue chinoise, horse meat (250 gr) · min. 2 people
Knife-cut horse meat. Served with fries and homemade sauces: tartar, garlic, curry and cocktail
Extra meat (100 gr)+ Fr. 12.00
Extra fries+ Fr. 3.00
Meat
Horse ribeye (200 gr)
Café de Paris sauce+ Fr. 4.00
Pepper sauce+ Fr. 5.50
Morel sauce+ Fr. 9.00
Beef medallions (200 gr)
Café de Paris sauce+ Fr. 4.00
Pepper sauce+ Fr. 5.50
Morel sauce+ Fr. 9.00
Beef tagliata
Parmesan shavings, arugula, sea salt and cherry tomatoes
Lamb shank (400–450 gr with bone)
Garlic and rosemary confit
Dishes come with a green salad as a starter. All dishes are served with vegetables and a choice of: rice, french fries, pasta or potato gratin.
Fish
Perch fillets “meunière”
Served with tartar sauce
Scallops and king prawns flambéed with whisky
Served with beurre blanc sauce
All dishes are served with vegetables and a choice of: rice, french fries, pasta or potato gratin.
Our homemade burgers
Le Gourmet
Beef steak, pan-seared foie gras with truffle jus, fig chutney, tomatoes, red onion compote, arugula, house sauce “La Terrasse”
Le Berger
Beef steak, honey-roasted goat cheese, fig chutney, arugula, tomatoes, red onion confit, “La Terrasse” sauce
Le Classique
Beef steak, salad, gruyère cheese, tomatoes, red onion confit, “La Terrasse” sauce
Extra bacon+ Fr. 3.00
Le Végétarien
Vegetable and semolina galette, salad, gruyère cheese, tomatoes, red onion confit, “La Terrasse” sauce
All our burgers are served with French fries and a side salad.
Kids menu
Served to children up to 12 years old.
“Dalton” plate
Tagliatelle with tomato sauce and Parmesan shavings
“Castor” plate
Chicken nuggets and French fries
“Daisy” plate
Small beef medallion with French fries and “café de Paris” sauce
Perch fillets
With tartar sauce and French fries
Meat on the slate
Horse ribeye on the slate (220 gr)
Beef ribeye served on a hot stone (220 gr)
Served with four sauces: “café de Paris”, “morels”, “pepper” and “rouille” (spicy garlic and saffron sauce). Served with Dauphinoise potatoes or French fries. Fresh vegetables: + Fr. 5.00.
Our desserts
Pie of the day
Vanilla crème brûlée
Blackberry “chaud-froid”
Cinnamon ice cream and whipped cream
Profiterole with vanilla ice cream
And warm chocolate sauce
Chocolate fondant
Served with a scoop of vanilla ice cream
Origin of our meats: beef: Switzerland, Argentina, Ireland · horse: Canada, Argentina · poultry: Switzerland, France · pork: Switzerland · lamb: New Zealand.
Allergies: please tell your server if you have any food allergies or intolerances.