Crudités and compositions
Fine mushroom and peat tartlet, smoked Appenzell duck breast > CHF 33.-
Venison carpaccio tataki style with juniper berries and elderberries > CHF 34.-
Cardoon risotto with cheese matured with humagne, egg yolk marinated in beer
> CHF 32.-
Pan-fried escalope of foie gras, fig chutney and aronia berry reduction > CHF 36.-
Meat and fish
Veal medallion, pumpkin variation, roasted rye malt juice > CHF 55.-
Saddle of venison, glazed mirabelle plums, dogwood pulp and fresh pepper juice
> CHF 58.-
Glazed wild boar cheeks, red cabbage confit with orange and cranberry juice
> CHF 52.-
Monkfish back rolled in vine leaves and its beurre blanc with verjuice > CHF 58.-
Seasonal vegetables composition > CHF 46.-
sweets and cheeses
Single malt flavoured coffee cake, crispy cocoa and rye tuile > CHF 18.-
Roasted fig, honey and pollen cream, fig leaves sorbet > CHF 18.-
Aniseed pear, cep espuma and blackberry sorbet > CHF 18.-
Assortment of ice creams and sorbets from our pastry chef > 16.-
Cheese trolley from mountains and dairies > CHF 16.-
Origin of the meat: Switzerland, France, Europe
Origin of the fish: Northeast Atlantic
Because we care about our region, our restaurant is labeled Grand Entremont.
In case of allergies, intolerences or special requests, do not hesitate to ask us.
