Current dish board

 Thursday 19th April 2018

FIRST COURSE :

Pea soup and its gourmet tartine 16.-

Mixed green salad with young sprouts 13.-

Duck foie gras terrine, beetroot sablon and blackcurrant sorbet 25.-

Tuna tartar with soy, roasted sesame and avocado 23.-

Fool puff pastry with fowl, beans, morels cream sauce and asparagus tips 23.-

Potato waffle gratinated with fresh goat cheese, dry bacon from Valais and lettuce salad 19.-

Medium boiled egg, green asparagus and asparagus cream 19.-

FISH :

Cod tournedos cooked in vegetables broth, avocado vinaigrette, spicy tomato, red beans ans bacon 36.-

Fillet of sea bream "à la plancha", fricassee of beans and asparagus tips 38.-

Nile perch pepper gratinated with wild garlic and herbs 32.-

 MEAT :

Cheeseburger of beef with swiss cheese, smoke bacon, onions ring and home french fries 30.-

Veal sweetbreads with curry and Granny Smith apples 34.-

Veal osso bucco in spring style 39.-

Shoulder of milk lamb, confit with wild garlic 39.-

Beef fillet roasted with its marrow bone in rough salt and red wine sauce 47.-

Farm chicken with morel mushrooms 37.-

Vegetarian plate 25.-

Origin of meat : Veal + Beef + Porc : CH / Poultry + Foie gras: FR / Lamb : CH / 
VAT 8% included