Current dish board

21st September 2017

FIRST COURSE :

Eggs in cocotte with chanterelles ans its finger of bread 21.-

Mixed green salad with young sprouts 13.-

Duck foie gras terrine, prune chutney 25.-

Cauliflower soup, porcini bread and dried bacon from Valais 16.-

Leek vinaigrette, crunchy smoked ham and meltdown raclette cheese, Melanosporum black truffle vinaigrette 22.-

Roulade of char, sea trout mousseline, apple vinegar and artichoke barigoule 23.-

Fillet of quail in puff pastry with foie gras and currants with cognac, thigh simmered 23.-

FISH :

Perch fillets, pan fried meunières with butter 38.-

Wild gambas in persillade with garlic and butter 42.-

Red mullet fillets "à la plancha", stuffed mussels 36.-

 MEAT :

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

Quasi of roasted lamb, Oriental flavors with dried apricots and coriander 38.-

Parisian Charolais beef steak 350gr, with pepper sauce 44.-

Fricassee of veal kidney with whiskey and mustard 34.-

Provençal stewed beef with olives and dried tomatoes 35.-

Baked roast fillet with honey and figs 37.-

Vegetarian plate 25.-

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