Catering
| 1/2 Portion | Portion |
Cold Starters
| Mixed Salad | 6.50.-- |
| Green Salad | 4.50.-- |
| Smoked Salmon | 15.-- |
| Prawns Cocktail | 15.-- |
| Beef raw meat "carpaccio" | 18.-- |
| Goose liver pate with toasts | 18.-- |
Warm Starters
Snails with garlic creamy sauce 10.-- 14---
Frogslegs. garlic and herbs 16.--
Lobster soup with garlic bread 12.--
Mushrooms in puff pastry 14.--
Main Dishes
| Steack | 25.-- |
| Sirloin steack | 30.-- |
| Duck's breast with honey and Xeres vinegar | 32.-- |
| Tartar beef steack (raw meat) | 30.-- |
| Lambcutlets with herbs | 30.-- |
| Meat and wine fondue | 35.-- |
| "Bourguignonne fondue" (meat cooked on your table in a boiling ail span) | 35.-- |
| 4 different meats cooked on a stone on your table) | 35.-- |
| Frogs legs | 28.-- |
| Perch fish fillets | 30.-- |
| Sauces : mushrooms/5.-- Pepper, Cafe de Paris, Tex-Mex / 4.-- | |
Local dishes
| Valais coldplate (dried beef, bacon, dried sausages and cheese | 12.-- | 22.-- |
| Dried meat plate | 13.-- | 23.-- |
| Cheese fondue | 21.-- | |
| Cheese and tomato fondue | 22.-- | |
| Cheese and cep mushrooms fondue | 23.-- | |
| Raclette ( 4 persons to order before) | 24.-- | |
| Cheese on toasts | 13.-- | |
| Cheese on toasts with ham | 14.-- | |
| Cheese on toasts with ham and egg | 15.-- | |
| Cheese on toasts with tomato, ham and egg | 16.-- | |
| Omelette | 10.-- | |
| Omelette with ham | 12.-- | |
| Omelette with herbs | 11.-- | |
| Fried eggs | 8.-- |
Children's Menus
| Breaded cutlet | 12.-- |
| Ham and french fries | 12.-- |
| French fries | 5.-- |
| Noodles with carbonara sauce | 12.-- |
Pasta |
|
| Penne with tomatoes and chili sauce (spicy) | 15.-- |
| Penne in Carbonara sauce /cream, eggs, bacon and italian cheese) | 15.-- |
| Penne with salmon sauce | 17.-- |
