.Gallows of Sausages of the Region   21.-

.Deer carpaccio, Mustard, Rampon, Parmesan cheese   20.-

.Basket of 3 Rillettes (Duck, Smoked chicken, Boar)  23.-

.Half-cooked duck foie gras, Mango, Passion fruit, salted butter caramel  23.-

.Bone marrow, Flower of salt   17.-

.Dry meat of the Valais    21.-

.Oeuf « Meurette »  18.-

Velvety Squash and Butternut    16.-

.Seasonal salad  8.-

. Tartare, Crispy hot goat cheese  19.-

THE HUNT HAS ARRIVED ! (served in the evening)

.Beef steak, Beurre Dumas, French fries     38.-

.Sweetbreads, mustard seed, Endive, Gratin  37.-

.Beef Tartare minute, cut with knives, French fries  36.-

.Red Tuna, Peanuts, Mint, Muslin  34.-

.Lamb mice cooked at low temperature, Honey, Pumpkin, Parsnip  39.-

.Red Mullet, Pomegranate fruit, lime, olive oil, Vegetable tatin 36.-

.Frog legs, Parsley, French fries  35.-

.Pistachio sausage, Green lentils of Cartigny  31.-

.Back of Lean roast, Fennel, Licorice, Arancini  37.-

.Creamy Risotto, Fresh Autumn Truffle  32.-

.Roasted Peer, Gingerbread crumble, Salted butter caramel   11.-

.Basket of Meringues, Double cream of Gruyère        9.-

.Floatting Island, Vanilla cream, Lace of Almond  10.-

.Fluffy dark Chocolate, Passion flowing heart  11.-

.Gourmet coffee or tea  12.-

.Puff Pastry Vermicelli  11.-

.Trio of crèmes brûlées (Pistachio, Licorice, Tonka)  11.-

.Lemon Tartlet   11.-

.Tarte Tatin, Vanilla Ice cream, Crispy    12.-

.Fresh Pineapple   8.-

.Comté 30 month, Green Mustard, Brioche Pastry  10.-