Appetizers

- House salad........................................................................... 4. —

- Soup of the day..................................................................... 5. —

- Clear soup with Port.............................................................. 6. —

- Mixt Salad............................................................................. 6. —

- Rouelle de L‘Etivaz............................................................... 8. —

Round slice of L'Etivaz cheese,sauteed to perfection

- Cassolette d’escargots (6 pcs).................................................9. —

6 escargots baked in a delicious garlic & herb butter

- Paté of quail with trimmings..................................................... 10. —

- Shrimp coktail.......................................................................... 12. —

- Salmon Tartar...........................................................................14. —

- Truite meunière........................................................................ 15. —

Trout delicately sauteed in the pan

- Truite au bleu............................................................................ 15. —

Trout tenderly boiled in a special bouillon & served with browned butter  

Note of customers  : If your appetizer will be your main entrée, an additional 3.- francs will bwe added to the appetizer's price..

Provenances  :

Truite: Suisse, Saumon: Norvège, Crevettes: Danemark.

L'Etivaz cheese dishes

-Cheese fondue-speciality of house(200grs)......................................... 20. —

-Croûte au fromage nature...................................................................... 13.50

One-storied open-faced cheese sandwich

Melted L'Etivaz cheese on hearty bread dampened with white wine

-Croûte fromage et œuf......................................................................... 14.50

Two-storied open-faced cheese sandwich (cheese & egg)

Melted L'Etivaz cheese on hearty bread dampened with white wine and slice of ham

-Croûte fromage et jambon................................................................... 16. —

Two-storied open-faced cheese sandwich (cheese & ham)

Melted L'Etivaz cheese on hearty bread dampened with white wine with a fried egg and a slice of ham

-Croûte au fromage «  trois étages ».................................................... 17.50

Three-storied open-faced cheese sandwich

Melted L'Etivaz cheese on hearty bread dampened with white wine with a fried egg and a slice of ham

-Ration de beignets (3 pièces et salade).............................................. 20. —

Three pieces of L'Etivaz cheese delicately sauteed in the pan and served with a house salad

-Cheese omelet with a house salad.......................................................12.50

-Portion of « L’Etivaz » cheese..................................................................8.—

Fish and Seafood

- Ration de truites « au bleu » beurre noisette

Fresh trouts, tenderly boiled in a special bouillon and served with browned butter

2 trouts.............................28.—

1 trout.............................. 18.—

- Ration de truites « meunière »

Fresh trouts,delicately sauteed in the pan

2 trouts.........................  28.—

1 trout............................ 18.—

- Filets de truites aux amandes........................... 24.—

Trout filets seared in the pan and served with butter and almonds

- Filets de Perche "Julien"................................... 25.—

Perch filets

- Gambas Grillées............................................... 30.—

Grilled shrimps

- Gambas à la crème de safran......................... 31. —

Grilled shrimps with a saffron cream sauce

Our dishes are served with a mixed salad and

French fries, boiled potatoes or rice

• 
  Source of our trouts: switzerland

   

The Meat Corner

-Chicken filet(120 grs)........................................................... .15.—

-Lamb Sausage(160 grs)........................................................16.—

-Horse steak(180 grs)........................................................... .20.—

- Piece of beef grilled(200gr.)................................................. 25.—

- Veal Scaloppini(150gr.).........................................................28.—

- Chef's special Beef tartar(180 grs)served with toast and butter....... .28.—

- Lamb mignon with rosemary(160 grs)....................................28.—

- Duck breast with green pepper sauce(150 grs).................... 29.—

- Minced veal with tender morels(150gr.).................................29.—

- Meat fondue bourguignonne(300 grs) min.2 pers.................. 36.—

where one dips meat into hot oil, served with potato chips or french fries, mixed salad and house sauces.

Otherwise noted, the above meats entrees are served with vegetables of the day or mixed salad

and french fries, rice or noodles.

Les sauces:

- Green pepper.....................................................3.-

- morels............................................................. 8.—

- béarnaise........................................................ 4.—

- Season butter (garlic and herbs)..................... 2.—

Sur commande:

- Châteaubriant (min. 2 pers., 180gr.) vegetables - french fries ............................. 42.—

- Filet de bœuf «stroganoff» (150gr.) Rice - salade mêlée.....................................32.—

Sources of our meats  :

Beef: Switzerland, Horse and Lamb:Australie, Duck:France, Chicken:Brazil.

Special « Childrens »

- Plate « Babe » (Ham).................................................................. 10.—

- « Captain Hook  » (Fish sticks )................................................... 10.—

- «Chicken run» (Breaded chicken)................................................ 10.—

-" Lady & the Tramp"(spaghetti with meat sauce)............................10.—

Ces assiettes sont servies avec frites et 1 sportif 2dl

Les desserts :

Le coin des douceurs

- Selection of cheeses from the area Pays-d'Enhaut.................................... 8. —

- Home made ice cream (2 scoops).............................................................. 4. 50

Our ice cream is made in-house! Our flavors are:

Vanilla– Hazelnut – pistachio– mocha – lemon – strawberry –ovomaltine – apricot

Additional scoop............... 1.5o

Whipped cream................. 2.—

- Crème catalane..................................................................................................... 5. —

- Chocolat mousse.... ............................................................................................... 5.50

- Meringues chantilly................................................................................................ 6. —

- Meringues with whipped cream.............................................................................. 7. —

- Iced coffee............................................................................................................... 7.50

-White lady   ( vanilla ice cream, hot chocolat , whipped cream).................................................. 7.50

- Colonel  ( lemon ice cream, vodka ).................................................................................. 8. —

- Glace normande ( hazelnut ice cream, calvados )................................................................. 8.50

- perfect (Mocha ice cream enrobed with chocolate and flambeed)................................................. 8.50

- Cherries macerated in kirsch....................................................... 9. —

Heavy cream from the surrounding chalets available in summer only.