1. STARTERS
Green salad 6
Mixed salad 8.50/12
Warm goat’s cheese salad 18/24
Tasting slate bruschetta with tomato
and tapenade 12
« Artisan » air-cured beef from
Peney-le-Jorat 16/26
« Valais » platter, air-cured beef, bacon,
swiss cheese tomme, raw ham 26
HOME MADE RÖSTIS
Venoge : bacon with breaded swiss cheese
tomme 19
Valaisan : raclette cheese, raw ham 22
Woodland: fricassee of fresh mushrooms 26
Viril : röstis and ladled fondue 35
Vegetarian : grilled vegetables and fried egg 21
Italian : prosciutto, rocket and Parmesan 25
Hare sausage served with rösti, apple and
mountain cranberries, cooked pear with wine,
caramelized chestnuts, Brussels sprouts 29
OUR CHEESE SPECIALITIES
Moitié-moitié Fondue from Châtel St-Denis
(Alpes cheese 18 months old) 220g
(extra. 100g 12.-) 24.50
Fondue with tomato served with potatoes 26
Fondue with fresh seasonal mushrooms 27
Fondue Amin, Espelette pepper 25
Fondue cooked in Prosecco with truffle 36
Toasted bread with cheese, ham and egg 22
Toasted bread with fresh mushrooms 24
OUR MEAT
Beef Entrecôte, morels sauce with homemade
shoestring French fries (180g or 300g) 34/46
Cordon bleu homemade, breaded pork
fillet, country ham, raclette cheese,
french fries and salad 29
THE HUNT
Deer hazelnuts, wine lees sauce and grapes 44
Wild boar filet mignon, hunting sauce 36
Venison stew with onions glazed,
hunting sauce 29
Venison ravioli, chanterelles sauce 27
Hare sausage 29
Hunting garnish : homemade spätzlis, apple and
mountain cranberries, cooked pear with wine,
caramelized chestnuts, Brussels sprouts
OUR HOME MADE DESSERTS
Meringues with Gruyère double cream and
raisinée sauce (pear or apple juice, cooked) 11.50
Pinapple carpaccio marinated in cinnamon and
anise syrup, covered with a handmade crumbled
biscuit and raisinée sauce 9
Toblerone mousse 9
Homemade tiramisu 9
Lemon crème brûlée 9
Cherrys in kirsch (cherry alcool) 12
«Artisan» ice cream in pot of 125ml from l’Artisan
Glacier in la Conversion 6
Flavours : double cream, chocolate, salted caramel,
strawberry, raspberry, mocca
Some of our dishes might be lacking due to fresh and
local ingredients.
Meats origin:
Butcher’s shop « chez Manu » Hermida in Montchoisi
and André Galli in Peney-le-Jorat
beef, pork CH / lamb NZ /fish H2O
Potatoes origin: François Blaser in Moudon. Our french
fries are daily homemade and prepared.