Restaurant de la Truite

Starters

• Small green salad5.–
• Small mixed salad6.50
• Homemade tomato and basil gazpacho8.–
• Pepper terrine12.–
• Chef's snails (6 pieces)14.–
• “El Truffo” bone marrow16.–
• Tomato and burrataStarter 17.– / Main 25.–
• Chef's gravlax, marinated with herbs and dill19.–

Brasserie and cold dishes

• Country-style salad (Gruyère, ham, egg, walnuts)24.–
• “El Truffo” bone marrow, chips and rocket25.–
• Homemade roast beef, rocket, Parmesan and chips28.–
• Fisherman's platter (gravlax, smoked organic trout, rillettes)31.–
• Oven-baked Vacherin, baby potatoes26.–
• Risoud mushroom croûte26.–
• The Raclet’Burger, chips and coleslaw29.–
• Veggie burger, chips and coleslaw (add raclette +2.–)26.–

Fish (subject to availability)

• Pike fillet, butter and summer herb oil33.–
• “Au bleu” trout from our fish pond, brown butter34.–
• “Belle Meunière” trout with almonds, from our fish pond36.–
• Perch fillets with butter160 g: 35.– / 220 g: 38.–

Beef tartare and hot-stone dishes

• Beef tartare (starter)20.–
• Beef tartare (main course with chips)34.–
• Beef fillet with three sauces46.–
• Lumberjack's hot-stone dish (horse meat, 325 g)41.–
• Vegetarian steak, three sauces and grilled pepper34.–
• Children's menu (Little Duck menu)10.–

Seasonal starters

• Small green salad5.–
• Small mixed salad7.–
• Cream of red kuri squash soup9.–
• Hunter's-style snails (6 pieces)14.–
• Hunter's terrine15.–
• “El Truffo” bone marrow16.–
• Chef's gravlax with herbs and spices19.–
• Duck breast smoked over fir wood from the valley22.–

Our game specialties

• Wild boar stew with traditional garnishes29.–
• Roe deer medallions flambéed with cognac, Grand-Veneur sauce36.–
• “Le Risoux” venison entrecôte with red berry sauce39.–
• Poacher's mixed grill, served on a hot stone with three sauces43.–

Fish from the lake

• Fisherman's fish stew (pike, crayfish, fennel)33.–
• “Au bleu” trout from our fish pond, brown butter35.–
• Perch fillets with butter160 g: 35.– / 220 g: 38.–

Brasserie and local specialties

• “El Truffo” bone marrow, chips and rocket25.–
• Cheese on toast25.–
• Oven-baked Vacherin26.–
• Risoud mushroom croûte26.–
• The Raclet’Burger, chips and coleslaw29.–
• Veggie burger, chips and coleslaw (add raclette +2.–)26.–

Hot-stone dishes and meats

• Beef fillet with three sauces46.–
• Vegetarian steak, three sauces and grilled vegetables34.–
• Children's menu (Little Duck menu)10.–

Starters

• Small green salad5.–
• Small mixed salad6.50
• Spring soup (asparagus and broccoli)9.–
• Pepper terrine12.–
• Chef's snails (6 pieces)14.–
• “El Truffo” bone marrow16.–
• Chef's gravlax with herbs and dill19.–

Fish (subject to availability)

• Pike fillet with absinthe and crayfish32.–
• “Au bleu” trout from our fish pond, brown butter34.–
• “Belle Meunière” trout with almonds, from our fish pond35.–
• Perch fillets with butter160 g: 34.– · 220 g: 38.–

Brasserie and local specialties

• Country-style salad (Gruyère, egg, olives, walnuts)24.–
• “El Truffo” bone marrow, chips and rocket25.–
• Baked Vacherin Mont-d'Or with baby potatoes26.–
• Risoud mushroom croûte26.–
• Chef's pot-au-feu, “best in town”28.–
• The Raclet’Burger, chips and coleslaw29.–
• Veggie burger, chips and coleslaw (add raclette +2.–)26.–

Hot-stone dishes

La Parisienne (cuts and sauces): plain with fleur de sel (37.–) · Café de Paris (38.–) · pink peppercorn (39.–) · truffle-flavoured El Truffo with fleur de sel (41.–)

• Beef fillet with three sauces46.–
• Lumberjack's hot-stone dish (horse meat, 325 g)41.–
• Vegetarian steak, three sauces and grilled vegetables34.–

White wines

Red and rosé wines

Local craft beers

Alcohol-free drinks and creations