Restaurant La Brasserie du Grand-Pont in Sion
week of 29 November
the 4 dishes of the day
( only at lunchtimes )
Spinach ravioli, spinach coulis, parmesan shavings and toasted hazelnuts 🌱20
French chicken supreme with Thai green curry, aubergines, broad beans and snow peas, basmati rice 23
Steamed cod tail, saffron broth, thyme, tomato, onions, fennel and artichoke, potatoes, aioli 25
Tartar of Scottish salmon with green apples and fine herbs, rampon salad with pink radishes, sour cream, toasted bread and Chips 24
Dessert of the day
Like a Pecan pie with bananas 12
Vanilla mascarpone cream, salted caramel sauce, caramelized pecans, bananas and Breton palets
Small lunch menu
Tartar of Scottish salmon with green apples and fine herbs, rampon salad with pink radishes, sour cream, toasted bread
French chicken supreme with Thai green curry, aubergines, broad beans and snow peas, basmati rice
Like a Pecan pie with bananas
Vanilla mascarpone cream, salted caramel sauce, caramelized pecans, bananas and Breton palets
42
menu
Starters
salad of young shoots, pink radishes and small roasted seeds 10 🌱
squash, coconut and turmeric soup, roasted almonds and crispy sage 14 🌱
artisanal game terrine from the saint bernard butchery, young shoots with autumn fruits, walnuts, port reduction and toasted bread 17
carpaccio of scallops, olive oil, yuzu, Greek yoghurt and kasha 19
bao bun 16
taiwanese steamed brioche bun sandwich with caramelised pork belly
homemade foie gras, mango, port reduction, smoked duck breast, brioche bread 19
marrow bone with coarse salt, toast 15
(15 minutes in the oven)
burrata with figs, blueberries, raw ham from the butcher’s shop in Saint Bernhard, caramelised hazelnuts and basil 18/28
burrata with small tomato olivettes and basil 16/26 🌱
warm goat’s cheese crouton salad from Besson in Grimisuat with eggplant, cured ham from the St-Bernard butcher’s shop, walnuts 16/28
fresh goat cheese salad from Grimisuat with figs, blueberries, walnuts, honey and basil 17/28 🌱
tuna tartare Maï Maï style 19/38
mango, passion fruit, lime, coconut milk, ginger, cilantro and toasted sesame seeds with your dish, caribbean curry sautéed potatoes
beef tartar cut with a knife, toast, with your dish, a basket of french fries 19/38
tuna Poke Bowl 19/34
asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, edamame, lime and sesame
poke bowl with Scottish red label salmon 17/30
asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, edamame, lime and sesame
pasta and risottos
creamy saffron risotto with marrow bone 28
sardinian gnocchetti with basil pesto, fresh grimisuat goat cheese, confit tomatoes, toasted pine nuts 26 🌱
penne with tomato burrata sauce, datterino tomatoes, basil 24 🌱
penne with smoked salmon, cream, vodka and dill 23
grilled gnocchi, morel sauce, raw ham chips 28
curries and asia
prawns with red Thai curry, rice noodles, chilli, Thai basil 30
thai red curry of chicken, vegetables, chilli, Thai basil and basmati rice 29
bao buns 28
taiwanese sandwiches of steamed brioche buns with caramelised pork belly
black sesame crusted semi-cooked tuna fillet 42
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
semi-cooked fillet of beef japanese style 42
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
cool dishes
grilled scottish red label salmon fillet, horseradish crème fraîche, beetroot salad with oregano and balsamic, watercress, sautéed boiled potatoes 34
200 grams of Irish Black Angus beef fillet, hot butter with fresh herbs, autumn vegetables, french fries 49
the hunt
only in the evening
old-fashioned venison stew, 28
poached pear, caramelised chestnuts, fig, Brussels sprouts, pumpkin purée, spätzlis
entrecote of venison, blackberry sauce 45
poached pear, caramelised chestnuts, fig, Brussels sprouts, pumpkin purée, spätzlis
veggie hunt 25 🌱
all the hunting side dishes and blackberry sauce
the hunt menu
only in the evening
butternut squash, coconut and turmeric soup, roasted almonds and crispy sage
traditional game terrine from the saint-bernard butcher’s shop
entrecote of venison, blackberry sauce
poached pear with caramelised chestnuts, figs, Brussels sprouts, pumpkin purée and spätzlis
HASTA hazelnut ice cream,
caramelised hazelnuts and hot chocolate sauce
75
For your children, all our dishes can be served in small portions.
Please let us know if you have any intolerances or allergies.
Gluten-free pasta and gluten-free bread according to availability
Vegetarian dishes are indicated by a 🌱
origins of meat and fish
beef fillet – raw ham – marrow bone = Switzerland
foie gras – chicken = France
venison = Austria
tuna = Philippines – Maldives
red label salmon = Scotland
scallops = USA
gambas = Vietnam
The desserts
fresh fig puff pastry, Morand vanilla syrup and fresh vanilla cream 12
passion fruit panna cotta 10
the tiramisu pot 10
3 glazed mochis: passion – green tea – coconut 10
pineapple carpaccio with basil syrup 9
mango and passion fruit pavlova 12
toblerone chocolate mousse, white and black 10
warm chocolate fondant, hasta fior di latte ice cream, salted caramel sauce 12
passion fruit soup & green tea hasta ice cream 9
artisanal hasta ice-creams
a big scoop of vanilla ice cream, cashew praline, hot chocolate sauce 10
ice that cannot be found
carambar – nutella – ovomaltine 12
iced coffee 12
ice coffee, hot espresso and fresh cream
sorbet and ice cream selection 12
mango – lime – raspberry – passion fruit
ice cream fior di latte with 3 sauces 10
raspberry – maple syrup – caramel with fleur de sel
glass of bailey’s ice cream and hot espresso 9
glass of amaretto ice cream, hot espresso 9
HASTA ice cream flavorings by the ball 4,50
vanilla / coffee / carambar / ovomaltine/ nutella / fior di latte / green tea / lime / ginger
HASTA sorbets flavorings by the ball 4,50
raspberry / passion fruit / mango / absinth
after your visit in our restaurant, enjoy your visit of Sion