week of august 3: the 4 dishes of the day (just for lunch)

Thai red curry prawns, eggplant, chilli, Thai basil, basmati rice, fried onions 24

pork cheek “Bourguignon, red wine sauce, button mushrooms, carrot, bacon, mashed potatoes 23

watermelon, melon, datterino tomato and beef heart, burrata, basil 21

chanterelle ravioli 22

Dessert of the day

HASTA sorbet mojito, pineapple and meringue 10


salad of young shoots, pink radishes and small roasted seeds 10

serac of Chassoure, watermelon, mint, red fruits, cébettes, olive oil 16

marrow bone with coarse salt, toast 15 (15 minutes in the oven)

homemade foie gras, small morello cherries in liqueur and kirsch, gingerbread crumble, brioche bread 19

crispy Japanese gyoza ravioli with vegetables, sesame seedlings 16

the burrata with small date tomatoes, olive oil and basil 16

the burrata with raw ham from the St-Bernard butcher’s shop, tomatoes and date 18

spinach sprout salad, fresh goat’s cheese from Besson in Grimisuat, Valais strawberries, caramelised pecans, pistachio and honey 18/29

Tuna tartare Maï Maï style

mango, passion fruit, lime, coconut milk, ginger, cilantro and toasted sesame seeds with your dish, caribbean curry sautéed potatoes. 19/38

warm goat’s cheese crouton salad from Besson in Grimisuat with eggplant, cured ham from the St-Bernard butcher’s shop, walnuts 16/28

beef tartar cut with a knife, toast, with your dish, a basket of french fries 19/38

Tuna Poke Bowl, Asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, lime and sesame 19/34

The follows

penne with tomato burrata sauce, datterino tomatoes, basil 24

penne with smoked salmon, cream, vodka and dill 23

linguine with chanterelles, green asparagus, pancetta, cream and truffle oil 29

linguine with basil pesto and fresh goat’s cheese from Besson in Grimisuat, toasted pine nuts 26

grilled gnocchi, morel sauce, green asparagus, raw ham chips 28

risotto with cheese from Volleges, spinach shoots, chanterelle mushrooms 27

sea bream fillet, yellow Thai curry, eggplant, zucchini, pepper, tomato, basmati rice with fried onions and coriander 34

lamb shank confit with honey, thyme and rosemary, spring vegetables, fried potatoes 34 (15-20 minutes in the oven)

Thai red curry of chicken, vegetables, chilli, Thai basil and basmati rice 29

semi-cooked fillet of beef japanese style soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries 40

black sesame crusted semi-cooked tuna fillet soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries 42

200 grams of Black Angus beef fillet from Ireland, morel sauce, spring vegetables, spinach shoots, basket of french fries 49

The desserts

strawberry pavlova 12

passion fruit panna cotta 10

the tiramisu pot 10

3 glazed mochis: mango – raspberry – yuzu 10

passion fruit soup & green tea hasta ice cream 9

pineapple carpaccio with basil syrup 9

Toblerone chocolate mousse, white and black 9

warm chocolate fondant, hasta fior di latte ice cream, salted caramel sauce 12


a big scoop of vanilla ice cream, cashew praline, hot chocolate sauce 9

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
raspberry – maple syrup – caramel with fleur de sel 10

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 mango / lime / raspberry / passion fruit / ginger

For your children, all our dishes can be served in small portions.

Let us know if you have any intolerances or allergies.

Origin of meat and fish

black Angus = Ireland / fillet of beef – raw ham – marrow bone = Swiss / lamb = N-Z / chicken = France /
foie gras = France / sea bream = Greece “friends of the sea” / tuna = Sri Lanka “friends of the sea”