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
Starters
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
ARTISANAL HASTA ICE-CREAMS
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”