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week of september 21: the 4 dishes of the day (just for lunch)

Duck leg confit, honey, thyme and rosemary sauce, potatoes sautéed in duck fat, celeriac and squash 24

Linguine with chanterelles, pancetta, green asparagus, broad bean, cream, truffle oil 22

Steamed fillet of hake, lemon butter, capers and croutons, creamed green cabbage, mashed potatoes with saffron 24

Autumn salad with raw wild boar ham, grapes, figs, walnuts, shavings of old Brignon mountain cheese 22

Dessert of the day

Mont-Blanc 12
Chestnut cream with rum, HASTA vanilla ice cream, crumbled meringue, vanilla crème fraîche

Autumn menu

Starters

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

butternut squash soup with coconut and turmeric, roasted almonds and crispy sage 14

terrine of game terrine with port from the Saint-Bernard butcher’s shop,
young shoots with roasted hazelnuts and grapes, toasted bread 17

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

burrata with raw ham from the St-Bernard butcher’s shop, tomatoes 17/28

spinach sprout salad, fresh goat’s cheese from Besson in Grimisuat, fresh fig, roasted hazelnuts 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

*hunting dishes are only offered in the evening

*atriaux of the Saint-Bernard butcher’s shop, reduction of syrah, red cabbage,
botzi pear, homemade mashed potatoes 30 / 20 minutes patience

*old-fashioned venison stew 28
botzi pear, caramelised chestnuts, honey plums, vanilla squash purée,
red cabbage, spätzlis

*venison entrecote with boletus, reduction of syrah 45
botzi pear, caramelised chestnuts, honey plums, vanilla squash purée,
red cabbage, spätzlis

*the veggie 25
botzi pear, caramelised chestnuts, honey plums, vanilla squash purée,
red cabbage, spätzlis

creamy risotto with truffle oil, boletus and roasted hazelnuts 27

penne with tomato burrata sauce, datterino tomatoes, basil 24

penne with smoked salmon, cream, vodka and dill 23

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

grilled gnocchi, morel sauce, raw ham chips 28

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

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

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

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

200 grams of Black Angus beef fillet from Ireland, morel sauce, spinach shoots, celery and chanterelles, basket of french fries 49

The desserts

mango and passion fruit pavlova 12

dark chocolate ganache, olive oil, fleur de sel, fig, buckwheat crumble 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 / lime / ginger

HASTA sorbets flavorings by the ball 4,50

raspberry / passion fruit / mango / absinth

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 / hunting = Austria / chicken = France / foie gras = France / sea bream = Greece “friends of the sea” / tuna = Sri Lanka “friends of the sea”