Menu Pinte
Our menu includes Valais and Swiss specialities such as raclette and cheese fondue as well as a variety of classic and vegetarian dishes.
Starters and soups
Beef tartare with herb garnish and Belp cheese
Cheese plate with Swiss cheese and rye bread
Mixed meat and cheese plate or dried meat plate with rye bread
Mezze Plate
with home-made sweet potato and lentil hummus, Tabouleh, herb cheese with fig-mustard jam, olives, Falafel with herbs yoghurt, Tzatziki and homemade bread
Courgette and pea soup with Tarragon and herb pesto
Salads
Warm goat's cheese on baguette with honey
leaf salad with mustard vinaigrette, pear, grapes, figs and seeds
Green salad
Mixed salad
Pasta
Spaghetti with tomato sauce
served with Grana Padano cheese
Linguine with pistachio lemon pesto
julienned vegetables, peppers and rocket
Home-made cranberry gnocchi
with mushrooms, radish and grilled vegetables
Raclette & Cheese fondue
Traditionally we prepare our fondues with alcohol.
If you wish to have a fondue without alcohol, please inform our staff
Raclette
served with potatoes, silver onions and gherkins
Raclette à discrétion
enjoy as many Raclettes as you like
served with potatoes, silver onions and gherkins
Raclette side dishes in 3 different bowls to choose from:
Pineapple, pear, bacon, small pieces of dried meat
Cheese fondue
Cheese fondue with herbs
Cheese fondue with ceps
Cheese fondue with chili
Cheese fondue with tomatoes
Cheese fondue with pear brandy and slices of pear
Cheese fondue with truffles
Rösti and cheese specialities
Veal sausage with onion sauce and rösti (hash-browns)
Rösti (hash-browns) with ham and egg or bacon and egg
Rösti (hash-browns) with grilled vegetables, cheese and egg
Cheese toast „Swiss style“
Traditionally prepared with white wine
Cheese toast with ham and egg or bacon and egg
Traditionally prepared with white wine
Cheese toast with pear and egg
Traditionally prepared with white wine
Main courses
Our main courses are served with a small mixed salad.
Rack of lamb with rosemary-pesto crust
gratin and Provencal tomato
Escalope “Vienna style“
with potato wedges (seasoned with herbes, parmesan and garlic), glazed vegetables and cranberry jam
Sliced veal „Zurich style“
with rösti (hash-browns) and glazed vegetables
Fondue Chinoise à discrétion
with veal and beef, French fries and rice
Jugged chamois
with cranberries,« Spätzli » and braised red cabbage with apples
Sliced roe deer
with morel mushrooms, « Spätzli », braised red cabbage with apples and cranberries
Saddle of roe (minimum 2 people)
with rich garnish in two services: with « Spätzli », «Schupfnudeln», braised red cabbage with apples and pumpkin, glazed chestnuts, prunes and cranberries
Vegetarian main courses
Vegetable quiche with leaf salad and mustard dressing
Sweet potato and chickpea curry
with spinach, rice and soya yoghurt topping
Vegetarian autumn plate
with red cabbage, homemade « Schupfnudeln » and « Spätzli », pumpkin, chestnuts, celeriac purée, prunes and pear
Weekly dishes
The dishes below can be ordered individually or as a complete weekly menu (starter, main course, dessert).
Parsnip soup
with roasted hazelnuts and caramelised apples
Homemade pumpkin gnocchi
with sage butter and caramelised chestnuts
Venison scaloppine
with balsamic jus, grapes and red onions served with tagliatelle and sautéed mushrooms
Chestnut Crème Brûlée
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