fontina and butterkase cheeses,
spinach, artichoke hearts and garlic.
$
Fiesta Cheese Fondue
cheddar cheese with the flavor of
mexican herbs, spices, jalapeno peppers
and salsa. served with crisp tortilla chips
and made as spicy as you like.
$
Cheddar Cheese Fondue
aged, medium-sharp cheddar and emmenthaler
swiss cheeses, lager beer, garlic and seasonings.
$
Wisconsin Trio Cheese Fondue
fontina, butterkase and buttermilk bleu
cheeses with white wine, scallions
and a hint of sherry.
$
Traditional Swiss Cheese Fondue
gruyere and emmenthaler swiss cheeses,
white wine, garlic, nutmeg,
lemon and kirschwasser.
$
Big Night Out Cheese Fondue
enjoy the seasonal cheese fondue showcased
in our big night out. ask your server for pricing.
$
Salads
The Melting Pot House Salad
crisp romaine and iceberg lettuce, cheddar
cheese, fresh tomatoes, crispy croutons and
sliced egg with your choice of peppercorn
ranch dressing or our sweet and tangy
house dressing.
$
Spinach Mushroom Salad
fresh spinach, baby portobello mushrooms,
red onion, chopped bacon and roma tomatoes
with a warm burgundy shallot vinaigrette.
$
Caesar Salad
crisp romaine lettuce, caesar dressing, shredded
parmesan cheese, crispy croutons and an added
touch of parmesan encrusted pine nuts.
$
California Salad
mixed baby salad greens, roma tomatoes,
walnuts and gorgonzola cheese, with raspberry
black walnut vinaigrette dressing.
$
Big Night Out Salad
enjoy the seasonal salad showcased in our
big night out. ask your server for pricing.
$
Individual Entree Selections
Land & Sea
filet mignon, breast of chicken and tender shrimp
$
The French Quarter
filet mignon, breast of chicken and tender
shrimp all seasoned with cajun spices and
served with andouille sausage
$
Seafood Trio
tender shrimp, sesame-crusted sushi-grade
ahi tuna and cedar-plank salmon
$
Shrimp & Sirloin
tender shrimp and teriyaki-marinated sirloin
$
Breast Of Chicken
$
Cedar-plank Salmon
our version of an american classic
with a perfectly-balanced smoky flavor
$
Pacific Rim
teriyaki-marinated sirloin, tender shrimp, citrus-marinated pork
tenderloin, breast of duck, breast of chicken and potstickers
$
The Vegetarian
edamame or onion rings, artichoke hearts, portobello
mushrooms, thai-peanut-marinated tofu, asparagus,
spinach artichoke ravioli and our big night out pasta
$
Teriyaki-marinated Sirloin
$
Filet Mignon
$
Entree Cooking Styles
Coq Au Vin
flavors of fresh herbs, mushrooms,
garlic, spices and burgundy wine.
(complimentary with big night out
and four-course classic)
$
Court Bouillon
homemade, seasoned vegetable broth
$
Bourguignonne
european-style fondue in cholesterol-free
canola oil / 0g trans-fat oil
$
Mojo
caribbean-seasoned bouillon with a
distinctive fresh-garlic flavor and a
citrus flair
(complimentary with big night out
and four-course classic)
