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