Tags: Fondue, Menu
fontina, butterkase and buttermilk bleu
cheeses with white wine, scallions
and a hint of sherry.
gruyere and emmenthaler swiss cheeses,
white wine, garlic, nutmeg,
lemon and kirschwasser.
crisp romaine lettuce, caesar dressing, shredded
parmesan cheese, crispy croutons and an added
touch of parmesan encrusted pine nuts.
caribbean-seasoned bouillon with a
distinctive fresh-garlic flavor and a
(complimentary with big night out
and four-course classic)
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