Tags: Fondue, Menu
fontina, butterkäse and buttermilk bleu
cheeses with white wine, scallions
and a hint of sherry.
gruyère and emmenthaler swiss cheeses,
white wine, garlic, nutmeg,
lemon and kirschwasser.
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
tender shrimp, sesame-crusted sushi-grade
ahi tuna and cedar-plank salmon
flavors of fresh herbs, mushrooms,
garlic, spices and burgundy wine.
(complimentary with big night out
and four-course classic)
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Indy Week • 302 E. Pettigrew St., Suite 300, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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