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Cheddar (Beer, Spices)
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$22 |
Pesto Cognac (Swiss, Wine, Pesto)
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$25
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Buttermilk (Cheddar, Beer, Spices)
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$22 |
Stinking Rose (Swiss, Wine, Garlic)
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$25
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Mediterranean (Cheddar, Beer, Sun-dried Tomatoes)
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$23 |
Bacon (Buttermilk, Swiss, Wine)
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$26
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| Blue Tomato (Cheddar, Beer, Sundried Tomatoes, Blue Cheese) | $25 |
4 Cheese (Ementhaler, Gruyere, Fontina Surchoix, Champagne)
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$27
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| Cajun (Cheddar, Beer, Shrimp, Spices) | $25 |
Schweitz (Kirschwasser, 4 Cheese, Champagne) (caution)
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$28
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| Bacon (Buttermilk, Cheddar, Beer) | $24 |
Wild Mushroom (4 Cheese, Champagne)
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$29
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| Swiss (Wine, Spices) | $24 | |||
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2 / SALADS (Extra Chef Rolls $5)
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Chef
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- Romaine, carrots, mozzarella cheese, chef rolls, cucumbers, tomatoes, mushrooms
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$11
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Spinach
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- Spinach, feta cheese, sunflower seeds, tomatoes, mushrooms, cucumbers, carrots
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$11
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Dressings – Sweet & Sour with Blue Cheese Crumbles, Honey Mustard, Lemon Tarragon, Ranch, Olive Oil & Balsamic
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3 / FONDUE BOURGUIGNON (12 oz. Individual Portion & Cooking Method)
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Garden Vegetable
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$20
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Bronze Turkey
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$28 |
Wild Boar
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$45
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Chicken
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$22
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Free Range Buffalo
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$37 |
Alligator Tail
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$46
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Swiss Chicken
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$23
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Himalayan Beef
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$38 |
Black Angus Filet Mignon
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$46
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Chicken Japonaise
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$23
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Kangaroo
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$42 |
Colossal Shrimp
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$50
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Teriyaki Sirloin
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$23
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Tiger Blue Shrimp
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$42 |
Wild Antelope
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$50
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Spiced Fish
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$25
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Tuna Saku
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$42 |
Kobe Wagyu
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$55
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Pacific Live Catch
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$25
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Pacific White Shrimp
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$42 |
Dungeness Crab Legs
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$60
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Savage Duck
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$27
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Sea Scallops
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$45 |
3 Lobster Tail
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$70
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Fondue Chinoise Cheddar
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$28
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Free Range Venison
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$45 | ||
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Fondue Chinoise Swiss
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$28
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4 / COOKING METHODS
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Canola Oil
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- Rich, flavorful (Caution)
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Court Bouillion
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- Vegetable broth, lightly seasoned, low calorie and cholesterol free
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Grill
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- The Euro-Grill from Munich
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Lobster Bisque
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- Flavorful, sherry based
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+$15
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Punsch
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- Spiced red wine with cloves and rosemary; very flavorful; no fat or broth
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Tomato Basil Bisque
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- Flavorful, Rich
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+$8
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BYOB – Monday, Tuesday & Wednesday Nights (No Corkage Fee)Fondue Rules – One of the most popular customs of fondue is that if a diner loses their cube in the fondue, they must pay the other diners with the next round of drinks. |
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