Fondue Feast * Filet Mignon, Peppercorn-Crusted NY Strip, Chicken Provençal, Roasted-Garlic Shrimp, Maple Leaf Farms Duck a l’Orange, Ratatouille & Goat Cheese Ravioli and Fresh Vegetables 386-489 cal $43 per person / $86 per couple Fondue Fusion * Cold-Water Lobster Tail, Filet Mignon, Peppercorn-Crusted NY Strip, Chicken Provençal, Roasted-Garlic Shrimp, Maple Leaf Farms Duck a l’Orange, Ratatouille & Goat Cheese Ravioli and Fresh Vegetables 32-416 cal $93 per couple Lobster Indulgence * Cold-Water Lob ster Tail(s), Peppercorn-Crust ed NY Strip, Chicken Provençal, Roasted-Garlic Shrimp, Maple Leaf Farms Duck a l’Orange, Ratatouille & Goat Cheese Ravioli and Fresh Veget ables 30-40 4 cal $49 per person / $98 per couple Fondue à la France A rich, smooth combination of baby Brie, Fontina, Gruyère and Raclette cheeses accented with Nueske’s bacon, onions, white-truffle cream and fresh chives 406 cal Salade N içoise (ni - swaz) Our version of this timeless classic combining haricots verts, tomatoes, hard-boiled egg and Niçoise olives topped with a tangy Shallot Vinaigrette 188 cal FIR S T COURSE SECOND COUR S E White Chocolate Crème Brûlée A fondue version of the classic French dessert including white chocolate and caramelized sugar 264 cal Regular-menu-item substitutions are allowed; ask your server for details. All calorie information is for one serving. A gluten-free menu is available upon request. FOURTH COURSE Coq au Vin Flavors of fresh herbs, mushrooms, garlic, spices and burgundy wine $6 per pot 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 $6 per pot ENTR ÉE COOKING STYLE S ´ JOIN US FOR A NEW BIG NIGHT OUT® A Traditional French-Inspired Four-Course Creation • FOR A LIMITED TIM E ONLY • THIRD COURSE ENTRÉES ARE SERVED WITH TARRAGON AÏOLI SAUCE. | 57 cal (Calorie information is for cooked entrée.)
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The perfect balance! Godiva WhiteChocolate Liqueur, Stoli Vanil Vodkaand ice cream topped withchocolate shavings | 381 cal
Love Martini $10.00
Love at first sip!Malibu rum, peach schnapps, cranberryjuice and fresh strawberries | 183 calRav Gigniliant - Melbourne, Florida
Exotic Mojito $10.00
X-Rated Fusion Liqueur and SKYY Infusions Citrus puta wild twist on the classic Mojito. | 180 cal
Meltini $10.00You’ll melt for this seductive martini made withX-Rated Fusion Liqueur, triple sec and sweet & sour.
| 216 calRandy Nutt - Coral Springs, Florida
Blackberry Sage Lemonade $4.50
A non-alcoholic, uniquely delicious blend oflemonade, blackberry and sage — ask your serverhow to kick it up with a shot of BACARDI LIMON!| 214 cal (with BACARDI LIMON - 313 cal)
Sangria Red or White $8.50
Red - Bursting with fresh fruit and a hint ofblackberry | 186 calWhite - A perfect blend of tropical mango andcrisp white wine | 230 cal
Mango Margarita $10.00
El Jimador Tequila, Cointreau and sweet & sourshaken with the tropical flavors of mango andpineapple | 322 cal
Absolut Stress $9.00
A refreshing fruity drink tha make yourworrieswill fade away. A blend of Absolut, Malibu rum,Amaretto, cranberry and pineapple juices | 311 cal
Specialty Drinks
Wines by the Glass
White/Blush Wines | 5 oz = 105-122 cal
White Zinfandel, Beringer, California, 2007 ... $6.75
Cheese FondueEach cheese fondue includes fresh breads, vegetables andapples for dipping. Please choose one cheese fondue per
cooktop at your table.
$16.00 (serves 1-2) / $8.00 per additional person
Spinach ArtichokeCheese Fondue Fontina and Butterkäse cheeses,
spinach, artichoke hearts and garlic | 298 cal
Fiesta Cheese FondueCheddar cheese with lager beer,jalapeño peppers and salsa made
as spicy as you like | 321 cal
Cheddar Cheese FondueAged, medium-sharp Cheddar and
Emmenthaler Swiss cheeses, lager beer,
garlic and seasonings | 320 cal
Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Buttermilk Bleucheeses with white wine, scallions
and a hint of sherry | 374 cal
Traditional Swiss Cheese FondueGruyère and Emmenthaler Swiss cheeses,
white wine, garlic, nutmeg, lemon andKirschwasser | 396 cal
Big Night Out Cheese FondueEnjoy the seasonal cheese fondue
showcased in our Big Night Out.
Ask your server for pricing.
SaladsEnjoy one of our delicious salads each featuring
one of The Melting Pot’s homemade dressings.
$6.00 per person
The Melting Pot House SaladCrisp romaine and iceberg lettuce, cheddarcheese, fresh tomatoes, crispy croutons andsliced egg | 211 cal (with Peppercorn Ranch
Dressing, 380 cal; with sweet and tangyHouse Dressing, 320 cal)
Spinach Mushroom SaladFresh spinach, baby Portobello mushrooms,red onion, chopped bacon and Romatomatoes | 75 cal (with Burgundy ShallotVinaigrette, 193 cal)
Caesar SaladCrisp romaine lettuce, shredded Parmesancheese, crispy croutons and an added touch ofParmesan-encrusted pine nuts | 160 cal (with
Caesar Dressing, 385 cal)
California SaladMixed-baby-salad greens, Roma tomatoes,walnuts and Gorgonzola cheese | 169 (withRaspberry Black Walnut Vinaigrette, 303 cal)
Big Night Out SaladEnjoy the seasonal salad showcased in our
Big Night Out. Ask your server for pricing.
A 18% gratuity will be added to parties of 6 or more.
Bread Bowl | 103 calBread/Chips Bowl | 127 cal
Granny Smith Apples | 32 calVegetable Cup | 14 cal
Individual Entrée SelectionsEach entrée is accompanied by your choice of salad and anarray of fresh vegetables.
All entrées are cooked tableside in any of our four flavorfulcooking styles. (Calorie information is for cooked entrée.)
Land & Sea* $25.00New York Strip, breast of chickenand white shrimp | 229-304 cal
The French Quarter* $24.00Filet mignon, breast of chicken and shrimp allseasoned with Cajun spices and served withAndouille sausage | 754-836 cal
Seafood Trio* $24.00White shrimp, scallops andcedar-plank salmon | 334-421 cal
Shrimp & Sirloin* $23.00White shrimp and teriyaki-marinated
sirloin | 252-325 cal
Cedar-Plank Salmon* $24.00Our version of an American classic with aperfectly-balanced smoky flavor | 389-505 cal
Breast of Chicken* $19.00 | 250-334 cal
Signature Selection* $27.00Filet mignon, white shrimp,teriyaki-marinated sirloin, breast of chickenand cedar-plank salmon | 293-374
Pacific Rim* $27.00Teriyaki-marinated sirloin, white shrimp, citrus-marinated pork tenderloin, breast of duck,breast of chicken and potstickers | 274-360
The Vegetarian* $18.00Edamame or onion rings, artichoke hearts,Portobello mushrooms, Thai-peanut-marinated tofu, asparagus, spinach artichokeravioli and our Big Night Out pasta | with
edamame, 330-333; with onion rings, 393 cal
Teriyaki-Marinated Sirloin* $23.00| 341-423 cal
Filet Mignon* 6 oz. $25.00 | 303-365 cal9 oz. $29.00 | 431-525 cal
Add a cold-water lobster tail to any individual entrée.* $13 | 76-118 calVegetable Medley Bowl | 60-84 cal
Entrée Cooking StylesFor cooking your entrée, choose one style per cooktop.
Coq au VinFlavors of fresh herbs,
mushrooms, garlic, spicesand burgundy wine
$6 per pot
MojoCaribbean-seasoned bouillonwith a distinctive fresh-garlic
flavor and a citrus flair
$6 per pot
Court Bouillon Homemade, seasoned
vegetable broth
BourguignonneEuropean-style fondue in
cholesterol-free canolaoil / 0g trans-fat oil
*Our Fondue-style service may result in the undercooking of certain ingredients.Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.
The Dietary Guidelines for Americans recommend limiting saturated fat to 20 grams and sodium to 2,300 milligrams for a typical adult eating 2,000 caloriesdaily. Recommended limits may be higher or lower depending upon daily calorie consumption. A 2,000 calorie daily diet is used as the basis for general nutri-tion advice; individual calorie needs, however, may vary.
The nutritional data reported here was provided by National Information Services, an independent nutritional content provider. Variances may occur due to theinherent nature of scratch cooking and possible variations in ingredients from local suppliers, region of the country, season of the year and scratch preparation.Some menu items may not be available in all locations; test products, seasonal specials and regional items may not be included. The Melting Pot Restaurants,Inc. and Nutritional Information Services assume no responsibility for errors in labeling or changes in the composition of ingredients or prepared productsused in recipes and menu items that are the direct or indirect fault of the suppliers, distributors and purveyors of said ingredients and products. The nutritionalinformation provided herein presumes that the operator of a franchised restaurant is complying with preparation, ingredient, supply and proportioning require-ments. Please note that the franchised TMPRI’s restaurants are independently owned and operated and each franchise operator is solely responsible for the
operations, practices, errors and omissions of its particular restaurant(s). Published 9/10 - Expires 4/11.