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• F O R A L I M I T E D T I M E O N LY •

JOIN US FOR A NEW BIG NIGHT OUT ®
A Traditional French-Inspired Four-Course Creation FIR S T COU R SE SECOND COU R SE

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 Niçoise (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

T H I R D CO U R S E
E N T R É E S A R E S E R V E D W I T H TA R R AG O N A Ï O L I S AU C E . | 5 7 c a l (C a l o r i e i n f o r m a t i o n i s f o r c o o ke d e n t r é e .)

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

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 | 327-416 cal ´ EN T RÉE

Lobster Indulgence *
Cold-Water Lobster Tail(s), Peppercorn-Crusted NY Strip, Chicken Provençal, Roasted-Garlic Shrimp, Maple Leaf Farms Duck a l’Orange, Ratatouille & Goat Cheese Ravioli and Fresh Vegetables | 305-404 cal

$43 per person / $86 per couple

$93 per couple
C O O K I N G

$49 per person / $98 per couple
S T Y L E S

Coq au Vin
Flavors of fresh herbs, mushrooms, garlic, spices and burgundy wine $6 per pot

Mojo
Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair $6 per pot

Court Bouillon
Homemade, seasoned vegetable broth

Bourguignonne
European-style fondue in cholesterol-free canola oil / 0g trans-fat oil

F O U R T H CO U R S E
All calorie information is for one serving. A gluten-free menu is available upon request.

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.

Before placing your order, please inform the owner, manager or your server if a person in your party has a food allergy. *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 for foodborne illness.

........................ Luigi Bosca.. Estancia.. Argentina.... Vicente Gandia. Kendall Jackson........ 2006 ............. Italy.......... $8.. Monterey County...............00 Sauvignon Blanc..Bursting with fresh fruit and a hint of blackberry | 186 cal White .. “Zen of Zin Old Vine”... NV .........50 Pinot Noir..... 2006....... $9... uniquely delicious blend of lemonade.. California... “Pinnacles Ranches”.. NV ...... Spätlese.........75 Cabernet Sauvignon......... “Fantasía”.....00 Chardonnay......00 You’ll melt for this seductive martini made with X-Rated Fusion Liqueur.Melbourne....... Mendoza... New Zealand... Mosel Saar Ruwer.......... California. Monterey County.........25 Riesling..... Vigneti delle Dolomiti....... $9..... California.. $10........Coral Springs... “Parallèle 45”.....00 . Momokawa G...... cranberry and pineapple juices | 311 cal Wines by the Glass White/Blush Wines | 5 oz = 105-122 cal White Zinfandel....... 2007 . California.... Amaretto.... $10.. Spain..... Jekel.. blackberry and sage — ask your server how to kick it up with a shot of BACARDI LIMON! | 214 cal (with BACARDI LIMON .. Italy. cranberry juice and fresh strawberries | 183 cal Rav Gigniliant .......................... Cecchi... Monterey County.. Mendoza.......... “Ménage à Trois”...50 X-Rated Fusion Liqueur and SKYY Infusions Citrus put a wild twist on the classic Mojito...... 2006 .......50 Zinfandel........ France.............. Florida Red .. “Piesporter Michelsberg”...................... 2006 ............ Germany.... $9........... $6.. Macari..... Valencia.. California............. HRM Rex Goliath.. Liberty School..50 Torrontés... $10.. $11.. 2006......75 Chianti Classico........ Folie à Deux.............. $12... $9.... Reserva........ $8. “Coastal Selection”...... 2008 .A perfect blend of tropical mango and crisp white wine | 230 cal Mango Margarita $10. “Reserve”. Loredona................. California.......... | 180 cal $10.......... $9.....75 Pinot Grigio...... 14 Hands....... $7......00 Pinot Grigio....75 Cabernet Sauvignon.....50 Côtes du Rhône...... New York....00 Syrah......... $8.. Florida Exotic Mojito Meltini $10...Specialty Drinks Yin & Yang $12....00 White........... 2007.......... Frei Brothers.. Cointreau and sweet & sour shaken with the tropical flavors of mango and pineapple | 322 cal $4.... California.. Ravenswood..50 A non-alcoholic..... “Yulupa”..............00 The perfect balance! Godiva White Chocolate Liqueur...... France....... $7. Russian River Valley........ “Winemaker’s Blend”... Kenwood Vineyards..75 Sake.............. Argentina.......... “Joy”.00 Red Wines | 5 oz = 125 cal Pinot Noir........ Monterey County.... $8.. Mendoza.......... 2008............... California..... Trentino.............. Washington................ 2008 ........ $8..00 Merlot..............75 Chardonnay...... $7. 2006 $8.. Malibu rum........... Alto Valle de Uco........ 2006 ........ Mauricio Lorca.... Argentina..... Paul Jaboulet Aîné.......... MezzaCorona....... Rhône... Central Coast....... “Vintner’s Reserve”..... “El Miracle 120”..75 Riesling. 2008 ....... $6........ Matua Valley... 2008..... 2008......... Tuscany... California.. Schmitt Söhne..... peach schnapps................ 2008..313 cal) Absolut Stress $9......25 White.... $8.... 2008.00 Sangria Red or White $8......00 Malbec...................00 A refreshing fruity drink tha make yourworries will fade away.....75 Chardonnay. $8.... California... “Collina 48”......... Long Island....... California..... | 216 cal Randy Nutt ......... California.............. Mirassou... $9..........75 Red. NV . Beringer.. 2006 ......25 Merlot...................00 Love Martini $10....... 2008 .00 Blackberry Sage Lemonade El Jimador Tequila............ $8.. Stoli Vanil Vodka and ice cream topped with chocolate shavings | 381 cal Love at first sip! Malibu rum.. 2008 . California........00 Tempranillo/Shiraz. Alsace...... $7. Oregon............. Marlborough....... Maipú.. A blend of Absolut. 2008 ......... Now & Zen........ Finca El Portillo... Paso Robles...... 2007...... Seven Daughters... 2007 ....... triple sec and sweet & sour......

Roma tomatoes. 303 cal) Big Night Out Salad Enjoy the seasonal salad showcased in our Big Night Out. 385 cal) California Salad Spinach Mushroom Salad Fresh spinach. nutmeg. chopped bacon and Roma tomatoes | 75 cal (with Burgundy Shallot Vinaigrette. 380 cal. walnuts and Gorgonzola cheese | 169 (with Raspberry Black Walnut Vinaigrette. A 18% gratuity will be added to parties of 6 or more. crispy croutons and sliced egg | 211 cal (with Peppercorn Ranch Dressing. white wine. lemon and Kirschwasser | 396 cal Cheddar Cheese Fondue Aged. garlic.00 per additional person Spinach Artichoke Cheese Fondue Fontina and Butterkäse cheeses. Granny Smith Apples | 32 cal Vegetable Cup | 14 cal Salads Enjoy one of our delicious salads each featuring one of The Melting Pot’s homemade dressings. garlic and seasonings | 320 cal Bread Bowl | 103 cal Bread/Chips Bowl | 127 cal Big Night Out Cheese Fondue Enjoy the seasonal cheese fondue showcased in our Big Night Out. cheddar cheese. shredded Parmesan cheese. Ask your server for pricing. baby Portobello mushrooms.00 (serves 1-2) / $8. spinach. Ask your server for pricing. red onion. 320 cal) Caesar Salad Crisp romaine lettuce. fresh tomatoes. artichoke hearts and garlic | 298 cal Wisconsin Trio Cheese Fondue Fontina. scallions and a hint of sherry | 374 cal Fiesta Cheese Fondue Cheddar cheese with lager beer. medium-sharp Cheddar and Emmenthaler Swiss cheeses. $6. vegetables and apples for dipping. Please choose one cheese fondue per cooktop at your table. Butterkäse and Buttermilk Bleu cheeses with white wine.00 per person The Melting Pot House Salad Crisp romaine and iceberg lettuce.Cheese Fondue Each cheese fondue includes fresh breads. jalapeño peppers and salsa made as spicy as you like | 321 cal Traditional Swiss Cheese Fondue Gruyère and Emmenthaler Swiss cheeses. with sweet and tangy House Dressing. . lager beer. 193 cal) Mixed-baby-salad greens. crispy croutons and an added touch of Parmesan-encrusted pine nuts | 160 cal (with Caesar Dressing. $16.

$25.000 calorie daily diet is used as the basis for general nutrition advice.000 calories daily. The nutritional data reported here was provided by National Information Services. breast of duck. Thai-peanutmarinated tofu. . scallops and cedar-plank salmon | 334-421 cal Seafood Trio* The Vegetarian* Shrimp & Sirloin* $23.00 White shrimp. breast of chicken and white shrimp | 229-304 cal Land & Sea* Signature Selection* $27. white shrimp.300 milligrams for a typical adult eating 2. however. shellfish. artichoke hearts. with onion rings.00 | 250-334 cal 6 oz. Some menu items may not be available in all locations. garlic.Individual Entrée Selections Each entrée is accompanied by your choice of salad and an array of fresh vegetables.) $25.00 Filet mignon. an independent nutritional content provider. asparagus. Coq au Vin Flavors of fresh herbs. Inc. choose one style per cooktop. Portobello mushrooms. distributors and purveyors of said ingredients and products.Expires 4/11. seafood. breast of chicken and potstickers | 274-360 $24. Consuming raw or undercooked MEATS. *Our Fondue-style service may result in the undercooking of certain ingredients. 393 cal Cedar-Plank Salmon* Teriyaki-Marinated Sirloin* | 341-423 cal $23. breast of chicken and shrimp all seasoned with Cajun spices and served with Andouille sausage | 754-836 cal Pacific Rim* $27. or EGGS may increase your RISK of foodborne illness. mushrooms. supply and proportioning requirements. Variances may occur due to the inherent nature of scratch cooking and possible variations in ingredients from local suppliers. test products.00 Teriyaki-marinated sirloin. may vary.00 Filet Mignon* Breast of Chicken* $19.00 | 431-525 cal Add a cold-water lobster tail to any individual entrée. Please note that the franchised TMPRI’s restaurants are independently owned and operated and each franchise operator is solely responsible for the operations. individual calorie needs. $29. citrusmarinated pork tenderloin.00 Our version of an American classic with a perfectly-balanced smoky flavor | 389-505 cal $18. (Calorie information is for cooked entrée. spinach artichoke ravioli and our Big Night Out pasta | with edamame. Published 9/10 . Recommended limits may be higher or lower depending upon daily calorie consumption. white shrimp.00 White shrimp and teriyaki-marinated sirloin | 252-325 cal $24. practices. season of the year and scratch preparation.00 New York Strip. seasonal specials and regional items may not be included.00 | 303-365 cal 9 oz. breast of chicken and cedar-plank salmon | 293-374 The French Quarter* $24. seasoned vegetable broth Mojo Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair $6 per pot Bourguignonne European-style fondue in cholesterol-free canola oil / 0g trans-fat oil The Dietary Guidelines for Americans recommend limiting saturated fat to 20 grams and sodium to 2. spices and burgundy wine $6 per pot Court Bouillon Homemade. A 2. All entrées are cooked tableside in any of our four flavorful cooking styles. 330-333.00 Filet mignon. POULTRY. errors and omissions of its particular restaurant(s).00 Edamame or onion rings. The nutritional information provided herein presumes that the operator of a franchised restaurant is complying with preparation.* $13 | 76-118 cal Vegetable Medley Bowl | 60-84 cal Entrée Cooking Styles For cooking your entrée. ingredient. region of the country. The Melting Pot Restaurants. teriyaki-marinated sirloin. and Nutritional Information Services assume no responsibility for errors in labeling or changes in the composition of ingredients or prepared products used in recipes and menu items that are the direct or indirect fault of the suppliers.