Fondue Menu
Menu items are subject to change based on ingredient availability and Chef Allyn's creative preference.
•Ideal for an Interactive Dinner in an Alpine Setting
"CAPRESE SALAD" OVEN DRIED TOMATO BRUSCETTA WITH A DUO OF MARINATED MOZZERELLA
arugula pesto, balsamic, truffle oil
OR
JUMBO LUMP CRAB CEVICHE WITH WONTON CHIPS
mango, avocado, citrus
GRUYERE AND EMMENTHALER CHEESE FONDUE
shallots, garlic, herbs, baguette, chablis, kirschwasser
ARUGULA SALAD WITH A CIDER- SHALLOT VINAIGRETTE
pomegranate, caramelized fennel, apple
BROCCOLINI AND BUTTERNUT SQUASH
SEARED PRIME NY STRIP STEAK
roasted fingerling potatoes, cherry tomatoes, caramelized pears
TOBLERONE CHOCOLATE FONDUE
pound cake, assorted pastries, banana, strawberries