DIP & DINE

Mon – Thurs 5pm | Fri – Sun 4pm

the fondue

experience

. . .

PERFECT FOR A PAIR TO SHARE
One cheese fondue + one dessert fondue for two with one entrée selection each. ¤
All for $31.95 per person. Special $26.95 Monday – Saturday til 6pm & all evening Sunday

 
 
 
 

february

special

. . .

 

CHEESE FONDUE

Swiss cheese base with sun-dried tomatoes, capers, basil

 

Cheese

fondue

. . .

TO SHARE
Our house made cheese fondue is served with local hearth-baked bread.
11.95 per pot, serves two

SMOKED LOCAL FARMHOUSE CHEDDAR
rich, creamy smoked cheddar
BRIE & GORGONZOLA
brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts
RUBY PORT
swiss and gruyere cheeses finished with caramelized sweet onions and port wine

TILLAMOOK WHITE CHEDDAR & CARAWAY
roasted caraway folded into local white cheddar
TOMATO BASIL
hickory smoked cheddar, vine ripe tomatoes, fresh basil, bacon

made for dipping

. . .

GRILLED ASPARAGUS SPEARS 4.75
FRESH WILLAMETTE VALLEY PEARS, APPLES, & RUBY GRAPES 4.95
FRENCH GARLIC SAUSAGE 5.25
SAUTÉED BUTTON MUSHROOMS 5.25


SALADS

. . .

TO ADD
Pair with a fondue or an entrée selection.

URBAN FONDUE HOUSE SALAD 5.25
mixed greens in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese, sunflower seeds
ROMAINE & PANCETTA SALAD 6.50
grilled hearts of romaine wrapped in pancetta and dressed with garlic Caesar aioli and balsamic syrup

SPINACH & PEAR SALAD 5.25
spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears, caramelized walnuts
TOMATO BASIL SOUP 5.
house made, with grilled bread (contains bacon)


ENTRÉES

. . .

FOR EACH
Ingredients served raw, to be cooked in our recommended broth selection.
¤ All lobster entrées are a $2 upcharge when choosing the Fondue Experience.
Add a glass of our suggested wine to complement.

EAST MEETS WEST 19.95
Carlton pork, local breast of chicken, east coast scallops and Tiger prawns
Eola Hills Pinot Noir, OR 8.75
STEAK & LOBSTER ¤ 23.95
fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil
Dona Paula Malbec 7.
NORTHWEST CHICKEN 19.95
tender strips of local chicken tossed in cracked pepper, garlic and parsley
Jovino Pinot Gris, OR 7.
FIN & SHELLFISH 18.95
local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil
Nobilo Sauvignon Blanc, NZ 7.25

LOBSTER & PRAWNS ¤ 21.95
fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil
Chloe Chardonnay, CA 8.
CHEF’S CUT 18.95
thin sliced Carlton pork and seasoned steak with marjoram, olive oil and spices
Chloe Red Blend, CA 8.
VEGETARIAN 14.95
tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions
Sokol Blosser Rosé, OR 8.
URBAN FONDUE FOR TWO 39.95
seasoned steak, Carlton pork, house made sausage, Chinook salmon, breast of local chicken, Tiger prawns, baby lobster tails, and east coast scallops


broths, SEASONED TO PERFECTION

. . .

ROASTED CHICKEN BROTH
chicken broth spiced with basil
ROASTED BEEF BROTH
wood-roasted beef stock seasoned with marjoram and black pepper
SEASONED FIREPOT BROTH
peppers, fennel, Italian parsley and caramelized onions simmered in tomato-clam broth

URBAN YOSENABE BROTH
chicken and clam broth with hints of lemongrass, ginger, sweet chilies, soy
TOMATO FENNEL BROTH
vine-ripe tomatoes, fennel, and sweet peppers, finished with flat leaf parsley


dips

. . .

• LIME CHILI • THAI PEANUT • AU POIVRE PEPPERCORN •
• MEYER LEMON HOLLANDAISE • BASIL PESTO • SMOKED TOMATO AIOLI •
• WILD MUSHROOM DEMI GLACE • BLACKBERRY KETCHUP •
• LEMON-GARLIC BUTTER WITH PARSLEY & CAPERS •


sides

. . .

GRATIN YUKON POTATOES 4.25
with parmesan, black pepper, and gruyere cheese
CREAMED SPINACH 4.25
with sweet onions, cream, and nutmeg
GRILLED ASPARAGUS SPEARS 4.75
with smoked tomato aioli
BRANDY SAUTÉED MUSHROOMS 5.25
½ ARTICHOKE 4.95
with smoked tomato aioli
OVEN-ROASTED GOAT CHEESE POLENTA CAKES 4.95
with brandy sautéed forest mushrooms
BASIL WHIPPED POTATOES 4.25

february

special

. . .

 

dessert FONDUE

house made chocolate with fresh pomegranate seeds

 

DESSERT

fondue

. . .

TO SHARE
Served with a selection of seasonal fruit, cheesecake, cookie dough and specialty pastries.
$13.95 each, serves two

HOUSE MADE CHOCOLATE
dense chocolate whipped with cream
BITTERSWEET CHOCOLATE HAZELNUT
chocolate marinated with local hazelnuts
BLACK FOREST
dense chocolate topped with French black cherries and vanilla whipped cream
PEANUT BUTTER & CHOCOLATE
peanut butter folded into thick chocolate
CARAMEL COGNAC FUDGE
silky caramel made from scratch with premium cognac
MARIONBERRY CHEESECAKE
rich creamed cheese whipped with lemon, swirl with freshly pureed marionberries and topped with crushed graham crackers

RASPBERRY SWIRL
fresh raspberry puree swirled into decadent chocolate fondue
CHOCOLATE BUTTERSCOTCH
butterscotch blended with lush chocolate
BANANAS FOSTER
house made carmel with a hint of banana liquor topped with caramelized bananas foster and vanilla whipped cream
HEATH BAR
chunks of Heath Bar toffee studded with dense chocolate
TIRAMISU
creamed chocolate swirled with espresso and topped with lady fingers
ROCKY ROAD CHOCOLATE
chocolate and luscious marshmallow ganache topped with crushed roasted peanuts


made for dipping

. . .

GRAND MARNIER STRAWBERRIES $8.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


PAIR WITH

DRINKS

FROM the BARTINI BAR

. . .

 
 
 
 

RESERVATIONS

recommended

. . .