salads

TO ADD

Pair with a fondue or an entrée selection.

ROASTED GOLD BEET SALAD $8.95

arugula greens, roasted tomato vinaigrette, chevre, pistachios

SPINACH & PEAR SALAD $6.95

spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears and caramelized walnuts

HOUSE SALAD $6.95

mixed greens in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese, sunflower seeds

Ceaser Salad $6.95

Caprese Salad $6.95

mixed greens, mozzarella, tomatoes, basil, drizzled balsamic reduction


ENTRÉES

FOR EACH
Add a glass of our suggested wine to complement.

Ingredients served raw, to be cooked in our recommended broth selection.

EAST MEETS WEST $19.95

Carlton pork, local breast of chicken, east coast scallops and Tiger prawns

STEAK & LOBSTER¤ $29.95

fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil

NORTHWEST CHICKEN $19.95

tender strips of local chicken tossed in cracked pepper, garlic and parsley

FIN & SHELLFISH $18.95

local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil

LOBSTER & PRAWNS¤ $27.95

fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil

CHEF’S CUT $18.95

thin sliced Carlton pork and seasoned steak with marjoram, olive oil, spices

VEGETARIAN $14.95

tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions

URBAN FONDUE FOR TWO $52.95

seasoned steak, Carlton pork, house made sausage, Chinook salmon, breast of local chicken, Tiger prawns, baby lobster tails, and east coast scallop

¤ All lobster entrées are an $8 upcharge when choosing the Fondue Experience.


broths

ROASTED CHICKEN

chicken broth spiced with basil

ROASTED BEEF

wood-roasted beef stock seasoned with marjoram and black pepper

SEASONED FIREPOT

peppers, fennel, Italian parsley and caramelized onions simmered in tomato-clam broth

VIETNAMESE PHO

sambal, hoisin, rich chicken broth finished with basil mint and cilantro

URBAN YOSENABE

chicken and clam broth with hints of lemongrass, ginger, sweet chilies and soy

TOMATO FENNEL

vine-ripe tomatoes, fennel, and sweet peppers, finished with flat leaf parsley


dips

au poivre peppercorn • Oregon marion berry ketchup • smoked tomato aioli • local pinot noir demi-glace • lemon caper garlic butter • basil pesto• chimichurri • traditional béarnaise • limechili • Thai peanut

sides

$5.95 each

GARLIC OLIVE OIL ROASTED CAULIFLOWER

GRILLED ASPARAGUS SPEARS

with smoked tomato aioli

SALT ROASTED FINGERLING POTATOES

BRANDY SAUTÉED MUSHROOMS

GRATIN YUKON POTATOES

with parmesan, black pepper, gruyère cheese

CREAMED SPINACH

with sweet onions, cream, and nutmeg

OVEN-ROASTED GOAT CHEESE POLENTA CAKES

with brandy sautéed forest mushrooms

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