VALENTINE’S DAY

Wednesday, february 14th | 5-10pm
special

4-COURSE DINNER

. . .

CELEBRATE WITH THE FONDUE EXPERIENCE
Entrée price includes an amuse and an entrée each,
a cheese and a dessert fondue for two to share,
and chocoloate-covered strawberries to finish the meal.

Reservations required with credit card for Valentine’s Day.

 
 
 
 

cheese

fondue
. . .

TO SHARE
Our house made cheese fondue is served with local hearth-baked bread.

FEBRUARY SPECIAL
smoked Gouda with grilled asparagus and pancetta
SMOKED LOCAL FARMHOUSE CHEDDAR
rich, creamy smoked cheddar
BRIE & GORGONZOLA
brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts
OREGON BLACK TRUFFLE
traditional Swiss cheese fondue finished with house made Oregon black truffle oil

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
$5.95
. . .

GRILLED ASPARAGUS SPEARS
FRESH WILLAMETTE VALLEY PEARS, APPLES, & RUBY GRAPES
FRENCH GARLIC SAUSAGE
SAUTÉED BUTTON MUSHROOMS
SALT ROASTED FINGERLING POTATOES
OLIVE OIL ROASTED CALIFLOWER


soups & 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

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
TOMATO BASIL SOUP 5.95
house made, with grilled bread (contains bacon)


ENTRÉES

. . .

FOR EACH
Ingredients served raw, to be cooked in our recommended broth selection.
Add a glass of our suggested wine to complement.

STEAK & LOBSTER 48.95
fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil

EAST MEETS WEST 44.95
Carlton pork, local breast of chicken, east coast scallops and Tiger prawns

NORTHWEST CHICKEN 39.95
tender strips of local chicken tossed in cracked pepper, garlic and parsley

FIN & SHELLFISH 40.95
local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil

LOBSTER & PRAWNS 48.95
fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil

CHEF’S CUT 42.95
thin sliced Carlton pork and seasoned steak with marjoram, olive oil and spices

VEGETARIAN 38.95
tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions


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

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

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

VIETNAMESE PHO
sabal, hoisin, rich chicken broth finished with basil, mint, cilantro


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
$5.95
. . .

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


dessert

fondue
. . .

TO SHARE
Served with a selection of seasonal fruit, cheesecake, cookie dough and specialty pastries.

FEBURARY SPECIAL
vanilla cheesecake with fresh strawberries pound cake and whipped cream
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
. . .
 
 
 
 

reserve

a table for you and your Valentine
. . .

DINNER SERVED 5-10pm
Reservations required with credit card for Valentine’s Day.