Cheese fondue

TO SHARE $15.95 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

OREGON BLACK TRUFFLE traditional Swiss fondue finished with Willamatte Valley black truffles and house made oil

RUBY PORT swiss and gruyère cheeses finished with caramelized sweet onions and port wine

PESTO CAPRESE FONDUE mozzarella cheese, basil pesto, cherry tomatoes, drizzled balsamic

Cheese fondue
of the month

Our Traditional Swiss Cheese Fondue topped with plump cranberries and whiskey soaked pecans for a seasonal combo that’s sure to please this autumn!


FOR EACH Ingredients served raw, to be cooked in our recommended broth selection; dipping sauces included.

seasoned broths

EAST MEETS WEST $21.95 Carlton pork, local breast of chicken, east coast scallops and tiger prawns

STEAK & LOBSTER¤ $31.95 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 $20.95 local Chinook salmon, east coast scallops, Pacific oysters and tiger prawns marinated in citrus zest and Meyer lemon oil

LOBSTER & PRAWNS¤ $29.95 fresh baby lobster tails and tiger prawns marinated in citrus zest and Meyer lemon oil

CHEF’S CUT $21.95 thin sliced Carlton pork and seasoned steak with marjoram, olive oil, spices

VEGETARIAN $16.95 tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions

URBAN FONDUE FOR TWO $54.95 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 up-charge when choosing the Fondue Experience.

seasoned 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 and clam broth finished with basil mint and cilantro

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

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

dipping sauces

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


$6.95 each

Garlic Olive Oil Roasted Cauliflower Grilled Asparagus Spears

French Garlic Sausage

Sautéed Button Mushrooms

Salt Roasted Fingerling Potatoes

Fresh Willamette Valley Pears, Apples, & Ruby Grapes Tater Tots

Truffle Mac & Cheese $8

Bacon Mac & Cheese $8

The fondue experience

$39.95 per person. just $34.95 during happy hour

(Monday–Saturday til 6pm & all evening Sunday)

Perfect for a pair to share

One cheese fondue + one dessert fondue for two with one entrée selection each.


TO ADD Pair with a fondue or an entrée selection.

ROASTED BEET SALAD $8.95 mixed greens, pistachios, goat cheese, orange viaigrette

SPINACH & PEAR SALAD $8.95 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


CAPRESE SALAD $8.95 mixed greens, mozzarella, tomatoes, basil, drizzled balsamic reduction

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

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