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
Smoked Cheddar, Beer & Broccoli Fondue
savory, rich, and creamy; perfect for a fall night.
FOR EACH Ingredients served raw, to be cooked in our recommended broth selection; dipping sauces included.
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.
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
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
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
$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
CEASER SALAD $7.95
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.