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How do you fondue?
Any way you like with 1, 2, 3 or more courses.
Individual Entrées Selections*
Fondue By You
Our Chef invites you to enjoy any of the individual entrées below by themselves or in a combination of three.
All entrées include seasonal vegetables and signature dipping sauces.
*Menus vary by location. Find The Melting Pot location near you to view the local menu.
Honey Orange Duck Breast
Pacific White Shrimp
Spinach And Artichoke Ravioli
Cold Water Lobster Tails
Memphis-Style BBQ Pork Medallion
Wild-Caught Mahi Mahi
Citrus-Infused Pork Tenderloin
All-Natural Breast Of Chicken
Wild Mushroom Sacchetti
Seasoned Choice Angus Sirloin
Entrée Cooking Styles
Our entrées can be prepared with any of the premium cooking styles listed below.
Seasoned Court Bouillon
Fresh seasoned vegetable broth.
Coq Au Vin
Burgundy wine infused with fresh herbs, spices and mushrooms.
Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair.
European-style fondue in cholesterol-free / 0g trans-fat canola oil. Served with tempura and sesame batters.
A mild, yogurt-based curry that complements fresh vegetables and salmon.
A blend of cream cheese, sour cream, onions, chives and parsley that is great on vegetables and makes an excellent stuffed mushroom.
A teriyaki glaze with garlic, ginger and onions. Outstanding on our steak items.
Find The Melting Pot location near you for menu pricing.
A rich and robust cheese sauce that pairs well with filet mignon and fresh vegetables.
Our own unique recipe with red and green bell peppers, ginger and just a hint of plum that is delicious on chicken and shrimp.