Dense chocolate whipped with cream.
Chocolate marinated with local hazelnuts.
Peanut butter folded into thick chocolate.
Chocolate and luscious marshmallow ganache topped with crushed roasted peanuts.
Rich creamed cheese whipped with lemon and marionberry puree, topped with crushed graham crackers.
Fresh pureed raspberries swirled into decadent chocolate fondue.
House made caramel with a hint of banana liquor topped with caramelized bananas foster and vanilla whipped cream.
Creamed chocolate swirled with espresso and topped with lady fingers.
Premium cognac swirled in silky house caramel made from scratch.
Dense chocolate topped with french black cherries and vanilla whipped cream.
Chunks of heath bar toffee swirled in dense chocolate.
Decadent butterscotch swirled in chocolate.
Amaretto, bailey's irish cream, grand marnier, frangelico, parfait amour (lavender liquor), tuaca.
Mixed greens tossed in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese and sunflower seeds.
Served with grilled bread
Grilled heart of romaine wrapped in pancetta with garlic caesar aioli and balsamic syrup.
Spinach leaves tossed in meyer lemon vinaigrette with rogue valley blue cheese, willamette valley pears and caramelized walnuts.
Our house made cheese fondue serves two and is served with local hearth baked bread.
Roasted caraway folded into local white cheddar cheese.
Rich brie cheese swirled with gorgonzola cheese and topped with roasted hazelnuts.
Rich creamy smoked cheddar.
White cheddar, swiss and gruyere cheese finished with caramelized sweet onions and port wine.
Topped with hickory smoked tillamook cheddar.
Cooking style is selected by the table and is to be shared by up to 4 people.
Chicken broth spiced with basil and cilantro.
Wood roasted beef stock seasoned with marjoram and black pepper.
Peppers, fennel, italian parsley and caramelized onions simmered in a clam broth.
Chicken and clam broth with hints of ginger, lemongrass, soy and sweet chilies.
Vine-ripe tomatoes, fennel, parsnips, and sweet peppers finished with flat leaf parsley and cracked pepper.
Fresh baby lobster tails marinated in cilantro, citrus zest and meyer lemon oil and local new york strip loin seasoned with marjoram, extra virgin olive oil and spices oil and spices.
Carlton pork, local breast of chicken, east coast scallops, and tiger prawns.
Tender strips of local chicken tossed in cracked pepper, garlic and parsley.
Thin sliced carlton pork and new york strip loin seasoned with marjoram, extra virgin olive oil and spices.
Fresh baby lobster tails and tiger prawns marinated in cilantro, citrus zest and meyer lemon oil.
Local chinook salmon, east coast scallops, pacific oysters and tiger prawns marinated in cilantro, citrus zest and meyer lemon oil.
Tofu, marinated tomatoes, artichoke hearts, grilled sweet onions, sweet carrots, mushrooms, scallions, and asparagus.
Seasoned choice beef rib eye, carlton pork, house made sausages, local chinook salmon, breast of local chicken, tiger prawns, baby lobster tails and east coast scallops (serves two people).
Per person, minimum two people. includes one entree selection per person and one cheese fondue, dessert fondue and side selection shared by two.
Is only per person when seated by 6:00 pm everyday and all evening sundays.
Lime chili, wild mushroom demi glace, bavarian balsamic grain mustard, au poivre peppercorn, thai peanut, blackberry ketchup, apple chipotle relish, parsnip vinaigrette, meyer lemon hollandaise, yellow curry hollandaise, sun-dried tomato aioli, plum, lemon-garlic butter with parsley and caper.
With parmesan, black pepper and gruyere cheese.
With sweet onions, cream and nutmeg.
With smoked tomato aioli.
With smoked tomato aioli.
Menu for Urban Fondue provided by Allmenus.com