4-course, priced per person, 2-person minimum
SALAD
Choice of salad & dressing
Chef
Romaine, carrots, mozzarella cheese, chef rolls, cucumbers, tomatoes, mushrooms
Spinach
Spinach, feta cheese, sunflower seeds, tomatoes, mushrooms, cucumbers, carrots
Dressings
Sweet & Sour with Blue Cheese Crumbles, Honey Mustard, Lemon Tarragon, Ranch, & Balsamic Vinaigrette
CHEESE FONDUE
Choice of cheese fondue from our À La Carte Menu
PREMIUM ENTREE
Garden VegetableUSD 72.00
Assorted Farmer's Market vegetables
La FondueUSD 80.00
Chicken Japonaise, Polynesian Chicken, Swiss Chicken, Japanese Kurobuta, Teriyaki Sirloin & Wild Turkey
Wild ThingUSD 95.00
Alligator, Antelope, Buffalo, Ostrich, Wild Boar & Venison
La RomantiqueUSD 108.00
Chicken Japonaise, Black Tiger Shrimp, Filet Mignon & Lobster Tails
Surf & TurfUSD 118.00
Pacific White Shrimp, SRF American Wagyu, Snow Crab & Lobster Tails
Fruit de MerUSD 128.00
Mahi, Swordfish, Tuna Saku, Day Boat Scallops, Pacific White Shrimp, Black Tiger Shrimp, Shrimp Japonaise, Colossal Shrimp, Snow Crab & Lobster Tails
Fondue FeastUSD 88.00
Please select one (1) item from each column, for a total of three (3) items per guest [ six(6) items for two guests]
Column 1
Chicken Japonaise, Polynesian Chicken, Swiss Chicken, Teriyaki Sirloin, Mahi Mahi, Wild Turkey, Spiced Mahi Mahi
Column 2
Chinoise Cheddar, Japanese Kurobuta, Australian Lamb, Black Tiger Shrimp, Pacific White Shrimp, Tuna Saku, Wild Duck
Column 3
Wyoming Buffalo, Texas Venison, Texas Boar, Louisiana Alligator, Filet Mignon, Day Boat Scallops, Colossal Shrimp
Substitute for a premium selectionUSD 25.00
SRF American Wagyu, Lobster Tail, Snow Crab, Ostrich
Le FreakUSD 180.00
A taste of everything we offer
INCLUDES
Chicken Japonaise, Polynesian Chicken, Swiss Chicken, Japanese Kurobuta, Teriyaki Sirloin, Wild Turkey, Mahi Mahi, Chicken Breast, Filet Mignon, Louisiana Alligator, Wyoming Buffalo, Wild Duck, Ostrich, Wild Boar, Texas Venison, Texas Boar, Australian Lamb, SRF American Wagyu, Colossal Shrimp, Tuna Saku, Pacific White Shrimp, Swordfish, Sea Scallops, Black Tiger Shrimp, Spiced Mahi Mahi, Shrimp Japonaise, Spiced SwordFish, Lobster Tail, Chinoise Cheddar, Assortment of Vegetables
FONDUE COOKING METHODS
Grill
Euro-grill from Munich; our most popular cooking method
Court Bouillon
Vegetable broth of carrot, red pepper, and herbs
Punsch
Spiced red wine with cloves and rosemary
Lobster Bisque
Sherry, wine, and cream; recommended with seafood +25
CHOCOLATE FONDUE
Choice of chocolate fondue from our A La Carte Menu
