The Melting Pot

Quattro Formaggio Cheese Fondue is their award-winning Butterkäse and Fontina cheeses blended with
roasted garlic, basil and tomato pestos and accented with fresh mozzarella and Parmesan. It is fantastic! It’s my favorite cheese fondue I’ve tried and hope it makes it on the regular menu someday. The combination of cheeses is creamy and buttery from the Butterkase and Fontina, gooey from the mozzarella, and slightly salty and pungent from the parmesan. The roasted garlic made the flavor mind-numbing and found myself trying to scrape every last bit of cheese out of the pot. Thumbs up, way up!

Premium Cheese Fondue Dippers are sliced Italian meats including capicolla, mortadella and salami accompanied by slices of summer sausage and cornichons. This is a wonderful addition to the cheese fondue course and now I’m hooked. The meats tasted so good with the cheese. As the hot cheese clings on to the Italian meat, it starts to melt the fat pockets for a secondary flavor experience. I’m so glad they added these Premium Cheese Fondue Dippers to the menu and can’t wait to get them again! Thumbs up, way up!

Ahi Tuna with Spinach & Edamame Dumplings is sesame-crusted ahi tuna paired with hand-formed dumplings filled with a mixture of sesame, spinach and edamame. The Ahi Tuna is a wonderful seafood addition and works well with the Bourguignonne Cooking Style which will rapidly sear the outside leaving the interior perfectly rare. It was so soft and exquisite, no sauces or seasonings were necessary. Of course, you can always use them as you wish. The Edamame Dumplings were like vegetable wontons, again, using the Bourguignonne Cooking Style. They were perfectly golden brown and crispy on the outside. The edamame, spinach, and sesame flavors worked well together. Dipping in the sweet & sour plum sauce made it even better. Thumbs up, way up!

Dark Chocolate Salted Caramel Fondue was interesting. A great play with the sweet and salty dance of the dark chocolate and salt. I think it would have been better with the salt cooked into the caramel as opposed to just sprinkling it into the chocolate. The large grains added a little too much salt in one mouthful. Maybe kosher salt would work better as it melts quicker than the harder rock or sea salts. Kudos for effort!

Memphis-Style BBQ Pork Medallion was pork tenderloin with BBQ spice rub and tender as can be! The rub on the outside was fabulous – great smokehouse BBQ flavor without the sticky sauce. The flavor just jumps out at you! The outside crisped up nicely in the Bourguignonne Cooking Style by sealing in the all of the juices. Thumbs up, way up!

Orange Honey Duck Breast was amazing! The orange glaze was subtle but didn’t overpower the natural sweet flavor of the duck. I seared it in the Bourguignonne Cooking Style as I love duck rare just like a steak. Even at this cooking temperature, it was tender and juicy like a great piece of steak. Thumbs up, way up!

Flaming Turtle is an irresistible combination of milk chocolate, caramel and candied pecans flambéed tableside. I love the flambéed items as you get a fire show at your table. It also peaks the interest of your neighboring diners as they ask you which flavor you ordered. The combination of flavors worked well together and tasted just like the Turtle candy. Thumbs up, way up!