Portland, OR
Tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms, and scallions.
Mixed greens, pistachios, goat cheese, and orange vinaigrette.
Vine-ripe tomatoes, fennel, and sweet peppers. Finished with flat-leaf parsley.
Spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears, and caramelized walnuts.
No description available.
Pair with a fondue or an entrée selection.
Mixed greens, pistachios, goat cheese, and orange vinaigrette.
Spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears, and caramelized walnuts.
Mixed greens in citrus vinaigrette.
For each ingredient served raw, to be cooked in our recommended broth selection. Dipping sauces included. All lobster entrées are a $10 up-charge when choosing the Fondue Experience.
Tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms, and scallions.
No description available.
No description available.
No description available.
No description available.
Vine-ripe tomatoes, fennel, and sweet peppers. Finished with flat-leaf parsley.
Each serving serves two.
No vegan options.
Our house-made fondue is served with seasonal dessert offerings. Each serving serves two.
No vegan options.