Cheddar Cheese fondue which is aged, medium-sharp Cheddar and Emmenthaler Swiss cheese, larger beer, garlic and seasonings. It was served with 3 types of bread (French, honey wheat and rosemary), vegetables (carrots, clearly, and cauliflower) and Granny Smith apples.
- Cheddar Cheese fondue which is aged, medium-sharp Cheddar and Emmenthaler Swiss cheese, larger beer, garlic and seasonings. It was served with 3 types of bread (French, honey wheat and rosemary), vegetables (carrots, clearly, and cauliflower) and Granny Smith apples.
- Tropical Salad, which had romaine and field greens, tomatoes, mangos and hearts of palms with a light creamy citrus dressing and topped with coconut-encrusted cashews. My salad was good except it had too much dressing on it and a few too many hearts of palm. The coconut-encrusted cashews were do die for.
- Mojo cooking style, which was a Caribbean-seasoned bouillon with fresh garlic and citrus juice.
- Fondue Fusion which came with lobster tail, filet mignon medallion, jerk-seasoned sirloin, vanilla rum chicken, marinated pork tenderloin, zesty peppered shrimp, butternut squash ravioli and fresh vegetables (squash, broccoli and mushroom caps)
- Chocolate Smores, which was milk chocolate, topped with marshmallow cream and then flambéed. It is served with strawberries, bananas, cheesecake, pound cake, brownies, marshmallows (Oreo coated and graham cracker coated) and graham cracker slices.
- Andy and Jessica
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