Fondues

Classic
Gruyere and Emmentale Cheeses melted with Cracked Black Pepper in a White Wine and Brandy

French Gruyere
Gruyere Cheese melted with sautéed Onions, Roasted Garlic, Spices with Cracked Black Pepper in White Wine

Formaggio
Mozzarella and Gruyere Cheeses melted with Roasted Peppers and Cracked Black Pepper in White Wine and Lemon Juice

Brittany
Artichoke Hearts and Shallots blended into Cheese Fondue

Queso
Cheddar melted with fresh Cilantro, Roasted Peppers and Sweet Onions in White Wine

Cheddar Melt
Cheddar Cheese melted with cracked Black Pepper in Beer

Savoyard Fondue
Emmental and Gruyere Cheeses blended with Mushrooms and Cubed Ham

Traditional Gorgonzola
Emmental, Gruyere and Gorgonzola Cheeses blended with Italian Parsley

Crab & Artichoke Fondue
Three Swiss Cheeses blended with Crabmeat, Artichoke and fresh Basil
(Additional $5)

Regular (Serves 1 to 2 People) - 22.00
Large (Serves 3 to 4 People) - 37.50

Raclette

Crab Raclette
Crabmeat and Shallots topped with Avocado and chopped Mint

Classic Swiss Raclette
Melted over Potatoes and Ham

Raclette en Robe Chambre
Stuffed with Proscuitto, Potatoes, and French Cornichons

Shrimp & Scallop Scampi Raclette
Topped with Poached Tomatoes and Basil

Vegetarian Raclette
With Vegetables of the Day

Savoyard Raclette
Mushrooms and Ham with Garlic and Brandy

Chicken Raclette
Grilled Ginger, Lemongrass Chicken, Garlic, Roasted Red Peppers, White Wine

Regular (Serves 2 People) - 22.00

Cooking Styles

Latin - Broth with Garlic and Citrus Flavors
French Au Vin with Mushrooms (Additional $2)
Traditional Oil or House Vegetable Broth

Asian Style
Marinated Beef, Pork Loin and Chicken with Chili Sauce and Teriyaki Sauce - 28.00/44.00

Beef Tenderloins
Marinated Beef with Horseradish Sauce and Brown Sugar Balsamic Glace - 28.00/49.00

Chicken Fondue
Marinated Chicken with Lime Dill and Diion Mustard - 26.00/40.00

Lamb Fondue
Marinated Lamb with Mushrooms, Red Wine - 33.00/54.00

Crazy French
Marinated Kangaroo ,Ostrich Filet and Rabbit Loin with Olive Oil
Served with Potatoes and Oil Dip - 45.00/82.00

Coastal
Tiger Shrimps and Scallops with White Wine , Dill and garlic - 33.00/54.00

Chef’s Fondue
Beef, Sausages and Chicken (Not Marinated) - 26.00/40.00

* All fondue entrees are served with dipping sauces (side vegetables are available).*

Twister
Milk Chocolate, Caramel and Almonds

Classic
Dark or Milk Chocolate
($1 Additional with choice of liquor: Grand Marnier, Amaretto, Crème de Menthe, or Kaluha)

Marshmallow Dream
Marshmallows topped with Milk Chocolate and crumble Butter Cookie

Full Moon
White Chocolate & Mango Puree topped with Orange Liquor

50/50
Half dark and half white chocolate

* All desserts are served with Seasonal Fruits, Marshmallows and Cookie*
* Extra Dessert Plate $5.00*
Regular (Serves 1 to 2 People) 18.
Large (Serves 3 to 4 People) 30.

Appetizers

FRENCH ONION SOUP - 6.95

ESCARGOTS CASSEROLLE
Escargots sautéed in Creamy Presto Parmesan Sauce. - 15.00

TOMATO/GRILLED EGGPLANT NAPOLEON
Fresh Tomatoes/Grilled Eggplant layered with Buffalo Mozzarella and Mustard Vinegar. - 12.00

THE WINE CELLAR SALAD
Baby Greens Topped with Hearts of Palm, Tomatoes, Crumbled Eggs & Shaved Parmesan, Mustard Green Vinaigrette - 12.50

FRENCH KISS FOIE GRAS*
Prunes soaked in Aged Porto served with pan seared Foie Gras. Sweet Balsamic Vinegar Reduction. 16.00

Entrees

CHICKEN SALTIMBOCCA STYLE
Pan seared Chicken, Cured Ham, Mozzarella, Artichoke Hearts, and Roasted Red Peppers. White Wine Butter Sauce - 26.00

STEAK FRITTES*
Grilled Sirloin Steak served over Potato Allumettes. - 32.00

LOBSTER RAVIOLI
Topped with Grilled Shrimp & Scallops in a Spicy Tomato Vodka Basil Cream Sauce - 28.00

RACK OF LAMB*
Oven Baked Rack of Lamb with a Mushroom Rosemary Demi Glace Reduction garnished with Potato Allumettes. - 34.00

Indulgence for Two ($95)
Choice of Cheese Fondue
Choice of Four items from Entree Menu (excluding Crazy French)
Choice of Chocolate Fondue

Cheese Indulgence for Two ($120)
Choice of Cheese Fondue
Choice of Four items from Entree Menu (excluding Crazy French)
Choice of Chocolate Fondue

Thierry’s Prix Fixe  for Two ($140)

Escargots Casserole

Sautéed in a creamy pesto sauce, served with butter puffed pastry

French Kiss

Pan seared, fresh duck foie gras served over fresh marinated prunes in port reduction

Swiss Cheese Fondue

Melted gruyere & emmentale cheeses, white wine & kirshwasser, served with bread and potatoes

Steak a la Bordelaise

Grilled petite filet mignon in a red wine bordelaise sauce, served with potato gratin

Poached Pear with Gorgonzola

Pear poached in sweet balsamic with roasted walnuts 

Chocolate Fondue

Wine Cellar Prix Fixe for Two ($190)

Classic Swiss Raclette

Served over blanche potatoes, cornichons, ham, baguette

Swiss Cheese Fondue

Melted gruyere & emmentale cheeses, white wine & kirshwasser, served with bread and potatoes

Crab and Artichoke Melt 

Monterey jack cheese served with fresh steamed vegetables

Lobster Raviolis

Stuffed with fresh lobster meat & ricotta cheese in a basil, tomato, white wine sauce

Beef Bourguignon

Braised beef with red wine, garlic, fresh herbs & potato gratin (stew style) 

Poached Pear with Gorgonzola

Pear poached in sweet balsamic with roasted walnuts 

Chocolate Fondue

Grand Cheese Prix Fixe for Two ($190)

Classic Swiss Raclette

Served over blanche potatoes, cornichons, ham, baguette

Swiss Cheese Fondue

Melted gruyere & emmentale cheeses, white wine & kirshwasser, served with bread and potatoes

Tomato & Fresh Mozzarella

Fresh basil, onions  &, balsamic glaze

Escargots Casserole

Grilled Fresh Eggplant & Feta

Grilled and marinated in virgin olive oil, garlic, & fresh rosemary, served with baguette

Lobster Raviolis

Stuffed with fresh lobster meat & ricotta cheese in a basil, tomato, white wine sauce

Portobello Mushroom Raviolis

Parmesan mushrooms cream sauce, fresh basil

Steak a la Bordelaise 

Poached Pear with Gorgonzola

Pear poached in sweet balsamic with roasted walnuts

Chocolate Fondue

Joyeaux Prix Fixe ($300) or $395 with 4 half bottles of wine

Duet of Foie Gras

Pan seared foie gras and homemade foie gras torchon, marinated prunes in aged port. Served with baguette & cornichons.

Smoked Norwegian Salmon Medallions

Stuffed with fresh raspberry, lemon zest, cream cheese, balsamic vinegar reduction.

Shrimp a La Limoncello

Sauteed in an european butter, sage, limoncello caramel.

Scallops a La Thierry

Pan seared scallops served over vegetable dumplings, paprika, semi gratin sauce. Scallops are lightly seared, please inform your server if you need them fully cooked.

Escargots De La Tourette Sur Mer

Creamy pesto sauce, fresh basil, mongolian goat cheese, white truffle oil.

Alligator Chowder

Twisted style of a classic new England chowder.

Filet De Sole

Baked and stuffed with broccoli, cheddar cheese, & white pearl onions in a beurre blanc sauce.

Lapin Chasseur

Braised boneless rabbit loin in a mustard, white wine sauce with Peruvian potatoes.

Mushroom Ravioli

Parmesan, fresh basil, mushroom cream sauce.

Wild Boar Sausages Aux Artichauts

Pan seared with fresh roasted red peppers, onions, & artichoke hearts in an olive oil, garlic reduction.

Grilled Antelope Tenderloin

Rubbed with white pepper and butter & grilled to rare. Served with potato gratin & demi-glace reduction.

Beef Bourguignon

Braised beef with red wine, garlic, fresh herbs & potato gratin (stew style)

Poached Pear with Gorgonzola

Pear poached in sweet balsamic with roasted walnuts.

Mango Mousse Cake

Served with a raspberry coulis.

Dark Chocolate Fondue

Served with fresh fruit, marshmallows

11/27/11
Wine Dinner Menu is posted at the Events page. 

11/27/11
New Year Menu is posted at the Events page. 

11/27/11
To Go menu is available for download. Order at www.foodler.com