The Melting Pot - Charlotte - Lake Norman

Four-Course Dinners for Two

• The Complete Experience$108.00

  A four-course experience for two including your choice of cheese fondue, salad, entrée and chocolate fondue. Entrée options are listed in Step 3: Entrée & Cooking Style

  • For Two$108.00

• Big Night Out Dinners$124.00

  Our most extravagant dinners are designed for two to share. Includes your choice of cheese fondue, salad, entrée and chocolate fondue. Entrée options are listed in Step 3: Entrée & Cooking Style

  • For Two$124.00

Step 1: Choose a Cheese Fondue

Served with artisan breads and seasonal fruit and veggies (392 cal per serving). Gluten-free dippers available upon request. Choose one cheese fondue per cooktop. Ask your server about vegan cheese fondue options. Choose any cheese, one per cooktop

• Wisconsin Cheddar

  Aged Cheddar, Emmenthaler, Sam Adams Boston Lager®, Garlic. (347 cal per serving). Gluten Free base available upon request

• Classic Alpine*

  Gruyère, Raclette, Fontina, White Wine, Garlic, Nutmeg. (368 cal per serving)

• Spinach Artichoke

  Butterkäse, Fontina, Parmesan, Vegetable Bouillon, Spinach, Artichoke Hearts, Garlic, Tabasco®. (302 cal per serving)

• Fiesta

  Aged Cheddar, Emmenthaler, Sam Adams Boston Lager®, Housemade Salsa, Jalapeño. (332 cal per serving). Gluten Free base available upon request

• Hot Honey Alpine

  Gruyère, Raclette, Fontina, White Wine, Sweety Peppers, Prosciutto, Hot Honey. (314 cal per serving)

• Loaded Baked Potato Cheddar

  Aged Cheddar, Emmenthaler, Vegetable Bouillon, Green Goddess, Garlic & Wine Seasoning, Potatoes, Bacon, Scallions. (344 cal per serving)

Add to Any Cheese Fondue

cal per serving

• Charcuterie Board$14.00

  Our selection of premium cured meats, artisan crackers, and accompaniments. Gluten Free without artisan crackers

• Double Dippers$6.00

  So nice you can dip it twice, first in cheese fondue and then in one of six savory dippers. Gluten Free dippers available upon request

Step 2: Choose Two Salads

Choose any two salads, one per person

• Melting Pot House*

  Mixed Greens, Cheddar, Tomatoes, Croutons, Scallions, Egg, Choice of Dressing. (221-276 cal). Gluten Free without croutons

• Caesar

  Romaine, Parmesan, Croutons, Caesar Dressing, Parmesan-Dusted Pine Nuts. (133 cal). Gluten Free without croutons

• California

  Mixed Greens, Candied Pecans, Gorgonzola, Tomatoes, Raspberry Walnut Vinaigrette. (125 cal)

• Bacon & Bleu Spinach

  Spinach, Tomatoes, Egg, Bacon, Gorgonzola, Buttermilk Bleu Cheese Dressing. (226 cal)

Step 3: Entrées and Cooking Styles

Complete Dinner for Two

Premium proteins and vegetarian items served with seasonal veggies (117-132 cal). Prepare your entrée in a fondue cooking style of your choice, one per cooktop. Choose any two entrées below. Add to any entrée: Cold Water Lobster Tail^ $16 (110-152 cal) Gluten Free; Premium 6oz Filet Mignon^ $22 (255-297 cal) Gluten Free

• Pacific Rim

  Shrimp^, Teriyaki-Marinated Steak^, Chicken Potstickers^, Sesame-Crusted Ahi Tuna^, Duck Breast^. (312-355 cal). Gluten Free with substitute for Teriyaki Steak and Chicken Potstickers

• The Garden Pot

  Impossible™ Polpettes, Red Onion, Asparagus, Zucchini, Mini Sweet Peppers, Wild Mushroom Ravioli^, Artichoke Hearts. (335-405 cal). Gluten Free with substitute for Ravioli

• Land & Sea*

  Garlic Pepper Steak^, Herb-Crusted Chicken Breast^, Shrimp^, Atlantic Salmon^. (393-446 cal)

• Steak Lovers

  +$5 per person. Brown Sugar Bourbon Rub Steak^, Teriyaki-Marinated Steak^, Garlic Pepper Steak^. (419-492 cal). Gluten Free with substitute for Teriyaki Steak

• The Classic*

  +$4 per person. Shrimp^, Memphis-Style Dry Rub Pork^, Teriyaki-Marinated Steak^, Garlic Pepper Steak^, Herb-Crusted Chicken Breast^. (396-454 cal). Gluten Free with substitute for Teriyaki Steak

Entrées - Create Your Own

+$4 per person. Cajun seasoning available upon request on these select items. Your choice of three of the following:

• Herb-Crusted Chicken Breast^

  (97-139 cal)

• All-Natural Chicken Breast^

  (94-136 cal)

• Duck Breast^

  (69-111 cal)

• Memphis-Style Dry Rub Pork^

  (89-131 cal)

• Brown Sugar Bourbon Rub Steak^

  (96-138 cal)

• Teriyaki-Marinated Steak^

  (108-150 cal)

• Garlic Pepper Steak^

  (76-118 cal)

• Atlantic Salmon^

  (151-193 cal)

• Sesame-Crusted Ahi Tuna^

  (114-156 cal)

• Shrimp^

  (98-139 cal)

• Chicken Potstickers^

  (100-142 cal)

• Impossible™ Polpettes^

  (67-109 cal)

• Wild Mushroom Ravioli^

  (175-216 cal)

Big Night Out Dinners for Two

Choose any two entrées below. Premium proteins and vegetarian items served with seasonal veggies (117-132 cal). Prepare your entrée in a fondue cooking style of your choice, one per cooktop

• Big Night Out

  Premium Filet Mignon^, Teriyaki-Marinated Steak^, Herb-Crusted Chicken Breast^, Shrimp^, Atlantic Salmon^, Wild Mushroom Ravioli^. (376-426 cal per serving). Gluten Free with substitutes for Teriyaki Steak and Ravioli

• Bigger Night Out

  +$14 for two. Lobster Tail^, Premium Filet Mignon^, Teriyaki-Marinated Steak^, Herb Crusted Chicken Breast^, Shrimp^, Atlantic Salmon^, Wild Mushroom Ravioli^. (431-491 cal per serving). Gluten Free with substitutes for Teriyaki Steak and Ravioli

Fondue Cooking Styles

Prepare your entrée with one of our cooking styles, one per cooktop

• Court Bouillon

  Seasoned Vegetable Broth

• Coq au Vin*

  Burgundy Wine, Mushrooms, Scallions, Garlic

• Mojo

  Caribbean-Inspired, Garlic, Cilantro, Citrus

• Cast-Iron Grill

  Tabletop Grilling

• Bourguignonne

  European Style, Canola Oil, Panko, Sesame Tempura Batter. Gluten Free without batter and panko

Fondue Entrée Sauces

All entrées are served with an array of our signature dipping sauces. Ask about our local favorite dipping sauce

• Green Goddess

  Cream cheese, sour cream, onions, chives and parsley. Makes an excellent stuffed mushroom and complements chicken and veggies. (51 cal per serving)

• Gorgonzola Port

  Rich and robust cheese sauce. Pairs perfectly with steak and veggies. (80 cal per serving)

• Teriyaki Glaze

  Teriyaki with ginger and garlic. Outstanding on our steak items. (21 cal per serving)

• Yogurt Curry

  Pairs well with just about everything, but particularly complements chicken, seafood and veggies. (81 cal per serving)

• Ginger Plum

  Red and green bell peppers, ginger and just a hint of plum. Great on chicken and shrimp. (33 cal per serving)

• Garlic Dijon Butter

  Served with our succulent lobster tail. (112 cal per serving)

Step 4: Choose a Chocolate Fondue

Choose any chocolate, one per cooktop. Served with a variety of sweet treats and fresh fruits (489-569 cal per serving). Gluten-free dippers available upon request. Choose one chocolate fondue per cooktop. Ask your server about vegan chocolate fondue options. Add to any Chocolate Fondue - Sweet Additions ($4 each, $11 for all three): Cream Puffs (180 cal) | Macarons (200 cal) Gluten Free | Caramel Sea Salt Cheesecake (327 cal)

• The Original

  The smooth flavor of milk chocolate is melted with crunchy peanut butter. (289 cal per serving)

• Flaming Turtle*

  The creamy flavor of milk chocolate is melted with caramel, flambéed, and topped with candied pecans. (333 cal per serving)

• Pure Chocolate Fondue

  Pick from the flavors of milk, dark, or white chocolate. (272 cal per serving)

• Yin & Yang

  The decadent and buttery flavors of dark and white chocolate fondue are artfully swirled together. (295 cal per serving)

• Cookie Butter Crunch

  The buttery flavor of white chocolate is melted with caramel and cookie butter, then topped with honey-roasted almonds. (317 cal per serving)

• Dark & Dulce

  The rich flavor of dark chocolate is melted with dulce de leche and finished with sea salt. (248 cal per serving)

• Chocolate Explosion

  Small: $36. A smoking mountain of chocolate fondue is topped with cake, cotton candy and fireworks for the ultimate (photo-worthy) indulgence. Choose between: Raspberry Dark Chocolate Fondue topped with Red Velvet Cake (450 cal per serving); Birthday Cake White Chocolate Fondue topped with Confetti Cake (450 cal per serving)