Urban Fondue

Cheese Fondue

To share $14.95 per pot, serves two. Our house made cheese fondue is served with local hearth-baked bread

• Monthly Special

  the chef's seasonal preparation

• Smoked Local Farmhouse Cheddar

  rich, creamy smoked cheddar

• Brie & Gorgonzola

  brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts

• Oregon Black Truffle

  traditional Swiss fondue finished with Willamatte Valley black truffles and house made oil

• Ruby Port

  swiss and gruyère cheeses finished with caramelized sweet onions and port wine

• Tillamook White Cheddar & Caraway

  roasted caraway folded into local white cheddar

• Tomato Basil

  hickory smoked cheddar, vine ripened tomatoes, fresh basil and bacon

Sides

$5.95 each

• Garlic Olive Oil Roasted Cauliflower

• Grilled Asparagus Spears

• French Garlic Sausage

• Sautéed Button Mushrooms

• Salt Roasted Fingerling Potatoes

• Fresh Willamette Valley Pears, Apples, & Ruby Grapes

Salads

To add Pair with a fondue or an entrée selection

• Roasted Gold Beet Salad$8.95

  arugula greens, roasted tomato vinaigrette, chevre, pistachios

• Romaine & Pancetta Salad$7.95

  grilled hearts of romaine wrapped in pancetta and dressed with garlic Caesar aioli and balsamic syrup

• Spinach & Pear Salad$6.95

  spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears and caramelized walnuts

• House Salad$6.95

  mixed greens in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese, sunflower seeds

• Tomato Basil Soup$5.95

  house made, with grilled bread (contains bacon)

Drinks

serviced by the adjoining Bartini bar

• Seasonal Specials

  cocktails, wines, rotating taps

• Cocktails

  100+ martinis & more

• Wines

  by the glass or bottle

• On Tap

  rotating selections

Dessert Fondue

To share $16.95 each, serves two. The following is served with a selection of seasonal fruit, cheesecake, cookie dough and specialty pastries. Add: Grand Marnier Strawberries $8

• Monthly Special

  the chef's seasonal preparation

• House Made Chocolate

  dense chocolate whipped with cream

• Black Forest

  dense chocolate topped with French black cherries and vanilla whipped cream

• Peanut Butter & Chocolate

  peanut butter folded into thick chocolate

• Salted Caramel Cognac

  silky caramel made from scratch with premium cognac

• Bittersweet Chocolate Hazelnut

  chocolate marinated with local hazelnuts

• Raspberry Swirl

  fresh raspberry purée swirled into decadent chocolate

• Chocolate Butterscotch

  butterscotch blended with lush chocolate

• Heath Bar

  chunks of Heath Bar toffee studded with dense chocolate

• Marionberry Cheesecake

  rich creamed cheese whipped with lemon, swirl with freshly puréed marionberries and topped with crushed graham crackers

• Tiramisu

  creamed chocolate swirled with espresso and topped with lady fingers

• Bananas Foster

  house made carmel with a hint of banana liquor topped with caramelized bananas foster and vanilla whipped cream

• Rocky Road Chocolate

  chocolate and luscious marshmallow ganache topped with crushed roasted peanuts

Entrées

For each add a glass of our suggested wine to complement. Ingredients served raw, to be cooked in our recommended broth selection; dipping sauces included. Dipping sauces: au poivre peppercorn, Oregon marionberry ketchup, smoked tomato aioli, local Pinot noir demi-glace, lemon garlic butter with Italian parsley and capers, chimichurri, traditional béarnaise, chipotle béarnaise, lime chili, Thai peanut, nuac cham, sriracha, kimchi sriracha

• East Meets West$19.95

  Carlton pork, local breast of chicken, east coast scallops and Tiger prawns. Suggested Wine Pairing: Cline Mourvedre Rosé, CA $8

• Steak & Lobster*$23.95

  Fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil. Suggested Wine Pairing: Dona Paula Malbec, ARG $8

• Northwest Chicken$19.95

  Tender strips of local chicken tossed in cracked pepper, garlic and parsley. Suggested Wine Pairing: Jovino Pinot Gris, OR $8

• Fin & Shellfish$18.95

  Local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil. Suggested Wine Pairing: Domaine Chandon Sparkling Rosé, CA $12

• Lobster & Prawns*$21.95

  Fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil. Suggested Wine Pairing: Chloe Chardonnay, CA $9

• Chef's Cut$18.95

  Thin sliced Carlton pork and seasoned steak with marjoram, olive oil, spices. Suggested Wine Pairing: Waterbrook Cabernet, CA $8

• Vegetarian$14.95

  Tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions. Suggested Wine Pairing: Elouan Rosé, OR $11

• Urban Fondue for Two$46.95

  seasoned steak, Carlton pork, house made sausage, Chinook salmon, breast of local chicken, Tiger prawns, baby lobster tails, and east coast scallop

• Australian Lobster Tail

  add to any entrée

  • MP

Seasoned Broths

• Roasted Chicken

  chicken broth spiced with basil

• Roasted Beef

  wood-roasted beef stock seasoned with marjoram and black pepper

• Seasoned Firepot

  peppers, fennel, Italian parsley and caramelized onions simmered in tomato-clam broth

• Vietnamese Pho

  sambal, hoisin, rich chicken broth finished with basil mint and cilantro

• Urban Yosenabe

  chicken and clam broth with hints of lemongrass, ginger, sweet chilies and soy

• Tomato Fennel

  vine-ripe tomatoes, fennel, and sweet peppers, finished with flat leaf parsley

Sides

$5.95 each

• Garlic Olive Oil Roasted Cauliflower

• Grilled Asparagus Spears

  with smoked tomato aioli

• Basil Whipped Potatoes

• Salt Roasted Fingerling Potatoes

• Brandy Sautéed Mushrooms

• ½ Artichoke

  with smoked tomato aioli

• Gratin Yukon Potatoes

  with parmesan, black pepper, gruyère cheese

• Creamed Spinach

  with sweet onions, cream, and nutmeg

• Oven-Roasted Goat Cheese Polenta Cakes

  with brandy sautéed forest mushrooms