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Urban Fondue

Fondü Restoranı$$$$

Portland

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Urban Fondue

6.0^/10

puanlama

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Main Menu 8

Main Menu

Sun 4-9pm, Mon-Thurs 5-10pm, Fri & Sat 4-11pm. Happy Hour: Mon-Sat Til 6pm, Sun All Night. Enjoy our signature fondue experience. Perfect for a pair to share. *One cheese fondue + one dessert fondue for two with one entrée selection each. All for $36.95 per person. Just $31.95 during happy hour Monday-Saturday til 6pm & all evening Sunday

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

Brie & Gorgonzola

Brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts

Ruby Port

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

Tomato Basil

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

Smoked Local Farmhouse Cheddar

Rich, creamy smoked cheddar

Oregon Black Truffle

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

Tillamook White Cheddar & Caraway

Roasted caraway folded into local white cheddar

Sides

$5.95 each

Garlic Olive Oil Roasted Cauliflower

French Garlic Sausage

Salt Roasted Fingerling Potatoes

Grilled Asparagus Spears

Sautéed Button Mushrooms

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

Spinach & Pear Salad

6.95

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

Tomato Basil Soup

5.95

House made, with grilled bread (contains bacon)

Romaine & Pancetta Salad

7.95

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

House Salad

6.95

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

Drinks

serviced by the adjoining Bartini bar

Seasonal Specials

Cocktails, wines, rotating taps

Wines

By the glass or bottle

Cocktails

100+ martinis & more

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

Black Forest

Dense chocolate topped with French black cherries and vanilla whipped cream

Salted Caramel Cognac

Silky caramel made from scratch with premium cognac

Raspberry Swirl

Fresh raspberry purée swirled into decadent chocolate

Heath Bar

Chunks of Heath Bar toffee studded with dense chocolate

Tiramisu

Creamed chocolate swirled with espresso and topped with lady fingers

Rocky Road Chocolate

Chocolate and luscious marshmallow ganache topped with crushed roasted peanuts

House Made Chocolate

Dense chocolate whipped with cream

Peanut Butter & Chocolate

Peanut butter folded into thick chocolate

Bittersweet Chocolate Hazelnut

Chocolate marinated with local hazelnuts

Chocolate Butterscotch

Butterscotch blended with lush chocolate

Marionberry Cheesecake

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

Bananas Foster

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

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

Northwest Chicken

19.95

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

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

Vegetarian

14.95

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

Australian Lobster Tail

Add to any entrée

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

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

Chef's Cut

18.95

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

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

Seasoned Broths

Roasted Chicken

Chicken broth spiced with basil

Seasoned Firepot

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

Urban Yosenabe

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

Roasted Beef

Wood-roasted beef stock seasoned with marjoram and black pepper

Vietnamese Pho

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

Tomato Fennel

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

Sides

$5.95 each

Garlic Olive Oil Roasted Cauliflower

Basil Whipped Potatoes

Brandy Sautéed Mushrooms

Gratin Yukon Potatoes

With parmesan, black pepper, gruyère cheese

Oven-Roasted Goat Cheese Polenta Cakes

With brandy sautéed forest mushrooms

Grilled Asparagus Spears

With smoked tomato aioli

Salt Roasted Fingerling Potatoes

½ Artichoke

With smoked tomato aioli

Creamed Spinach

With sweet onions, cream, and nutmeg

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Urban Fondue

Main Menu

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