About Fondues
For many years that ancient dish, Swiss Fondue, enjoyed a certain mystique. At the World’s Fair in 1939, Americans who had never been and might never get to Switzerland first tasted Fondue. Authentic Swiss Fondue is cheese from Switzerland melted in white wine. Cheese contains fat, wine is basically water- and water and fat don’t mix well. Therefore, you must use a truly natural and well aged cheese that will melt smoothly, and a wine of the proper acidity, a dry wine, which will blend successfully with the melting cheese. Real Swiss Fondue is made from cheese which comes only from Switzerland. Switzerland cheese is a natural product; no chemicals, preservatives, or food colors are added, are well aged with natural rind, and made with cow’s milk. Classic fondue cheeses are Emmentaller, Gruyere, Appenzeller, Vacherin, and Raclette.

A Kissing Custom
If when dunking a cube of bread into the Fondue, a lady loses her grip and lets the bread slide off the fork into the pot, she must turn to the man on her right and give him a kiss. If a man does the same, he must kiss the hostess, or in a restaurant he must pay the next round of drinks.
Thank you and your group for choosing to enjoy this marvelous tradition with us.
-Alfonso & Eric-

Starters

Kaseschnitte
French baguette soaked in white wine, topped with tomato, prosciutto, Vacherin, and Gruyere cheeses
Beef Carpaccio
Mixed greens and a Dijon horseradish cream
Bruschetta
Tomato, Mozzarella, and fresh basil with aged olive oil and balsamic reduction
Baked Brie
With raspberry puree, sliced apples, and pears
Provincial Mushrooms
Sautéed with sherry, white wine, and a blend of fresh Provincial herbs
Bauernteller
The “Farmer’s Plate” of the best cheese and dried meats imported from Switzerland
French Onion Soup
House made classic served with imported Emmentaller cheese and a crouton

Salads

Dressing options include balsamic, avocado, ranch, blue cheese, poppy seed, and citrus red wine
Add chicken, shrimp, or Ahi tuna

House Salad
Mixed greens with choice of dressing
Pear & Walnut Salad
Mixed greens, gorgonzola, toasted walnuts
Caprese Salad
Mixed greens, fresh tomato, Mozzarella, and fresh basil with balsamic dressing
Sautéed Chicken Salad
With grilled red potatoes, roasted red peppers, roma tomatoes, and aged balsamic
Grilled Shrimp Salad
Grilled tiger shrimp with gorgonzola, olives and tomato
Strawberry & Brie
Mixed greens, toasted almonds,
Mandarin Orange Salad
Mixed greens, toasted almonds, and poppy seed vinaigrette
Iceberg Wedge
With blue cheese, diced tomatoes, bacon, and blue cheese dressing

Cheese Fondues

Neuenberger
Mild mixture of Emmentaller & Gruyere
Jaques Peak
Medium bodied mix of all of the ‘classic’ cheeses
Moitie- Moitie
Half and half in French, a mild creamy mixture of Vacherin & Gruyere cheeses

House Fondue
Medium bodied mix of Gruyere & Raclette cheeses
Appenzeller
Full bodied, zesty blend of the finest imported Appenzeller & Gruyere cheeses
Cheddar
Mild American twist with Wisconsin and Gruyere cheese

Kirshwasser
Swiss cherry brandy that helps with digestion. Traditionally used for dipping bread, fruits, and vegetables in cheese fondue.

Meat & Seafood Fondues

Served with flavorful beef and sherry bouillon, vegetable medley, and four dipping sauces

Ahi Tuna      
Tiger Shrimp    
Precooked Diced Chicken 
Diced Black Angus Filet

Traditional alpine specialties
These traditional favorites are served with a choice of rosti, spaetzli, vegetable medley, or wild rice pilaf

Jungfrau Swiss style veal bratwurst or chicken bratwurst in a rich brown gravy   
Zuriberg Thinly sliced free range veal in a creamy mushroom sauce    
Eiger Sautéed vegetables served with our own lemon and fresh herb sauce  
Mont Blanc Beef tenderloin,, onions, and peppers in a paprika stroganoff sauce 
Monch Cubed chicken breast sautéed in white wine, with a zesty lemon pepper sauce 
Weisshorn Diced chicken breast with sautéed prosciutto and bordelaise sauce

From the south
Specialties from the Italian Dolomites and the Southern Alps

Chicken Marsala Sautéed chicken breast, mushrooms, Marsala, Dijon, and mascarpone 
Veal Parmesan Breaded, pan fried veal, with house made marinara over linguini  
Shrimp Risotto Jumbo shrimp and herbed chevre, drizzled with basil pesto  
House Risotto Sautéed chicken and porcini mushrooms over our creamy risotto 
Mushroom Risotto Mushrooms Provincial over our house made risotto

Authentic Pastas
Regional specialties from Italy

Marinara Traditional tomato sauce over linguini with peppers, mushroom, and onion
Gnocchi With gorgonzola cream sauce, and fresh field greens on the side   
Bolognese Italian ragout of sausage, ground beef, veal, and red wine over spaghetti  
Ravioli Mushroom ravioli with fresh basil and pine nut brown butter     
Sausage and Peas Fettuccini with spicy Italian sausage smashed peas, and mascarpone  
Lemon Shrimp Shrimp sautéed in butter, white wine, lemon, and Dijon, served over fettuccini 
Basil Pesto Linguini tossed in fresh basil pesto, with a choice of sautéed chicken or shrimp