Tuesday, May 19, 2015

Melting Pot New Summer Menu

Dip Into Summer Menu

Try the BBQ Brisket Cheddar Cheese Fondue, Wisconsin Wedge Salad, Summer Seafood Catch Entrée and our Chocolate Fondue Banana Split complemented perfectly by our Summertime Sipper cocktail and Shandy Flight.

DIP INTO SUMMER MENU
Cheese Fondue
BBQ Brisket Cheddar Cheese Fondue: Where pitmasters meet fondue. Smoked barbecue brisket shredded into medium-sharp cheddar and Emmenthaler Swiss cheeses, then topped with fresh tomatoes and
scallions
Salad
Wisconsin Wedge Salad, A crisp iceberg wedge with sliced Roma tomatoes, Gorgonzola cheese, hardwood smoked acon and peppercorn ranch dressing.
Entree
Summer Seafood Catch entrée with an Old Bay® boil fondue cooking style, Pacific white shrimp, scallops, lobster & shrimp ravioli, andouille sausage and succulent crab claws
served with corn on the cob, red bliss potatoes and a mustard crème fraiche dipping sauce
Add a lobster tail $10.95
Add more crab claws $10.95
Chocolate Fondue
Banana Split Milk Chocolate Fondue

Wet your whistle
Handcrafted Summertime Sipper cucumber watermelon cocktail made with Malibu® Rum.
Samuel Adams® Summer Ale lemonade shandies in black cherry, lively lemon and ruby red grapefruit flavors.

The Fine Print:
Excludes Tax, Gratuity, Lobster Tail & Beverages | No splitting or sharing | Not valid with any other promotion or discount | Substitutions or modifications welcome with applicable up-charge | While supplies last

450 Ward Pkwy
Kansas City, MO 64112
Ph. 816-931-6358            

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