Summer Premier Fondue Dinner (1)
Whipped Goat Cheese Fondue
Goat Cheese and Cream Cheese whipped together with garlic, olive oil, fresh thyme, and lemon zest. Garnished with an orange reduction, drizzled honey, marcona almond crunchies and fresh thyme.
This fondue is served cold, and dippers include pretzel bread, rice crackers, cranberry pumpkin seed crisps, radishes, cauliflower, blackberries, apples, grapes, and endive.
Summer Boil
The entrée course includes Paulina Meat Market Andouille Sausage, Gulf Shrimp, red potatoes, corn on the cob pieces, peppers, onions, and mushrooms.
We are featuring two summer sauces for this course – A Strawberry Sweet and Sour and Old Bay Aioli. Normal sauces included are warm barbecue, herbed butter, teriyaki, Thai chili garlic, horseradish with chive and fresh dill. The cooking style for this is an Old Bay Broth.
Whipped Chocolate Fondue
Our chocolate fondue is folded into whipped cream and meringue to make it light and airy. This fondue is served cold, and dippers include strawberries, pineapple, raspberries, banana, madeleine cookies, peanut butter wafers, pirouette sticks, and lady fingers.