The Melting Pot - Bedford/Burlington

Best of Melting Pot 4-Course

• Best of Melting Pot 4-CourseUS$115.00

  The best way to experience all four courses. Entrée options are listed in Step 3: Entrée & Cooking Style

  • For TwoUS$115.00

Step 1: Choose a Cheese Fondue

Served with artisan bread, fresh fruit, and veggies. (549 cal per serving). Choose one cheese per cooktop. Ask your server about vegan cheese fondue options

• Wisconsin Cheddar

  Aged Cheddar, Emmenthaler, Sam Adams Boston Lager®, Garlic. (347 cal per serving). Gluten Free base available upon request

• Classic Alpine*

  Gruyère, Raclette, Fontina, White Wine, Garlic, Nutmeg. (368 cal per serving)

• Spinach Artichoke

  Butterkäse, Fontina, Parmesan, Vegetable Bouillon, Spinach, Artichoke Hearts, Garlic, Tabasco®. (302 cal per serving)

• Fiesta

  Aged Cheddar, Emmenthaler, Sam Adams Boston Lager®, Housemade Salsa, Jalapeño. (332 cal per serving). Gluten Free base available upon request

• Green Goddess Cheddar

  Aged Cheddar, Emmenthaler, Sam Adams Boston Lager®, Garlic, Green Goddess, Black Pepper. (428 cal per serving). Gluten Free base available upon request

• Loaded Baked Potato Cheddar

  Aged Cheddar, Emmenthaler, Vegetable Bouillon, Green Goddess, Garlic & Wine Seasoning, Potatoes, Bacon, Scallions. (344 cal per serving)

Cheese Fondue - Additions

• Summer Sausage DippersUS$9.00

• Cheese Double DippersUS$9.00

  First dip into cheese, then dip into a selection of six savory toppings like smoky bacon, scallions, everything bagel seasoning, and more! May contain nuts; cal per serving

Step 2: Choose Two Salads

Choose a fresh salad from our À La Carte menu, one per person

• Melting Pot House*

  Mixed Greens, Cheddar, Tomatoes, Croutons, Scallions, Egg^, Choice of Dressing. (221-276 cal). Gluten Free without croutons

• Caesar

  Romaine, Parmesan, Croutons, Caesar Dressing, Parmesan-Dusted Pine Nuts. (133 cal). Gluten Free without croutons

• California

  Mixed Greens, Candied Pecans, Gorgonzola, Tomatoes, Raspberry Walnut Vinaigrette. (125 cal)

• Strawberry Caprese

  Mixed Greens, Fresh Mozzarella, Strawberries, Tomatoes, Honey-Roasted Almonds, White Balsamic Glaze. (232 cal)

Step 3: Entrées and Cooking Styles

Choose a Cooking Style from our À La Carte menu to prepare your entrée, one cooking style per cooktop

• Coq au Vin*

  Robust flavors of Burgundy wine, mushroom, and garlic. Pairs great with steak and chicken

• Court Bouillon

  Savory seasoned veggie broth with fresh veggies. Pairs great with any entrée

• Mojo

  Zesty and citrusy flavors of the Caribbean with hints of garlic and cilantro. Pairs great with seafood and chicken

• Traditional Oil

  Served with a seasoned batter & panko. Gluten Free without batter and panko. Pairs great with steak and seafood

• Grill

  Be the Grill Master at your table. Pairs great with steak and seafood

Entrées

Next, select one entrée per person

• The Classic

  Shrimp^, Memphis Dry Rub Pork^, Teriyaki Steak^, Garlic Pepper Steak^, Herb Chicken Breast^. (396-454 cal). Gluten Free with substitute for Teriyaki Steak

• Steak Lovers*

  Garlic Pepper Steak^, Teriyaki Steak^, Petite Filet^. (386-433 cal). Gluten Free with substitute for Teriyaki Steak

• Pacific Rim

  Shrimp^, Teriyaki Steak^, Chicken Potstickers^, Sesame-Crusted Ahi Tuna^, Duck Breast^. (342-392 cal). Gluten Free with substitute for Teriyaki Steak and Chicken Potstickers

• Land & Sea*

  Garlic Pepper Steak^, Herb Chicken Breast^, Shrimp^, Atlantic Salmon^. (365-418 cal)

• Garden Pot

  $35 per person as a 4-course. Ask about our Chef's selection of vegetarian options. (335-405 cal)

Create Your Own

Your choice of three of the following:

• Herb Chicken Breast^

  (97-139 cal)

• Duck Breast^

  (99-141 cal)

• Memphis Dry Rub Pork^

  (97-139 cal)

• Teriyaki Steak^

  (108-150 cal)

• Garlic Pepper Steak^

  (91-134 cal)

• Petite Filet^

  (133-175 cal)

• Sesame-Crusted Ahi Tuna^

  (114-156 cal)

• Atlantic Salmon^

  (151-193 cal)

• Shrimp^

  (98-139 cal)

• Chicken Potstickers^

  (113-154 cal)

• Wild Mushroom Ravioli^

  (238-280 cal)

• Impossible™ Polpettes^

  (151-193 cal)

Big Night Out 4-Course

Additions ($16): Cold Water Lobster Tail^ (110-152 cal) Gluten Free

• Big Night Out 4-CourseUS$128.00

  Enjoy all four courses including a Big Night Out shareable entrée. Twin Petite Filets^, Teriyaki Steak^, Herb Chicken Breast^, Shrimp^, Atlantic Salmon^, Wild Mushroom Ravioli^. (415-471 cal per serving). Gluten Free with substitutes for Teriyaki Steak and Ravioli

  • For TwoUS$128.00

Step 4: Choose a Chocolate Fondue

Served with sweet treats and fresh fruits (489-569 cal per serving). Choose one chocolate per cooktop. Ask your server about vegan chocolate fondue options

• The Original

  The smooth flavor of milk chocolate is melted with crunchy peanut butter. (289 cal per serving)

• Flaming Turtle*

  The creamy flavor of milk chocolate is melted with caramel, flambéed, and topped with candied pecans. (333 cal per serving)

• Yin & Yang

  The decadent and buttery flavors of dark and white chocolate fondue are artfully swirled together. (295 cal per serving)

• S'mores

  Smooth, creamy flavor of milk chocolate swirled with marshmallow crème, flambéed, and topped with graham cracker. (329 cal per serving). Gluten Free without graham cracker

• Dark & Dulce

  The rich flavor of dark chocolate is melted with dulce de leche and finished with sea salt. (248 cal per serving)

• Pure Chocolate Fondue

  Pick from the flavors of milk, dark, or white chocolate. (272 cal per serving)

Chocolate Fondue - Additions

• Chocolate Double DippersUS$15.00

  First dip into chocolate, then dip into a selection of sweet and salty toppings like chocolate chip cookie crumbles, pretzel bits, sprinkles, and more! May contain nuts; cal per serving

• Sweet AdditionsUS$5.00

  Cream Puffs (180 cal) | Macarons (200 cal) Gluten Free | Cheesecake (440 cal)

  • For All ThreeUS$15.00