Menu
The Little Dipper Fondue

Menus

Melted blend of cheese and seasonings served with
gourmet breads from our local Red-Eye Bakery, fresh fruits and vegetables for dipping
Classic Cheese Fondues
Fondue Cooking Styles
Choose one cooking style for the table
TRADITIONAL PEANUT OIL
,
served with an Aphrodite filling and a light tempura batter
^
canola oil
is also offered upon request
HOMEMADE CHICKEN BROTH
,
vegetables and chicken reduced down to a broth
Premium Cheese Fondues
PREMIUM
COOKING
STYLE
OPTIONS
Salads
All of our dressings are homemade, choose from balsamic vinaigrette, lemon-basil vinaigrette, ranch,
citrus vinaigrette, raspberry vinaigrette, caesar, honey mustard, crumbled blue cheese, chef’s choice dressing
Mushroom Salad
California mix of greens, shaved button
mushrooms, topped with julienne zucchini
Seasonal Spinach Salad
Today’s fresh select toppings on a bed of spinach
Romaine Salad
Crisp romaine hearts, anchovies, garlic croutons
tossed in a homemade caesar topped with parmesan
Chef’s Loaded Salad
Assorted greens topped with turkey,
tomatoes, cucumbers, cheddar cheese,
carrots, croutons, egg and red onion
Garden Salad
Mixed
greens topped with carrots, tomatoes,
onions, cucumbers, and croutons
Soup of the Day
WHITE MERLOT & VEGETABLE
,
rich vegetable stock blended with merlot, served with a side of veggies...
$5
ASIAN FIREPOT
,
vegetable broth flavored with Sake, ginger root and crushed red pepper served with a side of veggies...
$5
PORT & BEEF
,
a port wine and beef reduction broth flavored with rosemary, spices and a side of veggies...
$5
SEASONAL BROTH,
our chef blends unique spices and flavors to complement the season,
ask for today’s selection
...
$5
Switzerland’s Original
-
Gruyere, Emmenthale and Parmigiano melted in a white wine base and blended with nutmeg,
garlic and Kirsch, a cherry flavored brandy
Baja Cheddar -
White Cheddar cheese melted in a beer base with salsa, garlic, habañero fire and hot sauce, served with chips
D
add jalapeños for 50
Pepper-Jack
-
Monterrey Jack and White Cheddar cheese melted in a beer base with a blend of fresh peppers and paprika
Cheddar Ale Fondue -
Blend of sharp Cheddar and Emmenthale cheeses melted in a beer base with worcestershire,
garlic and dry mustard - Choose your ale:
light lager or full-bodied dark
Tuscan Sun-Dried Tomato Fondue
-
Blend of three Italian cheeses - Provolone, Mozzarella and Parmigiano, melted in
dry white wine with sun-dried tomatoes, red onion and Italian spices
Fontina Fondue
-
Mild Italian white cheese melted in a white wine base with fresh basil and garlic ...add $3 to entree price
Havarti Dill Fondue -
Smooth and creamy Havarti melted in a crisp white wine base with garlic and dill ...add $3 to entree price
C
I
*
The Seafood Collection
Fresh assortment of sashimi tuna,
scallops and shrimp
, $28
*
Chicken Trio
Chicken medaillons prepared three ways including
blackened, glazed in teriyaki, and simply plain, $21
Upon request, vegetarians and those with special diets may enjoy a separate fondue pot for cooking
^
Shared Meal
Includes cheese fondue for two, two salads
and the entree of your choice
$10 in addition to entree cost
^
Lobster Tail
Include a lobster tail with any entree
steamed to order, served with drawn butter
$17
Entrees for One
^
Includes a cheese fondue for the table, a salad and three dipping sauces
*
The “Undecided”
You are your own chef with a choice from any of the selections below, $28
choose 3 below
- teriyaki, blackened or plain
choose 1 below
Tofu (cooked in oil recommended)
Marinated Portobello Mushrooms
Rosemary New Potatoes
Button Mushrooms
Vegetable Medley
p
add $3 for a double portion of filet, scallops or tuna
Chicken
Pork
Shrimp
*
Southern Pork Tenderloin
Delicious assortment of pork tenderloin including
teriyaki pork, blackened pork and simply plain
,
$21
Italian Vegetarian
Featured ravioli served with zucchini, yellow squash
and cherry tomatoes, finished with a rosemary garnish, $21
Vegetarian’s Delight
Tofu, button mushrooms, portobellos and mixed vegetables, $19
The tofu is best cooked in hot peanut oil and is served
with a light tempura batter to be cooked until golden brown
Entree
A
’la Carte Items
g
With an entree add up to two extra proteins and unlimited sides
g
Andouille Sausage
Featured Ravioli
Chicken
&
Vegetable Potstickers
p
Filet Mignon
p
Scallops
p
Sashimi Tuna
*
Sashimi Tuna
*
Filet Mignon
*
Scallops
*
Lobster Ravioli
*
Potstickers
^
Five Dollars
*
Pork Tenderloin
*
Shrimp
*
Chicken Breast
*
Andouille Sausage
Featured Ravioli
^
Four Dollars
Rosemary Potatoes
Vegetable Medley
Portobello Mushrooms
Button Mushrooms
Tofu
^
One Dollar Sides
*
Filet Mignon with Portobello
Choice cut filet prepared three different ways including
blackened, glazed teriyaki, and simply plain, $30

Seasonal Hours (May-Oct)
Open for Dinner at 5pm
7 days a week

Winter Hours (Nov-April)
Open for Dinner at 5pm
Tuesday-Sunday
closed Mondays

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