The Ultimate Melting Pot Menu Guide: How to Order, Cooking Styles, and Expert Tips
By Sophia Al-Mansoor
The entrée course centers on signature entrée platters. These assortments balance proteins with wild mushroom sacchetti, teriyaki-marinated sirloin, Memphis-style dry rub pork, and Atlantic white shrimp. The kitchen cuts all proteins into bite-sized cubes designed to cook through in roughly two to two-and-a-half minutes in the simmering broth.
| Menu Selection | Key Components | Price Range (Per Person) | Best Paired Broth |
|---|---|---|---|
| The Classic | Garlic pepper sirloin, shrimp, herb chicken breast, Atlantic salmon | $56, $64 | Mojo Broth |
| Land & Sea | Filet mignon, herb chicken breast, Pacific white shrimp | $58, $66 | Coq au Vin |
| Steak Lovers | Premium filet mignon, teriyaki-marinated sirloin, garlic pepper sirloin | $62, $72 | Coq au Vin |
| Garden Pot (Vegetarian) | Vegan polenta bites, tofu, artichoke hearts, asparagus, mushroom ravioli | $48, $54 | Court Bouillon |
Every entrée arrives with an assortment of cold fondue dipping sauces served in a six-compartment caddy. These condiments define the meal:
- A signature sour cream and cream cheese base packed with chives, parsley, and onions. It is traditionally paired with vegetables and chicken.
- Rich, pungent blue cheese whipped with port wine, engineered to balance lean sirloin cuts.
- Mild sweet-and-sour yellow curry designed for dipping shrimp and seafood.
- Classic sweet soy glaze suited for beef cuts.
- Tart fruit reduction that balances pork and poultry.
These sauces play a vital functional role. Because boiling proteins in broth does not produce surface browning, the dipping sauces supply the salt, acidity, and fat needed to finish each bite.
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