The Melting Pot Restaurants, a fondue franchise, is spicing things up with a new Latin America Big Night Out feature menu (offered for a limited time) that began rolling out system-wide March 28 and will be in all locations by April 8.
“The opportunity to explore spices from this region of the world was an exciting and challenging undertaking,” said Chef Shane Schaibly, director of food and beverage for The Melting Pot. “I really wanted to figure out a way to incorporate these spices and flavors into fondue for our guests to experience while honoring the origin of these dishes, and I think the Latin America menu accomplished this feat.”
A fondue version of the classic Mexican dish, the first course, “Queso Fundido,” combines Fontina, Gruyere and Gran Queso cheeses with crumbled Chorizo sausage, fresh lime juice and fresh jalapenos. Chips are also included as dippers.
The Shrimp Ceviche salad is a blend of citrus-marinated shrimp, avocado puree, tropical fruit pico de gallo and mixed greens tossed with lime vinaigrette. The citrus marinade that coats the shrimp consists of lime juice, jalapenos, lemon juice and cilantro.
The entree course features fresh meats and marinades including Chimichurri sirloin with influences from Argentina and Brazil, garlic Piri Piri shrimp (pepper sauce also known as African Birdseye imported from Portugal), mole-marinated chicken breast, citrus-marinated pork tenderloin and fire-roasted corn salsa ravioli. The featured sauce served with the entree is the Salsa Verde which is a green sauce consisting of tomatillos, jalapenos, lime juice, garlic, salt, pepper and cilantro.
For dessert, Chef Shane whipped up a new dark and dulce chocolate fondue. This is a classic flavor combination featuring bittersweet dark chocolate and sweet dulce de leche accented with coarse sea salt.
To make reservations, find locations or view the complete menu, visit http://www.meltingpot.com.