Farmingdale Dinner

8/8/2019 Farmingdale Dinner

http://slidepdf.com/reader/full/farmingdale-dinner 1/4



Yin & Yang $12.00

The perfect balance! Godiva WhiteChocolate Liqueur, Stoli Vanil Vodkaand ice cream topped withchocolate shavings | 381 cal

Love Martini $10.00

Love at first sip!Malibu rum, peach schnapps, cranberryjuice and fresh strawberries | 183 calRav Gigniliant - Melbourne, Florida

Exotic Mojito $10.00

X-Rated Fusion Liqueur and SKYY Infusions Citrus puta wild twist on the classic Mojito. | 180 cal

Meltini $10.00You’ll melt for this seductive martini made withX-Rated Fusion Liqueur, triple sec and sweet & sour.

| 216 calRandy Nutt - Coral Springs, Florida

Blackberry Sage Lemonade $4.50

A non-alcoholic, uniquely delicious blend oflemonade, blackberry and sage — ask your serverhow to kick it up with a shot of BACARDI LIMON!| 214 cal (with BACARDI LIMON - 313 cal)

Sangria Red or White $8.50

Red - Bursting with fresh fruit and a hint ofblackberry | 186 calWhite - A perfect blend of tropical mango andcrisp white wine | 230 cal

Mango Margarita $10.00

El Jimador Tequila, Cointreau and sweet & sourshaken with the tropical flavors of mango andpineapple | 322 cal

Absolut Stress $9.00

A refreshing fruity drink tha make yourworrieswill fade away. A blend of Absolut, Malibu rum,Amaretto, cranberry and pineapple juices | 311 cal

Specialty Drinks

Wines by the Glass

White/Blush Wines | 5 oz = 105-122 cal

White Zinfandel, Beringer, California, 2007 ... $6.75

Riesling, Spätlese, Schmitt Söhne, “Piesporter

Michelsberg”, Mosel Saar Ruwer, Germany,

2008................................................................. $8.25

Riesling, Jekel, Monterey County, California,

2006................................................................. $8.50

Torrontés, Mauricio Lorca, “Fantasía”, Mendoza,

Argentina, 2008............................................... $9.00

Pinot Grigio, Loredona, Monterey County,

California, 2008 ............................................... $9.00

White, Now & Zen, Alsace, France, 2008 ...... $7.25

White, Seven Daughters, “Winemaker’s Blend”,

California, NV .................................................. $8.00

Sauvignon Blanc, Matua Valley, Marlborough,

New Zealand, 2008 ....................................... $10.00

Chardonnay, Macari, “Collina 48”, Long Island,New York, 2008 ............................................... $7.75

Pinot Grigio, MezzaCorona, Vigneti delle Dolomiti,

Trentino, Italy, 2007 ......................................... $7.75

Chardonnay, Kendall Jackson, “Vintner’s Reserve”,

California, 2006 ............................................... $9.75

Chardonnay, Frei Brothers, “Reserve”, Russian

River Valley, California, 2006 ........................ $10.75

Sake, Momokawa G, “Joy”, Oregon, NV ........ $6.00

Red Wines | 5 oz = 125 cal

Pinot Noir, Estancia, “Pinnacles Ranches”,

Monterey County, California, 2008 ............... $11.50

Pinot Noir, Mirassou, “Coastal Selection”,

Monterey County, California, 2008 ................. $8.25

Merlot, Kenwood Vineyards, “Yulupa”, California,

2007................................................................. $9.00

Malbec, Finca El Portillo, Alto Valle de Uco,

Mendoza, Argentina, 2008.............................. $8.75

Chianti Classico, Cecchi, Tuscany, Italy, 2006 $8.00

Merlot, HRM Rex Goliath, Central Coast,

California, NV .................................................. $7.75

Red, Folie à Deux, “Ménage à Trois”, California,

2008................................................................. $8.75

Cabernet Sauvignon, Liberty School, Paso Robles,

California, 2006 ............................................. $10.50

Côtes du Rhône, Paul Jaboulet Aîné, “Parallèle45”, Rhône, France, 2006 ................................ $9.00

Tempranillo/Shiraz, Vicente Gandia, “El Miracle

120”, Valencia, Spain, 2006 ............................ $8.50

Zinfandel, Ravenswood, “Zen of Zin Old Vine”,

California, 2007 ............................................... $9.75

Cabernet Sauvignon, 14 Hands, Washington,

2008................................................................. $8.00

Syrah, Luigi Bosca, Maipú, Reserva, Mendoza,

Argentina, 2006............................................. $12.00



Cheese FondueEach cheese fondue includes fresh breads, vegetables andapples for dipping. Please choose one cheese fondue per

cooktop at your table.

$16.00 (serves 1-2) / $8.00 per additional person

Spinach ArtichokeCheese Fondue Fontina and Butterkäse cheeses,

spinach, artichoke hearts and garlic | 298 cal

Fiesta Cheese FondueCheddar cheese with lager beer,jalapeño peppers and salsa made

as spicy as you like | 321 cal

Cheddar Cheese FondueAged, medium-sharp Cheddar and

Emmenthaler Swiss cheeses, lager beer,

garlic and seasonings | 320 cal

Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Buttermilk Bleucheeses with white wine, scallions

and a hint of sherry | 374 cal

Traditional Swiss Cheese FondueGruyère and Emmenthaler Swiss cheeses,

white wine, garlic, nutmeg, lemon andKirschwasser | 396 cal

Big Night Out Cheese FondueEnjoy the seasonal cheese fondue

showcased in our Big Night Out.

Ask your server for pricing.

SaladsEnjoy one of our delicious salads each featuring

one of The Melting Pot’s homemade dressings.

$6.00 per person

The Melting Pot House SaladCrisp romaine and iceberg lettuce, cheddarcheese, fresh tomatoes, crispy croutons andsliced egg | 211 cal (with Peppercorn Ranch

Dressing, 380 cal; with sweet and tangyHouse Dressing, 320 cal)

Spinach Mushroom SaladFresh spinach, baby Portobello mushrooms,red onion, chopped bacon and Romatomatoes | 75 cal (with Burgundy ShallotVinaigrette, 193 cal)

Caesar SaladCrisp romaine lettuce, shredded Parmesancheese, crispy croutons and an added touch ofParmesan-encrusted pine nuts | 160 cal (with

Caesar Dressing, 385 cal)

California SaladMixed-baby-salad greens, Roma tomatoes,walnuts and Gorgonzola cheese | 169 (withRaspberry Black Walnut Vinaigrette, 303 cal)

Big Night Out SaladEnjoy the seasonal salad showcased in our

Big Night Out. Ask your server for pricing.

A 18% gratuity will be added to parties of 6 or more.

Bread Bowl | 103 calBread/Chips Bowl | 127 cal

Granny Smith Apples | 32 calVegetable Cup | 14 cal



Individual Entrée SelectionsEach entrée is accompanied by your choice of salad and anarray of fresh vegetables.

All entrées are cooked tableside in any of our four flavorfulcooking styles. (Calorie information is for cooked entrée.)

Land & Sea* $25.00New York Strip, breast of chickenand white shrimp | 229-304 cal

The French Quarter* $24.00Filet mignon, breast of chicken and shrimp allseasoned with Cajun spices and served withAndouille sausage | 754-836 cal

Seafood Trio* $24.00White shrimp, scallops andcedar-plank salmon | 334-421 cal

Shrimp & Sirloin* $23.00White shrimp and teriyaki-marinated

sirloin | 252-325 cal

Cedar-Plank Salmon* $24.00Our version of an American classic with aperfectly-balanced smoky flavor | 389-505 cal

Breast of Chicken* $19.00 | 250-334 cal

Signature Selection* $27.00Filet mignon, white shrimp,teriyaki-marinated sirloin, breast of chickenand cedar-plank salmon | 293-374

Pacific Rim* $27.00Teriyaki-marinated sirloin, white shrimp, citrus-marinated pork tenderloin, breast of duck,breast of chicken and potstickers | 274-360

The Vegetarian* $18.00Edamame or onion rings, artichoke hearts,Portobello mushrooms, Thai-peanut-marinated tofu, asparagus, spinach artichokeravioli and our Big Night Out pasta | with

edamame, 330-333; with onion rings, 393 cal

Teriyaki-Marinated Sirloin* $23.00| 341-423 cal

Filet Mignon* 6 oz. $25.00 | 303-365 cal9 oz. $29.00 | 431-525 cal

Add a cold-water lobster tail to any individual entrée.* $13 | 76-118 calVegetable Medley Bowl | 60-84 cal

Entrée Cooking StylesFor cooking your entrée, choose one style per cooktop.

Coq au VinFlavors of fresh herbs,

mushrooms, garlic, spicesand burgundy wine

$6 per pot

MojoCaribbean-seasoned bouillonwith a distinctive fresh-garlic

flavor and a citrus flair

$6 per pot

Court Bouillon Homemade, seasoned

vegetable broth

BourguignonneEuropean-style fondue in

cholesterol-free canolaoil / 0g trans-fat oil

*Our Fondue-style service may result in the undercooking of certain ingredients.Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.

The Dietary Guidelines for Americans recommend limiting saturated fat to 20 grams and sodium to 2,300 milligrams for a typical adult eating 2,000 caloriesdaily. Recommended limits may be higher or lower depending upon daily calorie consumption. A 2,000 calorie daily diet is used as the basis for general nutri-tion advice; individual calorie needs, however, may vary.

The nutritional data reported here was provided by National Information Services, an independent nutritional content provider. Variances may occur due to theinherent nature of scratch cooking and possible variations in ingredients from local suppliers, region of the country, season of the year and scratch preparation.Some menu items may not be available in all locations; test products, seasonal specials and regional items may not be included. The Melting Pot Restaurants,Inc. and Nutritional Information Services assume no responsibility for errors in labeling or changes in the composition of ingredients or prepared productsused in recipes and menu items that are the direct or indirect fault of the suppliers, distributors and purveyors of said ingredients and products. The nutritionalinformation provided herein presumes that the operator of a franchised restaurant is complying with preparation, ingredient, supply and proportioning require-ments. Please note that the franchised TMPRI’s restaurants are independently owned and operated and each franchise operator is solely responsible for the

operations, practices, errors and omissions of its particular restaurant(s). Published 9/10 - Expires 4/11.

Documents

Farmingdale Dinner