The Melting Pot

The Melting Pot

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$25, 3-Course Menu

First Course: Cheese Fondue (choose one)

  • New Orleans Cheddar: Aged Cheddar and Emmenthaler melted with lager beer, Andouille sausage, blackened seasoning, garlic and scallions. 
  • Fiesta: Aged Cheddar and Emmenthaler melted with lager beer, housemade salsa and jalapeños, 
  • Spinach & Artichoke: Butterkase, Fontina and Parmesan cheeses melted with seasoned court boullion base with garlic, fresh spinach and artichoke hearts. 

Second Course: Farm Fresh Salads (choose one)

  • Strawberry Spinach: Golden raisins, Gorgonzola crumbles, sliced strawberries, honey roasted  almonds and a strawberry vinaigrette atop fresh spinach leaves
  • Caesar Salad: Crisp romaine, shredded Parmesan cheese, croutons and Parmesan-crusted pine nuts, tossed with Caesar dressing 
  • California: Mixed baby greens with Gorgonzola crumbles, diced Roma tomatoes, praline pecans and Raspberry Black Walnut Vinaigrette

Third Course (choose one)

  • Land: Teriyaki-Marinated Sirloin, Memphis-Style Dry Rub Pork and All Natural Chicken Breast. 
  • Sea: Atlantic salmon, Seasame-crusted Ahi Tuna and Shrimp Diablo.
  • Good Earth Vegetarian: Edamame or onion rings, artichoke hearts, vegetable polpettes, fresh asparagus, marinated tofu and mushroom sacchetti

Have your entree “dusted” with French Quarter seasoning for an additional $2.

Add a fresh cold-water lobster tail to any entree for $9.95.


Make your reservation with Open Table!




Deep South Tea: Absolut Citron, Malibu, sweet & sour and freshly-squeezed  lemon topped with a splash of sprite and a floater of Deep Eddy Cranberry ($9.95)

Whiskey Thistle: Jameson, white peach syrup, raspberries, fresh lemon and a splash of Sprite ($8.95)


Hours: (Restaurant Week menu only available during dinner)

  • Monday – Thursday: 5:00pm – 10:00pm
  • Friday – Saturday: 4:30pm – 11:00pm
  • Sunday: 5:00pm – 10:oopm


  • (225) 928-5677





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