Above: Promotional graphic for Valentine's Day at The Melting Pot (San Diego Gaslamp Location): "Chocolate will melt. Hearts will follow suit." Courtesy of The Melting Pot, a fondue restaurant.
The Melting Pot is celebrating the most romantic of all occasions with a decadent five-course fondue experience. Fixed menu on Thursday, February 14, 2013. Offered as an option on all other evenings February 8 - 17th.
Main Dining Room - $74.95 per person (includes all five courses)
Lover’s Lane Seating - $100 per person (includes five courses, a bottle of Moscato or Brut, ½ dozen roses, and rose petals scattered in a secluded Lover’s Lane booth)
SECOND COURSE: (Choice of cheese fondue)
Apple Cider Swiss Fondue: Apple cider with chopped garlic, Swiss/Gruyere cheese blend, lemon, candied walnuts, black pepper, and chopped chives.
Crab Imperial Cheddar Fondue: Beer base with Horseradish, mustard powder, Worcestershire sauce, Cheddar/Swiss cheese blend, black pepper, crab mixture, and sliced Scallions.
Red Pepper Stilton Fondue: White wine and sherry with diced Shallots, Roasted red peppers, Butterkase/Fontina cheese blend, crumbled Stilton or Blue cheese.
THIRD COURSE: (Choice of salad)
Cherry Blossom Salad: Romaine-Iceberg with mixed greens, dried cherries, Pecan pieces, and Raspberry Walnut Vinaigrette.
Caprese Salad: Mixed baby greens, Fresh mozzarella slices, Tomato on the vine, Fresh whole basil leaves, Balsamic glaze, Blended oil, and Kosher salt.
Strawberry Almond Salad: Mixed baby greens, Baby spinach, Strawberries, Feta cheese crumbles, Basil infused balsamic vinaigrette, and toasted almonds.
FOURTH COURSE: (Choice of entrée)
Surf & Turf: 8oz choice Angus sirloin with garlic and black pepper crust and a cold water lobster tail served with asparagus and Portobello mushrooms
Lobster feast: A cold water lobster tail served with Key West Shrimp, Buffalo chicken breast, Whiskey Soaked BBQ Pork Tenderlion, and wild mushroom sacchetti
The Classic: White shrimp, Honey Dijon chicken, Honey Orange duck, Filet Mignon pieces Florentine, and teriyaki-marinated sirloin
The Vegetarian: Edamame or onion rings, artichoke hearts, Portobello mushrooms, asparagus, Thai peanut-marinated tofu, spinach artichoke ravioli and wild mushroom sacchetti
FIFTH COURSE: (Choice of any chocolate fondue)
The Original; Yin & Yang; Cookies ‘n Cream marshmallow dream; Chocolate S’mores; Bananas Foster; Flaming Turtle; Pure Chocolate
RESERVATIONS: Make a reservation online, or call 619-234-5554 for more information.