Fondue Wine Dinner:

Fondue Pa rty 2009

March 5, 6 & 7

$29 pp

(Tax&Tips not Included)

Three Course Prix Fixe Menu with a Glass of Wine

First Course-Choose one

Salade de Magret de Canard aux lentilles

Smoked duck breast, sliced and served over a warm lentils salad.

Soupe aux Moules

A delicious regional soup using mussels, leeks, carrots, onions, white wine and a touch of cream.

Escargot de Bourgogne

Escargot tossed in a garlic, cognac and fresh herb sauce

and baked in a Poélon.

Second Course-Choose one

Fondue Savoyarde

The traditional cheese fondue (Swiss & Emmenthal), served with cubes of French bread, boiled red potatoes and broccoli florets.

Complimentary glass of Chardonnay

Fondue Chinoise

This fondue heats chicken broth.  You will be served fresh salmon, sliced beef and fresh vegetables to cook in the broth.   You will also be served boiled red potatoes and three different sauces.

Complimentary glass of Beaujolais Nouveau

Third Course

Dessert

?Fondue au Chocolat?

Two people minimum per fondue pot.

 Parties of 6 or more will receive a complimentary bottle

of Chef selected wine.

Call for reservation: 843-249-2601
 

Note: It is a tradition in Switzerland, that if someone drops their bread or meat in the fondue, they must kiss the person to their right. In France they must accept a dare (gage, in French) from the table.
 

Let’s Fondue!

Enjoyed by the French, however, Fondue is a Swiss dish. In order to make use of hardened cheese, stale bread and crusts, the peasants would melt (fondre) the cheese and dip the bread. In the 1950’s, a chef in NYC created the beef fondue and later in the 1960’s chocolate fondue became popular.
Fondue creates an intimate feeling around the table. It’s a very sociable meal. After much research, here’s what I found to make your fondue meal an experience to remember:

Remember your fork color and don’t double dip. The fork can become very hot, use your dinner fork to slide the bread or meat on your plate, then let cool and enjoy.

To reduce oil splattering, make sure forks are dry before dunking and food is kept to a minimum and placed on the side of the pot.

If your cheese fondue becomes to thick, add a little dry or semi dry wine and stir. A good reason to order a bottle of wine with dinner.

Adding wine or Kirsch to cheese fondue will allow the cheese to melt smoothly and not curdle.

We do NOT recommend drinking water with the cheese fondue. The cheese will be very hard to digest. The recommended beverage is wine or a warm beverage like tea.

“Coup du Milieu” - white dry wine with Kirsch. You dip your bread in this mixture before dipping in the fondue. This will aide in the digestion of the cheese.

“La Religieuse” is the cheese cooked to a golden crust in the bottom of the fondue pot. Try it, it’s a fondue delicacy.

Fondue is fun for everyone. We are serving fondue as a appetizer on the regular menu but you can request the fondue as a main dish with proper notice.
A cold night, warm fire and a tasty fondue, enough to make you feel like you’re in the French Alps!!!!

K M

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The Brentwood Restaurant
Little River, South Carolina
843 249-2601