TAMPA Fla. The Melting Pot will introduce its spring menu next month featuring dishes inspired by the Pacific Islands.
Shane Schaibly, manager of culinary development for chain, said he found inspiration for the menu from recipes he encountered while working with chefs from Hawaii and New Zealand during his time at a Ritz-Carlton in South Florida.
The new dishes are part of the 145-unit fondue chain's four-course Big Night Out menu, which it updates every six months. The spring edition will be available nationwide by March 26.
The menu kicks off with Feng Shui Cheese Fondue, a blend of white wine, mirin, aged Gruyère cheese and horseradish-and-chive Havarti. Following the fondue are lettuce wraps made with thinly sliced cucumber, curly carrots, bean sprouts, fresh mint, cilantro and a Mandarin orange and ginger dressing.
Entrée options include kiwi-lime shrimp, garlic-chile chicken breast, sesame-crusted teriyaki sirloin, citrus-infused pork tenderloin, sushi-style ahi tuna and spring vegetable dumplings.
For dessert, the chain is featuring a Passion Fruit Yin and Yang Fondue, made with melted dark chocolate swirled with red passion fruit-infused white chocolate.
The Melting Pot, based in Tampa, has restaurants in 37 states.
Contact Molly Gise at [email protected].