First Course – Artisan Charcuterie Board
A generous spread of cured meats, farmhouse cheeses, pickled vegetables, and rustic accompaniments, perfect for grazing as the evening begins.

Second Course – Garden Salad
Crisp local greens tossed with seasonal vegetables and a house-made vinaigrette, offering a fresh, bright pause before the richer dishes to come.

Third Course – French Onion Soup
A cozy classic made with slow-caramelized onions, rich broth, and a hearty slice of toasted bread blanketed with melted cheese.

Fourth Course – Raclette Grill & Savory Fondue
The heart of the meal: gather around the grill to melt raclette, cook assorted proteins, and dip market vegetables into a selection of warm, flavorful sauces.

Fifth Course – Chocolate Fondue Dessert
A warm and indulgent finale featuring your choice of sweet milk chocolate or a dark chocolate blend infused with rum and red wine. Served with cream puffs, mini éclairs, fresh strawberries, and sliced bananas for dipping and sharing.

Optional Entrée Additions:

For guests who prefer a chef-prepared entrée—or wish to explore the rustic flavors of the Alpine regions—we offer traditional dishes inspired by Switzerland, France, Italy, and Germany. These comforting classics celebrate hearty, Old World cooking.

If you’d rather not cook on the raclette grill, you may choose from the following Alpine entrées:

Schnitzel with Homemade Spätzle
Crispy golden schnitzel paired with buttery, hand-made spätzle and finished with a rustic pan jus.

Braised Lamb Shank
Slow-braised until tender, served with root vegetables and a rich, aromatic reduction.

Zürich-Style Veal (or Beef)
Tender sliced veal—or beef—sautéed in a creamy white wine and mushroom sauce, a beloved Swiss specialty.

Beef Tenderloin Tips
Seared tenderloin pieces simmered with white wine, cream, and wild mushrooms for a deeply comforting finish.

Entrées may be ordered as substitutions or additions to the raclette course.