Is the Melting Pot’s 2026 Fall Menu Worth the Price? Honest Breakdown of Cost & Courses
Once the salad plates clear, servers place a fresh vessel in the center of the table. Entrée proteins arrive completely raw on chilled ceramic platters, accompanied by colored skewers designed to track cooking times. Selecting an entrée means choosing both your raw ingredients, ranging from herb-crusted chicken and teriyaki sirloin to wild Atlantic shrimp and cold-water lobster tail, and your cooking broths and oils.
The cooking vessel dictates flavor absorption across the table:
- Court Bouillon: A seasoned vegetable broth that delivers clean, neutral poaching for delicate shellfish.
- Mojo: A Caribbean-inspired broth with citrus juices, garlic, and cracked pepper, ideal for poultry and pork.
- Coq au Vin: Red wine infused with fresh mushrooms, scallions, and garlic, offering rich notes suited for beef cuts.
- Bourguignonne: Traditional canola oil cooking that lightly fries proteins, yielding crispy exterior textures at the expense of heavier table odors.
Tabletop poaching can leave lean meats tasting mild on their own, which makes the flight of fondue dipping sauces essential. Racks of green goddess spread, curry sauce, gorgonzola port reduction, and sweet teriyaki glaze provide the seasoning punch that raw broths sometimes miss. Learning the optimal sauce combinations is part of the fun, though guests must navigate the chore of monitoring boiling timers for six minutes per skewer.
