Cheese Fondue, Surf 'n' Turf Entrees, and Salads for Two, Four, Six, or Eight at The Melting Pot (Up to Half Off)

Appleton

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Limited quantity available

In a Nutshell

Dip bread in aged cheddar and emmental swiss, or fontina and butterkäse fondues while dining on steak, lobster, chicken, and shrimp

The Fine Print

Expires Aug 30th, 2013. Limit 5 per person, may buy 5 additional as gifts. Limit 1 per table, 2 for tables of 4 or more. Reservation required. Not valid for alcohol. Dine-in only. Must use promotional value in 1 visit. Valid only at listed location. Valid Sunday through Thursday. Because the market price of lobster fluctuates, the total value of this deal may vary. Not valid on holidays, with nightly specials, or dip certificates. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fondue is a ubiquitous staple of Swiss culture, matched only by neutrality, multiuse pocketknives, and the world's most easy-to-draw cheese. Go for a dip with this Groupon.

Choose from Four Options

$49 for a meal for two (up to a $98 value)
$98 for a meal for four (up to a $196 value)
$147 for a meal for six (up to a $294 value)
$198 for a meal for eight (up to a $392 value)

Each meal includes:

  • Choice of cheese fondue
  • One salad per person
  • One combination entree per person, which includes teriyaki sirloin, lobster tail, herb-crusted chicken, and shrimp

Each Groupon is valid Sunday through Thursday. Because the market price of lobster fluctuates, the total value of this deal may vary.

The Melting Pot

When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company—now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.

On a given night, groups of viscous-loving foodies gather around tables to nosh on cheese fondue appetizers and various salads while cooking steaks and seafood in a choice of healthy broth or oil. Birthday revelers and romance seekers cap decadent evenings sharing chocolate desserts that have defined The Melting Pot for decades.

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