Geja's Cafe to Introduce First Seasonal Fondue Dinner in its 58 Years

For the first time in Geja's history, they have introduced a seasonal a dinner celebrating spring flavors. Geja’s new Spring Premier Fondue Dinner will be available to diners April – June.

Geja’s Café Spring Premier Fondue Dinner

Course 1 Spring Cheese Fondue, Dippers and Salad

This cheese fondue is a blend of Brie and Monterey Jack melted down with garlic, grapefruit juice, white wine, and garnished with fresh chives. Dippers include assorted breads, grapes, apple wedges, peppers, broccoli,  grape tomatoes, dried apricots, gherkins and smoked landjaeger sausage. This course is served with a brussels sprout and kale salad with dried cranberries, crumbled goat cheese and Geja’s Dijon Vinaigrette.

Course 2

Spring Entrée Fondue Course

The entrée course includes meats like beef tenderloin, gulf shrimp, and chicken breast, with asparagus, broccoli, zucchini, peppers, mushrooms, onions and potatoes. Geja’s is featuring TWO new spring sauces for this course – A blackberry gastrique and mango-peach sauce. Classic Geja’s sauces will also be served alongside including warm barbecue, chimichurri, teriyaki, spicy aioli, horseradish with chive and fresh dill. The cooking style for this limited-time entrée course is a Jerk pineapple broth. Guests will be able to add Lobster and Scallops to their combination for an additional cost.

Course 3

Spring Dessert Fondue

White chocolate is melted down with heavy cream and a touch of butter. A bright raspberry coulis will be drizzled tableside to complement the rich white chocolate fondue. Dippers include kiwi, banana, strawberries, pineapple, pretzel sticks, angel food cake, lotus biscoff cookies and Vanille Patisserie’s lemon meringue bites.