Peter, those two combos aren't floating my boat. Which are you really "in love with" the fondue or the entree?

If it's the fondue I would go with something more in keeping with that cuisine even if not "authentic". Veal Cordon Bleu, smoked pork and sausages with sauerkraut, Braised red cabbage and stuffed pork....I'd even do cabbage rolls.

If you love the sesame chicken and seaweed salad I'd do Sui Mai or Spring Rolls as an appetizer....I have a Spring roll recipe using phyllo that is baked rather than fried, very good.

If anything interests you I have recipes for all.

The cheese fondue will be pretty rich, so I'd go with something light. A cold pasta salad is always good in the summertime, and it can be a one-dish meal with some cold chicken and veggies in it.

I've never had cheese fondue as an appetizer. I think of fondue more as a wintery dish but no reason not to serve now. Here's a pork chop recipe that would go with it & it could be fixed ahead up to the baking part:
APPLE CIDER PORK CHOPS (serves 6-8)
1/2 cup apple cider
2 cloves garlic, minced
1 TBL dry mustard
1 tsp ground ginger
1 tsp dried thyme
1/2 cup soy sauce
8 pork chops
Chopped fresh parsley or baked apple slices

combine first 6 ingredients; add pork chops. Marinate at least 2 hours. Drain pork chops, discarding marinade. Bake chops in a preheated 350° oven for 40 minutes. Garnish w/chopped fresh parsley or baked apple slices, if desired.~~Food for Thought

Another who says if you are doing fondue, do Swiss all the way...
I might even consider grilled bratwurst and redcabbage.
Linda C

May i sugest going fondue all the way- a cheese fondue for starter, a meat fondue may be a shabu shabu (if you feel like something a bit more oriental for main) and a chocolate fondue for dessert. A very rich and filling meal but worth it as they all go together wonderfully!!