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Dining at Emily'sOur New Menu
NOW SERVING FONDUE IN EMILY'S AND COSLIN'S PUB
New Stowehof Menu
HORS D’ OEUVRES Pork and Veal Pâté 8.99
Country Style Pâté wrapped in Black Forest Ham served with Cornichons, House Made Mustard & French Bread
Scallop Crêpe 9.99
A Crêpe Filled with pan seared Sea Scallops served over Wilted Arugula with Wild Mushrooms, a Shallot Chablis Reduction & a Poppy Seed Fleuron
Blueberry Chèvre Brûlée 9.99
Classic Brûlée made with Vermont made Chèvre Cheese and Wild Blueberries served warm with toasted Bread Points
Foie Gras Strudel 11.99
A Phillo Cup Filled with Roasted Granny Smith Apples & Fresh Herbs. Topped with pan seared Duck Foie Gras and drizzled with a Port Wine Reduction.
Baked Brie 8.99
Mini Brie Wheel wrapped in Puff Pastry and served with Chopped Walnuts, Raspberry Balsamic Sauce & Crostini
SOUP
Cup 3.99 Bowl 6.99
Borscht
Freshly made Purée of Roasted Beets seasoned with Fresh Herbs , Beef Stock & served with Wilted Julienned Vegetables and Crème fraîche
Soup du Jour
Our Chef’s Daily Creation of Delectable Fresh Ingredients
SALAD
Stowehof Caesar 7.99
Classic Caesar Salad made with Romaine Hearts, Homemade Dressing, Croutons & Grated Asiago Cheese. Anchovies Optional
Charred Romaine Hearts 8.99
Grilled Romaine Hearts tossed with Roasted Beets, White Asparagus, Pearl Onions, and Brussel Sprouts drizzled with Truffle Oil & Red Wine Vinaigrette
Mesclun and Endive 7.99
Mixed Baby Greens tossed with a Blue Cheese Infused Champagne Vinaigrette & garnished with Endive
ENTREES
Roasted Game Hen (Mistkrartzerli) 27.99
Herb Rubbed Game Hen on a bed of Wild Mushrooms with pan roasted Brussel Spouts, Pan Jus & served with a Creamy Smoked Cheddar Polenta
Pan Seared Brook Trout (Forelle Muellerin Art) 27.99
Fresh Idaho Brook Trout Pan Seared and smothered with Tarragon Butter. Served with Fingerling Potatoes, roasted Plum Tomatoes & Creamed Leeks.
Wiener Schnitzl 27.99
This National Dish of Austria is the House Specialty.
Thin Cutlets of Veal are lightly breaded, pan fried & served over Tri Colored Spätzle with Chasseur Sauce & Cranberry Chutney
Knödel 25.99
Large Potato Dumplings made with Aged Cabot Cheddar & Fresh Herbs. Pan fried in Butter and roasted in a Wild Mushroom Tomato Sauce
Duck Two Ways (canard deux façons) 28.99
Marinated Duck Breast smoked in house with Apple Wood & Confit of Duck Leg. Served with Blueberry Merlot Sauce, Mashed Potatoes, White & Green Asparagus
Lamb Pie 26.99
Tender Pieces of Lamb & Fresh Vegetables served under a Flaky Potato Pie Shell with Mashed Potatoes & Chef’s Vegetable
Chateau Bistro Steak 26.99
A Petite Tender Steak pan seared to your liking and served with a Green Peppecorn Au Poive Sauce, Fingerling Potatoes & Asparagus
*Braised Rabbit (Hasenpfeffer ) 32.99
Local Rabbit slow roasted in White Wine & Dijon Mustard Sauce. Served with Garlic Mashed Potatoes & Broccolini
*Mixed Grill (Grillteller) 34.99
Beef Strip Loin Braised with Red Wine & Fresh Herbs, Peppercorn Crusted Pork Tender Loin with Lingonberry Demi-glace & Grilled Lamb Lollipops with Housemade Mustard. Served with Creamed Leeks, Roasted Plum Tomatoes, Fingerling Potatoes & Broccolini
3 Course Prix Fixe Option 37.50
Bowl of Soup or Salad
Choice of Entrée
Choice of Dessert
*Additional $7.50 for Price Fixed Option
HISTORY OF FONDUE
Accroding to legend, 18th Century Swiss villagers starving for food, took hard cheeses and by warming them and mixing in wine found it was quite edible. They then took tough bread and found that it softened in the melted cheese then added a few spices & fondue was born.
It is also suggested that these peasant Swiss villagers had few utensils and thus shared them & ate out of a communal pot. Thus, we share not only great company but fork and pot.
The tradition says that if a man loses his bread in the pot, he buys drinks all around & if a woman does, she must kiss her neighbors.
Suggestions and Tips:
When removing items from the hot oil you can use your plate to meet it as it comes out of the pot. This will prevent hot oil from spilling out. Then let the item cool for a moment before eating, they can be very hot.
Push the item you wish to cook completely through the skewer. This, will help avoid the item falling in & burning to the bottom of the pot.
FONDUE SAUCE GLOSSARY
Chasseur Sauce: Sometimes named "Hunter’s Sauce" is made with a Red Wine Demi-glace, Mushrooms, Garlic, Shallots, and Tomatoes.
Fleuron: A Puff Pastry Crescent.
Foie Gras: French for "Fat lLver" is a food product made of the Liver of a Duck or Goose that has been specially fattened.
Spätzle: A type of Egg Noodle of soft texture found in the cuisines of Southern Germany & Austria.
Demi-glace: A rich Brown Sauce in French cuisine used by itself or as a base for other sauces.
Aioli: A Provençal traditional sauce made of Garlic, Olive Oil, Lemon Juice, and Egg Yolks.
FONDUE
Traditional Swiss (Neuchâteloise)
A delectable blend of Gruyer and Emmentaler Cheeses, White Wine, Garlic, Nutmeg & Kirsch served with toasted French Bread & Cornichons. For One 28.99 For Two 53.99
Stowehof Recipe
Our take on the Classic using a blend of 3 Year Aged Vermont Cabot Cheddar and Gruyere Cheeses, White Wine, Garlic & Nutmeg Served with toasted French Bread & Cornichons. For One 28.99 For Two 53.99
Fondue Sauces
Garlic Aioli; Au Poivre; Cocktail Sauce; Dijon Dill Cream; Chasseur; Blueberry Merlot Demi-glace; House Made Mustard
Fondue Bourguignonne (Cooked in Soy Oil)
Beef and Shrimp Fondue
Beef Strip Loin Cubes & Shrimp ready to cook to your liking in a pot of Hot Oil. Served with a classic Potato Rosti & your choice of three sauces. For One 28.99 For Two 53.99
Fondue Chinoise (Cooked in Veal, Duck, and Rabbit Broth)
Beef, Pork, and Lamb Fondue
An assortment of thinly sliced Beef, Pork Tenderloin, and Lamb Chops Ready for you to cook in a pot of hot Duck Broth. Served with a classic Potato Rosti & your choice of three sauces. For One 29.99 For Two 55.99
SIDES ($5 Each)
Fingerling Potatoes; Broccolini; Asparagus; Potato Rosti
CHILDREN’S MENU $12 Includes Ice Cream
Goulash
Ground Beef and Macaroni Tossed with Fresh Marinara served with Chef’s Vegetable
Shepard’s Pie
Ground Beef with Corn & Mashed Potatoes served with Broccolini
Hamburger or Cheese Burger
Served with Lettuce, Tomato, Onion & French Fries
Chicken Fingers
Served with Mashed Potatoes & Broccolini
Pasta
Served with Choice of Marinara, Cheese, or Butter Sauce & Broccolini
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