Menu With Price > Menu > Emily's > MI > Northville > 505 N Center St, Northville, MI

Emily's Prices in Northville, MI 48167

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Emily's Logo
505 N Center St, Northville, MI
(248) 349-0505
Emily's Menu

Hours of Operation

Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

First Dishes

Pumpkin Soup

roasted and puréed Michigan pumpkins blended with gruyere cheese and garnished with a mushroom flan, black trumpet mushrooms and roasted garlic tuile

$10.00

Veal en Cocotte

braised veal and crisp sweetbreads in casserole with the vegetable braising sauce, gremolata and whipped sweet potatoes

$14.00

Scallops

pan seared maine diver scallops with Michigan sweet corn cream, heirloom corn, roasted peppers and crisp polenta

$16.00

Salmon Carpaccio

house cured Ivory king salmon, shaved fennel, cucumber and lentil-tarragon vinaigrette, chef’s garden petite greens and a garnish of hard boiled egg and American sturgeon caviar

$16.00

Mushroom Brik Roll

brik roll with wild mushrooms, onions, oven dried grape tomatoes, gruyere and basil served with a watercress, frisee salad and whole grain mustard vinaigrette

$14.00

Gnocchi

house made potato gnocchi sautéed with buttercup squash and rapini finished with truffle butter and parmesan

$14.00

Foie Gras

seared hudson valley foie gras with caramelized mission figs and lady apples accompanied by toasted brioche, balsamic reduction and pistachios

$18.00

Salads

Emily's Greens

mixed organic greens, ricotta salata, dried cherries, crisp shallots and caramelized shallot vinaigrette

$6.00

Mizuna

organic maple creek farm mizuna, roasted beets and their Heirloom tomatoes with crumbled roquefort, lemon chive vinaigrette and toasted walnuts

$9.00

Roasted Asparagus

marinated with white balsamic and parmesan, a salad of romaine, celery root, creamy black pepper vinaigrette, oranges and shaved whole wheat toast

$9.00

Main Courses

Vegetarian

butternut squash and amoretti ravioli served with seasonal wild mushrooms and a variety of fall vegetables

$29.00

Yellow Tail Snapper

pan seared Florida yellow tail with a fricassee of baby artichokes, white beans, tomatoes, peppers, fennel and crisp guanciale

$38.00

Halibut

pan seared alaskan halibut with herbed bread topping served on leeks and blue crab, wild mushroom and spinach ragout with pesto

$38.00

Duck

foie gras, dried apricot and swiss chard filled rollatini of duck breast with roasted golden beet and confit’d duck leg risotto, wilted greens and balsamic-citrus vinaigrette

$40.00

Guinea Hen

braised leg and breast of farm raised guinea hen with fresh fettucine and wild mushrooms served with reduced poultry broth, glazed root vegetables and organic swiss chard

$44.00

Beef Filet and Wagyu Beef Short Rib

pan roasted angus beef filet and slow braised wagyu beef short rib with whipped potatoes, pearl onions, brussels sprouts and haricots vert and beef reduction

$46.00

Venison

Rosemary and juniper marinated cervena venison loin, pan roasted and accompanied with a fall inspired caponata, farro and red wine syrup

$44.00

Dessert Menu

Crème Brulee

classic sweet and silky custard with crunchy caramelized sugar topping served with orange sections, raspberries and Mascarpone sugar cookie

$7.00

Pineapple Soup

warm pineapple soup with a macadamia nut-rum semi-freddo, mango-passion fruit coulis and coconut tuile

$8.00

Orange-Pecan Tart

pecan frangipane, ginger pastry cream and orange confit in a pecan tart shell with orange ginger reduction, cinnamon gelato and griottine

$8.00

Apple Upside-down Cake

brown butter almond financier with caramelized apples, vanilla crème anglaise and applesauce sorbet

$8.00

Chocolate Marquis

a valrhona chocolate mousse with caramelized pistachios, bananas, malt sauce and our house made Philadelphia style banana ice cream

$10.00

Dessert Degustation

a special sampling selection of desserts in a smaller form

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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