A new fondue restaurant in Milford will focus on simple menus with a variety of cheese and broths available by themselves or in a full dinner.
“This is something completely new and different in Milford,” Marissa said. “The menu we have created is very simplistic with four courses typically. We are also offering a la carte.”
The restaurant’s offerings won’t be limited only to fondue.
It will offer appetizers such as Pupu platters, Cajun seafood boil and a roasted garlic hummus plate, as well as a variety of salads.
The cocktails will feature EasySpeak spirits, under the guidance of bar manager Taylor Davis.
“We are really excited about our cocktail menu as we have gotten incredibly artsy with them,” Marissa said.
The vibe at fondue., located at 39 North Walnut St., will be different from that of EasySpeak and more upscale, she said.
fondue. has three private soft openings scheduled before the restaurant opens to the public.
Marissa said they hope to work out all the bugs before the grand opening.
“We are asking for patience as this is new to everyone,” Marissa said. “We are just really excited to bring this new concept to Milford.”
Once opened, fondue. won’t require reservations but will accept them for certain tables when reservations are made for the full four-course experience.
The restaurant revealed its menu on social media over the weekend.
Cheese fondue, which serves up to two guests for $21, will include Swiss; Wisconsin aged; south of the border; bacon, cheddar and ranch; and fontina, spinach and artichoke.
Dippers include broccoli florets, julienne carrots, red and green bell peppers, Granny Smith apple, French baguette, multigrain bread, pretzel and fingerling potatoes.
Diners also choose gourmet dippers like a piece of applewood smoked bacon for $2 or two roasted jalopeno peppers for $3.
Entree fondues ($23 per person) will include Vegetable, Eastern Shore, steakhouse, pad thai and tikka marsala cooking broths.
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Dipping options include shrimp, Ahi tuna, salmon and filet mignon.
Diners can also choose to upgrade their protein to maple leaf duck breast, freshwater lobster tail, fresh octopus medallions or Iberico pork tenderloin, noted on the menu as “the Wagyu of pork.”
Chocolate fondues are available in caramel turtle, s’mores or Reese’s bomb. There is “The Purist” which is a mix of chocolates, or diners may choose to “spike it up” with a float of flambeed bourbon or spiced rum.
fondue. plans to offer a four-course fondue dinner for two.
“The experience includes cheese fondue, two salads, entre fondue and chocolate fondue for one price,” Marissa said. “We will take reservations for this experience.”
All reservations can be made online starting Thursday, March 23, at www.eatatfondue.com.
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