Dining at Mirbeau

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The Mirbeau Dining Room

The Mirbeau Dining Room serves breakfast, lunch and dinner offering global cuisine inspired by French speaking populations around the world. We use classic methods and source local, Finger Lakes organic, and regional produce, dairy and meats and focus on clean cuisine—no synthetics or preservatives–with healthful interpretations of classic French dishes. Have fun sharing sides to accompany your steaks or seafood. You might even find yourself having to defend your soufflé against others’ advances. Attire is relaxed and refined with no particular need to go with (or without) a jacket.

The Wine Bar & Bistro

The Wine Bar/Bistro showcases our interactive, self-service Wine Stations with 24 unique wines for you to explore. Wine Station selections change frequently with such themes as “The Nose Knows-Aromatic Whites”, “Pretty in Pink-Blush Lovelies”, “White Wines We Can’t Pronounce-Gewurtzraminer, etc.” Easy going with an “it’s ok to laugh out loud” vibe, the Wine Bar & Bistro is the perfect place to entertain or hang out for an evening.

The Aqua Terrace

The Aqua Terrace is our outside hot pool area in Spa Mirbeau and provides a full bar with a light fare menu throughout the day. You can make the Aqua Terrace part of your fitness and sauna regime as well as a location to meet friends and enjoy our extensive wine list and specialty cocktails, while soaking in the bubbling hot massage pool or lounging in front of the large, outdoor hearth fireplace.

Menus

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Breakfast


*Menus are subject to change, please call or stop in for the most current menu offerings.

Breakfast is served daily from 7:30 a.m. to 10:30 a.m.

 

Eggs Mirbeau
poached eggs, english muffin, house cured salmon, spinach, hollandaise

Classic Omelet

choice of onions, peppers, tomatoes, mushrooms, onions, spinach, bacon, ham and sausage, cheddar, gruyere or american cheese

Healthy Breakfast Bowl
house made granola, greek yogurt, fresh seasonal fruit

New Hope Mills Buckwheat Pancakes
maple syrup, fresh berries

Paleo Breakfast
5 oz. sirloin, bacon, fried egg, sliced avocado

Banana Bread French Toast
house made banana bread, vanilla scented egg custard, fresh berries, chopped walnuts

Bistro Breakfast
two eggs, potato pancake, house made toast, choice of: sausage, applewood smoked bacon, ham, turkey bacon

Quiche Lorraine
bacon, gruyere, leek, served with fresh seasonal fruit

Croque Madame
fresh croissant, gruyere cheese, ham, bechamel, sunny side egg

ACCOMPANIMENTS

Steel cut oatmeal, bagel & house cured salmon

sausage, ham, apple wood smoked bacon, turkey bacon

bowl of seasonal fruit, croissant with jam

BEVERAGES

juice, smoothie, coffee or tea, espresso, cappuccino or latte

*Menus are subject to change, please call or stop in for the most current menu offerings.

Click to view menu 

 

Lunch


*Menus are subject to change, please call or stop in for the most current menu offerings.
Served daily from 11:30 a.m. to 2:30 p.m.
Reservations are suggested but not required.

STARTERS

French onion, tomato bisque, soup du jour, caesar salad, green salad

Calamari
tempura, honey, chipotle aioli, cherry peppers

Crab Cake
spicy mayo, quinoa salad

Cheese Plate
Select Two: midnight moon (ca), chaseholm farm (ny), smokey blue (or), grafton 2 year cheddar (vt)

SALAD

Warm Mushroom
roasted red peppers, oyster mushrooms, artichokes, goat cheese, crispy egg, white truffle vinaigrette

Red & Yellow Beet
goat cheese crouton, mixed greens, orange, pistachios, balsamic vinaigrette

Caesar
caesar dressing, white anchovies, parmesan, croutons

Winter Cobb
bibb lettuce, chicken, bacon, avocado, squash, apples, blue cheese dressing

Warm Calamari
quinoa, tomato concasse, baby arugula, capers, citrus vinaigrette

FLATBREADS

Caprese
pistou, tomato, basil, fresh mozzarella, balsamic

Mushroom
artichoke, goat cheese, arugula, roasted red peppers, mushroom cream, truffle oil

Prosciutto & Goat Cheese
roasted garlic, arugula, white truffle oil

ENTREES

Salmon
spaghetti squash, bacon, wilted spinach, goat cheese

Mushroom Risotto
parmesan, truffle oil

Chicken Ciabatta
roasted red pepper, spinach, garlic aioli, pistou, served with Mirbeau chips

The Mirbeau Hamburger
8 oz prime beef, portobello mushrooms, balsamic braised onions, gruyère, served with bistro fries

Spa Black Bean Burger
avocado, chipotle aioli, baby greens, tomato, chichpea fries, brioche roll

Quiche du Jour
prepared fresh daily with local and seasonal influences, served with green salad

Turkey Sandwich
turkey salad, bacon, tomato, avocado, sunflower seeds, sprouts, cranberry walnut bread, served with Mirbeau chips

Fig Tartine
caramelized onions, brie, fig jam, house made bread, walnuts, served with green salad

Poisson du Jour
prepared fresh daily

DESSERTS

Warm Apple Galette
brown sugar crumble, caramel sauce, lavender ice cream

Flourless Chocolate Cake
raspberry coulis, whipped cream

Vanilla Crème Brulée
cranberry and white chocolate biscotti

House Made Ice Cream or Sorbet

*Menus are subject to change, please call or stop in for the most current menu offerings.

Click to view menu 

 

Dinner


*Menus are subject to change, please call or stop in for the most current menu offerings.
Consider two or three wines paired with your selections. 

STARTERS

Phyllo Wrapped Chèvre
mixed greens, grape tomatoes, cucumber ribbon

Tableside Caesar for Two
classic romaine salad prepared tableside

Belgian Endive
strawberry vinaigrette, toasted pecans, goat cheese

Proscuitto Salad
baby arugula, pears, asparagus, dijon sherry vinaigrette

SMALL PLATES

Asparagus Soup
roasted peppers, poached prawn, fava beans, white truffle oil

Barbecued Pork Belly
carolina barbecue sauce, kojlrabi carrot slaw

Seared Scallop
edamame, haricot verts, sugar snap peas, tomatoes

Foie Gras
hudson valley foie gras, red wine poached pear, ruby port gastrique

ENTRÉES

Pan Roasted halibut
oil poached fennel, beurre blanc, parsley fingerling potatoes

Bronzini & Shrimp
saffron broth, dill fingerling potatoes, sugar snap peas

Poached Lobster
galette de pomme de terre, red pepper curls, avocado mousse

Filet Mignon
beef tenderloin, dauphiniose potatoes, chef’s vegetable, sauce bordelaise

Ribeye Steak Au Poivre
hand cut 14oz ribeye, hasselback potatoes, asparagus, brandy cream

Local Chicken
Murry’s chicken, fine herbs, mushroom white bean ragout, fava beans

Rack of Lamb
farro, mushroom, pearl onions, artichokes, gremolata, tomatoes

Pesto Risotto
almond basil pesto, parmesan, arborio rice, grilled trumpet royale mushrooms

SIDES

dauphiniose potatoes, chef’s vegetable, mushroom white bean ragout, farro forestiere, hasselback potatoes, spring cassoulet

DESSERTS

Warm Apple Galette
brown suger crumble, caramel sauce, lavender ice cream

Paris Brest
pâte à choux dough, pastry cream, toasted almonds, chantilly cream

Peanut Butter Cake
chocolate butter cream, chocolate peanut butter truffle

Flourless Chocolate Cake
raspberry coulis, whipped cream

Cheesecake
berry compote, crème anglaise, cashew brittle crumble

Vanilla Crème Brulée
cranberry biscotti

House Made Ice Cream or Sorbet

*Menus are subject to change, please call or stop in for the most current menu offerings.

SK Bistro Dinner 4.7.17

 

The Wine Bar


*Menus are subject to change, please call or stop in for the most current menu offerings.
Served from 5:30 p.m. on daily

CHEESE & CHARCUTERIE
served with house made breads, crackers, spiced nuts, chutney and fresh fruit

Midnight Moon (CA)
goat milk, nutty, brown buttery, caramel finish

Chaseholm Farm (NY)
cow milk, buttery, soft-ripened, edible rind

 Smokey Blue (OR)
organic cow milk, semi-soft, creamy, tangy, blue

Grafton 2 Year Cheddar (VT)
raw cow milk, sweet, nutty, grassy, medium sharp

Duck Pâté Maison
foie gras, duck magret, brandy, chicken

House Made Andouille Sausage
spicy pork sausage, black pepper, garlic

Wild Boar Salami
boar and pork, rich, robust, sweet

House Bacon
house cured pork belly, hickory hot smoke finished

Salmon Pastrami
cured atlantic salmon with peppercorn and coriander

Smoked Trout
brined and hickory smoked rainbow trout

FLATBREADS

Fig Flatbread
caramelized onions, fig, rosemary, fromage blanc

Duck Confit Flatbread
duck confit, bosc pear puree, tart cherries, arugula

Chicken Flatbread
grilled chicken, bacon jam, arugula, cheddar

Shrimp Flatbread
pesto, oven roasted tomatoes, chipotle aioli

Brie and Apple Flatbread
caramelized onion, toasted walnuts

Warm Lobster Flatbread
roasted peppers, spicy remoulade, sherry vinaigrette

SHAREABLE OPTIONS

Baked or Raw Oysters
1/2 dozen oysters, bacon, leek cream or house made cocktail sauce

Crostini Trio
bacon jam with apple, warm brie and blackberry, crab with lemon aioli

Salmon Bahn Mi Sliders
cucumber, cilantro, carrot, sriracha aioli, pickled onion

Spicy Tuna Tacos
tomato, avocado, spicy remoulade, pickled red onion, served on corn tortilla

Mediterranean Spread
house made hummus, baba ganoush and tapenade, served with pita chips

Beef Satay
grilled beef skewers, spicy peanut sauce

WINE BAR FAVORITES

Tableside Caesar for Two
classic romaine salad prepared tableside, add chicken, salmon or scallops

Potato Crusted Salmon
sautéed greens, spun potato, lemon beurre blanc

Lobster BLT
house cured bacon, lemon tarragon aioli, croissant

Pecan Crusted Chicken Paillard
dauphinoise, harocot verts, praline sauce

The Mirbeau Hamburger
8 oz prime beef, portobello mushrooms, balsamic braised onions, gruyère

Steak Frites
10 oz hand cut sirloin, pommes frites, sauce bearnaise

Beef Tenderloin Sandwich
grilled, sliced beef tenderloin, brie cheese, red onion jam, horseradish aioli, toasted baguette

Mixed Green Salad
cucumber, tomato, lively run chèvre, sherry vinaigrette

*Menus are subject to change, please call or stop in for the most current menu offerings.

 

Download the menu

Aqua Terrace

*Menus are subject to change, please call or stop in for the most current menu offerings.

CHEESE & CHARCUTERIE
served with house made breads, crackers, spiced nuts, chutney and fresh fruit

Midnight Moon (CA)
goat milk, nutty, brown buttery, caramel finish

Chaseholm Farm (NY)
cow milk, buttery, soft-ripened, edible rind

 Smokey Blue (OR)
organic cow milk, semi-soft, creamy, tangy, blue

Grafton 2 Year Cheddar (VT)
raw cow milk, sweet, nutty, grassy, medium sharp

Duck Pâté Maison
foie gras, duck magret, brandy, chicken

House Andouille Sausage
spicy pork sausage, black pepper, garlic

Wild Boar Salami
boar and pork, rich, robust, sweet

Salmon Pastrami
cured atlantic salmon with peppercorn and coriander

Smoked Trout
brined and hickory smoked rainbow trout

 

LIGHT FARE OPTIONS

Prosciutto & Goat Cheese Flatbread
roasted garlic, fresh arugula, white truffle oil drizzle

Chicken Flatbread
grilled chicken, bacon jam, arugula, cheddar

 Grilled Shrimp Flatbread
pesto, sundried tomatoes, chipotle aioli

Mediterranean Spread
house made hummus, baba ganoush and tapenade

Chicken Ciabatta
grilled chicken, roasted red pepper, spinach, garlic aioli, pesto, served with Mirbeau chips

Turkey Sandwich
turkey salad, bacon, tomato, avocado, sunflower seeds, cranberry walnut bread, served with Mirbeau chips

Mirbeau Burger Sliders
prime ground beef, balsamic onions, spinach, portobello mushrooms, gruyère

Salmon BLT
bacon, tomato, romaine, lemon tarragon aioli on a brioche roll served with french fries

Black Bean Burger
black bean, quinoa, corn, pepper and onion burger, topped with avocado, tomato, spinach and chipotle aioli served with a mixed green salad

Falafel Wrap
naan bread, tzatziki sauce, tomato, served with mixed greens and balsamic vinaigrette

 

Aqua Terrace Menu

Culinary Classes

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Recipe of the Month

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Rhubarb Sorbet

Ingredients:

  • 3 1/2 cups of chopped fresh rhubarb stalks (4-5 stalks)
  • 2 1/2 cups of water
  • 1 2/3 cups of white granulated sugar
  • 2 teaspoons of orange zest
  • 2 teaspoons of chopped fresh ginger
  • 1/4 teaspoon salt
  • 2 Tbsp of corn syrup

Method:

Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil. Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender. Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp. Stir in the corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.) Process in your ice cream maker according to the manufacturer’s instructions.

View More Recipes


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