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.

BEVERAGES

juice, smoothie, coffee or tea

espresso, cappuccino or latte

bloody mary, mimosa or bellinI

A LA CARTE PLATES

Classic Eggs

two eggs, potato pancake and house made toast

choice of house made sausage, apple wood smoked bacon, ham or turkey bacon

Classic Omelet

choice of onions, peppers, tomatoes, mushrooms, bacon, ham and sausage

choice of cheddar, gruyere or american cheese

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

Pumpkin Cheesecake French Toast
house made brioche, graham cracker crust, spiced mascarpone

New Hope Mills Buckwheat Granola Pancakes
house made granola, maple syrup, vanilla yogurt

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

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

Farmers Grill
grilled ham, fried egg, sausage, bacon, house made baked beans

SUPPLEMENTS

Steel cut oatmeal, bagel & house cured salmon

house made sausage, ham, apple wood smoked bacon, turkey bacon

bowl of seasonal fruit, croissant with jam, muesli

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

Download the 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.

FIRST COURSE

Soup du Jour

Tomato Bisque

Green Salad

Caesar Salad

Lump Crab Cake

MAIN COURSE

Mushroom Risotto
portobello, shiitake, oyster mushrooms, garlic, caramelized shallots, arborio rice, parmesan, truffle oil

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

Salmon
seared salmon, spaghetti squash, bacon, wilted spinach, goat cheese

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

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

Fig Tartine
caramelized onions, brie cheese, mission fig jam, toasted bakery bread, toasted walnuts served with green salad

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

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

Mac & Cheese
caramelized shallots, goat cheese, cheddar cheese, parmesan cheese sauce, finished with truffle oil

SOUPS & SALADS

Soup du Jour or Tomato Bisque

Spinach Salad
shaved brussels sprouts, roasted squash, goat cheese, red onion, toasted pumpkin seeds, maple vinaigrette

Autumn Salad
romaine hearts, red onion, diced apples, toasted pecans, bacon, gorgonzola, honey-white balsamic dressing

Beet & Goat Cheese Salad
arugula, grilled red onion, balsamic vinaigrette

Add: Falafel, Chicken, Salmon or Shrimp

DESSERTS

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

Flourless Chocolate Cake
raspberry sauce, 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.

Download the 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. 

HORS D’OEUVRES

Potato and Chèvre Terrine
arugula, roasted beets, white balsamic vinaigrette

Tableside Caesar for Two
classic romaine salad prepared tableside

Belgian Endive
cranberry vinaigrette, toasted pecans, goat cheese

Autumn Salad
roasted butternut squash, mixed greens, pumpkin seeds, gorgonzola

SMALL PLATES

Cream of Corn
local corn, roasted peppers, sautéed prawn

Fresh Bacon
pork belly confit, dijon and honey glaze, frisée, croutons, poached egg

Seared Scallop
pumpkin brown butter cashew sauce, fig glazed charred brussel sprouts

Foie Gras
Hudson Valley foie gras, red wine poached pear, ruby port gastrique

MAIN COURSE

Pan Roasted Corvina Drum
mushroom ragout, seared firm polenta, gremolata

Bone-In Pork Chop
pan roasted local pork, sweet potato and NY apple hash, sauce au lait

Poached Lobster
sauce thermidor, tarragon phyllo cup, haricots verts, shrimp gruyère mac and cheese

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

Ribeye Steak
hand cut 14oz ribeye, parsley finger potatoes, roasted baby carrots, sauce bordelaise

Roasted Duck Breast
pommes mousseline, haricot verts, blackberry demi-glace

New Zealand Red Deer Au Poivre
rosemary garlic croquettes, brandy cream, roasted broccoli

Butternut Squash Risotto
sage, parmesan, arborio rice, brown butter, hazelnuts

SUPPLEMENTS

dauphiniose potatoes, chef’s vegetable,rosemary garlic croquettes, pommes mousseline,

fig glazed charred brussel sprouts, shrimp gruyère mac and cheese

DESSERTS

Warm Apple Pie
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 sauce, whipped cream

Cheesecake
berry compote, crème anglaise, cashew brittle crumble

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.

Download the menu

Aqua Terrace Menu


*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

 Shropshere Blue (UK)
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, whole grain mustard

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

SHAREABLE OPTIONS

Crispy 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 served with pita chips

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

Salmon BLT Sliders
bacon, tomato, romaine, lemon tarragon aioli

Veggie Burger Sliders
black bean, quinoa, pepper and onion burger, spicy remoulade

LIGHT FARE

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

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

Grilled Veggie Sandwich
yellow squash, zucchini, eggplant, sundried tomato aioli, served on ciabatta with Mirbeau chips

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

Download the menu

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

Venison Pâté Maison
venison, pork, cranberries, pistachio

Andouille Sausage
spicy pork sausage, black pepper, garlic

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

Chicken and Apple
organic chicken, New York state apples, sage

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

Scallop and Shrimp Sausage
mild seafood sausage with lemon and fine herbs

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

Culinary Classes

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Recipe of the Month

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strawberrysorbet

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.

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