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Dining at Mirbeau


  • The Bistro & Wine Bar

    The Bistro & Wine Bar restaurant is at the center of the Mirbeau Inn & Spa public areas. Offering a relaxed, casual atmosphere that is perfect for Plymouth, MA, the Bistro & Wine Bar restaurant is open for breakfast, lunch, and dinner as well as offering a spa-oriented menu showcasing a European-style breakfast, inventive salads, soups, and delicious comfort food all created by Executive Chef Stephen Coe. The wine bar boasts an extensive list of wines by the glass (including tasting “flights” of wonderful wines) as well as handcrafted, small-production spirits. The cocktail list celebrates classics from the 1920’s and ’30’s, considered to be the golden age of bar-tending, interpreted with a modern twist, and hand-prepared ingredients from Chef Coe. We offer a $39 prix fixe menu Sunday-Thursday that changes weekly.

    Outside dining is offered on the Bistro Porch overlooking the beautiful Monet-inspired Pond Gardens and we invite you to sit with friends and enjoy the warm fire pit located in the heart of the Mirbeau Garden. For reservations, please call 508.209.2393 or click here to make reservations online.

  • The Aqua Terrace

    In the very heart of the Spa Mirbeau is the Aqua Terrace with its hot massage pool, natural rock waterfalls, and Aqua Terrace Bar. Here, you may order a selection of salads and tapas-style offerings as well as special spa-inspired smoothies and blended fruit drinks. Relax with your favorite cocktail or glass of wine while you enjoy the wonders of Spa Mirbeau.

Recipe of the Month


Baked Cranberry Meringue

Ingredients:

Pound Cake

  • 3 Eggs
  • 6 Tbl. & 2 tsp Sugar
  • 6 Tbl. & 2 tsp Butter (hot)
  • 12 1/2 Tbl. Flour
  • 1 tsp Baking Powder

Meringue

  • 6 Egg Whites
  • 21 Tbl. & 4 tsp. Sugar (divided)
  • 1 1/4 cup Sliced Cranberries

Method:

Pound Cake

  1. Whip eggs and sugar until light and fluffy.
  2. Add hot butter slowly to egg mixture.
  3. Sift flour and baking powder and gently mix into batter.
  4. Divide the batter into two floured 9″ cake pans and back at 350° for about 20 minutes.

Meringue

  1. Whip egg whites and 2 Tb. & 1 tsp sugar to a soft peak.
  2. Slowly add 6 Tbl. & 2 tsp. sugar and continue to whip to a stiff peak.
  3. Mix together 13 Tbl. & 1 tsp. sugar and sliced cranberries. Fold into the whites.
  4. Spread meringue into the cake pans and bake at 300º for about 45 minutes. Let cool for 20 minutes and run a flat spatula around the edge to unmold.