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Dining at Mirbeau

  • The Bistro & Wine Bar

    open daily for breakfast, lunch and dinner

    The Bistro & Wine Bar restaurant provides a relaxed, casual atmosphere that is perfect for breakfast, lunch, and dinner. The Bistro menu offers delicious comfort food all created by Executive Chef Daniel Kenney. The Bar boasts an extensive list of wines by the glass as well as handcrafted, small-production spirits.

    Outside dining is offered seasonally 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.

    • breakfast M-Sa 7-10:30am; Su 7-11am
    • lunch M-Sa 11a-4p
    • dinner Su-Th 5-9p; Fr-Sa 5-10p


    On the 2nd Tuesday of every month, join us for tea and treats in The Bistro — take a well-deserved afternoon break for Tuesday Teatime! The Bistro is also known for its Sunday Brunch 11am-4pm and its menu of small plates in The Wine Bar & Library 4-5pm.

    Scroll down to view menus for Breakfast, Lunch, Dinner, Brunch, and Wine Bar & Library. For reservations, please call 508.209.2393 or click here to make reservations online.

  • The Aqua Terrace

    open seasonally

    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 many beverage options while you enjoy the wonders of Spa Mirbeau.




  • The Garden Bar

    open daily 4-9p, seasonally

    The Garden Bar is nestled amongst the ponds and gardens near the Bistro Porch, and features a bar, wood-burning oven, and seating for 40. The menu offers a choice of appetizers, each one unique, plus signature pizzas from handmade dough and a variety of fresh toppings. Our chefs cook pizzas the old-fashioned way, stoking the fire until the embers are red-hot and the oven is over 600 degrees – allowing for quick and delicious dishes. Enjoy a refreshing cocktail and oven-to-table fresh food en plein air at the Garden Bar!


Holiday Dining

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This is where to begin holiday traditions that are guaranteed to please the family. Who wouldn't croon for fireplaces and casual and fine dinners? Visit us through the holidays with much more to celebrate with friends, with family, with us.

Executive Chef Daniel Kenney

Chef Kenney brings more than 20 years of experience to Mirbeau, having worked at some of the top properties in the Northeast and beyond. His career began at the Five Star, Four Diamond Boston Harbor Hotel, where he grew from Chef Tournant to Garde Manger Chef and then Restaurant Chef. There, he was part of the founding team of the Boston Wine Festival, affording him the opportunity to work alongside James Beard Award-winning chef, Daniel Bruce.

After the Boston Harbor Hotel, Chef Kenney joined Le Meridian Hotel, where he was the Chef de Cuisine of The Julien restaurant when it was named one of the Top 50 Hotel Restaurants in the country. When the property underwent a rebranding to become the Langham Hotel, he was promoted to Executive Sous Chef andChef Kenney then Executive Chef, where he developed and executed the dining programs of the acclaimed hotel.

Chef Kenney was also the Executive Chef at the renowned Willard Intercontinental Hotel in Washington, DC, where he led the culinary program of the historic Four Star, Four Diamond “America’s Hotel,” overseeing all culinary operations for the award-winning Willard Room and was on the opening team of Café du Parc, with three-Michelin-starred chef, Antoine Westermann.

More recently, Chef Kenney served as Executive Sous Chef at the Five Star, Five Diamond award-winning Four Seasons Hotel & Resort in Costa Rica at Peninsula Papagayo, where as acting executive chef of the luxury resort in Guanacaste, he developed the culinary programming at the property’s seven restaurants and worked in conjunction with local farmers to provide the highest-quality, locally-influenced dining experience to this remote part of the country.

Prior to joining Mirbeau, he served as Corporate Chef for Scout Hotel & Resort Management, serving as Executive Chef of the group’s Sea Crest Hotel in North Falmouth, which has been voted “Best of the Cape & Islands” in the Cape Cod Life Reader’s Choice Awards for five consecutive years; the Harbor View Hotel in Edgartown on Martha’s Vineyard, voted to the Travel + Leisure ‘T+L 500,’ and named a ‘Readers’ Choice: Top Ten Best Hotels in the Northeast,’ by Condé Nast Traveler; and the group’s latest project, Mahogany Bay Village in Belize, where he led culinary operations and was part of the opening and design team.

A graduate of Johnson & Wales University in Rhode Island, Chef Kenney has appeared on numerous television and radio programs and is active in the James Beard Foundation. He resides in Bourne, Massachusetts.