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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 weekly prix fixe dinner menu Sunday through Thursday.  Click here to view the menu: Prix fixe menu 2015.

    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.

    On the 2nd Tuesday of every month, join us for tea and a menu of treats including mini scones, biscotti, assorted shortbreads, macarons and flourless madelines in The Bistro. We are offering a special a la carte menu so come in and take a well-deserved afternoon break for Tuesday Teatime!

    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.

  • Henri-Marie

    For information about Henri-Marie, our fine dining event venue, click here.

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.

  • Valentine's Day Dining

    Friday, 2/12; Saturday, 2/13; and Sunday, 2/14

    Enjoy a Valentine’s Day dinner from 4-10p with seatings in both The Bistro or Henri-Marie on Friday 2/12, Saturday 2/13 and Sunday 2/14.


    Cream of Mushroom Soup, Brioche Crouton, Truffled Crème Fraiche 8

    Butter-poached Lobster Bisque 12


    Smoked Duck Salad, Arugula, Blood Orange Vinaigrette, Macadamia Nuts 12

    Baby Bibb Salad, Sherry Poached Apricots, Candied Hazelnuts, Tarragon Vinaigrette 10

    Baby Beet Salad, Whipped Goat Cheese, Hazelnut Vinaigrette 12


    Grand Shellfish Platter for Two: Oysters, Clams, Shrimp Lobster, Crab and Tuna 69

    Grilled or Raw Oysters 18

    Lobster Beignets with Smoked Paprika Aioli 14

    Foie Gras and Banana Bread Terrine, Walnut Streusel, Smoked Salt, Honey Powder, Sorrel 16

    Lobster Flatbread: Rouille, Caviar, Arugula, Tomatoes, Chorizo 16

    Warm Spicy Tuna Strudel, Sesame Spinach, Soy Aioli 14

    Duck Confit Flatbread 14

    Mussels & Clams 14

    Sacchetti 12


    Local Diver Scallops, White Beans, Clam and Chorizo Broth 32

    Seared Tuna with Tomato, Green Olive and Stewed Artichokes, Ciabatta, Micro Mizuna 36

    Sous Vide Lamb Cheeks, Black Truffle Gnocchi, Broccoli Rabe, and Butternut Squash Puree 28

    Crispy Half Cornish Game Hen, Carrot Puree, Mushroom Risotto, Pickled Enoki Mushroom 26

    Surf And Turf: Filet Mignon and Butter Poached Lobster, Mashed Potatoes, Broccoli Rabe, Bacon Hollandaise 44

    Veal Milanese, Stuffed with Taleggio Cheese, Basil, Prosciutto, Truffled Polenta, Grilled Broccolini 42

    Artichoke Agnolotti, Hen of the Wood Mushrooms, Parmesan Beurre Fondue 24

    Filet Mignon au Poivre 38

    Ragu Bolognese 18

    Mirbeau Burger 15

    Spa Burger 14


    Large Heart Macaron with Fresh Strawberries, Vanilla Diplomat and Chocolate Ganache for 2 people

    Vanilla Bean Yogurt Panna Cotta, Rose and Champagne Gelee and Sous-vide Ruby Grapefruit Terrarium

    Fluid Cheesecake, Passionfruit Curd, Brown Butter Sable, Strawberry, Pomegranate and Passionfruit Medley

    Chocolate Luxardo Paris Brest, 55% Chocolate Cremeux, White Chocolate Salted Pistachio Lattice, Cherry Tuile

    Pithivier, Port Poached Seckel Pear, Spiced Plum Coulis, Sugared Cape Gooseberry, Raspberry Chambord Pate de Fruit

    Mirbeau Sundae

    Assorted Handcrafted Truffles

    all 10 each

  • Easter Brunch

    Sunday, March 27

    We invite you and your family to join us for a special Easter meal on Sunday, 3/27 from 11a-4p. Cost: $48 + tax/gratuity; children 6-12 $15 + tax/gratuity; children 5 and under are free.

    Easter Brunch Buffet Menu

    Greenway Farm Mix Green Salad, Almonds, Radish, and Apricots

    Mushroom Asparagus, Arugula, Goat Cheese, Truffle Vinaigrette

    Baked Brie with Dried Fruit and Nuts

    Smoked Salmon Display

    Bulgur Wheat Salad, Cucumbers, Tomatoes, Lemon Vinaigrette

    Truffled Deviled Eggs

    Raw Bar

    Cheese & Charcuterie

    Fruit Display

    Salmon Wellington, Bacon Hollandaise

    Roast Leg of Lamb, Rosemary Jus, Roasted Garlic Aioli

    Steamship Round of Beef, Popovers, Horseradish Cream, Au Poivre Sauce

    Savory Crepes with Truffled Cream and Oyster Mushrooms

    Dumas Potatoes

    Grilled Broccolini

    Curry Roasted Cauliflower

    Dessert Display

    Kids’ Menu

    Cheesiest Mac and Cheese

    Confit Chicken Fingers and French Fries

    Corn Dogs

    Broccoli and Carrots

    Burger Sliders

    Call 1-877-MIRBEAU for reservations.


Executive Chef Stephen Coe

The Massachusetts native took the helm of The Bistro & Wine Bar restaurant since the inn’s opening in June 2014. He also oversees in-room dining and a robust catering operation.

Coe brings to Mirbeau more than 20 years of culinary experience. Most recently, he was executive chef at Bokx 109 American Prime at Hotel Indigo, an upscale steak house in Newton, Mass. He has also led the kitchens at Alba Restaurant in Quincy and Patrizia’s Trattoria in Plymouth. He spent three seasons as Pastry Chef at Topper’s at the Wauwinet in Nantucket. Coe’s culinary experience also includes The Martini House in Napa, Calif., The Chef’s Table in Pembroke, Mass., and The Country Club in Brookline, Mass.

In addition to his executive chef post, Coe, a strong advocate of sustainable agriculture, sources his own honey and seasonal vegetation from local farms in Plymouth. He is active in Boston and Rhode Island food banks, Share Our Strength, and Meals on Wheels.

A natural competitor, Coe has cooked on more than 100 stages worldwide, winning, among other awards, the Grand Prize in Food Network’s Tyler Florence Recipe Contest and the American Culinary Foundation’s Boston 2002 Junior Chef of the Year. He recently won World Bacon Champion and placed 2nd of 450 chefs in the 2015 World Food Competitions in Florida, which will be showcased on A&E in July 2016.

Coe is a graduate of the prestigious culinary arts program at Johnson & Wales University. He completed his certificate in French food and language at Institute Francais des Alpes in Annecy, France.