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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.

    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.


  • Mother's Day Brunch

    Sunday, May 8

    Celebrate Mom at Mirbeau — our Mother’s Day brunch is on Sunday, 4/8 from 11a-4p. Cost: $48 + tax/gratuity; children 6-12 $15 + tax/gratuity; children 5 and under are free.

    Mother’s Day Brunch Buffet Menu

    Cream of Mushroom Soup

    Fruit Display

    Garden Salad with Strawberries, Goat Cheese, Candied Nuts, Spinach, Truffle Vinaigrette

    Caesar Salad

    Raw Bar

    Eggs Benedict

    Coq Au Vin, Mashed Potatoes, Mushrooms, Bacon, Pearl Onions

    Baked Stuffed Sole with Newburg Sauce

    Truffle-Whipped Stuffed Pasta, Tomato Concassé

    Carved Tenderloin, Horseradish Cream, Popover, Rosemary Au Jus

    Omelet Station

    Smashed Potato Hash Browns

    French Crèpe Station

    Baked Brie with Dried Fruits and Nuts

    Cider-Glazed Pork Steamship with Mustard Tarragon Jus

     

    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.