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The Henri-Marie restaurant reflects an Art Deco style reminiscent of the 1920’s and 30’s and is located in the reproduction of a 19th century Family Chapel from a private estate outside of Paris. The unique building is located immediately adjacent and connected to the Mirbeau Inn & Spa at The Pinehills and overlooks the Village Green. In warm weather, guests may dine al fresco on the outside patio that features a recreation of the estate’s original workman’s hearth.

Henri-Marie is the perfect location for that special evening. Inspired by the classic comforts of the Belle-Epoque period, Henri-Marie offers an elegant, relaxing dining experience for Mirbeau guests and a wonderful destination restaurant for the greater Plymouth/Boston area. Henri-Marie is the home to a variety of special events. In addition to wine dinners, guests listen to live music and performers, and celebrate holidays in its unique setting. Some of the events we've had in the past include Sinatra Night, a New Year's Eve party, cooking classes, and Cabaret Night. Visit our Event Calendar to see what's coming up!

Taking culinary cues from the La Belle Epoque – an era that saw Auguste Escoffier revolutionize French cuisine and Cesar Ritz do the same for hospitality – Executive Chef Stephen Coe has created French-inspired cuisine with a fresh, light and modern touch.

Wine Dinners

 Mirbeau offers wine dinners in Henri-Marie every month. We've hosted winemakers including Revana, Chateau D'Esclans, Beringer, Stags' Leap, Thomas George, Benziger, Duckhorn Vineyards, and Heitz Cellars.

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  • Frog's Leap Winery

    December 10, 2015

    You are invited to a Frog’s Leap Winery dinner at Mirbeau on December 10th. Guest speaker Howard Imber will be hosting the event, which pairs Frog’s Leap wines with courses designed by Chef Stephen Coe. Situated in the center of the Napa Valley, Frog’s Leap offers a variety of wines including Cabernet Sauvignon, Chardonnay, Zinfandel, Merlot, and Petite Sirah. Guests will enjoy a reception from 6-6:30p, followed by a special dinner menu. Call 877.MIRBEAU to make a reservation.

    Guests can book an overnight at a special Frog’s Leap Winery Wine Dinner rate of $199 plus taxes and resort fee!

    First Course

    Plymouth Rock Oyster Stew with American Caviar and Truffled Gnocchi

    Second Course

    Bacon-Wrapped Snapper, Lobster Mousse, Chanterelle Chowder, Bacon Chips

    Third Course

    Duck Confit Ravioli, Truffled Cabbage, Foie Gras, Port and Blood Orange Gastrique

    “Beef and Barn”

    Sous Vide Brisket and Confit Pork Belly, Pickled Red Onion, Creamy Polenta, Truffled Lentils, BBQ Lacquer


    Spiced Chocolate and Quince Meringue Tart, Cranberry Sorbet and Salted Caramel Currant Compote

Private Events

We offer Henri-Marie as a private venue for baby and bridal showers, receptions, luncheons, corporate meetings and weddings. Please contact our Sales Team if interested by emailing

Special Events

Look at our Event Calendar to see upcoming events!

  • New Year's Eve

    December 31, 2015

    On New Year’s Eve, Mirbeau will say ‘au revoir’ to 2015 with a New Year’s Eve fête complete with delicious cuisine and live music!

    Guests can choose from dinner in The Bistro & Wine Bar from 5-10 p.m., or a five- or seven-course tasting menu in Henri-Marie:

    • The 5-course tasting menu is available during 5:30p, 6p and 6:30p seatings and is $85 per person (plus tax/gratuity).
    • The 7-course tasting menu is available during the 8p, 8:30p and 9p seatings and includes wine pairings, a dessert buffet of gourmet pastries, music by the Johnny Souza Quartet, midnight champagne toast and party favors for $145 per person (plus tax/gratuity).

    Please make dining reservations by calling 877.MIRBEAU.

    7-Course Tasting Menu*:

    Amuse Bouche

    Foie Gras Terrine, Champagne Jelly, Brioche

    First Course

    Consommé of Poussin with Date and Porcini Raviolini

    Second Course

    Confit Pork Belly Salad, Butter Lettuce, Pickle Cranberry and Sage Vinaigrette, Hazelnuts

    Third Course

    Bacon-Wrapped Snapper, Lobster Mousse, Chanterelle Chowder, Bacon Chips

    Fourth Course

    Duck Confit Ravioli, Truffled Savoy Cabbage, Foie Gras, Port Wine and Blood Orange Gastrique

    Fifth Course

    Sous Vide Short Rib with Black Truffle Gnocchi, White Truffle Fondue


    Champagne Sakura Jelly Torte with Blown Sugar Bubbles

    *5-Course Tasting Menu does not include Amuse Bouche and Intermezzo