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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 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.


  • 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

White Chocolate & Pumpkin Cheesecake with Almond Topping


  • 1 1/2 cups crushed Gingersnap Cookies (about 32 cookies)
  • 1/4 cup Butter, melted
  • 3 packages (8 ounces each) Cream Cheese, softened
  • 1 cup Sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 5 ounces White Baking Chocolate, melted and cooled
  • 3/4 cup canned Pumpkin
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg

Almond Topping ingredients:

  • 1/2 cup chopped Almonds
  • 2 tablespoons Butter, melted
  • 1 teaspoon Sugar


  1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. spring form pan; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
  3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
  4. Back at 350º for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes.
  5. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
  6. Carefully run a knife around edge of spring form pan to loosen cheesecake; cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator.
  7. Remove sides of spring pan. Just before serving, sprinkle topping over cheesecake.

Yields: 12 servings.

Thanksgiving Day

From harvest to hearth, Thanksgiving is a time for family, friends, thanks, and counting the blessings of life. Join us at our table for Thanksgiving.

  • Thanksgiving Day

    Thursday, November 27th

    Seatings available from 12 p.m. to 5 p.m.

    ~ SOUPS & SALAD ~
    Green Way Farm Pumpkin Soup ($14)
    Amaretti cookie, vincotto

    Hollow Tree Farm Squash Salad ($14)
    Forme d’Ambert, candied walnuts, apple chips, roasted grape vinaigrette

    Baby Arugula Salad ($14)
    Port-glazed figs, candied pumpkin seeds, Manchego cheese

    Green Way Farm Beet Salad ($12)
    Warm goat cheese, pistachio vinaigrette


    Duck a l’Orange ($14)
    Cranberry gastrique, duck prosciutto, confit duck leg

    Nantucket Scallops ($16)
    Sous vide chanterelle mushrooms, oil-cured tomato, béarnaise

    Grilled Local Plimoth Rock Oysters ($18)
    Pancetta, tomato, bee pollen, chive fondu

    Pear & Mascarpone Sacchetti ($12)
    Mostarda fruit, vincotto, chive fondu

    ~ENTRÉES ~ 

    Turkey Ballontine ($30)
    Confit turkey leg stuffing, chesnut gravy, puree of Yukon potato, organic local cranberries

    Sal Cod-Stuffed Turbot ($34)
    Sweet potato gratin, glazed brussel sprouts, citrus beurre blanc

    Tornadoes Rossini ($46)
    Filet mignon, foie gras, white truffle, confit potatoes, French green beans

    Duck Cassoulet ($36)
    Stewed, white beans, French garlic sausage, crispy duck breast

    Dijon Crusted Lamb Rack ($42)
    Stewed white beans, ratatouille

    ~ DESSERTS ~ 

    Apple Tart Tatin ($10)
    Maple thyme ice cream

    Chocolate Pecan Pie ($10)
    Caramel sauce, roasted chestnut sorbet

    Pumpkin Crème Brulée ($10)
    Ginger snap cookie, spiced Chantilly cream

  • Thanksgiving Children's Menu

    ~ STARTERS ~ 

    Butternut Squash Soup ($10)
    Amaretti cookie, vincotto

    Sacchetti ($10)
    Pear and Mascarpone tortellini, mostarda fruit, grape must, chive fondu

    ~ ENTRÉES ~ 

    Turkey Fingers ($12)
    French fries and ketchup

    Sliders ($12)
    Arugula, tomato, bacon, mozzarella, special sauce, French fries, ketchup

    Mac Melt ($12)
    Mac & Cheese stuffed grilled cheese, fries, ketchup

    Steak Frites ($14)
    Truffle fries, maître de butter, tomato & watercress

    ~ DESSERTS ~

    Apple Tartlet ($6)
    Maple thyme ice cream

    Pumpkin Cheesecake ($6)
    Gingersnap crust, Hazelnut sauce, persimmon jam, candied persimmon jewels

    S’More ($6)
    Graham cracker crumble, honey créme anglaise, housemade marshmallow, chocolate lace, honey