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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


Baked Cranberry Meringue

Ingredients:

Pound Cake

  • 3 Eggs
  • 6 Tbl. & 2 tsp Sugar
  • 6 Tbl. & 2 tsp Butter (hot)
  • 12 1/2 Tbl. Flour
  • 1 tsp Baking Powder

Meringue

  • 6 Egg Whites
  • 21 Tbl. & 4 tsp. Sugar (divided)
  • 1 1/4 cup Sliced Cranberries

Method:

Pound Cake

  1. Whip eggs and sugar until light and fluffy.
  2. Add hot butter slowly to egg mixture.
  3. Sift flour and baking powder and gently mix into batter.
  4. Divide the batter into two floured 9″ cake pans and back at 350° for about 20 minutes.

Meringue

  1. Whip egg whites and 2 Tb. & 1 tsp sugar to a soft peak.
  2. Slowly add 6 Tbl. & 2 tsp. sugar and continue to whip to a stiff peak.
  3. Mix together 13 Tbl. & 1 tsp. sugar and sliced cranberries. Fold into the whites.
  4. Spread meringue into the cake pans and bake at 300º for about 45 minutes. Let cool for 20 minutes and run a flat spatula around the edge to unmold.

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

    ~ APPETIZERS ~ 

    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

Holiday Events


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


  • Christmas Day Menu

    Thursday, December 25th

    Date: Thursday, December 25th 
    Time
    : Seatings available from 12 p.m. to 5 p.m.
    RSVP: 877-647-2328

  • New Year's Eve Menu

    Available in The Bistro & Wine Bar

    Date: Wednesday, December 31st  
    Time
    : Seatings available from 5 p.m. to 10 p.m.
    RSVP: 877-647-2328

  • New Year's Eve Tasting Menu

    Available in Henri-Marie only and featuring the Johnny Souza Jazz Quintet

    Date: Wednesday, December 31st  
    1st Seating
    : 5:30 p.m., 6:00 p.m., 6:30 p.m. – 5 Course Tasting Menu $85 per person ++
    2nd Seating: 8:00 p.m., 8:30 p.m., 9:00 p.m. – 7 Course Tasting Menu with Wine Pairings, Champagne Toast & Party Favors $145 per person ++
    RSVP: 877-647-2328

  • New Year's Day Brunch

    in The Bistro & Wine Bar

    Date: Thursday, January 1st
    Time: 11 a.m. – 4 p.m.
    RSVP: 877-647-2328