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Dining at Mirbeau


  • The Mirbeau Dining Room

    The Mirbeau Dining Room serves breakfast, lunch and dinner offering global cuisine inspired by French speaking populations around the world. We use classic methods and source local, Finger Lakes organic, and regional produce, dairy and meats and focus on clean cuisine—no synthetics or preservatives–with healthful interpretations of classic French dishes. Have fun sharing sides to accompany your steaks or seafood. You might even find yourself having to defend your soufflé against others’ advances. Attire is relaxed and refined with no particular need to go with (or without) a jacket.

  • The Wine Bar & Bistro

    The Wine Bar/Bistro showcases our interactive, self-service Wine Stations with 24 unique wines for you to explore. Wine Station selections change frequently with such themes as “The Nose Knows-Aromatic Whites”, “Pretty in Pink-Blush Lovelies”, “White Wines We Can’t Pronounce-Gewurtzraminer, etc.” Easy going with an “it’s ok to laugh out loud” vibe, the Wine Bar & Bistro is the perfect place to entertain or hang out for an evening enjoying our nightly promotions like the Friday Night Raw Bar and Saturday Late Nights where our kitchen is open until 11 p.m. The Wine Bar & Bistro menu has eclectic appetizers and tapas selections, and you are also free to choose from the full Dining Room menu.

  • The Aqua Terrace

    The Aqua Terrace is our outside hot pool area in Spa Mirbeau and provides a full bar with a light fare menu throughout the day. You can make the Aqua Terrace part of your fitness and sauna regime as well as a location to meet friends and enjoy our extensive wine list and specialty cocktails, while soaking in the bubbling hot massage pool or lounging in front of the large, outdoor hearth fireplace.

Culinary Classes


Culinary Classes


Recipe of the Month


Butternut Squash Soup

Ingredients:

  • 4 pounds Whole Butternut Squash (about 2 medium), halved lengthwise with seeds removed
  • 2 tablespoons Unsalted Butter (1/4 stick)
  • 1 medium Granny Smith Apple (about 8 ounces)
  • 1/2 medium Yellow Onion
  • 8 fresh Sage Leaves
  • 5 cups Vegetable Stock
  • 1 1/2 teaspoons Kosher Salt (plus additional for non-measured seasoning)
  • 1/4 teaspoon freshly ground Black Pepper (plus additional for non-measured seasoning)
  • 1/3 cup Heavy Cream
  • 1/2 cup toasted Pumpkin Seeds (for garnish – optional)

Method:

  1. Preheat oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of butter and brush all of it over the stops and insides of the squash halves (alternatively, you may rub it on evenly with your fingers). Season generously with salt and pepper. Roast in oven until knife tender, about 50 minutes to one hour.
  3. While the squash roasts, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook (stirring occasionally) until softened – about 7 minutes. Remove the pan from the heat and set aside.
  4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the squash skins.
  5. Add broth, water, and measured salt and pepper. Stir to combine and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash until the flavors meld – about 15 minutes. Remove the pan from the heat and stir in cream.
  6. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper if needed. Serve garnished with the pumpkin seeds, if using.

Holiday Events



  • Valentine's Day Dinner

    Hors d’œuvres

    Salade César Grillée

    Grilled heart of romaine dressed in housemade Caesar dressing with

    Parmigiano-Reggiano and a baguette crouton

    Salade Niçoise avec Coquilles

    Grilled scallop with haricots verts, tomatoes,

    roasted red peppers and kalamata olives

    Petit Course 

    Langoustine Thermidor Ravioli

    Free formed langoustines ravioli with sauce thermidor

    Butternut Squash Soup

    Housemade butternut squash soup with a maple cream and garnished with toasted almonds

    Plats Principaux

    Pan Seared Alaskan Sable

    Pan seared Alaskan Sable with pommes Anna, sautéed greens and Lemon beurre blanc

    Pan Roasted Magret de Canard

    Pan roasted duck breast with truffle corn pudding and haricot verts

    Homard Poché

    Poached lobster with roasted garlic, lemon brown rice pilaf,

    haricot verts and a basil cream sauce

    Filet Mignon

    Pan seared Filet Mignon with herb roasted fingerling potatoes,

     baby carrots and sauce bordelaise

    *Menu will be offered Friday through Sunday, February 13th, 14th and 15th

    from 5:30p to 9:00p ~ Reservations strongly recommended

    $175 per couple inclusive of tax & gratuity