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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.

  • 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.

Dining Events

Mirbeau Inn & Spa offers special dining experiences throughout the year. Please browse through our upcoming events!

  • Mother's Day Brunch

    May 8th, Seatings at 11am, 1pm and 3pm

    We invite you and your family to join us for this special Mother’s Day Brunch. Seatings at 11am, 1pm and 3pm. Space is limited, reserve early.

    Breakfast Options

    • French Toast on house made Challah Bread
    • House made Sausage
    • Applewood Smoked Bacon
    • Savory Quiche Lorraine
    • Pomme de Terre with caramelized onions and peppers
    • Egg & Omelet Station
    • Breakfast Pastries (croissants, scones, muffins)

    Savory Options

    • Smashed Fingerling Potatoes
    • Salmon with Beurre Blanc
    • Asparagus and Baby Carrots
    • Cream of Corn Soup


    Carving Station

    • Slow Roasted Prime Rib of Beef Bordelaise
    • Hardwood Smoked Virginia Ham
    • Perfect Roasted Turkey with au jus

    Raw Bar

    • Seafood Imperial
    • Poached Clams and Shrimp
    • ½ shell Oysters

    Cold Selections

    • Local Cheese and Charcuterie Board
    • Caesar with Mirbeau’s Classic Dressing
    • Tender Spring Greens
    • Assorted Fruit and Berries


    • Strawberry Tart
    • Assortment of Fresh Baked Cookies
    • Flourless Chocolate Cake

    *menu subject to change

    Cost: Adults $55, Children 6-12 $25 and under 6 free

    Call 1-877-MIRBEAU for reservations.

Culinary Classes

Culinary Classes

Recipe of the Month


  • 4 ounces bacon
  • 1 (3 to 4-pound) chicken, cut in 8ths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound carrots, cut diagonally in 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 1/4 cup brandy
  • 1/2 bottle (375 ml) dry red wine
  • 1 cup good chicken stock, preferably homemade
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, at room temperature
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound frozen pearl onions
  • 1/2 pound Button mushrooms, thickly sliced


Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the pearl onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste.