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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


Pot au Feu

Ingredients:

  • 6 pounds beef short ribs
  • 2 whole cloves
  • 1 large white onion, peeled
  • 1 small bunch thyme
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 5 stalks celery, cut into large pieces, leaves intact
  • 12 medium carrots, peeled and quartered
  • 8 leeks, washed, cut lengthwise and then into large pieces
  • 1 1/2 pounds turnips, peeled and quartered(optional)
  • 1 1/2 pounds small potatoes

Method:

  1. Place short ribs in the stockpot with enough cold water to cover. Bring to a boil, skimming often. As soon as the water boils, turn it the heat down so that it is just at a low simmer.
  2. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing thyme, peppercorns, and bay leaves.
  3. Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat covered. Do not allow the mixture come to a boil.
  4. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for an additional 25 minutes until the vegetables are cooked through.
  5. Remove the meat and vegetables and discard the clove-studded onion. Serve meat and vegetables on a platter.
  6. Strain the broth through a fine-mesh sieve.
  7. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor.
  8. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter.

(Makes 8 to 10 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

    Time: Seatings available at 12 p.m., 2 p.m. SOLD OUT, and 4 p.m. SOLD OUT

    Pricing: Adults (ages 14 & up) $55 per person
    Children (ages 6 – 13) $20 per person
    Children ages 5 and under eat free
    Taxes & Gratuities are not included. 

    RSVP: 877-647-2328

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 sleigh, holiday cheer, and farm-to-table dinners? Visit us through the holidays with much more to celebrate with friends, with family, with us.


  • A Dinner with Dickens & Friends

    Thursday, December 11th

    Time: 6:00 p.m. reception, 6:30 p.m. seated dinner
    Cost: $60 per person Adults, $30 per person Children 12 & under
    (prices inclusive of taxes & gratuities)
    RSVP: 877-647-2328
    (pre-payment required to hold reservation)

  • Christmas Day Buffet

    Thursday, December 25th

    Time: Seatings available at 12 p.m., 2 p.m., and 4 p.m.

    Pricing: Adults (ages 14 & up) $55 per person
    Children (ages 6 – 13) $20 per person
    Children ages 5 and under eat free
    Taxes & Gratuities are not included. 

    RSVP: 877-647-2328

  • New Year's Eve Gala

    Wednesday, December 31st, 2014

    Say ‘Good Bye’ to 2014 and ‘Hello’ to 2015 at the best party in Central New York!

    Come and join the party at Mirbeau on December 31st and be prepared to party the night away at our 6th Annual New Year’s Eve Gala! Doors to the party will open at 8 p.m. with passed hors d’oœvres. Amazing choices on the Buffet will be available from 8:30 p.m. through 10 p.m. with dessert available until 11 p.m. NEW DAY will entertain with live music so come in your party clothes and be prepared to dance and party the end of 2014 away!

    Time: 8 p.m. – 2 a.m.
    Price: $150.00 per person (inclusive of taxes & gratuities – must be 21 years of age or older to attend)
    RSVP: 877-647-2328

  • New Year's Day Buffet Brunch

    Thursday, January 1st

    Join us in celebrating the first day of 2015 with our buffet brunch!

    Time: 9 a.m. – 1 p.m.
    Price: $25 Adults (ages 14 and up), $12 Children
    No RSVP required.

    Selections will include:

    Eggs Station ~ Twice Baked French Toast
    Meats & Potatoes
    Pastries ~ Cheeses
    Fresh Fruits
    Cakes & Desserts