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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.

Culinary Classes

Culinary Classes

Recipe of the Month


  • 2 tablespoons lemon juice
  • 4 cups water
  • 4ea Granny smith apples, peeled, cored, sliced
  • 2tbls butter
  • 1cups light brown sugar
  • 1tsp ground cinnamon
  • 1 tblsp cornstarch
  • 1 tblsp water
  • 1 package of puff pastry dough, thawed


  • 1 cup confectioner’s sugar
  • 1tblsp whole milk
  • 1tsp vanilla extract


Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly. Preheat the oven to 400 degrees F. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing. To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Dining Events

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

  • Celebration of Beaujolais Nouveau & Burgundy

    November 19th

    Highlighting a variety of Beaujolais offerings from the Burgundy region of France featuring small yield producer Christophe Pacalet, our 5 course wine pairing dinner will have offerings from Beaujoulais Blanc to Beaujolais Cru. We will taste through the region from light crisp whites to richer, fuller reds and of course making a special note of the only wine legally released the same year it is harvested, 2015 Beaujolais Nouveau! Come help us celebrate the unofficial French holiday of wine, November 19th, 2015!


    Escargot en Croute

    Wild Boar Sausage with Whole Grain Mustard

    First Course:

    Smoked Trout with NY State Apples, Petite Greens and Dijon Sherry Vinaigrette

    Second Course:

    Roasted Quail with Sautéed Arugula and Cassis Gastric

    Third Course:

    Sliced Venison with Roasted Garlic Mash and Brussel Sprouts


    Details to come


    Time: 6:30 to 9:00pm

    Cost: $75 plus tax and gratuity