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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

Holiday Events

  • Thanksgiving Day Buffet

    November 26th

    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.

    Seating times: 12, 2, 4, and 6pm

    Thanksgiving Day Menu


    Fruits de Mer

    Chilled Shrimp Cocktail

    Seafood Salad Imperial

    Oyster’s on the ½ Shell

    Poached Clams

    Squash Soup

    Caesar Salad

    Mixed Green Salads with Dijon Sherry Vinaigrette

    Spirit of the Season

    Warm Beet Salad with Balsamic Vinaigrette and Feta

    Charcuterie & Fromaggio


    Cured and Smoked Meats

    International and Domestic Cheeses with Accoutrements

    Entrees, Sides and Carving Station

    Traditional Roasted Turkey with Gravy

    Roasted Ribeye with Bordelaise

    Herb Stuffing

    Cranberry Sauce

    Salmon with Lemon Beurre Blanc

    Butternut Squash and Sweet Potatoes Puree

    Whipped Potatoes

    NY Honey Glazed Carrots

    Green Bean Almondine


    Assortment of Petite Desserts

    *Menu is subject to change at any time


    Cost: $55* for Adults, $30* for Children (5-11), Under 5 free

    *Taxes and gratuities additional


    Call 1-877-MIRBEAU for reservations.

  • A Dinner with Dickens & Friends

    December 10th 6:00-8:30pm

    “Come in! Come in and know me better, man!” Ghost of Christmas Present, ‘A Christmas Carol’

    Come in and join the cast of A Christmas Carol as they lead you in an enthusiastic and inspiring rendition of Charles Dickens’ most memorable and heartwarming story. Scarlett Rat Entertainment (as seen in Skaneateles’ Dickens’ Christmas) will be performing as historic characters (even Dickens himself makes an appearance!) leading you in traditional carols and reciting the classic story of a man who learns to love again and to keep Christmas in his heart year round. This evening promises to be fun for the whole family.

    Dickens Dinner Menu

    Passed hors d’oeuvres

    -Warm Brie with Raspberry Jam on a Croustade

    -House Smoked Salmon with Chive Cream

    -Shrimp Cocktail

    Squash and Sweet Potato Soup with NY Maple Cream and Toasted Pumpkin Seeds

    Sliced NY Strip with Baby Carrots and Whipped Potatoes and Yorkshire Pudding

    Children s Menu- details to come

    Holiday inspired Desserts from our Pastry Chef

    *Menu is subject to change at any time


    Cost: $65* for adults, $35* for children (5-11), Under 5 free

    *Taxes and gratuities additional

    Call 877- Mirbeau to RSVP

  • Christmas Day Brunch

    December 25th

    Seating times: 12, 2, 4, and 6pm


    Fruits de Mer

    Poached Lobster Tails

    Chilled Shrimp Cocktail

    Smoked Mussels

    Oyster’s on the ½ shell

    Stone Crab Claws


    Seafood Chowder

    Cranberry Pecan Quinoa Radicchio Salad

    Caesar Salad

    Baby Spinach Salad with Balsamic Vinaigrette

    Belgian Endive Salad with Cranberry Vinaigrette


    Cheese & Charcuterie featuring:

    Cured and Smoked Meats

    International and Domestic Cheeses with Accoutrements


    Bone-In Ham

    Roasted Ribeye with Bordelaise

    Chicken Citron

    Prosciutto Wrapped Pork Loin with Roasted Apples

    Creamy Garlic Cremini

    Smoked Gouda Mac and Cheese / Lobster Mac and Cheese

    Dauphinoise Potatoes

    Butternut Squash Risotto

    Roasted Sweet Potato & Brussels Sprouts Hash

    Maple Glazed Carrots


    Assortment of Petit Desserts


    Cost: $55* for Adults, $30* for Children (5-11), Under 5 free

    *Taxes and gratuities additional

    Call 1-877-MIRBEAU for reservations.

  • New Year's Eve Dinner

    December 31st

    Reservations Required:6, 7, 8, or 9pm

    First course

    Beef Tenderloin Tartare

    raw hand chopped beef tenderloin, quail egg, dijon, white truffle oil

    Foie Gras Torchon

    Hudson Valley foie gras, toasted brioche, granny smith apple, balsamic, fleur de sel

    Shrimp & Stone Crab Cocktail

    colossal shrimp, stone crab claw, cocktail sauce

    Second Course 

    Tableside Caesar for Two

    classic romaine salad prepared tableside

    Lentil Soup

    seared foie gras, brioche, lardons

    Lobster & Butternut Squash Risotto

    lobster tail and claw, arborio rice and roasted butternut squash


    Main Course

    Rack of Lamb

    New Zealand lamb, roasted winter vegetables, sauce bordelaise

    Pistachio & Spinach Mousse Crusted Salmon

    herb roasted potatoes, broccolini, carrots nage  

    Cowboy Steak

    bone-in ribeye, brussels sprouts, roasted fingerling potatoes

    Lobster Tail

    broiled Maine lobster tails, haricots verts, lemon herb butter



    2 year Grafton Cheddar and Midnight moon

    grapes, apple chutney, candied walnuts, crusty bread

    More desserts to come


    Cost: $75* for Adults

    *Taxes and gratuities additional

    Call 1-877-MIRBEAU for reservations.

  • New Year's Day Brunch

    January 1st

    Seating times: 11am, 1 and 3pm


    Breakfast pastries display with Banana bread and Apple bread


    Smoked Seafood Display and Fruits de Mer

    Smoked salmon

    Salmon pastrami

    Smoked trout

    Poached Lobster

    Smoked Oysters

    Caviar display including blinis and classic accoutrements

    French toast

    Assortment of Breakfast Flatbreads

    Bacon and Sausage

    Sausage Gravy and Biscuits

    Eggs Benedict

    Pommes De Terre Sablees

    Egg Station

    Cheese & Charcuterie with Fresh Fruit



    Oyster Stew

    Lentil Bacon Salad

    Roasted Vegetable Lasagna

    Mixed Greens with Balsamic

    Brussels Sprout Caesar Salad

    Sausage Cornbread Stuffing

    Haricots Verts


    Salmon with Lemon Beurre Blanc

    Parmesan Smashed Fingerling Potatoes

    Coq au Vin Blanc

    Roasted Ribeye with Bordelaise

    Brown Sugar Mustard Glazed Pork Loin


    Assorted Desserts


    Cost: $55* for Adults, $30* for Children (5-11), Under 5 free

    *Taxes and gratuities additional

    Call 1-877-MIRBEAU for reservations.

Recipe of the Month



2 cups Oats

1 cup Whole Wheat Flour

½ cup Brown Sugar

1 tsp. Salt

1 ½ cups Cold Butter, cubed

½ cup Milk


¾ cup Sugar

¼ cup Water

3 cups Milk

¼ cup Cream (heavy)

1 tsp. Vanilla

2 Tbsp. Whiskey

½ cup Brown Sugar

1 tsp. Salt

1/3 cup Cornstarch

6 Egg Yolks

1 Tbsp. Butter



  1. Combine first 4 ingredients together, and cut in the butter
  2. Add milk until dough forms
  3. Press into the bottom of 2- 9 inch pie tins, and bake at 350F until golden


  1. Make a caramel with the sugar and water
  2. Once sugar is caramelized, add the milk and the heavy cream, and continue to cook until uniform
  3. Add the vanilla and whiskey
  4. Add the brown sugar, salt, and cornstarch, and whisk until incorporated
  5. Slowly temper in the egg yolks and whisk until uniform, then continue cooking on medium heat, stirring constantly with a rubber spatula until thick and bubbly
  6. Remove from heat and stir in the butter
  7. Refrigerate before pouring into crust

**Garnish with Whipped Cream and Chocolate Garnishes if desired**