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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

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.

  • Thursday, November 24th

    Seatings at 12pm, 2pm, 4pm and 6pm

    Adults (ages 12 & up) $55 per person

    Children (ages 5-11) $30 per person

    Children under 5 eat free

    *plus tax & gratuity


    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

    Spinach salad with Balsamic Vinaigrette

    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

    Sausage Stuffing

    Cranberry Sauce

    Salmon with Lemon Beurre Blanc

    Brown Sugar whole grain mustard glazed Pork Loin

    Pumpkin Raviolis with brown butter, sage and pecans

    Whipped Blue Potatoes

    NY Honey Glazed Carrots

    Green Bean Almondine


    Assortment of Petite Desserts

    *Menu subject to change

Recipe of the Month


  • 3 1/2 cups of chopped fresh rhubarb stalks (4-5 stalks)
  • 2 1/2 cups of water
  • 1 2/3 cups of white granulated sugar
  • 2 teaspoons of orange zest
  • 2 teaspoons of chopped fresh ginger
  • 1/4 teaspoon salt
  • 2 Tbsp of corn syrup


Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil. Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender. Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp. Stir in the corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.) Process in your ice cream maker according to the manufacturer’s instructions.