The Culinary Team at Mirbeau takes great pride in basing our menus around the local & farm-to-table concept. We rely upon our New York independent farmers throughout the year to provide our guests with the freshest and healthiest, in-season vegetables, meats, cheese, grains and fruit. We are fully prepared to accommodate nearly any dietary need or preference, and we truly look forward to seeing you soon!
Breakfast is served daily from 7:30 a.m. to 10:30 a.m.
A LA CARTE BREAKFAST PLATES
Includes juice, coffee or tea, housemade toast or pastry, fresh fruit, Housemade Granola & Greek yogurt.
Eggs Any Style
Two eggs cooked your way with a potato pancake, housemade toast, and a choice of breakfast meat. Egg whites upon request.
Indicate your filling choices of: onions, peppers, tomatoes, mushrooms, bacon, ham, sausage, cheddar, gruyere, or american cheese. Egg whites upon request.
Bagel & Lox
Housemade Bagel, cream cheese, diced tomatoes, capers, onions, and house smoked salmon.
Poached Eggs on housemade English muffins, Canadian bacon, spinach & hollandaise.
Housemade challah bread served with sweetened mascarpone spread and fresh berries.
Local New Hope Mills pancakes, served with fresh berries and Skaneateles Sugar Shack Maple Syrup.
Steel Cut Oatmeal
Served with fresh berries, nuts, and brown sugar; your choice of skim, whole, or soy milk.
Housemade Granola and Yogurt
Our house made granola lovingly made with oats, nuts, honey and dried fruits and served with Greek yogurt.
Applewood Smoked Bacon (2 pieces) ~ Housemade Sausage
Turkey Bacon (2 pieces) ~ Housemade Toast or Pastry
Potato pancake ~ Seasonal fruit
Juice ~ Coffee or Tea ~ French Press Coffee for two
Espresso, Cappuccino or Latte ~ Bloody Mary
Mimosa or Bellini
Served daily from 11:30 a.m. to 2:30 p.m.
Reservations are suggested but not required.
Soupe du Jour ~ Petite Caesar Salad
Crab Cake with a Spicy Remoulade Sauce ~ Petite Green Salad
Petite Apple and Pear Salad ~ Tomato Bisque
Griddled ham and gruyère on housemade Challah bread topped with béchamel sauce and a sunny side egg accompanied by housemade tomato bisque
Salmon Courge Musquée
Pan seared salmon filet accompanied by butternut squash purée, sautéed spinach and a wholegrain mustard beurre blanc
Poire et Poulet gf
Boneless chicken breast tossed in gorgonzola blue cheese, Finger Lakes Riesling poached pear, balsamic strawberries & candied nuts with organically grown lettuces
The Mirbeau Hamburger
8 oz prime ground beef on a housemade roll with marinated Portobello mushrooms, balsamic braised onions, gruyère and spinach. Served with bistro fries and béarnaise-bordelaise sauce
Jeunes Épinards gf
Diced roasted butternut squash tossed with young spinach, pumpkin seeds, goat cheese, dried cranberries dressed in maple Dijon vinaigrette with grilled chicken
Steak Frites gf
7oz flat iron steak served with garlic pommes frites and sauce bordelaise
Salade Niçoise gf
Pan seared shrimp over mixed greens with red wine vinaigrette and tossed with green beans, cherry tomatoes, olives and a poached egg
Turkey salad with bacon, tomato, sunflower seeds, clover sprouts and avocado on toasted housemade Cranberry Walnut Bread. Served with a Caesar Salad
Poisson du Jour
Eggnog Crème Brulee
A festive custard dessert, served with freshly baked molasses cookies
Warm Chocolate Fondant gf
Served with white chocolate ice cream and hazelnut praline
A Mirbeau twist on the classis dessert, served with toasted almond ice cream
Assorted Housemade Ice Cream
Please inquire for today’s offerings.
Consider two or three wines paired with your selections.
Fresh Bacon Normandy
Pork belly confit with Apple, Dijon mustard and honey glaze, and chive batonnets. Sidecar of Calvados apple sorbet
Warm caramelized shallot and chèvre phyllo tartlet with balsamic braised beets, baby greens, and finished with a dijon sherry vinaigrette
Poached shrimp with mixed greens, cucumbers, grape tomatoes, gorgonzola and orange coriander vinaigrette
Tableside Caesar Salade for Two
Prepared tableside for two people, using Romaine heart lettuce, and all the fresh ingredients tailoring the classic Caesar dressing to your taste preference
Housemade squash soup with a maple cream and topped with toasted almonds
Pan Seared Coquilles Saint-Jacques
Pan seared scallop with rutabaga quince purée and sautéed mushrooms
Crab Galette with warm roasted pepper poached lobster salad, and sauce remoulade
Pan seared Hudson Valley Foie Gras with poached pear and cognac gastrique
Flétan et Homard
Pan seared halibut and house made lobster cheddar macaroni and cheese with sautéed greens
Pan Roasted Magret de Canard
Pan roasted duck breast with Dauphine potatoes and baby carrots
Pan seared lane snapper, scallops, shrimp, little neck clams, potatoes in a shrimp saffron broth
Filet Mignon au Pôivre
Beef tenderloin with Parmigiano-Reggiano gratin dauphinoise, chef’s vegetable and sauce bordelaise
Pan Roasted Pork Ribeye
Pan roasted pork ribeye with roasted garlic sweet potato mash, frizzled brussel sprouts, and sauce Robert
Lamb Osso Buco
Braised lamb osso buco with creamy parmesan polenta, gremolata and frizzled leeks
House made raviolis stuffed with eggplant, yellow squash, zucchini, and tomato sauce, and a side of baguette bruschetta
Parmigiano-Reggiano Gratin Dauphinoise
Chef’s selection of Vegetables
Creamy Parmesan Polenta
Frizzled Brussel Sprouts
Sweet Potato Mash
Lobster Mac & Cheese
Green Apple Curd, Toasted Oat Ice Cream
Cranberries, Lemon Ice Cream
Caramelized Pear (gf)
Ginger beer Sabayon, Walnut and Nutmeg Meringue
Chocolate Decadence (gf)
White Chocolate Ice Cream, Dehydrated Chocolate Mousse, Espresso
Eggnog Crème Brulée
Housemade Ice Cream
Served with house made breads, crackers, spiced nuts, chutney and fresh fruit.
Mona Lisa: Aged about 18 months this gouda style cheese is a magnificent version. Slight granulization along with a perfect balance of scotch, nutty, sweetness is a delight on the palate. Cow milk. Pair with Ferrari-Carnano Bella Luca.
Moody Blue: creamy blue is delicately smoked over fruit wood to create subtle smoky undertones. Beautifully balanced, sultry, and seductive
Aqua Terrace hours are from 6:00 a.m. until 9:00 p.m.
Aqua Terrace Bar hours are 11:30 a.m. until 6:00 p.m.
with seasonal fruit, chutney, housemade breads, & crackers
House Made Hummus
with seasoned chips
Soupe du Jour
Grilled Cheese and Tomato Bisque
house made challah with cheddar, goat and smoked gouda cheeses; tomato bisque
griddled quinoa, black beans, peppers and onion burger; mixed green salad with balsamic vinaigrette
falafel with naan bread, romaine, tomatoes, tzatziki; mixed green salad with balsamic vinaigrette
turkey salad with cranberries, avocado, bacon, roasted tomato, sunflower seeds & sprouts; mixed green salad with balsamic vinaigrette
The Mirbeau Hamburger
8 oz. grilled prime beef over spinach and topped with gruyere cheese, grilled Portobello mushroom & balsamic braised onions; bistro fries and béarnaise-bordelaise sauce
Served from 5:30 p.m. on daily
SALADS & CLASSIC BISTRO APPETIZERS
Cheeses: One, Two, or Three Varieties
Served with a selection of our house made breads, linguine crackers, jams, jellies, and chutneys
Breaded Calamari caps stuffed with roasted garlic bacon relish and remoulade
Please inquire with your server on today’s selections.
French Onion Soup
French Onion Soup with a Gratin of Gruyere and Parmesan
Bosc Pear & Greens
Mixed greens tossed in balsamic dressing with grape tomatoes bosc pear, New York State apples, dried fruit, spiced nuts and blue cheese.
Tableside Caesar Salade
Chopped heart of Romaine dressed in housemade Caesar dressing with Parmesan-Reggiano & croutons
Naan bread, house made hummus, baba ganoush, falafel, and raw vegetables
(Available on gluten free bread.)
The Mirbeau Burger
Prime Beef burger over spinach and topped with gruyere cheese marinated Portobello mushroom and balsamic braised onions served with bistro fries and a béarnaise-bordelaise sauce
Griddled quinoa, black beans, peppers and onion burger served with mixed green salad with balsamic vinaigrette
Bouef avec Pomme Frites
6 ounce beef tenderloin with pomme frites and béarnaise
Sautéed chicken breast with Parmigiano-Reggiano dauphinois frizzled brussels sprouts and chicken jus
Parsley, white wine mussles with rouillé, sliced baguette and pommes frites
Potato Crusted Salmon
Potato crusted salmon with sautéed greens and lemon beurre blanc