Chef Joly’s – Prefix
Four Courses
Red Crab Salad
spring watercress – avocado – pink grapefruit citrus infusion – Portuguese chorizo
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Alaskan Halibut
Emulsion of ginger & lemon grass – pistachio cream
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*Roasted Duck Breast
chestnut polenta – carrot – turnip – butternut – juniper agave infused reduction
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Nick’s Inspiration “Trio of Dessert”
Menu $95 – Wine Pairing $150
Summer Mesclun salad
herb & olive oil marinated chickpea – sundried fruit – garden herbs –
lemon vinaigrette
17
Niçoise Salad
artichoke – quail egg – black olive & tomato confit – tuna – zesty lemon herb dressing
20
Organic Tomato Salad
carpaccio sliced tomato – pickled red onion – Spanish sherry vinaigrette – sea salt garden basil chiffonade
17
Soup du Jour
14
Veal Sweet Bread
Yuzu glazed apple jam – asparagus – carrot – radish spring salad
24
Hot Foie Gras
caramelized peach – Speculoos dust – Sauterne vanilla reduction
28
*Caviar Imported Ossetra
Belgium Ossetra caviar – traditional blinis
150
Sweet Summer Peas Ravioli
vanilla seed & peas ravioli – butter sauce
34
Summer Yellow Corn Soufflé
almond milk – grilled corn – cucumber – dates & apple salad
33
Broccolini Rice Flour Tempura
butternut squash & ginger puree – chard cauliflower salad
36
*Add Salmon or Chicken $20
*Tuna Steak
spice crusted tuna – bok choy soya glazed – wasabi avocado mousse
52
*Pan Sautéed Skuna Bay Salmon Filet
black forbite rice” croquant “sauce Yuan citrus
49
Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60
*Elk Tenderloin
cherry gastrique – sweet potato gratin orange thyme – sundried grapes – pistachio
50
*Colorado Rack of Lamb
quinoa Tabbouleh – bell pepper harissa – herbals jus
60
*All-Natural Beef Tenderloin
corn mash potatoes – brussels sprout – fig coleslaw – cabernet reduction
54
Roasted Free-Range Chicken
confit lemon rosemary – roasted baby fingerling natural jus
45
Belgium Frites
Crispy Brussel Sprouts
Mashed Potatoes
Honey Carrot Lavender Mousseline
Steamed Vegetables
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
All items on this menu are made to order, please allow time for preparation
Please inquire about Mirabelle’s off-premises catering
For tables of 8 guests or more, 20% service charge will be added
Please no cell phones
Split plate charge: Appetizer $5.00 – Main course $ 7.00
Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95