Chef Joly’s – Prefix
Four Courses
*Diver Sea Scallops
cauliflower cream – apple pomegranate macadamia nuts salsa
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*Sautéed Barramundi Filet
ginger infused roasted butternut squash mousseline – espuma of lobster broth
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*Elk Tenderloin
sweet potato mascarpone purée – cabernet poached baby Seckel pear
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Nick’s Inspiration “Trio of Dessert”
Menu $95 – Wine Pairing $150
Avocado Ceasar Salad
avocado anchovy parmesan emulsion – fry chickpeas crouton – confit baby
cherry tomato basil oil
17
Beet Carpaccio
red beet carpaccio style – rice vinegar – honey vinaigrette Belgium endive
pears salad – micro greens
20
Warm Colorado Goat Cheese
Apple wheel goat cheese gratinee – sundried fruit – baby green salad
17
Soup du Jour
14
Veal Sweet Bread
yuzu & lemon jam – fall confit vegetables – micro green salad
24
Hot Foie Gras
caramelized peach – Speculoos dust – Sauterne vanilla reduction
28
*Caviar Imported Ossetra
Belgium Ossetra caviar – traditional blinis
150
*Tuna Steak
spice crusted tuna – bok choy soya glazed – wasabi avocado mousse
52
*Pan Sautéed Maine Lobster Tail & Oven Braised Pork Belly
corn pineapple jus mousseline – bacon infused Thai basil foam
58
Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60
*Colorado Rack of Lamb
roasted garlic creamy potato mousseline – petite Provençale ratatouille
60
*All-Natural Beef Tenderloin
chard broccolini & broccolini nutmeg gnocchi – cabernet reduction
54
Roasted Free-Range Chicken
cardamon agave carrot mousseline – baby fingerling potatoes – roasted jus de viande
45
Vegetarian Arborio Risotto
fall mushroom casserole – shallot – concasse parmesan dust
38
Belgium Frites
Mashed Potatoes
Steamed Vegetables
Crispy Brussels Sprouts
Honey Carrot Mousseline
*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