Reopening Summer Menu
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Reopening Summer Menu

“Le Menu Gourmand”

A Four Course – Daily Menu

Menu $ 110 – Wine Pairing $ 165

Pour Commencer

Spring Salad 18
red beet – pickled vegetable – baby greens fig vinaigrette

 

Yellow Fin Tuna Tartare 24
ponzo sauce – micro greens – orange ginger emulsion

 

Heirloom Tomato 21
green house salad basil pistou – burrata cheese

 

Hot Foie Gras 27
 caramelize maple syrup peach – speculoos crumble – watercress – sauterne vanilla reduction

 

Lobster Risotto Croquette 26
popcorn crust (GT) – spicy aioli -pickled cucumber salad – roasted corn salad

 

Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

Petite Entrée

Alaska Halibut Filet 34
onion confit – sweet corn mousseline – local trumpet mushroom – mushroom foam

 

Braised Pork Belly 33
herbal gnocchi casserole – oven roasted carrots – date lemon compote

 

Veal Crispy Sweet Breads 34
roasted peach barbecue sauce – scallion salsa

 

Vegetable Saffron Rice “Tomato Farcie”30
grilled vegetables & rice – vegan tomato farcie

Entrée

Salmon Filet 47
seaweed cheek pea – asparagus tips salad – apple cider beurre blanc

 

Roasted Free-Range Chicken 42
spring ratatouille vegetable – pomme gaufrette – jus de viande

 

Grass Fed All-Natural Local Beef Tenderloin 56
brussels sprouts coleslaw – potato croquette – cabernet reduction

 

Dover Sole Meuniere 65
potato basket – baby spinach – lemon beurre noisette

 

Roasted Duck Breast 50
remoulade of sundried raisin – orchard apple & pear – honey berry reduction – apple chips

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