Maine Lobster Tartar
citrus – avocado ginger tartare – micro greens – lemon tuile
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Yellow Fin Tuna
seared yellow fin tuna – seaweed salad – cherry blossom shoyu butter sauce
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Roasted Elk
honey carrot mousseline – black truffle cauliflower crudity – cabernet reduction
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Symphony of Desserts
Four Course Menu $125
Wine Paired Menu $190
Soup du Jour
17
Belgium Onion Soup
19
Wine Syrup Poached Palisade Pear Salad & Cheese
pickled vegetables – smoked vegetable – alpine cheese fondue espuma
25
Lapin Ravioli
rabbit & banana confit ravioli – tomato bisque infuse banana broth
26
Seared Hudson River Valley Foie Gras
caramelized peach tartelette – julienne green apples – sauterne reduction
28
Pork Belly & Boudin Noir Salad
oven roasted tomatoes – oven roasted squash – watercress salad
26
Colorado Goat Cheese “Cake “
golden beet – grapeseed & fig vinaigrette – oven roasted beet salad
22
Poached Cage Free Egg Salad
organic baby arugula – Belgium endive – bacon dust – Dijon vinaigrette
23
*Imported Ossetra Caviar (1 oz.)
warm blinis – traditional accompaniments
150
*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”
Colorado Free Range Chicken
bacon & Boursin pomme Anna – Belgium style red cabbage & apple
45
Summit County Lamb Rack & Loin Duo
gluten free tomato tatin balsamic celeriac puree – herbal crusted Dijon – jus de viandes
55
Roasted Veal Sweetbreads
veal sweet bread – truffle mushroom – pear confit – onion caramelized reduction
48
Beef Tenderloin Green Pepper & Cognac Sauce “Papa Luc “
homage at Mirabelle founder classic green pepper corn filet – pommes croquette
57
Add Seared Hot Foie Gras to any entrée $15 extra
Sea Salt Baked Colorado Striped Seabass
steamed in sea salt crust – PEI mussels saffron vegetable broth
52
Maine Lobster
slow cooked vegetable risotto w. mandarin orange – butter braised lobster – lemon grass garlic foam
58
Olive Oil Seared Arctic Chard
sunchoke purée – oven braised tomato ratatouille – basil oil and black olive tapenade
48
North Sea Dover Sole “Meunière‘’
baby spinach – crispy potato tuile – lemon brown butter sauce
60
Winter Tomato Farci
large olive oil baked organic tomato – filled w. vegetarian rice Provençale
37
Belgian Frites
Brussels Sprouts Cheese Gratin
Garlic Spinach
Mixed Vegetables
All items on this menu are made to order, please allow time for preparation
Please inform your waiter of any food allergies.
For tables of 8 guests or more, 20% service charge will be added
Split plate charge: Appetizer $5.00 – Main course $ 7.00
Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95