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
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 Oats
Served with fresh berries, nuts, and brown sugar.
Housemade Granola and Yogurt
Our housemade granola lovingly made with oats, nuts, honey and dried fruits and served with Greek yogurt.
Includes juice, coffee or tea, housemade toast or pastry, fresh fruit, Housemade Granola & Greek yogurt.
Applewood Smoked Bacon (2 pieces)
Turkey Bacon (2 pieces)
Housemade Toast or Pastry
Coffee or Tea
French Press Coffee for two
Espresso, Cappuccino or Latte
Mimosa or Bellini
Served daily from 11:30 a.m. to 2:30 p.m..
Reservations (and robes) are suggested but not required.
Soupe du Jour
Shrimp Cocktail ‘Niçoise’ Style
Crab cake with a Spicy Remoulade Sauce
Greens, Berries, Beets, & Goat Cheese
Asian Inspired Salmon
Pan seared wild caught Scottish salmon with housemade teriyaki drizzle; salad of julienned cabbage, red peppers, carrots tossed with spinach and a Thai peanut dressing.
Poire et Poulet
Grilled boneless chicken breast & gorgonzola bleu cheese, Finger Lakes Riesling poached pear, balsamic strawberries and candied nuts over organically grown lettuces.
Diced grilled marinated chicken, white beans, goat cheese, fresh mushrooms, onion frites, and bacon with spinach leaves with a honey-mustard vinaigrette.
Griddled quinoa, black beans, peppers and onion “burger” made with your choice of a housemade roll or gluten free flour. Served with a mixed green salad and balsamic vinaigrette.
U-10 shrimp in a coconut laced tempura batter served with plantains, jasmine rice & a mango curry dipping sauce.
8 oz prime ground beef on a house made roll with marinated Portobello mushrooms, balsamic braised onions, gruyere and spinach. Served with bistro fries and béarnaise-bordelaise sauce.
A 5 oz. filet mignon, wrapped in bacon, accompanied with smashed and crispy local fingerling potatoes and a bordelaise sauce.
Turkey salad served open faced with bacon, tomato, sunflower seeds, clover sprouts & avocado on toasted challah. Served with a Caesar Salad.
Specially selected for maximum freshness and health benefits. Please inquire with your server.
Our classic crème bruleè served with fresh berries.
Frozen strawberry spumonè with hibiscus sabayon, almond praline, and hibiscus infused compressed strawberries.
Our signatuer flourless chocolate cake served with Chantilly cream and fresh berries.
Assorted Housemade Ice Cream & Sorbet
Please inquire for today’s offerings.
Consider three wines paired with your selections.
Pork belly confit with a Korean style plum & whole grain mustard glaze, scallions and toasted sesame seeds. Sidecar of pear gelato.
Beets & Greens
Mixed greens with blood orange & port-balsamic vinaigrette, crispy Lively Run goat cheese button, roasted beets & spiced walnuts.
Traditional presentation of seasoned lump crab meat, preserved with clarified butter. Served with Sweet corn sorbet and housemade challah toast points.
Grilled heart of Romaine dressed in housemade Caesar dressing with domestic Sarvecchio parmesan and a baguette crouton.
Black Quinoa Tabouleh
Black quinoa tossed with California olive oil, lemon zest, Fresh mint, parsley, and crispy garbanzo beans served with broiled Lively Run feta cheese.
Pan seared U10 scallop dusted with fennel pollen, over grapefruit hollandaise and served with a tarragon bruleed grapefruit slice. .
‘Popcorn Shrimp & Grits’
U10 shrimp & langoustines sauteed in browned butter, with creamy cheddar popcorn grits.
Charcuterie de la Maison
San Daniele prosciutto
Pork rilette with star thistle honey
House cured bacon & maple syrup
Housemade duck ham & balsamic reduction.
Seafood “Le’ Colonial”
1/2 of a one pound Lobster, U10 shrimp & scallop wok charred finished with a red Thai curry sauce. Served with coconut jasmine rice and a cooling cilantro lime whipped cream.
Canard en Hiver
Seared duck breast served with sweet corn spoon-bread, roasted root vegetables & smoked jalapeno and raspberry coulis.
Joues de Boeuf
Slow braised beef cheeks over parsnip puree.
Filet Mignon au Pôivre
Tenderloin of beef seasoned with crushed red & black peppercorns, brandy cream sauce, potato dauphinois terrine and chef’s vegetable.
‘Cochon au Lait’
Seared 8 ounce boneless pork ribeye in a reduction of whole milk, carrots, leeks, NYS apples and house cured bacon; ‘boulangerie’ potatoes.
Court bouillon blanched cauliflower is pan seared then roasted in the oven, served with a golden raisin-caper emulsion & Bruschetta
Served with house made breads, crackers, spiced nuts, chutney, and fresh fruit.
Interlaken Gold: Lively Run’s goat gouda. Aged at least three months for a firm yet creamy paste. Pair with a Beak & Skiff Cider.
Blue Yonder: Lively Run’s newest addition is a Cow’s milk blue cheese. It is subtle yet complex and very approachable. Pair with a port.
Robiola Due Lattie: Italian cow and sheep’s milk cheese has a paper thin rind, with an unctuous buttery paste. Pair with a Champagne.
Café et Beignets
An espresso and white chocolate pot de crème, topped with milk foam, and served with two vanilla sugar beignets. .
Cardamom Panna Cotta
A cardamom infused panna cotta, blood orange gele, ginger crumble, and cinnamon ice cream.
Pine Nut Tart
Honey pine nut tart, served with refreshing lemon ice cream, and lemon curd.
Torched marshmallow with graham cracker ganache, decadent chocolate mousse, malted white chocolate crumble, and a dehydrated chocolate mousse tuille.
Our classic vanilla crème brulee, topped with fresh berries.
Housemade Ice cream & Sorbets
Please inquire with your server regarding this evening’s offerings
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.
3 cheeses with seasonal fruit, chutney, housemade breads, & crackers
housemade hummus with seasoned chips
soup of the day
grilled cheese and tomato bisque
choice of challah or wheat bread, with cheddar, goat and smoked gouda cheeses
arugula, goat cheese, portobello, roasted tomato; petite salade
grilled chicken, romaine, lemon-oregano vinaigrette, kalamata olives, red onions, feta
turkey salad with cranberries, avocado, bacon, roasted tomato, sunflower seeds & sprouts; petite salade
the Mirbeau hamburger
8 oz. grilled prime beef over spinach and topped with gruyere cheese, grilled Portobello mushroom & balsamic braised onions; with 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
Duck confit with fig jam and gorgonzola; Mediterranean white bean and roasted garlic with feta;
Olive-cherry tapenade with fresh goat cheese.
Berries and Greens
Organic field greens tossed in balsamic dressing with cherry tomatoes, an assortment of fresh berries,
dried fruit, spiced nuts and blue cheese.
Chopped heart of Romaine dressed in housemade Caesar dressing with domestic Sarvecchio parmesan & croutons. Optional: Grilled chicken breast.
Jumbo breaded duck wings tossed in housemade smoked teriyaki sauce, served with mango and sambal salad
Two flour tortillas with blackened white fish, red pepper aioli, diced tomatoes, shaved lettuce and red onion.
The Mirbeau Burger
8 ounce grilled burger of prime beef over spinach and topped with gruyere cheese, marinated Portobello mushroom and balsamic braised onions. Served with Bistro Fries and a Béarnaise-Bordelaise sauce.
Quinoa, black beans, peppers and onions held together by gluten free flour and griddled. Presented on a house made roll or gluten free bread and served with clover sprouts, red pepper remoulade and a mixed green salad.
(All main courses served with your choice of Bistro fries or chef’s vegetable)
Lightly sautéed double breast chicken in lemon, white wine and a shallot sauce.
One pound of blue point mussels steamed in aromatic broth of white wine, garlic, parsley and sweet cream butter.
Atlantic salmon roasted and topped with lump crab, asparagus and hollandaise sauce.