Mirabelle

grilled cuttlefish with pan roasted tomatoes, cold pressed olive oil.

served over traditional borscht and herbed creme fraiche

served with potato croustillant and port and truffle sauce

a garnish of gremolata of caper, lemon, and green apple, pistachio pesto, chervil salad

served with endive and coconut fondue, tarragon, pear grapefruit marmelade

with or without goat cheese, parsley vinaigrette

prepared daily in a different style

according to the chef

apple marmalade, grape, and toasted raisin-walnut bread

french onion soup with gruyere crouton

pan-roasted foie gras, cumin, orange and carrot puree, dried fruit compote

roasted loin of venison, leek fondue, dried cherry puree, and fried shallot

red beet, frisee, and hard boiled egg salad, horseradish sauce

ragout of gnocchi, garlic braised escarole, and mushrooms

pan seared day boat cod, basmati rice, haricot vert, oyster mushroom, coconut broth, and caramelized pineapple

mecox farm bridgehampton long island: atlantic mist - sunrise - shawondasee

with rum scented creme anglaise

french onion soup with gruyere cheese crouton, or roasted loin of venison, leek fondue, dried cherry puree, and fried shallot, or red beet, frisee, and hard boiled egg salad with horseradish sauce

pan seared day boat cod, basmati rice, haricot vert, oyster mushroom, coconut-lime broth, and caramelized pineapple, or ragout of herb gnocchi, garlic braised escarole, and mushrooms, or roasted painted hill farm shell steak, creamy polenta, red wine sauce, and glazed turnips

butternut squash flan, wild mushrooms, orange grainy mustard sauce

barely cooked cobia fish, banana brown butter, ragout of salsify and parsnip, salsify fritter

leek and truffle ragout, yam cranberry jam, scallion vinaigrette, walnut, mushroom spring roll

p/a

p/a

celeriac puree, potato pont neuf, caramelized shallots, ginger spicy meritage reduction sauce

chicken cooked in red wine with fingerling potato croque au sel, bacon, pearl onions, and mushrooms

served with braised lamb shoulder and sweet potato shepherd's pie, timbale of young spinach and garlic, natural juice

cheese pumpkin risotto, roasted plums, plum vinegar sauce

seared breast: served over daikon-miso pillow, mushroom, goat cheese & apple cigar, leg confit: served with duck rillette dumpling in duck consomme