At lunch, our menu is inspired by the culture of refined Parisian Brasseries updated with local and seasonal ingredients. Dinner emulates a modern expression of the global influence on contemporary French cuisine that is designed to transport diners through evoking emotional connections. Guests have a whimsical approach to dining that conveys stories and memories that allow them to transcend the boundaries of the dining room. Both services are connected through Executive Chef Keith Bombaugh and Jenn Knowles' experiences of growing up in New England, as well as a strong connection to the mid-Atlantic and our culinary travels beyond. Dessert is a joyful celebration of the shared memories of our Pastry Chef Zoe Ezrailson, alumni Tammy Saunders and Jerry Zawacki . Lunch showcases plated desserts displayed on our custom dessert trolley that include throwbacks such as a version of hand held oatmeal cream pie, strawberry and Lillet cream filled macaroons and a Black Forest Bombe. At dinner, the pastry trolley becomes our cheese cart and will highlight artisanal cheeses from local cheese makers as well as curated selections from varied d'affineurs. Lunch is available ala carte while dinner guests will have the options of dining ala carte, a 4 or 5 course pre-fixe or a 12 course long format tasting. Wine pairings are available for all menus.
Vital to a French-American restaurant is an excellent wine selection, which is spearheaded by Beverage Director Jennifer Knowles and Wine Director Karl Kuhn. Knowles – who recent tenures include stints at The Jefferson Hotel, The Inn at Little Washington and Requin at The Wharf and Kuhn who hails from minibar by José Andrés are curating the restaurant’s wine program with an emphasis on French labels, from the classic varieties and regions as well as a nod to the ever-evolving dynamic of new winemakers and styles from around the world. A selection of 500 wines is available by the bottle along with 28 wines by the glass.
Similar to Mirabelle’s wine program, the cocktail program, spearheaded by Lead Bartender Zach Faden, has a classic focus with a personalized approach to custom creations. The cocktail menu presents a strong representation of French-inspired cocktails balanced by modern techniques. Most unique to Mirabelle’s cocktail program will be its spotlight on French distillates, with a tableside cart dedicated to high-end Eau de Vie, Armagnac and Calvados. A variety of non-alcoholic specialties are also available and incorporate seasonal ingredients, which rotate throughout the year.