Mirabelle Restaurant MenuFrench | Stony Brook Main Menu
mixed greens tossed in an orange flower honey vinaigrette, with maytag blue cheese crumbles, toasted walnuts, and bartlett pears.
organic vine-ripened capri tomates, marinated fresh mozzarella and locally grown organic basil. served with mixed greens and drizzled with italian vinagrette.
two sauteed fresh crab cakes with basil oil and tomato concasse`
house cured, cold-smoked atlantic salmon with fresh flounder ceviche. with olive oil and lemon poached manilla clam vinaigrette and spicy mixed greens.
two asian duck springrolls with a papaya-lemongrass dipping sauce served with a napa cabbage salad, and sesame seeds.
gulf shrimp pickled with rice wine vinegar, sesame oil, sambal and fresh ginger, with spicy greens and a hoisin-siracha-walnut oil vinaigrette.
sauteed lobster meat with a watercress-sesame oil pesto, wasabi aioli, green apple-mango relish, on crispy wonton chips.
a creamy, smooth, combination of fresh duck livers, mushrooms, butter, brandy, served with sliced french bread, dijon mustard, and cornichons.
a dark black roux-based gumbo made with roasted duck, elgin garlic sausage, creole seasonings, herbs, bell peppers, onion, and a rich duck stock.
seasonal pacific northwest exotic mushrooms sauteed with shallots, garlic, sherry, white wine & thyme. served with housemade foccacia.
breaded brie wedge served with an apple-ginger chutney and sliced french bread.
a grilled "hacked" chicken breast with field greens and napa cabbage, fresh corn relish, honey walnuts, fried cream cheese-peanut dumplings, and sesame-ginger dressing.
red chile-lime marinated and grilled chicken breast with field greens with a fresh green chile lime dressing, guacamole-corn relish, queso blanco, and two blue corn fried empanadas.
romaine leaves tossed with a housemade dressing made from garlic, anchovies, balsamic vinegar, smoked peppers, roasted garlic-infused oil, sonoran seasoned croutons and topped with parmesan and asiago cheeses
atlanic salmon with sauteed baby carrots, golden potatoes, oyster mushrooms & brussels sprouts. topped with a roasted red bell puree emulsified with olive oil.
seared bacon-wrapped gulf redfish paired with a spicy cashew-curry sauce, sauteed sugar snap peas in cilantro vinaigrette, roasted tri-color potatoes, mango relish, and yogurt drizzle.
brined and grilled pork loin chop with black tea rub, grilled leek sauce, scalloped custard potatoes, bacon scallion creme fraiche, braised red cabbage and green beans with toasted almonds.
four grilled u-15 jumbo shrimp and cajun spiced risotto with mussels, scallops, crawfish and andouille sausage, served with mirlotan (chayote squash).
salmon fillet paired with baby carrots, potatoes, oyster mushrooms and brussels sprouts; garnished with a roasted red bell puree emulsified with olive oil.
rotisserie roasted duck with dry mediterranean spice rub, cranberry-jicama relish, pomegranate molasses glaze, sardinian couscous w/ mushrooms and sauteed asparagus. half of roasted duck
lemon-rosemary marinated & grilled new zealand lamb rack, with yogurt-mint cucumber relish, tomato orzo salad, roasted eggplant ragout, and grilled pita bread.
grilled black angus beef tenderloin filet with a cabernet reduction sauce. served with a chopped summer salad of zucchini, spicy greens, haricot verts, oven roasted tomato, smoked bacon & tossed with buttermilk dressing. with creamy garlic mashed potatoes.
housemade carrot pasta filled with mesclun greens and parmesan cheese, served with sauteed artichokes, cremini mushrooms and spinach.
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