Mirabelle Restaurant
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Refined Fine Dining in Beaver Creek
valutazione
Recensioni
fotografia
menù
fennel tarragon - orange citrus wasabi salad
artichoke Mediterranean cream - basil oil - oven braise smoked baby tomato compote
Wagyu Beef filet - hot foie gras - chard corn salsa - potato dauphine
Nick’s Daily Inspiration “Trio of Desserts “
oven roasted squash homemade mini ravioli - orange zest - black truffle white wine sauce
caramelized brown sugar apricots - sauterne reduction - speculoos dust
oven roasted carrot - crudité - honey carrot emulsion date & bacon crisp micro green salad
red beet - baby fingerling potato salad - lime infused sheep yogurt - baby greens
orange panna cotta - baby bib salad blood orange emulsion vinaigrette
warm blinis - traditional accompaniments
green pea parmesan polenta - bacon chickpea relish jus de viande
sweet potato mousseline - roasted butternut squash - thyme jus
asparagus - salsify - crudity of truffle & cauliflower - cardamon red infused wine reduction
oven roasted cipollini onions - baby arugula - herbal gnocchi - cabernet reduction
maine lobster - garlic potatoes - espuma - boudin & locally grown trumpet mushrooms - garlicchips
chard scallion citrus vinaigrette - warm brussels sprouts & roasted hazelnut salad
mussel & vegetable saffron broth baby leek - shallot concassé
baby spinach - crispy potato tuile - lemon brown butter sauce
roasted tomato eggplant - pepper piperade jam
smoked tomato jam - avocado mash - micro greens
chorizo concassé - garlic saffron foam
braised salsify - turmeric turnips - blue berry compote
charcoal eclair - cauliflower cream - micro greens
sauterne poached apple - rhubarb - sauterne reduction - speculoos dust
zucchini carpaccio - herb ricotta - dentelle toast - cherry tomato - balsamic reduction
cabbage salad - apple - goat butter & nut crumble
almond grapefruit orange panna cotta - green salad - almond oil
warm blinis - traditional accompaniments
green peppercorn tarragon emulsion - baby fingerling potatoes
bean cassoulet - lamb lardon - jalapeno & poblano pepper salsa
black truffle gratin - honey winter squash brunoise
parsnip purée - Chimay braised beef short ribs - confit winter vegetables
peach - corn cream - local garlic mushroom
sea urchin citrus butter - seaweed salad - dashi broth
shallot leek - forbitten black rice - beurre rouge
baby spinach - crispy potato tuile - lemon brown butter sauce
grilled vegetable
Sancerre, Cuvée Pierre a Feu, Domaine des Buissonnes
Cabernet Blend, The Prisoner, Napa Valley
fennel tarragon - orange citrus wasabi salad
artichoke Mediterranean cream - basil oil - oven braise smoked baby tomato compote
Wagyu Beef filet - hot foie gras - chard corn salsa - potato dauphine
Nick’s Daily Inspiration “Trio of Desserts “
oven roasted squash homemade mini ravioli - orange zest - black truffle white wine sauce
caramelized brown sugar apricots - sauterne reduction - speculoos dust
oven roasted carrot - crudité - honey carrot emulsion date & bacon crisp micro green salad
red beet - baby fingerling potato salad - lime infused sheep yogurt - baby greens
orange panna cotta - baby bib salad blood orange emulsion vinaigrette
warm blinis - traditional accompaniments
green pea parmesan polenta - bacon chickpea relish jus de viande
sweet potato mousseline - roasted butternut squash - thyme jus
asparagus - salsify - crudity of truffle & cauliflower - cardamon red infused wine reduction
oven roasted cipollini onions - baby arugula - herbal gnocchi - cabernet reduction
maine lobster - garlic potatoes - espuma - boudin & locally grown trumpet mushrooms - garlicchips
chard scallion citrus vinaigrette - warm brussels sprouts & roasted hazelnut salad
mussel & vegetable saffron broth baby leek - shallot concassé
baby spinach - crispy potato tuile - lemon brown butter sauce
roasted tomato eggplant - pepper piperade jam
smoked tomato jam - avocado mash - micro greens
chorizo concassé - garlic saffron foam
braised salsify - turmeric turnips - blue berry compote
charcoal eclair - cauliflower cream - micro greens
sauterne poached apple - rhubarb - sauterne reduction - speculoos dust
zucchini carpaccio - herb ricotta - dentelle toast - cherry tomato - balsamic reduction
cabbage salad - apple - goat butter & nut crumble
almond grapefruit orange panna cotta - green salad - almond oil
warm blinis - traditional accompaniments
green peppercorn tarragon emulsion - baby fingerling potatoes
bean cassoulet - lamb lardon - jalapeno & poblano pepper salsa
black truffle gratin - honey winter squash brunoise
parsnip purée - Chimay braised beef short ribs - confit winter vegetables
peach - corn cream - local garlic mushroom
sea urchin citrus butter - seaweed salad - dashi broth
shallot leek - forbitten black rice - beurre rouge
baby spinach - crispy potato tuile - lemon brown butter sauce
grilled vegetable
Sancerre, Cuvée Pierre a Feu, Domaine des Buissonnes
Cabernet Blend, The Prisoner, Napa Valley