Mirabelle Restaurant - Guy Reuge Long Island NY

Soy-Plum Glazed Squab Breast*
	daikon radish, miso-roasted Japanese eggplant, scallions $16.50
Organic Egg "En Cocotte"
	olive oil fried tomato, chanterelle mushrooms, shaved Parmesan, grilled farmer’s bread $13.50
Le Thon -
	Yellow fin tuna tartare*, Thai vinaigrette, miniature salad, straw potatoes $16.
Le Ris de Veau
	Braised veal sweetbreads honey cardamom clove jus, sun choke purée, fava beans and preserved lemon $15.
Lobster and Peach salad
	cucumber, cilantro, and asparagus $17
Seasonal tossed green salad
	with or without goat cheese, parsley vinaigrette $7.50/$10
Hudson Valley foie gras*
	prepared daily in a different style $24
Soup in season
	according to the chef $9
Selection of Four Artisan Cheeses
	apple marmalade, grape, and toasted raisin-walnut bread $16.50

Pan-Roasted Line-Caught Wild Striped Bass
	corn puree, haricots vert, basil butter sauce $36
Slow-Cooked Roulade of Sole
	lobster cream sauce, grilled polenta, roasted tomatoes $35.
Seared Organic Salmon
	medley of heirloom tomatoes, potato crisp, duck prosciutto, aioli $34.
The Fish of the Day P/A
The Vegetarian main course of the Day P/A
Pan-Seared Berkshire Pork Chop
	corn and chanterelle fricassee, aromatic jus, plum and cherry marmalade $36.
Roasted Loin of Lamb*
	ratatouille Provençale, natural juice, corn fritter, tomato and black olive fondue $38.
Grilled Grass-fed Shell Steak*
	potato “Savonette,” panache of green and wax beans, rosemary juice $43.
Le Boeuf
	Grilled grass-fed shell steak potato boulangère, braised greens, cognac black pepper sauce $43
Duck Mirabelle:
	*Seared breast:Vietnamese piperade with rice ball, rice vinegar sauce Leg confit:** with melon and ginger soup $37

Desserts and Souffle $8.50
	Cappuccino $5 Coffee, Tea, Espresso $4

dinner

new dish

Bill Rhame, Chef de Cuisine | Guy Reuge, Chef/Owner

*The asterisk indicates that this menu item can be cooked to order. The Suffolk County Health Department requires us to state that consumption of raw or undercooked meat, fish, shellfish, or egg may increase the risk of food-borne illness especially for those with certain medical conditions.