Mirabelle at Three Village Inn has introduced a new fall dinner menu. The menu, crafted by Executive Chef Fernando Machado, features a variety of new dishes that showcase fresh and local produce. Reservations are recommended and can be made by calling the restaurant directly at 631-751-0555. The new menu items, subject to change, include:
Butter Board $15
Poached pear, butternut squash, walnuts, Roquefort cheese, truffle honey glaze
Fried Octopus $25
Kidney beans, cannellini beans, edamame, escarole, seafood-vegetable broth, provençal “rouille” croutons
Crab-Potato-Corn Rosti $26
Curry mayonnaise, lettuce
Housemade Meatballs $16
Marinara sauce, mozzarella-Parmesan cheese
Saffron-Mussel Cream Soup $15
Yukon gold potatoes, parsnips, corn, chives
Warm Goat Cheese on Toast $15
Artisan greens, mustard vinaigrette
Endives, Mâche and Radicchio Salad $16
Pear, caramelized pecans, dried cranberries, golden beets, berry-balsamic vinaigrette
House-Made Ricotta Cheese $17
Baby arugula, delicata squash, Mission fig, crumbled hazelnuts, honey-balsamic vinaigrette
Marinara Dripping Meatball Roll $22
Mozzarella-Parmesan cheese, French fries
BLT Grilled Chicken Sandwich $24
Pullman bread, bacon, lettuce, tomatoes, herb mayonnaise, French fries
Zucchini-Shiitake Mushroom Stuffed Delicata Squash $28
Lemongrass-coconut broth
Pan-Roasted Tasmanian Ocean Trout $38
“Petit Ragout,” butternut squash, Granny Smith apple, parsnips, celery roots, capers, cornichons, lemon confit, cold pressed olive oil
Butter-Poached Atlantic Cod $37
Black pepper studded tagliatelle, lemon sauce, fried capers
Red Wine Braised Oxtail-Beef Short Ribs $36
Millet cake, braised carrots, mâché
Organic Chicken Leg Confit $34
Slivered breast, roasted onion coulis, salsify fritters, Maitake mushroom cluster, natural jus
Mirabelle Duck Duo $47
Seared breast, leg confit, almond-raisin-prune, harissa couscous, caramelized cipollini onions, baby turnip
12 oz. Aged Grass-Fed NY Strip Steak $59
“beurre rouge” gratin Dauphinois, broccolini, Amagansett sea salt
