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Food NewsOctober 10, 2012 Mirabelle Launches New Dinner MenuChef Guy Reuge of Mirabelle at Three Village Inn introduces a new dinner menu for fall.
Cauliflower Steak 14 Caper berries, preserved lemon vinaigrette and verbena-scented goat cheese mousse California Rabbit and New York Foie Gras Sausage 14 Pistachio, rabbit consomme and miniature autumn vegetables Escargots Pumpkin Fricassee 16 Israeli couscous, sweet garlic, pepita seeds and Iberico ham Butternut Squash Agnolotti 15 Slow-cooked organic egg, toasted crumbs and sea urchin roe with sweet and sour sauce Entrees Caramelized Scallops 34 Sushi rice cakes, fava beans, toy box tomatoes and fried lotus roots with saffron vanilla sauce Pan-roasted Arctic Char 31 Leek and trumpet royal fondue and chorizo with verjus butter sauce Bacon-wrapped Berkshire Pork Loin 29 Anson Mills polenta, cipollini onions, Brussels sprouts and parsnip chips with apple cider glaze Painted Hill Farm Grass-fed Shell Steak 40 Truffle cauliflower puree, potato millefeuille, romanesco and chanterelles with huckleberry sauce Papeton of Zucchini 25 Stuffed with chestnut and spaghetti squash and crushed almond-coated organic egg The Duck Mirabelle 37 Seared Duck Breast: green faro risotto, butternut squash, vincotto and shaved radishes Duck Leg Confit: pear compote, almond-stuffed date, braised endive and bacon powder Mirabelle at Three Village Inn  
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Dinner specials include a $42 three-course menu served Monday through Thursday and $50 prix fixe served Friday and Saturday. New dishes include:
