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Food NewsJuly 15, 2012 Mirabelle Restaurant Presents Chef Guy Reuge's Seasonal MenuMirabelle Restaurant introduces a new menu this July created by award-winning Chef Guy Reuge, available for dinner Tuesday through Sunday.  Offerings include: FIRST COURSE *Lemon Lobster Salad Avocado, lemon vinaigrette, edible flowers 15 *Glazed Squab Breast Summer succotash of corn, fava beans, truffles 15 *Organic Egg and Ricotta Raviolo Summer truffle shavings 13 *Smoked Salmon Roulade Basil-scented mayonnaise, compressed melon 14 *Foie gras du Jour Chef's Preparation 24 *Four Artisan Cheeses Toasted raisin bread, fruit compote 17.50 *East & West Coast Oysters (6) on the Half Shell 15 MAIN COURSE *Caramelized Scallops "Scallop baked potato," fried zucchini flower, lemon sabayon 34 *Branzino Potato cake, fennel, spinach, black olive vinaigrette 31 *Lobster fricassee Corn bread pudding, corn puree, pickled sour cherries, Thai basil, chanterelles 38 *Roasted Chicken Breast Blue cheese gratin, crispy sweetbreads, seasonal vegetables 28 *Grilled Painted Hill Farm Shell Steak Heirloom tomato salad, cheese, asparagus 40 *Salad Nicoise Artichoke, tomato, haricot vert, bell pepper, red onions 24 *Duck Mirabelle 37 Seared Duck Breast: grilled corn coulis, chanterelle ragout, roasted shallot, cherry sauce Duck Leg Confit: potato allumettes, shallot marmalade, mission fig wrapped in duck prosciutto Mirabelle Restaurant  
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