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Food NewsMay 9, 2012 Mirabelle Restaurant Presents Chef Guy Reuge's Seasonal Spring MenuMirabelle Restaurant introduces a new menu for spring created by award-winning Chef Guy Reuge, available for dinner Wednesday through Sunday.  New offerings include: FIRST COURSE *Potato-Crusted Cod 15 Tomato coulis, fennel & sweet garlic confit, pickled ramps *Seared Loin of Rabbit 15 Sweet pea puree, pickled mushrooms, kumquat, rabbit fritter *Six clams on the Long Island Sand 13 Clam chowder, sea beans, Melba toast *Glazed Mozzarella di Bufala 14 Shaved asparagus, prosciutto croquette, black olives, mint pesto *Foie gras du Jour 24 *Four Artisan Cheeses 17.50 Toasted raisin bread, fruit compote *East & West Coast Oysters (6) on the Half Shell 15 MAIN COURSE *Olive-Oil Poached Scottish Salmon 29 Fingerling potatoes, oyster mushrooms, avocado horseradish cream, pea shoots *Pan-Roasted Striped Bass 35 Leek risotto, salad of grapefruit, fennel, watercress *Hoisin-Glazed Painted Hills Farm Beef Fillet 42 Oyster mushrooms, citrus turnips, fava bean puree *The Duck Mirabelle 37 Seared Duck Breast: Asparagus flan, medley of spring vegetables Duck Leg Confit: Sunflower-scented Madeleine, snap peas, Treviso, frisee salad, rhubarb *Sweet Pea Agnolotti 26 Benton ham, brown butter, Thumbelina carrots, chervil *Slow-Cooked Loin of Veal 35 Sweet and sour pearl onions, fried artichokes, purple potatoes Mirabelle Restaurant  
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