Mirabelle Restaurant (Three Village Inn, 150 Main Street, Stony Brook, NY 631-751-0555/631-584-5999) 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
