Mirabelle

Name: Mirabelle
Address: 17610 Midway Rd., 75287, TX, 75287
Telephone: 972-733-0202

17610 Midway Rd., Dallas, TX 75287, US

• Tuesday: 6:00PM-9:00PM •Wednesday: 6:00PM-9:00PM •Thursday: 6:00PM-9:00PM •Friday: 6:00PM-9:00PM •Saturday: 6:00PM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch

Soup

Spicy Duck and Sausage Gumbo

A dark black roux-based gumbo made with roasted duck, Elgin garlic sausage, Creole seasonings, herbs, bell peppers, onion, and a rich duck stock.

Fresh Soup of the Day

Lunch Appetizers

Asian Duck Springrolls

Two Asian Duck springrolls with a papaya-lemongrass dipping sauce, served with Napa cabbage, and sesame seeds.

Grilled Asparagus, Goat Cheese and Sun-Dried Tomato Pizza

Individual baked pizza with grilled asparagus, sun-dried tomatoes, bell peppers, garlic, Kalamata olives, and toped with with Cherve, Asiago, and Provolone cheeses.

Picadillo Empanadas

Two fried empanada with with a beef tenderloin tips picadillo in a parmesan crust served with a Guajillo sour cream cilantro dipping sauce.

Griddled Pork Dumpling

Six seared dumpling with ground pork, water chestnuts, ginger, and garlic in a toasted almond-Hoisin sauce with peanuts and green onions.

Fried Brie with Seasonal Chutney

Breaded Brie wedge served with an apple-ginger chutney and sliced French bread.

Mushroom and Duck Liver Pate

A creamy, sooth combination combination of fresh duck livers, mushrooms, butter, and brandy, served with sliced French bread, Dijon mustard, and cornichons.

Lucinda's Basil Cheese Torta

Austin's Lucinda Hutson's recipe for a torta prepared with fresh pesto, cream cheese, sun-dried tomatoes, roasted pine nuts and sliced French bread.

Lunch Entrees

Stuffed Breast of Turkey with Ginger-Cranberry Chutney

Roasted turkey breast stuffed with Pistachio nuts and Shitake mushrooms, and served with a crushed Pistachio sauce, ginger-cranberry chutney, creamy mashed potatoes and green beans with toasted almonds.

Pecan Crusted Catfish

Pecan crusted farm-raised fresh catfish with a mild Cajun spiced Thyme- Oregano Fondue Piquante sauce, turmeric rice, and zucchini succotash.

Sage Crusted Pork Tenderloin

Roasted sage crusted pork tenderloin in a wild mushroom, sherry, sharp white Cheddar and cream gravy, topped with a green apple puree and a fig slaw, and served with creamy mashed potatoes and sauteed green beans with toasted almonds.

Polenta Crusted Salmon with Vine-Tomato Butter

Polenta topped roasted Atlantic Salmon with a Mediterranean spice rub, Parmegiano risotto cake, cucumbe-Feta relish and sauteed asparagus.

Enchiladas Suizas

Two corn tortillas with shredded Achiote-lime rotisserie chicken and cheese, topped with white "suizas" cream sauce, pico de gallo; served with rice and black beans.

Southwestern Smoked Chicken Pasta

Smoked Chicken with Orecchiette shell pasta tossed with a roasted corn cream sauce, tomatillo poblano puree, and red and yellow bell peppers.

Mediterranean Rotisserie Chicken

Basil and lemon herbed baked in our rotisserie oven served with corn and zucchini succotash and creamy mashed potatoes.

Cowboy Rubbed Hanger Steak

Grilled, Spiced-rubbed Hanger Steak with Chimichirri Sauce (On side), Veal jus, and served with sauteed green beans and creamy mashed potatoes.

Special Vegetarian Entrees

Tuscan Vegetarian Torta

Filled with roasted zucchini, eggplant, and mushrooms, sun-dried tomatoes, olive oil, Mozzarella and Asiago cheeses; served with a fresh basil and tomato salad.

Lunch Entree Salads

Old Fashioned Chicken Salad

Pulled chicken with celery, green onion, roasted walnuts, and mayonnaise served with a mixed green salad and your choice of dressing.

Szechuan "Hacked" Chicken Salad

Grilled, marinated "hacked" chicken breast with field greens and Napa cabbage, fresh corn relish, honey walnuts, fried cream cheese-peanut dumplings, and sesame-ginger dressing.

New Mexican Style Chicken Salad

Red chile-lime grilled chicken breast with field greens, a fresh green chile lime dressing, guacamole-corn relish, queso blanco, and two blue corn fried empanadas.

Southwestern Caesar Salad

Romaine leaves with housemade dressing of garlic, anchovies, Balsamic vinegar, smoked Poblano peppers, roasted garlic oil, Sonoran croutons with Parmesan and Asiago cheeses.

Mediterranean-Style Spinach Salad

Baby spinach leaves tossed with basil vinaigrette and served with eggplant chutney, sundried tomatoes, pine nuts, feta cheese, Kalamata olive salsa, artichoke hearts, and spanikopita.

Sandwiches

Reuben

Corned beef, pastrami, Swiss cheese, and Thousand Island dressing on grilled rye bread; served with sauerkraut. Choice of salad or French fries. (No substitutions)

Triple Decker Grilled Chicken Club

Bacon, lettuce, tomato, grilled chicken breast, Monterrey Jack, avocado, whole grain mustard, and mayo on whole wheat bread. Choice of salad or French fries. (No substitutions)

Bistro Burger

House ground grilled beef tenderloin burger with caramelized onions, bacon and sharp white cheddar and fresh Kaiser bun, with lettuce, tomato and pickles. Choice of salad or French fries. (No substitutions)

Triple Decker Grilled Chicken Club

Bacon, lettuce, tomato, grilled chicken breast, Monterrey Jack, avocado, whole-grain mustard, and mayo on whole wheat bread. Choice of salad or French fries. (No substitutions)

Bistro Burger

House ground grilled beef tenderloin burger with caramelized onions, bacon and sharp white cheddar on fresh Kaiser bun, with lettuce tomato and pickles; served with French fries.

Dinner Menu

Soup

Spicy Duck and Sausage Gumbo

A dark black roux-based gumbo made with roasted duck, Elgin garlic sausage, Creole seasonings, herbs, bell peppers, onion, and a rich duck stock.

Fresh Soup of the Day

Dinner Appetizers

Lump Crab Cakes with Basil Oil

Two sautéed fresh crab cakes with basil oil and tomato concasse.

Field Green Salad with Maytag Blue Cheese, Walnuts, and pears

Mixed greens tossed in an orange flower honey vinaigrette, with Maytag blue cheese crumbles, toasted walnuts, and bartlett pears.

Asian Duck Springrolls

Two Asian Duck springrolls with a Papaya-lemongrass dipping sauce served with a Napa cabbage salad, sesame seeds, peanuts and Daikon radish.

Smoked Pork Tenderloin Flauta with Mexican Oregano Sauce

House-smoked pork with sundried cherry chutney, Mexican Oregano infused pork jus with Ancho chile, Queso Fresco.

Exotic Mushroom Manicotti with Goat Cheese Sauce

Fresh pasta stuffed with sauteed Pacific Northwest mushrooms, topped with goat cheese cream sauce, and served with sautéed root vegatables.

Beet cured Smoked Salmon with Avruga Caviar

House cured and cold-smoked salmon with griddled corn pancake, Spanish Avruga Caviar, horseradish-vegetable cream cheese and caper oil.

Fried Brie with Seasonal Chutney

Breaded Brie wedge served with an apple-ginger chutney and sliced French bread.

Mushroom and Duck Liver Paté

A creamy, smooth, combination of fresh duck livers, mushrooms, butter, brandy, served with sliced French bread, Dijon mustard, and Cornichons.

Blackened Gulf Shrimp with Gorgonzola Cream

Cajun-spiced Gulf Shrimp, with roasted pecans, bock beer glaze, green onions, Gorgonzola cream sauce and leek hay.

Asian Lobster Crisps

Sauteed lobster meat with a watercress-sesame oil pesto, wasabi, green apple-mango relish, on crispy wonton chips.

Dinner Menu

Striped Bass with Creamed Endive & Tapioca-Thyme Broth

Seared herbed Striped Bass filet with braised endive and cream, a light veal jus with tapioca and fresh thyme, roasted new potatoes and sautéed asparagus.

Pork Porterhouse w/ White Cheddar Grits & butternut Squash

Lightly smoked Porterhouse glazed with a roasted tomato sauce and served on white cheddar grits, with succotash, pork jus and a butternut squash marmalade.

Roasted Pomegranate Lacquered Maple Leaf Duck Breast

Rotisserie roasted duck breast with a dry Mediterranean spice rub and pomegranate molasses glaze, grilled corn Israeli couscous, sautéed asparagus and veal Jus.

Braised Veal Breast with Creamed Morels

Slow braised veal breast stuffed with spinach and mushrooms, served with a veal jus and creamed Morel mushrooms, served with sautéed asparagus and garlic mashed potatoes.

Seared Salmon with Asian Vegatables

Honey wasabi glazed seared Salmon with sautéed bok choy, jicama, grilled Japanese eggplant, udon noodles, and tossed with Asian vinaigrette.

Espresso Rubbed Venison with Sauce Diane

Coffe and spice rubbed seared Venison with savory bacon-laced corn pudding, sautéed greens in a smokey onion vinaigrette, and a creamy brandyinfused venison reduction.

Grilled Jumbo Shrimp with Crawfish Jambalaya Risotto

Three grilled U-15 jumbo shrimp and Cajun spiced risotto with mussels, scallops and crawfish, served with Miroltan (chayote squash) and scallion drizzle.

Grilled Beef Tenderloin Smoked Gouda Cheese

Marinated and grilled beef tenderloin with a red wine herb glaze, smoked Gouda cheese butter, mashed potatoes and green beans with toasted almonds.

Shell Pasta with Smoked Chicken & Parmesan Cream

Smoked Chicken with Orecchiette shell pasta tossed with caramelized shallot cream sauce, goat cheese, sage-chile pesto and sautéed asparagus.

Dinner Entrée Salads

Grilled Tuna With Olive Bread Nicoise Salad

6 oz. Peppered Tuna on a Housemade Black Olive bread salad with Roasted Peppers, Tomatoes, Basil, Pine nuts, Mixed Greens, fresh Mozzarella, Balsamic and Garlic-lemon Aioli.

Szechuan "Hacked" Chicken Salad

A grilled, marinated "hacked" chicken breast with field greens and Napa cabbage, topped with a fresh corn relish, honey walnuts, fried cream cheesepeanut dumplings, and sesame-ginger dressing.

New Mexican Style Chicken Salad

Red chile-lime marinated and grilled chicken breast with field greens with a fresh green chile lime dressing, guacamole-corn relish, queso blanco, and two blue corn fried empanadas.

Southwestern Caesar Salad

Romaine leaves tossed with a housemade dressing made from garlic, anchovies, Balsamic vinegar, smoked peppers, roasted garlic-infused oil, Sonoran seasoned croutons and topped with Parmesan and Asiago cheeses.

Mediterranean-Style Spinach Salad

Baby spinach tossed with basil vinaigrette and served with eggplant chutney, sundried tomatoes, pine nuts, feta cheese, olive salsa, and artichoke hearts.

Special Vegetarian Entrée

Herbed Stuffed Cannelloni with Artichokes and Cremini

Housemade Carrot Pasta filled with Mesclun greens and parmesan cheese, served with sautéed artichokes, Cremini mushrooms and spinach.

Desserts

Strawberry-Rhubarb Cobbler & Amy's Mexican Vanilla Ice Cream

Warm, fresh fruit cobbler with a sweet biscuit crust and pecan crumble.

New Orleans Style Bread Pudding

Bread pudding with sweet spices, raisins, pecans, and milk served with a caramelized esspresso-bourbon sauce and Chantilly cream.

Chevre Cheesecake with Black Cherry compote

A creamy blend of goat and cream cheese baked in a pecan-graham cracker crust.

"Devastantingly Dark" Chocolate Sacher Torte

A bitter sweet chocolate cake soaked in cherry kirsh and layered with house made cherry jam.

Tiramisu

A modern take on a classic with Marscapone cream filling, Espresso laced Genoise cake pastry, marsala, Brandy, and shaved chocolate.

Apple Chestnut Beignets with Calvados Sabayon

Fresh beignets filled with roasted apples and chestnuts on top of Calvados sabayon.

Lemon Country Tart

A classic French citrus tart with sweet almond crust and whipped cream.

Mosaic of Tropical Fruit Sorbet

Amy's mango, raspberry, pineapple, and coconut sorbet with a fresh fruit salsa.

Malted Chocolate Semifreddo

Malted chocolate semifreddo with bergamot chocolate paint.

Classic Vanilla Bean Crème Brûlée

With fresh vanilla beans, cream and eggs, with caramelized sugar crust.

Mocha Toffee Torte

A three-layer torte made with imported chocolate, whipped mocha cream, and toffee in a roasted pecan and hazelnut crust.

Chocolate Pots de Creme

silky smooth chocolate accented with Gran Torres.