“Mirabelle is a contemporary celebration of the American and French table offering refined fare from James Beard Award-winning Executive Chef Frank Ruta and Pastry Chef Aggie Chin. Influenced by modern American hospitality sensibilities, Mirabelle provides an inviting and sophisticated setting perfect for dining and entertaining in the heart of D.C.’s bustling downtown neighborhood, just two blocks north of the White House.”
“The new concept by restaurateur Hakan Ilhan (L’Hommage Bistro Francais, Ottoman Taverna, Al Dente and Alba Osteria), showcases Ruta and Chin’s approach to refined French fare and is intended to be a neighborhood gem and dining destination for any time of the day. It was at the White House where Ruta played an integral role on the kitchen team responsible for serving the First Families, world leaders and dignitaries under the Jimmy Carter, Ronald Reagan and George H. W. Bush administrations.”
Bamboo #2 – Dolin Dry Vermouth, Gilles Brisson Pineau des Charentes, Angostura & Orange Bitters
Washington Mule – Noble Dame Calvados, Ginger, Lime, Angostura Bitters, Soda
Boulevardier – Redemption Bourbon, Campari, Byrrh Grand Quinquina
House smoked Tasmanian sea trout
Dauphine potato, lemon creek fraiche and smoked trout roe.
Tart of warm white asparagus from Provence
Ora King salmon, toasted seeds, and green almond oil
House Made Bread
Wild caught John Dory ‘Dieppoise’
Bouchot mussels royale, sauce Americaine and Kenner Square mushrooms 🍄
Stuffed breast and confit shoulder of Shenandoah spring lamb
Spring nettle and mint emulsion and baby leeks & carrots. This was such an outstanding dish!
“Cheese from the cart”
🧀 mimolette, Normandy 🇫🇷
🧀 goot essa, ‘felsa yehr’, Pennsylvania 🇺🇸
🧀 goat lady, North Carolina 🇺🇸
Delicious palate cleansers ‘panna cotta’
‘Snickeresque souffle’ 🍫
Dark milk chocolate soufflé, peanut butter caramel sauce, candied peanuts, vanilla nougat glacé.
Farewell gift 🎁