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May 14, 2009

Mirabelle Opens At Three Village Inn

Lessing's Hospitality (www.lessings.com) and award-winning Chef Guy Reuge launches Mirabelle at the Three Village Inn (150 Main Street, Stony Brook, NY (631) 751-0555 www.threevillageinn.com).

For 25 years, Reuge and his wife Maria operated Mirabelle in St. James, considered by many discriminating gastronomes to be the very best Long Island has to offer. He closed the original Mirabelle in December 2008 to join the Three Village Inn where he also operates Mirabelle Tavern and the property's catering arm.

The original Mirabelle was an immediate success meriting a cover story in Newsday, a rating "Excellent" from Florence Fabricant of The New York Times, and a four-star rating ("Exceptional") from Newsday. When the Zagat guide published its first suburban New York booklet in the 1980s, Mirabelle was awarded a rating of 27/23/25 with the comment: "Not widely known, but the few who know it want to keep it a secret." As Mirabelle grew and matured, its reputation for excellence spread throughout Long Island and beyond.

Highly respected by his peers, Reuge received the prestigious La Toque d'Argent by the Maitres Cuisiniers de France, who declared him "Chef of the Year" in 2006. He has earned a well-deserved reputation for consistently serving top quality food and now brings Mirabelle's impeccable service to this historic Stony Brook landmark.

The restaurant's two dining rooms, which accommodate 60 guests, are upscale yet unpretentious. Tables are dressed with crisp, white tablecloths and a single flower centerpiece complemented by soft beige chairs and banquettes. Soft lighting and candlelight illuminates rose-colored wallpaper and light beige-painted ceilings with elegant white crown molding. A chandelier made from an old wine barrel and fireplaces in each room add warmth to the atmosphere.

The all-new Mirabelle menu features innovative French cuisine using the freshest and finest local ingredients. Dinner is presented on fine white basket weave china to complete the restaurant's world-class ambiance. The menu ranges in price from $8 to $24 for appetizers, $24 to $43 for main courses and $8.50 for dessert. Starters include: Rillettes of duck and foie gras, toasted brioche and miniature salad; raw hamachi, chilled fennel-carrot shooter, preserved lemon, cold pressed olive oil, Brittany grey salt and fennel salad; scallop creme brulee, seared and smoked scallops, compressed cucumber; and frog leg mousseline, jambonettes, mango-lobster "nem" and caramelized mango vinaigrette. Entrees include: Duck Mirabelle served two courses - seared breast, fava and coco beans ragout with shallot-cassis marmalade and leg confit, Serrano ham parcel, berry gastrique with ragout of corn; trilogy of California farmed rabbit, fresh corn coulis, tarragon infusion, tomato confetti, potato confit; pan roasted Painted Hill Farm beef fillet, morel-port sauce, leek-potato cream, potato millefeuille; and Papeton Provencal vegetables, saffron aioli, basil pesto, toasted tomato-basil bread. Desserts feature: Vanilla crème brulee with cinnamon short dough; chocolate mousse cake, chocolate fudge sauce and caramel sea-salt ice cream; and blueberry financier, fennel confit and chocolate ice cream.

A sixth generation, family owned-and-operated business founded in 1890, Lessing's is one of the most recognizable names in food, service and catering on Long Island. As Lessing's elevates the Three Village Inn brand, Chef Reuge is seen as a cornerstone of this new chapter. "Since acquiring the Three Village Inn our vision has been to take this historic and successful Inn and make it the best," stated Peter Lessing, Division Manager. "We take great pride in the Inn’s heritage as a gathering place for the community and look forward to continuing that while also offering a truly unique and exceptional dining experience."

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