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Pistache French Bistro in West Palm Beach starting Winter season in style

The great Pistache French Bistro in West Palm Beach is kicking off the Winter season with a series of November events.

https://www.pistachewpb.com/

As part of its ongoing destination dining series, Pistache will host “A Night in the Bahamas’’ on Nov. 9. The night will feature a Bahamian-inspired menu from Chef Isaac Cerny and a live steel drum performance from 7-10 p.m. All proceeds will benefit Bahamas Relief Cruise.

Menu items include (available a la carte or prix fixe for $100 pp)

SMALL PLATES

Conch Fritters (Onion, Bell Pepper, Garlic, Spicy Dipping Sauce)

Scotch Bonnet & Guava Glazed Chicken Wings (Roasted Garlic & Blue Cheese Sauce)

Conch Salad (Tomato, Cucumber, Bell Pepper, Lime, Herbs, Green Onion, Jalapeno, Crispy Plantain)

ENTREES

Yellowtail Snapper (Pigeon Peas and Rice, Pineapple Coleslaw, Tomato Salsa)

Guava and Tamarind Glazed Pork Tenderloin (Sweet Potato Mousseline, Ginger Beer Braised Red Cabbage, Crispy Plantain, All Spice & Island Thyme Jus)

DESSERT

Bahamian Rum Cake (Vanilla Ice Cream, Candied Almonds, Toasted Coconut, Pineapple & Rum Caramel Beaujolais Nouveau)

Nov. 21, Pistache celebrate the harvest and release of the traditional French red wine, Beaujolais Nouveau. Made from Gamay grapes and produced in the Beaujolais region of France, the wine is the most popular ‘vin de premeur’, fermented for just a few weeks before being released for sale on the third Thursday every November.

On this day in France, Beaujolais Nouveau is celebrated with special parties throughout the country, and this year, Pistache will be no different, offering Georges DuBoeuf – 2019 Beaujolais tastings and classic French fare with live music from “Les Nuages” from 7-10 p.m.

On Thanksgiving Day, from 3 p.m. to 9 p.m., the eatery will have three course prix fixe menu prepared by Chef Isaac Cerny.

Blending traditional American and French flavors, the menu includes:

APPTETIZERS

Acorn Squash Ginger Maple Veloute, Onion Soup Gratinée, Arugula & Parmesan, Burgundy Escargots, Roasted Veal Sweetbreads, Baby Greens & Endive Salad, Choux de Bruxelles, Autumn Squash Salad

MAIN COURSES

All-Natural Turkey with Roasted Breast, Confit Thighs and side dishes; King Salmon ‘Veronique’, Beef Bourguignon, Steak Frites

DESSERTS

Traditional Apple Pie, Pumpkin Pie, Bananas Foster Bread Pudding, Pistachio Crème Brulee, Dark Chocolate Mousse

Price is $75 per adult and $25 for children.

In addition, Pistache continues to host Rosé à Volonté brunch featuring unlimited rosé with the purchase of Chef Cerny’s brunch dishes every Saturday from 11 a.m. to 2:30 p.m.

Photo Credit: Pistache French Bistro

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