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Food & Wine Pairing Menu for May
 Every Wednesday at 7pm 'Upstairs at Bizaare' holds Food & Wine Pairing Evenings. It's a chance for customers to try foods and wines that they wouldn't normally order. We serve 6 tasting courses - 5 of which make up your meal, the sixth is your dessert. All paired with either a red, white or a dessert wine.
We have listened to you our customers, and we are trying something new this month. As you may know we usually change our menu every week ~ however this month we thought we would keep it the same, and give you all a sneek peek!
For those who would like to join us for this special evening, please call me, Keely at 561 346 1753 to make your reservation. Our pairings are held every Wednesday upstairs in our Bistro at 7pm, $45 per person plus tax and gratuity ~ reservations are required. This would make a lovely Mother's Day gift.
Pate with pistachios and black truffle,
balsamic-grain mustard, crostini
Gloria Ferrer, Brut, Carneros
Tatsoi and mizuna greens, Edamame, bean and pea sprouts, carrot, miso-honey dressing
Columbia Riesling
Veal sausage with sage, green apple chutney,
demi glace, frisée greens
Ledgewood Creek, Sauvignon Blanc
Seared diver scallop, crisp pancetta, tomato confit,
pistou, aioli, arugula
Rose D'Anjou
Duck confit-potato hash, micro herbs, white truffle oil, sweet tamarind reduction
Rosemount Balmoral Estate Syrah
Dessert will be chefs' choice
Sorry no substitutions!
For tasting notes of our selected wines, click here
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Question of the Month :
Are the Terms "Oenologist" and "Connoiseur" Interchangeable?
No. A connoisseur has expertise in the end product only, and is not always concerned with how the wine was made. An oenologist's bailiwick is how the wine was made, not necessarily its quality. Further; one can be a connoisseur of many things other than wine, such as food, art, architecture, music, or what have you. |
 Best of the WPBF 25
We are SO honored to have you all as our customers ... and we THANK everyone who has taken the time to place their votes in this years Best of the WPBF 25 A-List. Voting ends in June, so for your chance to win a HDTV place your vote now!
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Featured recipe of the month
Apricot and Currant Chicken
This easy to prepare dish would be great if you are thinking of cooking this year for Mother's Day. The orange marmalade and ginger form a golden glaze over the chicken while the apricots and currants impart their fruity flavors to the juices and look wonderful sprinkled among the chicken pieces when presented on a large serving platter.
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 Featured wine of the MonthDomaine Carneros, Brut As Mother's Day is soon approaching you may want to choose a special wine for a special lady. This generous cuvée represents the best of Carneros. Aromas of citrus blossom, tropical fruits, honey and toasted nuts are present in this luxurious blend. Hints of exotic spice such as ginger, cardamom and clove add to the complexity. In keeping with the Domaine Carneros winemaking style, it has a long creamy finish.
This would be a perfect choice to accompany with the featured recipe of the month ... Apricot and Currant Chicken. |
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And last but not least, CONGRATULATIONS to last months random drawing winner Michael Alonso. Michael will receive a dinner for two at Bistro Bizaare. All those who receive and open our emails are automatically entered into our monthly drawing.
Have a safe and healthy month. Sincerely,
Keely Salopek
Bizaare Ave Cafe & Bistro Bizaare
Wine Quote : If God forbade drinking, would He have made wine so good?
Cardinal Richeleu | | |
| Ongoing Events
Live Music In Our Cafe
Mon. & Tues. 7pm ~ 10pm
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| Lake Worth Connection
ATTENTION: All Lake Worth Business Owners ... did you know that you could hold a lunch meeting at Bistro Bizaare during the week day with NO room charge!
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