Nov
14

new seasonal menus at essensia

Essensia Restaurant has launched its new seasonal menus, representing fall in South Florida. Exemplifying the restaurants farm-to-table philosophy, Essensia’s culinary team, led by Chef Julie Frans, keeps evolving the restaurant’s ‘natural gourmet’ cuisine concept highlighting globally inspired dishes that are healthy, creative, flavorful, and representative of South Florida’s seasonal selections. By using premium ingredients, locally sourced produce, meats and sustainable seafood, Essensia strives to give patrons a more rewarding dining experience.

A few standout dishes include the Thai Inspired Lemongrass Lime Soup featuring coconut milk, local heirloom tomato, mushroom, garden greens and cilantro picked from Essensia’s Organic Chef’s Garden; Local Lobster featuring local spiny lobster meat, grilled star fruit, avocado, hearts of palm and spicy cilantro dressing; Tender Kale and Citrus Salad featuring local kale, citrus, red grapes, Marcona almonds and lemon-apple cider-Greek yogurt vinaigrette; Amazone Paiche served with oyster mushroom-leek-fennel sauté, celery root puree, sautéed spinach and lemon truffle emulsion; sake steamed Grouper en Papillote served with veggies, lemongrass, ginger, chile, fresh Thai herbs and coconut black Thai rice; Roasted Red Pepper Linguini featuring Venus clams in chorizo saffron broth and fresh arugula; Grilled 14oz Boneless Rib Eye served with Parmesan chive croquettes, grilled asparagus, green peppercorn sauce and horseradish crème fraÎche; and Grass-Fed Short Rib featuring a coffee braise, chocolate chile fig demi served with celery root-leek purée and roasted cumin carrots.

Vegetarian entrée options include Bean and Leek Cassoulet featuring wild mushrooms, butternut squash, kale, fresh herbs and shaved Parmesan and “The Local” Vegetarian Sampler featuring grilled jackfruit with garden herb chimicurri and quinoa, sautéed hearts of palm, grilled carambola avocado salad and the chef’s pick of local veggies.

Editor’s Note: Starting November 7, Chef Julie Frans will resume hosting a weekly Tour & Tasting of Essensia’s Organic Chef’s Garden, every Wednesday at 5:00 p.m. The tour is complimentary and open to the public.

Essensia awakens the senses with natural gourmet cuisine and indulgent cocktails in a sensuous and relaxing ambiance. The menu offers patrons a wholesome and seasonal variety of light global fare with a genuine focus on utilizing local, organic, and seasonal ingredients. Essensia’s exclusive wine list is committed to being sustainable, organic or biodynamic and has been selected for sharing Essensia’s mission to being environmentally conscious.   Essensia is open 7 days per week for breakfast, lunch, dinner and Sunday brunch. For restaurant reservations, please call 305.908.5458 or visit www.essensiarestaurant.com.

Essensia Restaurant - 3025 Collins Ave Miami Beach, FL 33140

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