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Essensia Restaurant’s Chef, Julie Frans  and the Essensia culinary team present the Fall edition of Essensia’s Seasonal Supper Series on Thursday, November 8, at 7:00 p.m.      

The 5-course farm-fresh flavored dinner paired with fine wines  selected from Essensia’s sustainable wine list begins with a Cocktail Social and passed hors d’oeuvres in the hotel’s private beach area, home to Chef’s Organic Garden. On the menu: White Bean and kale soup with butternut squash, local oyster mushroom, garden celery, and crispy serrano ham; mini jackfruit carnita served with local avocado, garden herb chimichurri, and heirloom tomato salsa fresco; Grilled Okechobee shrimp served with Mediterranean Salad with purslane, mint, and pomegranate;  Hog Fish en papillote with lemongrass, ginger, Thai basil, sweet chile, over coconut black Thai rice, and for dessert Panna Cotta with local strawberries, aged balsamic, Tellicherri pepper, served with lavender rosemary biscotti.

Seats are limited to 50 guests. $95.00 per person (not including tax or gratuity). RSVP 305.908.5490 Essensia Restaurant & Lounge at The Palms Hotel & Spa 3025 Collins Ave, Miami Beach, FL 33140. www.essensiarestaurant.com.