Executive Chef Frank Jeannetti and his team have created new menus emphasizing  flavor and simplicity by blending wholesome, fresh local, seasonal, and organic ingredients from local purveyors to create “inventive, beautiful dishes where the purest of ingredients shine and work together without heavy or overpowering sauces and spices, ” says chef Jeannetti

Among the new items: homemade pastas with organic ingredients; healthy and colorful salads and appetizers like Essensia’s organic orchid petal salad and grilled giant prawns with mango rice. In addition there’s  miso glazed wild north Atlantic black cod with celery root puree and shaved organic radish salad, and pistachio crusted domestic rack of lamb with cauliflower puree, petit summer vegetables and plum wine huckleberry sauce. The Angus beef short ribs and the Maine diver scallops will remain on the summer menu with a fresh interpretation to their preparation. 

Pastry Chef Gail Goetsch has added new desserts such as  rustic apricot tart with spiced almonds and ginger almond ice-cream as well as a raspberry lavender-honey napoleon with candied lemon sorbet and mint syrup.  

Sunday Brunch continues throughout the summer with traditional brunch specialties  with organic eggs only, fruits and berries,  hot and cold breakfast items, risotto and pasta station,  a salad station and an outdoor grill.   

Essensia is open 7 days per week for breakfast, lunch, dinner and Sunday brunch. The Palms offers complimentary valet parking with dinner, up to 3 hours. RSVP 305.908.5458. www.thepalmshotel.com  www.essensiarestaurant.com . The Palms Hotel & Spa, 3025 Collins Avenue, Miami Beach.

 

 

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