Essensia Restaurant & Lounge at The Palms Hotel & Spa introduced their latest seasonal menu created by Executive Chef Frank Jeannetti. The menu includes a selection of seafood Essensia-The-Palms and light warm-weather dishes accompanied by light vegetable purees and fruity salsas. Some new items include 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 menu will also features homemade pastas and colorful salads and appetizers including Organic Orchid Petal Salad and Grilled Giant Prawns with Mango Rice. Desserts from Pastry Chef Gail Goetsch include a Rustic Apricot Tart with Spiced Almonds and Ginger Almond Ice-cream and Raspberry Lavender-Honey Napoleon with Candied Lemon Sorbet and Mint Syrup.  The wine list is 100% sustainable, organic or biodynamic.

Essenita
The Palms
3025 Collins Avenue Miami Beach, FL 33140
305.908.5458

– guest contributor