New at Essensia at The Palms Hotel & Spa: "signature chef" Julie Frans, who hails from San Diego, where she spent six years as owner /operator of Dining Details, a full-service catering company and chef agency specializing in a "unique dining experience with a healthy and organic twist." With Frans, Essensia plans to continue it's "farm to table approach," which includes several new menu items. Among them: Calabaza & Caramelized Fennel Soup served with cumin spiced Greek yogurt and spiced pepitas and South Beach Ceviche with Local Grouper featuring citrus cured local grouper, tropical fruit, red bell pepper, Asian pear, Serrano chile, and cilantro served with plantain chips. [EaterWire]
Duck Confit, Roasted Beets and Shaved Apple Salad featuring watercress, local Florida Sunshine Bleu Cheese, toasted hazelnuts with a walnut-cinnamon pear vinaigrette
Latin Mojo Spiced Local Wahoo (GF/DF) served with roasted tomatillo puree, charred corn salsa, green basmati rice, cumin and lime roasted baby squash
Braised Black Cod in Kombu Miso Broth served with soba noodles, stir fry veggies and Asian greens, blistered tomatoes and micro mustard
Butternut Squash Lasagna featuring sage, walnut, goat cheese, pasta layered in a light béchamel with a side of haricot verts almondine
Lavender Thyme Grilled Rack of Lamb served with pistachio mint yogurt, and finished with juniper berry balsamic, Israeli couscous with fire roasted red peppers, eggplant and grilled endive
Pepper Crusted Florida Raised Natural 8oz Rib Eye Filet served with Florida Sunshine Bleu Cheese, port peppercorn demi, truffled wild mushroom risotto with porcinis, shitakes and enoki mushrooms and roasted broccolini
Local Grass Fed Braised Beef Short Ribs served with fig ancho chile chocolate demi, celery root-leek puree, cumin roasted baby carrots and fried leeks.
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