New Year’s Eve at Essensia Restaurant
Monday, 12/31/2012, 06:00 pm –
Essensia Restaurant
3025 Collins Ave,
Miami Beach, Florida 33140
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13 Lucky Ingredients for 2013 this New Year’s Eve at Essensia Restaurant
With the coming New Year, The Palms Hotel & Spa offers diners the opportunity to feast on a special New Year’s Eve 2013 “Lucky 13 Menu†by Chef Julie dedicated to foods from around the globe believed to bring luck and help ensure 2013 will be a great year! Traditions vary from country to country, but there are striking similarities among them. A few auspicious foods include grapes, greens, fish, pork, legumes and cake. Essensia’s New Year’s Eve 2013 “Lucky 13†Menu was created with these ingredients, resulting in a globally inspired gourmet smorgasbord of culinary good luck.
Good Luck Meter: Grapes represent the 12 strokes of the clock at midnight and the 12 months of 2013. The sweeter the grapes, the better each month will be. Greens (cooked or raw) symbolize economic fortune. It is believed that the more greens consumed the larger one’s fortune the following year. Whole fish offer three levels of luck: scales represent coins, they travel in schools representing prosperity, and they swim forward symbolizing progress. Cured salmon is believed to bring prosperity. Pork signifies progress, wealth and prosperity. Legumes (i.e. beans) are symbolic of money because they resemble coins and when cooked they swell increasing financial rewards. Citrus represents wealth and luck. Pomegranate is symbolic for abundance and fertility. Long noodles signify long life, but only if you eat them without chewing or breaking (must slurp for luck). A side of corn bread represents the glories of gold. Ring shaped food (i.e. cakes, round backed goods) represent the year coming full circle.
Salute the start of the best New Year with a Welcome Cocktail and Taste featuring the “Grapes of Luck†cocktail made with Charbay Organic Meyer Lemon Infused Vodka, Muddled Grapes and Lemon Basil and a bite of Smoked Salmon with Fava Bean Mousse, Herb Crepe and Ostera Caviar. Essensia’s homemade specialty breads including Corn Bread Muffins* will also be served.
The first course is a Hopping John Creole Style Black Eyed Pea Ragout* appetizer served over Risotto Cake and southern Cabbage Slaw followed by Split Pea-Lentil Soup with Italian Pork Sausage and Rosemary. The third course is a Kale Salad* with Pomegranate seeds, Spiced Pumpkin Seeds, Roasted Delicata Squash Rings and Sheep’s Milk Feta. Entrée selections* include choice of Whole Grilled Branzini or Garlic-Ginger Crusted Natural Filet served with Soba Noodles in Lemongrass-Coconut-Kaffir Lime Broth, Ginger, Carrot Coins, Asian Greens, Oyster Mushrooms and Heirloom Tomatoes. Dessert* features a New Year’s Orange and Brandy Cake.
Two seating times are available on New Year’s Eve – 6:00 p.m. to 8:30 p.m. and 9:00 p.m. to midnight. The first seating will feature a 4 course prix fixe menu (identified above by an *) for $95. The second seating will feature the full menu and a Champagne toast for $185. A kids menu is available for $35. Prices do not include tax and gratuity. Musical entertainment will be provided by DJ Lee’Or. Essensia offers exceptional indoor and outdoor seating options. For reservations, please call 305.908.5458 or visit www.essensiarestaurant.com.
Editor’s Note: For extra good luck in 2013, steer clear from lobster and chicken on New Year’s Eve.
About Essensia Restaurant & Lounge
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.
