A Food-e review of Essensia’s Farm to Table menu items. Some items include: ‘South Beach Ceviche’, a local citrus cured grouper with tropical fruit, red bell pepper, jalapeno, Asian pear and cilantro. The ceviche was served on this beautiful martini glass and served with plantain chips. The ceviche was great. It was fresh and fun. The ‘Stuffed Squash Blossoms’ contained crab, ricotta cheese, fire-roasted pepper, preserved lemon served with a pea tendril salad and a blood orange fennel pollen vinaigrette. Again, this was delicious as well. I mean I didn’t leave a piece of lettuce on the plate, so it must have been amazing. You can instantly taste the freshness of this dish. You can easily tell the salad was picked earlier that day. So good and so fresh. Highly recommend both of those dishes as appetizers.
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