My favorite is the Jungle Seasonal Curry, which is both vegan and gluten free. It’s comprised of coconut lemongrass yellow curry, butternut squash, greens beans, carrots, bok choi, bamboo shoots, Thai basil and forbidden rice. Another favorite is the Miso Maple Glazed Bluehouse Atlantic Salmon, with stir-fried ginger bok choy, mixed mushrooms and toasted sesame seed oil.
Having trained with icons of the culinary world, Chef Tandia helped honed her own signature approach to crafting the menu at Essensia, as exemplified by her attention to detail, intricate flavors and the beauty of the plates. Her journey from Mauritania to Miami Beach—upheld by her Northern and West African roots—have deliciously influenced her dishes with robust flavor profiles that leave you longing for more.
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