Healthy Indulgences for Valentine’s Day

01 Feb Healthy Indulgences for Valentine’s Day

FOR THE FOODIE COUPLE

Mayfair Kitchen, the new flagship restaurant for The Mayfair at Coconut Grove, sets to spice up Valentine’s with a vegan addition to the menu.

Running from Tuesday, February 13 through Saturday, February 17 the menu will debut the Trio of Chilli Rellenos ($21). Dish includes, Anaheim pepper with garlic mofongo; jalapeño with sweet corn and red wild rice; and poblano with kale almonds and figs.

For more information or reservations, call 305-779-5100 or visit mayfairhotelandspa.com/dining/.

Essensia at The Palms Hotel & Spa, invites guests on a culinary journey through their new winter menu this Valentine’s Day with four-courses and a bottle of Mionetto Organic Prosecco. Options include Mixed Seafood CevicheSwordfish TartarePan Seared Angus Beef FiletAcorn Squash Risotto and Lavender & Lemon Crème Brulee. $149.00 per couple.

For reservations, please call 305-908-5458 or visit thepalmshotel.com.

WEB FILET OF ANGUS BEEF

FOR THE ACTIVE COUPLE

MODO Yoga Miami Beach says those who practice together, stay together! Give your loved one an annual membership to MODO Yoga and receive an annual membership for 50% off. Bonus, for first time guests, MODO Yoga now has a special intro offer of two weeks unlimited classes for $50. Sign up for auto-renew and receive 50% off first month.

Ticket to sweetness – special Valentine’s evening

MODO Yoga will be hosting a special 75-minute, gentle heated yoga class with yin and massage adjustments, accompanied with live music. Open to all levels with wine social after class. $25 for individuals and $45 for couples. Save your spot in advance – https://miami-beach.modoyoga.com/classes/#schedule2.

For more information, call 786-216-7878 or visit miami-beach.modoyoga.com.

MONTREAL, QUE.: October 13, 2017-- Marion Seelbach, nude yoga in the studio, in Montreal on Friday October 13, 2017. © Allen McInnis 2017 No third party usage is permitted without prior consent. amcinnis@mcinnis.ca © Allen McInnis 2017