Touch's Chef Brasel Unveils New Summer Items

TASTE A DELICIOUS SUMMER AT TOUCH RESTAURANT



Executive Chef Sean Brasel from the renowned Touch Restaurant and Lounge has just made some new and delicious revisions to the restaurant's menu for the summer

New to the menu:

Main Touches

Imperial Blue Crab Cake and Scallop -Pan Seared Sea Scallops accompanied with Semolina Crusted Crab Cake with Blood Orange Reduction, Heirloom Tomato Horseradish Jam and Tarragon Hollandaise ($35)
This replaces the Mahi-Mahi since summer is not the fish's best season

Lobster Ravioli and Prime Beef-slow Roasted Prime Deckle Steak sliced and served over Maine Lobster and Ricotta Raviolis with Creamed Spinach and Lobster Syrup ($35)
According to Brasel, "Deckle is the top cap of the prime rib and is the most flavorful part of the steak."

New Side Touches

Truffle French Fries With Parmesan ($7)

Touch's "Macaroni And Cheese"-The Touch Version of the American Classic with Truffle and Boursin Cheese ($8)

Touch Restaurant and Lounge, located at 910 Lincoln Road, opened in the spring of 2000 and has earned a reputation as one of the most unique dining experiences on South Beach.

The restaurant is under the direction of Executive Chef Sean Brasel who has designed what he terms a "modern influenced grill." With Kobe Beef, lobster, and Beluga caviar featured prominently throughout the menu, the cuisine is luxurious and ambitious. Yet, many dishes rely on simple techniques to enhance the natural flavors and showcase the freshness of ingredients.

For reservations call: 305 532-8003



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