910 Lincoln Rd, Miami Beach, FL 33139

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Touch Fresh Ceviche

only the fresher fish-made daily in limited quantities

Trio Tuna Tar-tar

sushi grade tuna tossed with ginger, scallions, and chili oil, with guacamole and paw paw mole, finished with organic baby micro greens and crispy flour tortillas

Marinated Beef Strip Salad

thinly sliced marinated prime new york strip served with chayote, baby hearts of palm, coconut and pickled paraya salad tossed with peanut dressing

Lobster Blini

sauteed maine lobster and a julienne of spring vegetables wrapped in a thin-chive pancake finished with a cognac lobster sauce

Mango Induced Foie Gras

seared canadian foie gras a- top crispy coconut fried pineapple, drizzled with sour mango sauce and finished with dried mango relish

910 House Salad

touch house salad with fresh baby field greens, baby tomatoes, spiced pecans, danish blue cheese and raspberry vinaigrette

Belgian Shrimp Salad

baby belgian endive, asparagus and arugula finished with spicy mustard seed dressing, roasted peppers, feta cheese and chili grilled shrimp

Tropical Salad

baby greens tossed with french beans, mango, pistachio, sun dried cranberries, croutons and finished with passion fruit ground mustard dressing

Touch Chopped Salad

chopped and layered salad of feta cheese, european cucumbers, tomatoes, fire roasted summer squash and mushrooms, with a char-grilled tomato vinaigrette garnished with caramelized red onion wedges

Oil Cured Artichoke And Roasted Beet Salad

golden and red beets roasted and served with organic goat cheese over a bed of artichoke and baby frisee lettuces

Orange Glazed Wild Salmon

wild salmon filet pan roasted and topped with candied orange & soy lacquer accompanied with fresh rock shrimp and corn spaetzle with tart tomato sauce

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

Red Peppercorn Crusted Ahi Mignon

pan seared filet served with pear vegetables saute, wasabi mashed potatoes and candied ginger, finished with sweet soy glaze and lemon infusions

Porcini Crusted Black Grouper Filet

local grouper dusted with porcini and served on a goat cheese risotto cake with fresh periwinkle, tree oyster mushrooms and tomatoes served in a chipotle bacon broth

Palmita Crab Stuffed Maine Lobster

local grouper dusted with porcini and served on a goat cheese risotto cake with a fresh periwinkle, tree oyster mushrooms and a baby tomatoes served in a chipotle bacon broth

Roasted Wild Mushrooms

Mashed Potatoes

Sauteed Broccoli Raab

Wasabi Mashed Potatoes

Grilled Asparagus

Black And White Eclipse

a coconut creme burlee served atop a warm chocolate hazelnut brownie with warm caramel and vanilla

Touch's Nutty Bananas

nut covered sauteed bananas served with orange caramel sauce, paired with chocolate covered banana all finished with de leche ice cream

Delicate Confusion

exotic mango and passion fruit mousse layered on a dacquoise almond cake served in a light

Menage A Mousse

decadent layers of dark, milk and white chocolate mousse accented with a praline crisp

Sorbet And Berries

pastry chef's selection of sorbet and seasonal berries

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Disclaimer: Prices and availability are subject to change

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