Miami Beach’s Tosca, which recently re-launched with  Executive Chef Matthew Oetting - formerly of BLT and Scarpetta in New York City – now offers Sunday brunch served al fresco in the restaurant’s intimate garden or inside the dining room, to the sounds of resident DJ, J.Dolby.

The Brunch menu starts with a bottomless champagne bar with a variety of juices, and an unlimited crostini bar featuring bruschetta, goat cheese and truffle honey, and eggplant caponata for $20 per person.

À la carte Brunch items include Steak and Eggs - grilled wagyu skirt steak and two eggs any style with home fries and spring ramp salsa verde ($29); Tosca Benedict with toasted focaccia, poached eggs, ham, home fries and truffle béarnaise ($19); Ricotta Cheesecake Filled French Toast with wild strawberry sauce, mascarpone butter and Vermont maple syrup; and a modernized take on Bacon and Eggs with braised pork belly dulce de leche, two eggs any style, home fries and spring ramp salsa verde ($22).  Among the items from chef Oetting’s dinner menu available for brunch: Short Rib & Foie Gras Agnolotti ($26); Grilled Florida Swordfish with agrodolce glaze, chilies, ramps and baby artichokes ($32); Apple-Brined Cornish Game Hen with dried fruit chutney and apple brandy verjus ($28); and Cucumber Risotto with tiger prawns, jalapeño and mint ($26).

Tosca is open Monday through Saturday with Bar Aperitivo beginning at 6:00 p.m. and open for Sunday Brunch from noon to 5:00 p.m., 210 23rd Street in Miami Beach,  786.216.7230, www.toscamiami.com

 

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