DINNER MENU
signature cocktail
TROUBLEMAKER | 20 |
Cazadores Blanco tequila + pineapple + lime + jalapeno
SMASHED BLUEBERRY | 22 |
Mezcal + Cointreau + thyme syrup + lime + lemon juice
EMPRESS SOUR | 20 |
Empress gin + sage honey syrup + lemon juice
SPICY MULE | 22 |
Kettle One + ginger mint syrup + ginger beer + mint
SASH & TONIC | 22 |
Bombay Sapphire + house made tonic syrup + soda + topped with Bombay Bramble
ROBIN #5 | 22 |
Raspberry infused vodka + Grand Marnier + cranberry-lime juice
HEARD IT THROUGH THE GRAPEVINE | 22 |
Grey Goose + Violette + St. Germain + grapes + prosecco
STRAWBERRY REFRESHER | 20 |
Rum + smashed strawberries + basil + lime + agave
sharing
CORNBREAD + HONEY BUTTER | 10 |
SASH SLIDERS [3 PCS] | 24 |
Comté + crisp onions + curry mayo
CRISP CALAMARI | 18 |
Paprika + cumin + spicy tomato sauce
FOIE GRAS [6 oz.] | 42 |
Brioche + blueberry + chocolate
SHRIMP PIZZA | 28 |
Texas white shrimps + garlic + parsley + mozzarella
FRESH GRILLED SARDINES [3 PCS] | 24 |
Cucumber relish + lemon
ROCK SHRIMP | 28 |
Creole mayo + matchstick chips + yuzu
raw to share
CAVIAR + ACCOUTREMENTS | MP |
OYSTERS | 4.25 /pc |
Selection of East + West Coast + mignonette
TUNA TATAKI | 36 |
Cucumber ribbons + horseradish + citrus + spicy mayo + coriander
SHELLFISH PLATTER [SERVES 2]
East Coast oysters + tuna tataki + poached prawns + octopus salad
soups and salads
TOMATO SOUP | 19 |
Gruyère grilled cheese bites
CHILLED ENGLISH PEA SOUP | 18 |
Crème fraîche + crisp zucchini blossom
CAESAR SALAD | 20 |
Bacon + croutons + hen’s egg
CUCUMBER + FENNEL SALAD | 19 |
Valentine radishes + apples + pecorino + cider vinaigrette
SASH CHOP SALAD | 20 |
Strawberries + cucumber + crisp lettuce + mint + dijon vinaigrette
BURRATA + HEIRLOOM TOMATOES | 28 |
Roasted garlic + reduced balsamic
| 58 | add lobster | +46 |
pasta
LINGUINI ALLE VONGOLE | 42 |
Chardonnay + lemon + parsley + chili
CAVATELLI + PARMESAN | 32 |
Broccoli + sugar snap peas + sweet peppers + reduced cream
RIGATONI A LA VODKA | 32 |
Smoked pork belly + tomato fondue + pecorino
TAGLIOLINI + TEXAS WHITE SHRIMP | 38 |
Vermouth + shrimps + tomatoes + cippolini + garlic parsley butter
land + sea
CHILEAN SEA BASS | 46 |
Coconut + Madras curry + crisp okra
FRENCH DOVER SOLE | 49 |
Orange + parsley + meunière sauce
BLUE FIN AHI TUNA STEAK | 44 |
Tempura enoki mushroom + cucumber relish + soy + lemon butter
LAKE ERIE PICKEREL | 39 |
Fiddle heads + spring onion butter
CORNISH HEN | 40 |
Morel mushroom + roast potatoes + truffle jus
GUNPOWDER LAMB CHOPS | 40 |
Sambar + pumpkin + cumin + curry leaves
steaks
STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR.
Steaks include herb butter and rosemary.
USDA PRIME STRIPLOIN 10 oz | 60 |
PRIME GRADE BONE-IN RIB STEAK 2.5 lbs | 185 |
[SERVES 2]
MILK FED FRENCH RACK VEAL CHOP 14 oz | 65 |
SAUCES
Peppercorn | 6 | Bernaise | 4 | Sash’s Hot Sauce | 4 | Creole garlic | 4 | Chimichurri | 4 |
sides
Fava bean parmesan risotto | 18 |
Coconut rice + broccoli + curry leaves | 14 |
Fiddle heads + spring onion butter | 18 |
Rapini + garlic + lemon | 18 |
Yukon gold potato mash + reduced cream + chives | 18 |
Wild mushroom fricassee + parmesan | 24 |
Fresh cut fries + curry mayo | 14 |
Truffle fries + parmesan + truffle mayo | 18 |
Saki marinated onion rings + creole mayo | 14 |