appetizers

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

SASH SALAD | 20 |

Black plums, tomatoes, cucumbers, mizuna, jalapeno, soy vinaigrette

YOUNG WINTER GREENS, GALA APPLES | 20 |

Walnuts, pecorino, sesame dijon vinaigrette

SHAVED HEIRLOOM CARROTS, ASIAN PEARS | 20 |

Frisée, pea vine, arugula, honey-red wine

CRISP ROCK SHRIMP | 28 |

Iceberg lettuce, tempura, creole mayo, yuzu, match stick fries

BLUE FIN TUNA TATAKI | 32 |

Cucumber relish, citrus zest, horseradish, wasabi mayo, coriander, soy

PROSCIUTTO DI PARMA + WATERMELON | 26 |

Sweet Buffalo mozzarella, asparagus tips, chives

QUEBEC FOIE GRAS + ROSEWATER PEARS | 34 |

Brioche, chocolate, sage sprig, pear reduction

LINGUINI + TEXAS WHITE PRAWNS | 36 | MAIN | 44 |

Braised cippolini in vermouth, poached tomatoes, garlic parsley butter

BUCATINI NUT PESTO | 32 | MAIN | 36 |

Raw nuts, mint, chilies, tomato, pecorino

mains

RED SNAPPER + LOBSTER | 52 |

Pomme puree, caramelized fennel, cipollini onions, arugula, lemon butter

WHITE MISO BLACK COD + DUNGENESS CRAB RAVIOLI | 54 |

Hawaiian hearts of palm, mizuna, miso reduction, crisp scallions

FRENCH DOVER SOLE | 65 |

Meuniere sauce, shiitake mushroom duxelle, orange, parsley

BUTTER BRAISED LOBSTER + SHRIMP DUMPLING | 56 |

Vermouth, crispy rice, spinach, shellfish bisque

GUNPOWDER LAMB CHOPS + SAMBAR | 52 |

South Indian spices, pumpkin, okra, tamarind, masala rice

PROVIMI VEAL LOIN + LEEKS | 59 |

Reduced cream, beets, baby carrots, crisp leeks, citrus

MASALA BEEF SHORT RIBS + BROCCOLI – RICE | 52 |

Heirloom carrots, coriander seeds, mustard, curry leaves

PAN SEARED BERKSHIRE PORK CHOP 10 oz | 52 |

cauliflower mushrooms, turnips, sweet potatoes, pickle cherries, natural jus

CHICKEN SUPREME + SOUBISE SAUCE | 42 |

Blue foot mushrooms, lemon potatoes, asparagus, Perigord truffles

STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR. STEAKS INCLUDES HERB BUTTER + ROSEMARY.

GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN  10 oz | 58 | 12 oz | 70 |

CANADIAN PRIME BONELESS RIBEYE STEAK 14 oz | 85 |

SAUCES:

Bordelaise | 6 | Creole garlic | 4 | Chimichurri | 4 | 

sides

Wild mushrooms, onion confit, chardonnay, thyme | 24 |

Matchstick okra fries, coriander, lime | 20 |

Creamed baby spinach, parmesan | 22 |

Roasted heirloom carrots, smoked back bacon | 20 |

Acorn squash, cumin, maple, pine nuts | 18 |

Cajun marinated onion rings, creole mayo | 14 |

Frites + parmesan cheese, truffles | 16 |

Sash Simpson Executive Chef / Proprietor

PLEASE INFORM US OF ANY ALLERGIES | WINTER 2024 |