DINNER MENU
Signature Cocktail
TROUBLEMAKER | 20 |
Cazadores Blanco tequila + pineapple + lime + jalapeño
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 + smash 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] | 58 |
East Coast oysters + tuna tataki + poached prawns + octopus salad
Soup + Salad
WILD MUSHROOM SOUP | 19 |
Cauliflower mushrooms + Burgundy truffles
COOKSTOWN ORGANIC HEIRLOOM BEETS | 18 |
Herbed chevre + frisee + brioche + beet crema + reduced vinaigrette
CAESAR SALAD | 18 |
Bacon + croutons + hen’s egg
ARUGULA + PARMESAN SHARDS | 19 |
Orange + lemon zest + EVOO
SASH SALAD | 20 |
Black plums + tomatoes + cucumbers + mizuna + jalapeño + soy vinaigrette
BURRATA | 28 |
Sundried tomato purée + roasted garlic + reduced balsamic
Pasta
TAGLIOLINI + TEXAS WHITE SHRIMP | 40 |
Vermouth + shrimps + tomatoes + cipollini + garlic parsley butter
RIGATONI A LA VODKA | 38 |
Smoked pork belly + tomato fondue + pecorino
SPAGHETTINI + FALL SQUASH | 34 |
Organic carrots + valentine radishes + pecorino
LINGUINI ALLE VONGOLE | 40 |
BC clams + Chardonnay + lemon + parsley + chili
Land + Sea
CHILEAN SEA BASS | 46 |
Coconut + Madras curry + crisp okra
FRENCH DOVER SOLE | 52 |
Orange + parsley + meunière sauce
BLUE FIN AHI TUNA STEAK | 46 |
Tempura enoki mushroom + cucumber relish + soy + lemon butter
CHICKEN SUPREME | 42 |
Wild mushrooms + crispy potatoes + truffle jus
GUNPOWDER LAMB CHOPS | 44 |
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 + rosemary.