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 + 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 shrimp + garlic + parsley + mozzarella
FRESH GRILLED SARDINES [3 PCS] | 24 |
Cucumber relish + lemon
ROCK SHRIMP | 28 |
Creole mayo + matchstick chips + yuzu
LOCAL PERCH + TOMATO WATER VINAIGRETTE | 28 |
Lightly dusted perch + mango pineapple salsa + waterborne greens
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 | add lobster | +46 |
East Coast oysters + tuna tataki + poached prawns + octopus salad
Soups and Salads
COLD SUMMER VEGETABLE GAZPACHO | 19 |
Avocado + patty pan squash + crème fraiche
CHILLED ENGLISH PEA SOUP | 18 |
Lemon ricotta + crisp zucchini blossom
CAESAR SALAD | 20 |
Bacon + croutons + hen’s egg
ARUGULA + PARMESAN SHARDS | 19 |
Orange + lemon zest + EVOO
SASH CHOP SALAD | 20 |
Strawberries + cucumber + crisp lettuce + mint + dijon vinaigrette
BURRATA + SUMMER TOMATOES | 28 |
Sundried tomato purée + roasted garlic + reduced balsamic
Pasta
LINGUINI ALLE VONGOLE | 42 |
BC clams + Chardonnay + lemon + parsley + chili
CAVATELLI + PARMESAN | 32 |
Broccoli + sugar snap peas + sweet peppers + reduced cream
RIGATONI A LA VODKA | 36 |
Smoked pork belly + tomato fondue + pecorino
TAGLIOLINI + TEXAS WHITE SHRIMP | 39 |
Vermouth + shrimp + tomatoes + cipollini + garlic parsley butter
Land + Sea
CHILEAN SEA BASS | 44 |
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 HURON PICKEREL | 39 |
Garlic scapes + preserved chili + ramp garlic butter
CHICKEN SUPREME | 42 |
Morel mushrooms + crispy 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 + rosemary.
USDA PRIME STRIPLOIN 10 oz | 60 |
MILK FED FRENCH RACK VEAL CHOP 14 oz | 65 |
PRIME GRADE BONE-IN RIB STEAK 2.5 lbs | 185 | [Serves 2] |
Sauces
PEPPERCORN | 6 |
SASH’S HOT SAUCE | 4 |
CREOLE GARLIC | 4 |
CHIMICHURRI | 4 |
PARMESAN DILL RANCH | 4 |
Sides
WILD MUSHROOM FRICASSEE + PARMESAN | 24 |
RAPINI + GARLIC + LEMON | 18 |
GARLIC SCAPES + PRESERVED CHILIS | 18 |
ORZO + ROASTED BABY TOMATOES + PARMESAN | 18 |
COCONUT RICE + BROCCOLI + CURRY LEAVES | 12 |
FRESH CUT FRIES + PARMESAN DILL RANCH | 14 |
SAKI MARINATED ONION RINGS + CREOLE MAYO | 14 |
TRUFFLE FRIES + PARMESAN + TRUFFLE MAYO | 18 |
Sash Simpson Executive Chef / Proprietor
Summer 2025
SASH Restaurant is pleased to offer private catering. We will bring our fine dining experience to any event, no matter how small or large. We would also be delighted to host your private event at our restaurant.
For more information please contact Alyssa Baksh 416.921.7274 or alyssa@sash.ca
Instagram: @sashrestaurantto