DINNER MENU 2019-12-02T19:58:46+00:00

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 140 | serves 2 or more

Chardonnay poached Nova Scotia lobster, crab salad, white prawns,

East coast mussels with shallot vinaigrette, tuna sashimi with jalapeno dressing,

spiced octopus salad, enoki mushrooms, EVOO

CHARCUTERIE / TRUFFLE FOIE GRAS TERRINE / DUCK RILLETTE | 36 |

Seasonal compote, house mustard, house pickles and olives, baguette

WATERBORNE GREENS / BLACK PLUM | 16 |

Shaved Manchego, orange, champagne vinaigrette, aged balsamic

SASH SALAD | 16 |

Roasted cauliflower, hydroponic arugula, crispy lentils, curry yogurt, citrus

SEARED FOIE GRAS / HUCKLEBERRY | 26 |

Chestnut candy, toasted pain au lait, spiced chocolate jus

VENISON TARTARE / QUAIL EGG | 24 |

Mustard greens, sweet onions, paprika, toasted baguette

CONFIT DUCK/POLENTA | 23 |

Parmesan, cipollini, rainbow swiss chard, sage

THREE WAY AHI TUNA | 24 |

Hass avocado, chipotle, soy, coriander

TEMPURA ROCK SHRIMPS | 25 |

Jalapeno mayo, crisp lettuce, matchstick fries

GRILLED ROSEMARY QUAIL / TREVISO | 22 |

Root vegetables, frisée, pumpkin seed vinaigrette

CHITARRINE / WILD MUSHROOMS / TRUFFLE | 24 | MAIN | 30 |

Reggiano, reduced cream, veal jus, pine nuts

OPEN FACE RAVIOLI / BUTTERNUT SQUASH | 23 | MAIN | 29 |

Onion compote, brown butter, lemon, hazelnuts

Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES
FALL/2019

DOVER SOLE | MP |

Steamed Peruvian potatoes, French green beans, meuniere sauce

CHILEAN SEA BASS / MADRAS CURRY | 48 |

Coconut milk, okra, vegetable pakoras, coriander

 FRENCH TURBOT/ STEAMED LOBSTER  | MP |

Russian Oscetra, spinach, beurre blanc

AHI TUNA / WILD MUSHROOM-PINE NUT POT STICKER | 42 |

Baby bok choi, gai lan, wasabi citrus butter

VENISON SHORT LOIN / POTATO OMELETTE | 46 |

Caramelized parsnip, brussel sprouts, roasted garlic-thyme, dried figs, jus

ROASTED LAMB RACK / BARLEY PARMESAN CROQUETTE | 45 |

Creamed leeks, romanesco, mint apple chutney

CHICKEN SUPREME / BLACK TRUFFLES| 42 |

Fingerling potatoes, crème fraiche, braised baby shallots, tomato confit

MAGRET DUCK BREAST / SEARED FOIE GRAS | 52 |

Parmesan risotto, roasted Jerusalem artichokes, spiced blackberry compote, crisp sage sprigs

ROASTED SQUAB / ONION SOUBISE | 48 |

Confit leg, chanterelle mushroom fricassée, natural jus

STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS

TO ENSURE TENDERNESS AND FLAVOUR

GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN

 10 oz | 48 |  12 oz | 57 |

CANADIAN PRIME COWBOY STEAK 34 oz [ for  sharing ] | 150 |

CANADIAN PRIME BONELESS RIBEYE STEAK  14 oz  | 60 |

STEAKS INCLUDE A CHOICE OF SAUCE

Bordelaise | Cilantro aioli | Bearnaise | Chimichurri