DINNER MENU 2021-11-27T01:53:27+00:00


appetizers

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 80 |

Nova Scotia lobster (4 oz), Raspberry Point oysters, spicy octopus, enoki mushrooms, poached prawns, fresh scallops, lemon

SEARED AHI TUNA / TOMATILLO HABANERO RELISH | 26 |

Plantain, ancho chili sauce

CRISP TEMPURA ROCK SHRIMP | 28 |

Creole mayo, yuzu, match stick fries

SASH SALAD | 18 |

Pecorino cheese, avocado, cucumber, radishes, celery cress, sesame soy vinaigrette

ENDIVE / RADICCHIO SALAD | 18

Bosc pears, butter milk blue, apple, figs, white balsamic soy vinaigrette

SEARED FOIE GRAS CLUB / PORT BLUEBERRIES | 36 |

Dark chocolate, brioche, sage

CLAMS MEUNIÉRES / BASIL PESTO | 34 |

Soffritto, roasted garlic, tarragon

CHITTARINE / WILD MUSHROOMS / TRUFFLES | 30 | MAIN | 38 |

Reggiano, reduced cream, veal jus, pine nuts

BUTTERNUT SQUASH RAVIOLI / ONION COMPOTE | 28 | MAIN | 32 |

Sweet potato, maple, lemon brown butter, hazelnuts, crispy herbs


mains

FRENCH DOVER SOLE / PERUVIAN POTATOES | MP |

Yellowfoot mushrooms, meuniere sauce

CHILEAN SEABASS / VEGETABLE PAKORAS | 60 |

Madras curry, coconut milk, okra, coriander

GARLIC BUTTER PRAWNS / SHRIMP DUMPLINGS | 58 |

Shellfish bisque, black trumpet mushrooms, citrus sauce

CHIPOTLE BLACKENED SWORDFISH / ROASTED FINGERLING POTATOES| 52|

Creole crema, asparagus, orange, arugula

ROASTED CHICKEN SUPREME / TRUFFLE RISOTTO | 38 |

Fine beans, asparagus tips, lemon, pan jus

MAGRET DUCK BREAST / SEARED FOIE GRAS | 58 |

Onion soubise, swiss chard, pickle onion relish, natural jus

GUNPOWDER LAMB CHOPS / VEGETABLE BIRYANI | 54 |

Cream spinach, marsala okra, curry leaves

FIVE SPICE SQUAB / POTATO PAVE | 48 |

Ginger carrot puree, organic beets, reduced cream


STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR

GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN  10 oz | 52 | 12 oz | 62 |

CANADIAN PRIME BONELESS RIBEYE STEAK 14 oz | 75 |


STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE:

Bordelaise | Creole garlic | Chimichurri |


sides

Roasted Jerusalem artichokes, sesame seeds | 16 |

Brussel sprouts, maple, balsamic | 14 |

Vegetable biryani rice, curry leaves | 16 |

Roasted organic beets, almonds, balsamic | 16

Wild mushrooms, onion confit, chardonnay | 18

Cajun marinated onion rings, creole mayo | 10 |

Frites + parmesan cheese, truffles | 12 |

Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES | WINTER 2022 |