DINNER MENU 2020-08-05T02:33:09+00:00

appetizers

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 140 | serves 2

Chardonnay poached Nova Scotia lobster, Jonah crab claws, spiced octopus – enoki mushrooms salad, cocktail shrimps, East coast oysters

ORGANIC BEETS / WATERMELON | 16 |

Toasted almonds, pickled onions, mustard greens, curry yogurt

SASH SALAD | 16 |

Raw carrots, yellow zucchini, zucchini blossoms, peas, waterborne greens, spiced herb vinaigrette

SEARED FOIE GRAS / NIAGARA PEACHES | 26 |

Brioche, pecan, praline, chocolate

TEMPURA ZUCCHINI BLOSSOMS / HERB CHEVRE | 18 |

Blistered tomatoes, black olive aioli

CREOLE SPICED PEAKY TOE CRAB / DIJON CREAM | 18 |

Sweet corn, leeks, crisp parsley

AHI TUNA “3 WAYS” | 22 |

Seared, sashimi, tartare, Hass avocado, chipotle, soy, coriander

TEMPURA ROCK SHRIMPS | 22 |

Jalapeno mayo, crisp lettuce, matchstick fries

CLAMS MARINIÈR / BASIL PESTO | 22 |

Soffritto, roasted garlic, tarragon

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

Reggiano reduced cream, veal jus, pine nuts

MINTED PEA RAVIOLI | 23 | MAIN | 29 |

Saskatoon chanterelles, lemon brown butter, white turnip chips/p>

mains

DOVER SOLE | MP |

Steamed purple potatoes, yellow beans, meunière sauce

CHILEAN SEA BASS / MADRAS CURRY | 48 |

Coconut milk, okra, vegetable pakoras, coriander

BUTTER BRAISED NOVA SCOTIA LOBSTER / SWEET CORN PUREE | 42 |

Baby roasted bok choy, water chestnut siu mai, coriander

EAST COAST HALIBUT / SAFFRON BROTH | 40 |

Baby artichoke, asparagus, fingerling potatoes, romesco

5 SPICED ROASTED OSTRICH | 46 |

Sour cherries, kale risotto, local carrots, parsley oil

GUN POWDER LAMB CHOPS / VEGETABLE BIRYANI | 42 |

Summer succotash, crispy curry leaves

ROASTED CORNISH HEN / ROASTED GARLIC | 38 |

Pomme puree, confit onions, fine beans, truffle sauce

MAGRET DUCK BREAST / SEARED FOIE GRAS | 42 |

Radish ragout, pickled rhubarb

ROASTED SQUAB / ONION SOUBISE | 44 |

Confit leg, chanterelle mushroom fricassèe, 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 BONELESS RIBEYE STEAK | 14 oz | 60 |

STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE

Bordelaise | Creole garlic | Chimichurri |

Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES
SUMMER 2020