
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, 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, smashed 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]
East Coast oysters, tuna tataki, poached prawns, octopus salad
soups and salads
TOMATO SOUP | 19 |
Gruyère grilled cheese bites
CHILLED ENGLISH PEA SOUP | 18 |
Crème fraîche, crisp zucchini blossom
CAESAR SALAD | 20 |
Bacon, croutons, hen’s egg
CUCUMBER + FENNEL SALAD | 19 |
Valentine radishes, apples, pecorino, cider vinaigrette
SASH CHOP SALAD | 20 |
Strawberries, cucumber, crisp lettuce, mint, dijon vinaigrette
BURRATA + HEIRLOOM TOMATOES | 28 |
Roasted garlic, reduced balsamic
| 58 | add lobster | +46 |
land + sea
CHILEAN SEA BASS | 46 |
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 ERIE PICKEREL | 39 |
Fiddle heads, spring onion butter
CORNISH HEN | 40 |
Morel mushroom, roast 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 and rosemary.
USDA PRIME STRIPLOIN 10 oz | 60 |
PRIME GRADE BONE-IN RIB STEAK 2.5 lbs | 185 |
[SERVES 2]
MILK FED FRENCH RACK VEAL CHOP 14 oz | 65 |
SAUCES
Peppercorn | 6 | Bernaise | 4 | Sash’s Hot Sauce | 4 | Creole garlic | 4 | Chimichurri | 4 |
sides
Fava bean parmesan risotto | 18 |
Coconut rice, broccoli, curry leaves | 14 |
Fiddle heads, spring onion butter | 18 |
Rapini, garlic, lemon | 18 |
Yukon gold potato mash, reduced cream, chives | 18 |
Wild mushroom fricassee, parmesan | 24 |
Fresh cut fries, curry mayo | 14 |
Truffle fries, parmesan, truffle mayo | 18 |
Saki marinated onion rings, creole mayo | 14 |
pasta
LINGUINI ALLE VONGOLE | 42 |
Chardonnay, lemon, parsley, chili
CAVATELLI + PARMESAN | 32 |
Broccoli, sugar snap peas, sweet peppers, reduced cream
RIGATONI A LA VODKA | 32 |
Smoked pork belly, tomato fondue, pecorino
TAGLIOLINI + TEXAS WHITE SHRIMP | 38 |
Vermouth, shrimps, tomatoes, cippolini, garlic parsley butter
Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES | SPRING 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
SIGNATURE COCKTAIL
TROUBLEMAKER | 20 |
Cazadores Blanco tequila, pineapple, lime, jalapeno
SMOKED MAPLE OLD FASHIONED | 24 |
Maple bitters, orange twist, bourbon soaked cherry
SASH & TONIC | 20 |
Bombay Sapphire, house made tonic syrup, fresh lime juice, soda
DOURO VALLEY | 22 |
Port, vodka, lemon juice, fig
EMPRESS SOUR | 20 |
Empress gin, sage honey syrup, lemon juice
ROBIN #5 | 22 |
Titos, Grand Marnier, freshly squeezed pomegranate, lime juice
SPICY MEZCAL | 24 |
Tequila, fresh lime juice, raspberry syrup, smashed bell pepper
COME FROM AWAY | 22 |
Screech rum, ginger essence, splash of ginger beer, burnt orange