DINNER MENU 2020-11-16T02:33:03+00:00

appetizers

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 70 | serves 1

Chardonnay poached PEI lobster, Peaky Toe crab salad, spiced octopus – enoki mushroom salad, cocktail shrimps, East coast oysters

SHAVED HEIRLOOM CARROTS/ASIAN PEAR | 16 |

Pea vines, frisee, honey -red wine vinaigrette

SASH SALAD | 16 |

Young fall greens, frisee, gala apples, walnuts, shaved pecorino, sesame mustard dressing

SEARED FOIE GRAS / PORT BLUEBERRIES | 26 |

Brioche, pecan, praline, chocolate

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 MARINIÈRES / BASIL PESTO | 22 |

Soffritto, roasted garlic, tarragon

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

Reggiano, reduced cream, veal jus, pine nuts

BUTTERNUT SQUASH RAVIOLI / ONION COMPOTE | 23 | MAIN | 29 |

Sweet potato, lemon brown butter, hazelnuts, crisp herbs

mains

DOVER SOLE | MP |

Fingerling potatoes, sauteed spinach, meunière sauce

CHILEAN SEA BASS / MADRAS CURRY | 48 |

Coconut milk, okra, vegetable pakoras, coriander

DRUNKEN PEI LOBSTER / FRENCH TURBOT | 46 |

Kale, leek-mushroom purse, shellfih bisque, chervil

EAST COAST HALIBUT / SAFFRON BROTH | 42 |

Roasted artichoke, asparagus, figerling potatoes, romesco

FIVE SPICED OSTRICH / SOUR CHERRIES | 46 |

Beet risotto, organic white radishes, carrot puree, natural jus

GUN POWDER LAMB CHOPS / VEGETABLE BIRYANI | 44 |

Roasted eggplant, charred beans, mint raita

ROASTED CORNISH HEN / POMME PUREE | 38 |

Confit onions, steamed broccoli, roasted garlic, truffle sauce

PARSLEY CRUSTED CONFIT DUCK / WHITE BEANS | 42 |

Brussels, radishes, pickled onion chutney, chimichurri

ROASTED SQUAB / ONION SOUBISE | 44 |

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 BONELESS RIBEYE STEAK | 14 oz | 60 |

STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE:

Bordelaise | Creole garlic | Chimichurri |

sides

Organic beet risotto | 14 |

Smashed new potatoes, caramelized onions | 12 |

Frites, house ketchup | 8 |

Frites, black truffle, parmesan | 12 |

Tempura onion rings | 8 |

Jerusalem artichokes | 12 |

Roasted radishes, reduced balsamic | 12 |

Acorn, butternut squash, cumin, cinnamon | 12 |

Foraged mushrooms, thyme | 16 |

Scented basmati rice, sumac | 10 |

Take out is available Wednesday to Saturday from 4 pm – 8 pm.

Please email Alyssa with your order at alyssa@sash.ca or text 416 616 4774

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