DINNER MENU 2025-07-13T12:04:49+00:00

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 + 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 + smash 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 shrimp + garlic + parsley + mozzarella

FRESH GRILLED SARDINES [3 PCS] | 24 |

Cucumber relish + lemon

ROCK SHRIMP | 28 |

Creole mayo + matchstick chips + yuzu

LOCAL PERCH + TOMATO WATER VINAIGRETTE | 28 |

Lightly dusted perch + mango pineapple salsa + waterborne greens

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] | 58 | add lobster | +46 |

East Coast oysters + tuna tataki + poached prawns + octopus salad

Soups and Salads

COLD SUMMER VEGETABLE GAZPACHO | 19 |

Avocado + patty pan squash + crème fraiche

CHILLED ENGLISH PEA SOUP | 18 |

Lemon ricotta + crisp zucchini blossom

CAESAR SALAD | 20 |

Bacon + croutons + hen’s egg

ARUGULA + PARMESAN SHARDS | 19 |

Orange + lemon zest + EVOO

SASH CHOP SALAD | 20 |

Strawberries + cucumber + crisp lettuce + mint + dijon vinaigrette

BURRATA + SUMMER TOMATOES | 28 |

Sundried tomato purée + roasted garlic + reduced balsamic

Pasta

LINGUINI ALLE VONGOLE | 42 |

BC clams + Chardonnay + lemon + parsley + chili

CAVATELLI + PARMESAN | 32 |

Broccoli + sugar snap peas + sweet peppers + reduced cream

RIGATONI A LA VODKA | 36 |

Smoked pork belly + tomato fondue + pecorino

TAGLIOLINI + TEXAS WHITE SHRIMP | 39 |

Vermouth + shrimp + tomatoes + cipollini + garlic parsley butter

Land + Sea

CHILEAN SEA BASS | 44 |

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 HURON PICKEREL | 39 |

Garlic scapes + preserved chili + ramp garlic butter

CHICKEN SUPREME | 42 |

Morel mushrooms + crispy 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 + rosemary.

USDA PRIME STRIPLOIN 10 oz | 60 |

MILK FED FRENCH RACK VEAL CHOP 14 oz | 65 |

PRIME GRADE BONE-IN RIB STEAK 2.5 lbs | 185 | [Serves 2] |

Sauces

PEPPERCORN | 6 |

SASH’S HOT SAUCE | 4 |

CREOLE GARLIC | 4 |

CHIMICHURRI | 4 |

PARMESAN DILL RANCH | 4 |

Sides

WILD MUSHROOM FRICASSEE + PARMESAN | 24 |

RAPINI + GARLIC + LEMON | 18 |

GARLIC SCAPES + PRESERVED CHILIS | 18 |

ORZO + ROASTED BABY TOMATOES + PARMESAN | 18 |

COCONUT RICE + BROCCOLI + CURRY LEAVES | 12 |

FRESH CUT FRIES + PARMESAN DILL RANCH | 14 |

SAKI MARINATED ONION RINGS + CREOLE MAYO | 14 |

TRUFFLE FRIES + PARMESAN + TRUFFLE MAYO | 18 |

Sash Simpson Executive Chef / Proprietor
Summer 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

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