DINNER MENU
appetizers
CAVIAR | MP |
select condiments
COAST TO COAST OYSTERS | 5/PC |
select condiments
CHILLED SEAFOOD PLATTER | 70 | serves 2
Chardonnay poached Nova Scotia 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 NOVA SCOTIA 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