
DINNER MENU
appetizers
CAVIAR | MP |
select condiments
COAST TO COAST OYSTERS | 5/PC |
select condiments
SASH SALAD | 20 |
Stone fruit, jalapeno, cucumber, shallots, sunflower greens, soy vinaigrette
CRISPY ARTICHOKES + ZUCCHINI BLOSSOMS | 20 |
Globe artichokes, olives, sweet peas, zucchini blossoms, cipolline-sherry vinaigrette
PORTOBELLO MUSHROOM + CREAMY EGGPLANT | 20 |
Roasted garlic, sweet peppers, radish sprouts, parmesan crisps
CRISP ROCK SHRIMP | 28 |
Iceberg lettuce, tempura, creole mayo, yuzu, match stick fries
PAN SEARED QUEBEC FOIE GRAS + CRISP POTATO | 34 |
Mango, sweet onion jam, spiced chocolate jus, wild blueberry reduction, pistachio praline
LOBSTER + SHRIMP DUMPLINGS + BISQUE | 32
Poached lobster, shrimp, yellow chanterelle, ginger-garlic, water chestnuts, gailan, chervil, coriander oil
PROSCUITTI DI PARMA + YELLOW WATERMELON | 26 |
Sweet Buffalo mozzarella, asparagus tips, chives
BLUEFIN TUNA PARFAIT + HEARTS OF PALM | 28 |
Cucumber, jicama, wasabi-soy mayo, popcorn sprouts
LINGUINI + TEXAS WHITE PRAWNS | 32 | MAIN | 38 |
Braised cippolini in vermouth, poached tomatoes, garlic parsley butter
FREE FORM PASTA | 28 | MAIN | 36 |
Corn, sweet peas, steam brussel sprouts, tomato fondue, arugula, parmesan
mains
FRENCH DOVER SOLE | 65 |
Woodland mushroom fricassee, Peruvian potatoes, meuniere sauce
LOBSTER RISOTTO | 52 |
Nova Scotia braised lobster, carnaroli rice, whipped parsley butter, parmesan truffles
OVEN ROASTED ALASKAN BLACK COD | 49|
Asian greens, crisp scallions, black bean sauce, coriander
BLUEFIN TUNA | 49|
Creamy Yukon gold potatoes, cucumber, sweet onion relish, chimichurri
FILET MIGNON OF VEAL TENDERLOIN, CRAB + CORN RAVIOLI | 54 |
Spinach, peas, corn puree, rosemary, natural jus
FIVE SPICE SQUAB + CONFIT LEG | 48 |
Onion soubise, fava bean, corn, ramps, natural reduction, spinach leaves
GUNPOWDER LAMB CHOPS + VEGETABLE BIRYANI | 52 |
Charred beans, eggplant, Madras curry
CHICKEN SUPREME + SPINACH PARMESAN | 42 |
Mushroom potato “risotto”, crispy brussels sprout, summer truffles
PAN SEARED BERKSHIRE PORK CHOP 10 oz | 52 |
Yellow chanterelle, fingerling potatoes, summer fruit, radish sprouts
STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR
GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN 10 oz | 58 | 12 oz | 70 |
CANADIAN PRIME BONELESS RIBEYE STEAK 14 oz | 85 |
SAUCES:
Bordelaise | 6 | Creole garlic | 4 | Chimichurri | 4 |
sides
Wild mushrooms, onion confit, chardonnay, thyme | 18 |
Turmeric crusted cauliflower steak, coriander chutney | 16 |
Mac & Cheese, mornay sauce, aged yellow cheddar, truffles | 24 |
Green local asparagus, reggiano | 16 |
Summer corn, jalapeno, chives | 16 |
Fiddle heads, garlic, citrus | 18 |
Cajun marinated onion rings, creole mayo | 14 |
Frites + parmesan cheese, truffles | 16 |
Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES | SUMMER 2023 |
SIGNATURE COCKTAIL
TROUBLEMAKER | 20 |
Cazadores Blanco tequila, pineapple, lime, jalapeno
BASIL REFRESHER | 22 |
Tanqueray, lime + lemon juice, golden syrup
SASH & TONIC | 20 |
Bombay Sapphire, house made tonic syrup, fresh lime juice, soda
DOURO VALLEY | 22 |
Port, vodka, lemon juice, fig
SPICY MULE | 20 |
Tito’s lime, jalapeno-ginger syrup, ginger beer
ROBIN #5 | 20 |
Grey Goose raspberry vodka, triple sec, muddled raspberries, fresh cranberry juice
SMASHED BLUEBERY MEZCAL | 22 |
Cointreau, lime juice, fresh blueberries, thyme