DINNER MENU 2021-08-17T01:09:11+00:00


appetizers

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 70 |

Nova Scotia lobster (4 oz), Raspberry Point oysters, spicy octopus, enoki mushrooms, poached prawns, fresh scallops, lemon

GUNPOWDER SPICE SEARED AHI TUNA | 26 |

charred local asparagus, chili yuzu, rice chips, radish sprouts

CRISP ROCK SHRIMP | 26 |

Creole mayo, yuzu, match stick fries

CRAB + LOBSTER CAKE | 28 |

White asparagus, hollandaise, grapefruit + lemon relish, chervil

SASH SALAD | 16 |

Pecorino cheese, avocado, cucumber, radishes, celery cress, sesame soy vinaigrette

HEIRLOOM TOMATOES | 16 |

Black plums, tomatoes, smashed olives, pickled onions, mizuna, cumin champagne vinaigrette

WHITE ASPARAGUS + CAVIAR | 26 |

Venetian caviar, hollandaise, citrus butter, sorrel

SEARED FOIE GRAS | 36 |

Brioche, roasted rhubarb, pickle cherry compote, frissé, truffle essence

SHRIMP SPAGHETTINI | 28 | MAIN | 40 |

Pomodoro sauce, reduced cream, parmesan, chili, parsley


mains

DOVERSOLE / BABY PERUVIAN POTATOES | MP |

Wild mushrooms, onion confit, meuniere sauce

CHIPOTLE BLACKENED SWORDFISH / ROASTED FINGERLING POTATOES | 52 |

Creole crema, asparagus, orange,  arugula

DRUNKEN LOBSTER / CRISP RICE CAKE | 50 |

Chanterelles, spinach, peas, lemon butter

SEARED DIVER SCALLOPS / WILD MUSHROOM + LEEK CANNELLONI | 46 |

Sweet summer corn, tomato shallot relish, sorrel, lemon butter

ROASTED CHICKEN SUPREME / TUFFLE RISOTTO | 38 |

Local green asparagus, caramelized lemon, pan jus

PARSLEY CRUSTED CONFIT DUCK / PUY LENTILS | 42 |

Zucchini blossoms, cipollini, heirloom radishes, foie gras pesto

MADRAS LAMB CHOPS / BIRYANI RICE | 49 |

Charred beans, eggplant, okra, curry  leaves

ROASTED SQUAB / ONION SOUBISE | 48 |

Crispy chanterelles, tarragon carrot, brussel leaves


STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR

GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN | 10 oz | 50 | 12 oz | 59 |

CANADIAN PRIME BONELESS RIBEYE STEAK | 14 oz | 65 |


STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE:

Bordelaise | Creole garlic | Chimichurri |


sides

Heirloom tomato risotto, pea tendrils | 14 |

Vegetable biryani rice, curry leaves | 16 |

Roasted organic beets, almonds, balsamic | 16 |

Wild mushrooms, onion confit, chardonnay | 18 |

Cajun marinated onion rings, creole mayo | 10 |

Frites + parmesan cheese, truffles | 12 |

Sash Simpson Executive Chef / Proprietor
PLEASE INFORM US OF ANY ALLERGIES
SUMMER 2021