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, topped with 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, smashed 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 shrimps, garlic, parsley, mozzarella

FRESH GRILLED SARDINES [3 PCS] | 24 |

Cucumber relish, lemon

ROCK SHRIMP | 28 |

Creole mayo, matchstick chips, yuzu

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]

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

soups and salads

TOMATO SOUP | 19 |

Gruyère grilled cheese bites

CHILLED ENGLISH PEA SOUP | 18 |

Crème fraîche, crisp zucchini blossom

CAESAR SALAD | 20 |

Bacon, croutons, hen’s egg

CUCUMBER + FENNEL SALAD | 19 |

Valentine radishes, apples, pecorino, cider vinaigrette

SASH CHOP SALAD | 20 |

Strawberries, cucumber, crisp lettuce, mint, dijon vinaigrette

BURRATA + HEIRLOOM TOMATOES | 28 |

Roasted garlic, reduced balsamic

| 58 | add lobster | +46 |

land + sea

CHILEAN SEA BASS | 46 |

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 ERIE PICKEREL | 39 |

Fiddle heads, spring onion butter

CORNISH HEN | 40 |

Morel mushroom, roast 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 and rosemary.

USDA PRIME STRIPLOIN 10 oz | 60 |

PRIME GRADE BONE-IN RIB STEAK 2.5 lbs | 185 |

[SERVES 2]

MILK FED FRENCH RACK VEAL CHOP 14 oz | 65 |

SAUCES

Peppercorn | 6 | Bernaise | 4 | Sash’s Hot Sauce | 4 | Creole garlic | 4 | Chimichurri | 4 |

sides

Fava bean parmesan risotto | 18 |
Coconut rice, broccoli, curry leaves | 14 |
Fiddle heads, spring onion butter | 18 |
Rapini, garlic, lemon | 18 |
Yukon gold potato mash, reduced cream, chives | 18 |
Wild mushroom fricassee, parmesan | 24 |
Fresh cut fries, curry mayo | 14 |
Truffle fries, parmesan, truffle mayo | 18 |
Saki marinated onion rings, creole mayo | 14 |

pasta

LINGUINI ALLE VONGOLE | 42 |

Chardonnay, lemon, parsley, chili

CAVATELLI + PARMESAN | 32 |

Broccoli, sugar snap peas, sweet peppers, reduced cream

RIGATONI A LA VODKA | 32 |

Smoked pork belly, tomato fondue, pecorino

TAGLIOLINI + TEXAS WHITE SHRIMP | 38 |

Vermouth, shrimps, tomatoes, cippolini, garlic parsley butter

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