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 |