LUNCH MENU 2019-12-02T18:40:52+00:00

CAVIAR | MP |

select condiments

COAST TO COAST OYSTERS | 5/PC |

select condiments

CHILLED SEAFOOD PLATTER | 140 |serves 2 or more

Chardonnay poached Nova Scotia lobster, crab salad,

white prawns, East coast mussels with shallot vinaigrette,

tuna sashimi with jalapeno dressing, spiced octopus salad,

enoki mushrooms, EVOO

SEARED AHI TUNA | 23 |

Celery, fennel and apple slaw, citrus,

crispy shallots, paprika aioli

TRUFFLE FOIE GRAS TORCHON BRIOCHE | 26 |

Huckleberry compote, roasted black grapes,

Huckleberry syrup, brioche, duck crackle

USDA STEAK TARTARE | 24 |

Sweet onion, cornichons, parsley, house mustard,

watercress, toasted baguette

SASH SALAD | 22 |

Roasted cauliflower, hydroponic arugula,

crispy lentils, curry yogurt, citrus

LOCAL ROASTED SQUASH| 16 |

Pine nuts, pomegranate,

tahini maple vinaigrette, sprouts

CANDY STRIPED BEET TARTARE / FROMAGE DE CHEVRE | 23 |

Beet crème fraiche, rye wafers, basil

TAGLIATELLE/BRAISED PHEASANT | 24 |  MAIN  | 30 |

Wild mushrooms, root vegetables, white truffle essence

PEAKY TOE CRAB RAVIOLI| 24  | MAIN  | 30 |

Coriander-sesame, orange zest, lemon brown butter

PLEASE INFORM US OF ANY ALLERGIES

ARCTIC CHAR / SMASHED POTATOES | 26 |

Crème fraiche, dill

HALIBUT / CHIPS | 32 |

Yukon gold potatoes, spinach, caper remoulade

BRANZINO | 32 |

Scented basmati rice, roasted pepper-zucchini ratatouille

CONFIT DUCK LEG / PARSNIP PUREE | 28 |

Charred brussels, cipollini, spiced pear, jus

COBB SALAD/BUTTERMILK BLUE CHEESE | 27 |

Chicken supreme, soft boiled egg, local Berkshire bacon,

avocado, heirloom radishes, cherry tomatoes,

hydroponic greens, buttermilk ranch

SANDWICHES

BUTTERMILK FRIED CHICKEN / SWEET POTATO BUN| 29 |

Coleslaw, house pickles

SASH BURGER / CONFIT YUKON GOLD |36 |

Chuck and brisket, French brie, white truffle aioli,

shaved torchon, house ketchup

VEAL SCHNITZEL / ARUGULA |33|

Arrabiata, preserved chilies, reggiano

GRILLED VEGETABLES / FOCCACIA | 26 |

Roasted garlic mayo, pesto, hydroponic greens

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 COWBOY STEAK 34 oz[ for sharing] | 150 |

CANADIAN PRIME BONELESS RIBEYE STEAK 14 oz | 60 |

STEAKS INCLUDE A CHOICE OF SAUCE

Bordelaise | Cilantro aioli | Bernaise | Chimichurri