LUNCH MENU
signature cocktail
TROUBLEMAKER | 20 |
Cazadores Blanco tequila, pineapple, lime, jalapeno
DOURO VALLEY | 20 |
Port, vodka, lemon juice, simple syrup, fig
HEARD IT THROUGH THE GRAPEVINE | 20 |
Grey goose vodka, St Germain, chambord, grapes, Prosecco
SASH & TONIC | 20 |
Bombay Sapphire, house made tonic syrup, fresh lime juice, soda
COME FROM AWAY | 20 |
Screech rum, ginger syrup, splash of ginger beer, burnt orange
ROBIN #5 | 20 |
Grey Goose raspberry vodka, triple sec, muddled raspberries, fresh cranberry juice
raw bar
CAVIAR
select condiments | MP |
OYSTERS
Chefs selection, half dozen, condiments | 25 |
AHI TUNA SASHIMI
Wakame salad, jalapeno, coriander, Yuzu | 24 |
POACHED PRAWNS
Cocktail sauce, preserved lemon | 24 | 5 pcs.
UDSA PRIME STEAK TARTARE
Watercress, cornichons, mustard, toasted baguette | 26 |
salad
DECONSTRUCTED LOBSTER ROLL | 28 |
Brioche, dill, celery hearts, pickle cucumber, paprika chips
SASH CHOP SALAD | 18 |
Gem lettuce, sweet onion, tomatoes, parsley, mustard vinaigrette, grated parmesan
COBB SALAD | 40 |
Chicken supreme, egg, Berkshire bacon, avocado, heirloom radishes, hydroponic greens, buttermilk ranch
ITALIAN BURRATA | 23 |
Baby arugula, heirloom tomatoes, pine nuts, crostini, strawberry vinaigrette
CLASSIC CAESAR | 20 |
Crisp lettuce, tomato-sesame relish, brioche croutons, guanciale, parmesan
pasta
SPAGHETTINI | 28 / 34 |
Chili lamb meatballs, tomato concasse,shallots, saffron, Reggiano
TAGLIATELLE | 26 / 32 |
Foraged mushrooms, sugar snaps, ramp bulbs, pecorino, truffle
meat / fish
SASH SMASH BURGER | 39 |
Chuck + Brisket, American cheddar, truffle aioli
CHICKEN CUTLET + CITRUS SALAD | 36 |
Avocado, orange, mesclun lettuce, parmesan, dill mayo
FISH + CHIPS | 40 |
Seared east coast halibut, confit potatoes, broccoli, caper remoulades
DAYBOAT SCALLOPS + MINTED PEA AGNOLOTTI | 40 |
Spring succotash, tomato sesame relish, citrus butter, chervil