Sasha's on Shaw

Imperial Crab meat, avocado, and grilled asparagus on mixed greens with a drizzle of white balsamic vinegar.

Mixed greens, chopped tomatoes, artichoke hearts, hearts of palm, pistachios, white cheddar, red onion, and dried cranberries tossed in extra virgin olive oil and balsamic vinegar.

Athenian-style greek salad with diced, seedless cucumber, fresh tomato, red onion, and feta tossed in lemon juice and extra virgin olive oil. garnished with kalamata olives and domas, served with toasted pita.

Smoked Idaho trout served over a bed of mixed greens, pine nuts, red onions, lemon zest, balsamic vinegar, extra virgin olive oil and crème Fraiche to finish. Served with crostini.

Swiss raclette, Italian fontina, french gruyere and Spanish manchego melted with tomato and mustard-mayo dressing on crisp sourdough bread. Sandwiches are served with potato salad.

Tender, shaved roast beef brisket soaked in au jus on grilled french bread. Sandwiches are served with potato salad.

Oven-roasted chicken breast diced with chopped green apples, walnuts, red onion and dried cranberries in light mayo dressing served on a toasted croissant. Sandwiches are served with potato salad.

Lightly sautéed crab cake served on a toasted croissant with a side of crème Fraiche. Sandwiches are served with potato salad.

Premium turkey breast sliced thin and topped with a slice of flavorful Swiss appenzeller cheese served on a toasted croissant with a side of mustard-mayo. Sandwiches are served with potato salad.

Volpi prosciutto served on a lightly toasted French baguette with a layer of Italian fontina cheese and side of mustard-mayo. Sandwiches are served with potato salad.

Volpi salami served on a lightly toasted French baguette with Italian fontina cheese, light balsamic vinegar, and extra virgin olive oil. Sandwiches are served with potato salad.

House-made veggie burger with portabella mushrooms and black beans served on a toasted brioche bun. Sandwiches are served with potato salad.

4 Oz. portion of center cut tenderloin, cooked to order, seared and served on a lightly toasted french baguette with bleu cheese and balsamic reduction. Sandwiches are served with potato salad.

As in Switzerland, we use swiss raclette and gruyere melted together with a dash of sherry to create a subtle cheese delicacy in our yummy crepe. Once eaten forever hooked.

Once again we shamelessly brag about the smoked trout and salmon – never a bone, never too salty or dry – mixed into a crispy crepe; garnished with crème Fraiche, capers, and red onions.

Fresh sautéed seasonal vegetables – grilled mushrooms, zucchini, squash, red and yellow bell peppers, and caramelized white onion – with some mild Italian fontina melted in meat-eaters like this one, too!

Our number one selling crepe and for good reason. The prosciutto and melted cheese create a fantastic flavor and texture.

A very creamy brie.Apple and mango chutney. This is for the more daring. Actually it is surprisingly mild and delicious. Unique flavors blend beautifully.

Bakehouse 9” crust - slightly thick.

Greek Feta, artichoke hearts, kalamata olives, and pines nuts cover our flavorful pesto sauce. ​Made to order on Companion Bakehouse 9” crust - slightly thick, 12” square flatbread - thin or 10" gluten-free - thin crust.

Sasha’s signature Chopped Veggie Salad baked with mozzarella on the flatbread crust. Made to order on Companion 12” square flatbread - thin or 10" gluten-free - thin crust.

Classic Margherita with mozzarella covered in fresh basil and sliced tomatoes. Made to order on companion bakehouse 9” crust - slightly thick, 12” square flatbread - thin or 10" gluten-free - thin crust.

12” square flatbread - thin.

10" gluten-free - thin crust.

Grilled zucchini, squash, red and yellow peppers, asparagus and mushrooms. Made to order on companion bakehouse 9” crust - slightly thick, 12” square flatbread - thin or 10" gluten-free - thin crust.

garlic and olive oil, mozzarella, prosciutto and green apple on flatbread crust.

Italian wine sausage, pepper encrusted dry cured genoa salami, and aged Spanish chorizo salami served with crostinis, gherkins, and mustard.​

Creamy goose liver pâté with truffles freshly made in Washington Missouri. Served with dried cranberries, apricots, cornichons and crostinis.

A succulent, mildly smoked salmon fillet served with diced red onions, lemon wedge, and crème Fraiche. Very healthy and very delicious.​

Hummus served with a drizzle of virgin olive oil and paprika and topped with a little greek feta. Garnished with toasted pita bread and kalamata olives.​

A flavorful mix of olives from Spain, Italy, Greece, France, and Casablanca.

Two hard kinds of cheese and two Volpi cured sausages. Served with crostinis and mustard-mayo.

Paté, chorizo, house cut prosciutto, and choice of peppered salami or red wine sausage. served with crostinis, mustard mayo, mango chutney, and cornichons.

4 samples from four European countries to please your palate. Served with crostinis, dried fruit, and nuts.

4 distinct flavors from the country famous for the most variety in cheese. Served with crostinis, dried fruit, and nuts.

3 outstanding cheese from Italy, Switzerland, and France. Served with crostinis, dried fruit, and nuts.

5 delicious cheese from around the world. Served with crostinis, dried fruit, and nuts.

3 Spanish cheeses; Mahon, Rosemary Manchego, and Murcia drunken goat cheese. Served with crostinis, dried fruit, and nuts.

Two crab cakes lightly sautéed in lemon & virgin olive oil served over mixed greens a with a drizzle of crème Fraiche.

Four baby rack of lamb chops marinated for tenderness and taste then rubbed in rosemary and Grey Poupon prior to grilling; served with succulent Dolmas – marinated grape leaves stuffed with rice and spice.

An 8-ounce portion of the most delicious and tender center cut of grilled tenderloin with a small dollop of Roquefort Cheese. Served with sides of grilled mushrooms and asparagus.​

​Plus a dash of cinnamon.

Always fresh, drenched in crème Fraiche and sugar.

​House-made lemon curd with fresh berries.

Served ​with sour cream and brown sugar.

European Hershey’s plain​ with banana, or strawberry.

Our signature crepe. Dark chocolate chips melted.

A flavorful mix of olives from Spain, Italy, Greece, France and Casablanca.

Two hard cheeses and two Volpi cured sausages. Served with crostinis and mustard-mayo.

Paté, chorizo, house cut prosciutto, and choice of peppered salami or red wine sausage. Served with crostinis, mustard mayo, mango chutney and cornichons.

Italian wine sausage, pepper encrusted dry cured genoa salami, and aged Spanish chorizo salami served with crostinis, gherkins and mustard.

Hummus served with a drizzle of virgin olive oil and paprika and topped with a little greek feta. Garnished with toasted pita bread and kalamata olives.

A succulent, mildly smoked salmon fillet served with diced red onions, lemon wedge and crème Fraiche. Very healthy and very delicious.

Creamy goose liver pâté with truffles freshly made in Washington Missouri. Served with dried cranberries, apricots, cornichons and crostinis.

Four baby rack of lamb chops marinated for tenderness and taste, then rubbed in rosemary Grey Poupon prior to grilling; served with succulent Dolmas – marinated grape leaves stuffed with rice and spice.

Two crab cakes (way more crab than cake) lightly sautéed (not fried) in lemon & virgin olive oil served over mixed greens a with a drizzle of crème Fraiche.

A portion of the most delicious and tender center cut of grilled tenderloin with a small dollop of Roquefort cheese. Served with sides of grilled mushrooms and asparagus.?

Take a holiday with 5 delicious cheese from around the world.

3 outstanding cheese from Italy, Switzerland, and France.

4 samples from four European countries to please your palate.

4 distinct flavors from the country famous for the most variety in cheese.

3 Spanish cheeses; Mahon, Rosemary Manchego and Murcia.

Fresh sautéed seasonal vegetables – grilled mushrooms, zucchini, squash, red and yellow bell peppers and caramelized white onion – with some mild Italian fontina melted in; meat eaters like this one, too!

As in switzerland, we use swiss raclette and gruyere melted together with a dash of sherry to create a subtle cheese delicacy in our yummy crepe. Once eaten forever hooked.

Once again we shamelessly brag about the smoked trout and salmon – never a bone, never too salty or dry – mixed into a crispy crepe; garnished with crème Fraiche, capers and red onions.

Our number one selling crepe and for good reason. The prosciutto and melted cheese create a fantastic flavor and texture.

Apple and mango chutney. This is for the more daring. Actually, it is surprisingly mild and delicious. Unique flavors blend beautifully.

With sour cream and brown sugar.

European Hershey's plain? with banana, or strawberry.

Our signature crepe, (and Sasha's sister). Dark chocolate chips melted with a shot of Grand Marnier.

Always fresh, drenched in crème Fraiche and sugar.

House-made lemon curd with fresh berries.

Grilled zucchini, squash, red and yellow peppers, asparagus and mushrooms.

Greek Feta, artichoke hearts, kalamata olives and pines nuts cover our flavorful pesto sauce.?

Classic Margherita with mozzarella covered in fresh basil and sliced tomatoes.

Garlic and olive oil, mozzarella, prosciutto and green apple on flatbread crust.

Classic cheese or create your own pizza.

Sasha’s signature Chopped Veggie Salad baked with mozzarella on the flatbread crust.

Imperial crab meat, avocado and grilled asparagus on mixed greens with a drizzle of white balsamic vinegar.

Athenian-style greek salad with diced, seedless cucumber, fresh tomato, red onion and feta tossed in lemon juice and extra virgin olive oil. Garnished with kalamata olives and domas, served with toasted pita.

Mixed greens, chopped tomatoes, artichoke hearts, hearts of palm, pistachios, white cheddar, red onion and dried cranberries tossed in extra virgin olive oil and balsamic vinegar.

Smoked Idaho trout served over a bed of mixed greens, pine nuts, red onions, lemon zest, balsamic vinegar, extra virgin olive oil and crème Fraiche to finish. Served with crostini.

House-made veggie burger with portabella mushrooms and black beans, served on a toasted brioche bun.

Swiss raclette, Italian fontina, French gruyere and Spanish manchego melted with tomato and mustard-mayo dressing on crisp sourdough bread.

Premium turkey breast sliced thin and topped with a slice of flavorful swiss appenzellar cheese served on a toasted croissant with a side of mustard-mayo.

Volpi prosciutto served on a lightly toasted french baguette with a layer of Italian fontina cheese and side of mustard-mayo.

Lightly sautéed crab cake served on a toasted croissant with a side of crème Fraiche. ?

Volpi salami served on a lightly toasted french baguette with Italian fontina cheese, light balsamic vinegar and extra virgin olive oil.

4 oz. portion of center cut tenderloin, cooked to order, seared and served on a lightly toasted french baguette with bleu cheese and balsamic reduction.

Tender, shaved roast beef brisket soaked in au jus on grilled French bread.

Oven roasted chicken breast diced wth chopped green apples, walnuts, red onion and dried cranberries in a light mayo dressing served on a toasted croissant.