102 Spadina Crescent E, Saskatoon

Genuine, contemporary cooking
rooted in Canadian flavours

Shift develops a strong connection between food and place through genuine, contemporary cooking rooted in Canadian flavour. While highlighting the Prairies’ culinary customs, the robust menu also celebrates our country’s other diverse cultures and regions. Further, it showcases our land, as well as our farmers and other producers, through the use of homegrown, seasonal ingredients, wherever possible.

Drinks

Cock
tail
s

Signature

SHIFT FIZZ

Aperol, Martini Prosecco, vodka, lemon, strawberry purée, soda

15

JAVA JIVE

Van Gogh espresso, Baileys, Kahlúa, cold brew coffee, milk

15

RASPBERRY JALAPEÑO MARGARITA

tequila, triple sec, lime, raspberry purée, jalapeño syrup

15

BLUEBERRY LEMONADE

bourbon, blueberry syrup, lemon, ginger beer

13

KENTUCKY PEACH MULE

bourbon, peach schnapps, lime, ginger beer, peach slices

13

PARADISE

rum, Bols Blue Curaçao, lime, coconut syrup, coconut cream, pineapple juice

14

SAGE GERMAINE

St-Germain liqueur, gin, grapefruit, sage

15

SHIFT CAESAR

vodka, harissa pickle juice, Mott’s Clamato, Caesar rim

12

SLEEPY THYME

Jim Beam bourbon, Scotch, Earl Grey tea, honey, rosemary & thyme syrup

14

Classic

MARGARITA

tequila, triple sec, lime juice, simple syrup

12

WHISKY SOUR

whisky, lemon juice, simple syrup, egg white, bitters

14

NEGRONI

dry gin, sweet vermouth, Campari

15

OLD FASHIONED

bourbon, raw sugar, bitters

14

HEMINGWAY DAQUIRI

rum, Maraschino liqueur, lime, grapefruit, simple syrup

15

PIMM’S CUP

Pimm’s No. 1, cucumber, lemon, ginger beer, simple syrup

14

MANHATTAN

whisky, sweet vermouth, Angostura bitters

15

DARK & STORMY

rum, ginger beer, lemon, fresh ginger

15

LEMON DROP MARTINI

limoncello, triple sec, lemon

15


WI
NE
S

SPARKLING (6oz / 750ml)

Villa Conchi ‘Brut Selección’ Cava, ES
15 / 68

Santa Margherita Sparkling Rosé Brut, IT
16 / 72


WHITE (6oz / 9oz / 750ml)

Trapiche Estate Pinot Grigio, Mendoza, AR
9 / 14 / 40

Quinta da Aveleda Vinho Verde, PT
12 / 18 / 52

Mission Hill ‘Estate Series’ Pinot Gris, Okanagan Valley, BC
12 / 18 / 52

Mission Hill ‘Estate Series’ Sauvignon Blanc, Okanagan Valley, BC
12 / 18 / 52

Tenuta Sant’Antonio Scaia Garganega/Chardonnay, Veneto, IT
13 / 19 / 55

Mas ‘Claude Val’ Blanc Vendanges, Pézenas, FR
14 / 21 / 58

San Pedro ‘Castillo de Molina’ Chardonnay, CL
14 / 21 / 58

Chateau Ste Michelle Riesling, Columbia Valley, WA
15 / 23 / 60

Santa Margherita ‘Valdadige’ Pinot Grigio DOC, Trentino, IT
15 / 23 / 68

ďArenberg ‘Stump Jump’, McLaren Vale, AU
16 / 24 / 72

Villa Maria Sauvignon Blanc, Marlborough, NZ
16 / 24 / 72

ROSÉ (6oz / 9oz / 750ml)

Louis Bernard, Côtes du Rhône, FR
14 / 21 / 58


RED (5oz / 8oz / 750ml)

Trapiche Estate Malbec, Mendoza, AR
9 / 14 / 40

Errazuriz Estate Merlot, Aconcagua Valley, CL
10 / 15 / 45

Georges Duboeuf, Beaujolais-Villages, FR
13 / 19 / 55

Ogier ‘Héritages’, Côtes du Rhône, FR
14 / 21 / 58

Kenwood Vineyards Cabernet Sauvignon. CA
15 / 23 / 68

Gérard Bertrand, Corbières, FR
15 / 23 / 68

Mission Hill ‘Estate Series’ Pinot Noir, Okanagan Valley, BC
16 / 24 / 72

Wakefield Cabernet Sauvignon, Clare Valley, AU
16 / 24 / 72

Umberto Cesari Sangiovese Riserva, IT
16 / 24 / 72


To view our full wine and beverage list,

please download the PDF of the menu.

All Day

Ap
ps

SOUP OF THE DAY

please ask your server

9

PIEROGIES

brown butter, bonito, bacon

13

FOCACCIA

whipped butter, balsamic vinegar, extra virgin olive oil

9

QUINOA FRIED CALAMARI

quinoa crystal batter, bell pepper, red onion, jalapeño, dill & chive aïoli

17

MEATBALLS

San Marzano tomato sauce, basil, Parmesan
add meatball 4

16

CHICKPEA FRIES

smoked paprika aïoli

9

MEDITERRANEAN RIBS

fried herbs, chilies, Parmesan

17

BEEF CARPACCIO

arugula, horseradish aïoli, shaved Parmesan, enoki mushrooms

18

BAKED ARTICHOKE DIP

artichoke hearts, cream cheese, lemon aïoli, grilled baguette

16

Steak Tartare

capers, Dijon mustard, egg yolk, bannock crisp
as a main with fries 27

19


Sal
ad
s

Add to your salad!

5oz strip loin steak +8 · 6oz trout +7 · bacon lardons +4 · chicken breast +6

CAESAR SALAD

romaine, horseradish lemon aïoli, Parmesan, bannock croutons

12

ROASTED VEGETABLE SALAD

arugula, roasted summer vegetables, berries, lemon vinaigrette, roasted pumpkin seeds

12

COBB SALAD

blue cheese ranch dressing, cherry tomatoes, bacon lardons, crispy chickpeas, corn, poached egg

19

BEET SALAD

arugula, roasted & pickled beets, goat cheese, pistachios

15


Ma
in
s

HADDOCK & CHIPS

housemade tartar sauce, coleslaw, fries

21

SEAFOOD LINGUINE

shrimp, scallops, mussels, creamy pesto, cherry tomatoes

26

DIEFENBAKER TROUT

chickpeas, dates, celery, mint, kale, lemon vinaigrette

28

BEEF BURGER

caramelized onions, cheddar cheese, bacon, romaine, tomato, special sauce

21

MACARONI & CHEESE

elbow macaroni, five cheeses, Mornay sauce
add chicken breast 6 add peas 3 add bacon 4

18


Lun
ch

Tues–Fri
from
11:30am–4pm

MEATBALL SUB

garlic butter baguette, three meatballs, San Marzano tomato sauce, Provolone, pesto drizzle

21

TURKEY MONTE CRISTO SANDWICH

house-smoked turkey, Gruyère, sourdough bread

21

DAILY POT PIE

please ask your server

21

SOUP & SALAD COMBO

side of soup of the day & choice of any salad

15

Din
ner

Tues–Sat
from
4pm–close

PORCHETTA

creamed corn, broccolini, apple gastrique, charred shallots

34

DUCK LEG CONFIT

pumpkin seed risotto, broccolini, roasted summer vegetables, Saskatoon berry chutney

38

CORNISH HEN

crispy herbed potatoes, roasted summer vegetables, chicken jus

36

GRILLED STRIP LOIN STEAK

broccolini, braised shallots, Lyonnaise potatoes

46


Most items are available for takeout

Please make us aware of any food allergies, as there may be ingredients that are not listed.

Brunch

Br
un
ch

BUTTERMILK SCONES

butter, preserves

7

CROQUE MADAME

ham, Gruyère, Mornay sauce, brown butter egg

17

SMOKED SALMON, LEEK & GOAT CHEESE OMELETTE

with duck fat potatoes

18

PIEROGI BENEDICT

Hogtown bacon, poached eggs, Hollandaise

18

STUFFED FRENCH TOAST

cream cheese, Saskatoon berry compote, maple syrup

14

BREAKFAST SHIFT

herbed fried eggs, pork sausage, brioche, Hogtown bacon, duck fat potatoes

17


Most items are available for takeout.

Please make us aware of any food allergies, as there may be ingredients that are not listed.

Dessert

Des
ser
ts

ESPRESSO & WHITE CHOCOLATE CHEESECAKE

Grand Marnier crème Chantilly

12

FLOURLESS CHOCOLATE BUNDT CAKE

Baileys crème anglaise

12

LEMON TART

crème fraîche, macerated berries

12

CRÈME CARAMEL

cinnamon tuile

12

ASSORTED ICE CREAMS & SORBETS

please ask your server

9


Most items are available for takeout.

Please make us aware of any food allergies, as there may be ingredients that are not listed.

Kids

Ki
d
s

MAC ’N’ CHEESE

8

PENNE PASTA

tomato sauce, Parmesan cheese

8

CHICKEN FINGERS

plum sauce, fries

12

GRILLED CHEESE

cheddar cheese, fries

10

CHEESEBURGER

cheddar cheese, ketchup, fries

15


Please inform us of any allergies.

We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.


Purveyors & Suppliers

New & Noteworthy

Shift black and white logo

Shift Restaurant

Remai Modern
102 Spadina Crescent E,
Saskatoon, SK
S7K 0L3
(306) 978-8954