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 with dishes such as pierogies, tourtière, and Diefenbaker trout. Further, it showcases our land, as well as our farmers and other producers, through the use of homegrown, seasonal ingredients, wherever possible.

Dinner

Ap
ps

BUNS & BROWN BREAD

whipped butter, Shifty pickles

8

MUSHROOM & BARLEY SOUP

brown butter breadcrumbs

9

PAUL’S PIEROGIES

brown butter, bonito, bacon

13

CHICKPEA FRIES

paprika aïoli

9

CAESAR SALAD

romaine hearts, celery, green apple, horseradish, garlic

12

CHARRED SQUID & CUCUMBERS

dill yoghurt

17

FRIED MUSHROOMS

chili, green onion, truffle & chive aïoli

12

BEEF TARTARE

Korean chili dressing, Asian pear, bannock crisps

18

SMOKED WHITE FISH ON TOAST

root remoulade, dill, capers, Boston brown bread

17.5

BEET SALAD

roasted & raw beets, pomegranate molasses, tahini, pistachios

12


Ma
in
s

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, Doritos
add chicken 4 add peas 2 add bacon 3

16

SEARED SALMON

chickpeas, Brussels sprouts, sturdy greens, mustard green pistou

26

CHESTNUT & SAGE GNOCCHI

roasted apple, smoked celeriac, poached egg, Parmesan cream sauce

16

DUCK CONFIT

braised Prairie grains, sea buckthorn, roasted Jerusalem artichokes

30

BEEF BURGER

sautéed mushrooms, arugula, truffle & chive aïoli

18

BEEF TENDERLOIN

potato purée, roasted Brussels sprouts, sauce Forestière

39

GRILLED STRIP LOIN STEAK

red-eye gravy, fries, brassicas

28

LAMB RACK

creamy polenta, kale, green olive salsa verde

30

PAN-SEARED PICKEREL PICCATA

braised beluga lentils, kale, caper & butter sauce

28

PORCHETTA

creamed cabbage, braised celery, fingerling potatoes, Saskatoon berry chutney

26


Please make us aware of any food allergies.

There may be ingredients that are not listed.

Lunch

Ap
ps

BUNS & BROWN BREAD

whipped butter, Shifty pickles

8

MUSHROOM & BARLEY SOUP

brown butter breadcrumbs

9

Beef Tartare

Korean chili dressing, Asian pear, bannock crispsps

18

BEET SALAD

roasted & raw beets, tahini, pomegranate molasses, pistachios

12

PAUL’S PIEROGIES

brown butter, bonito, bacon

13

CHARRED SQUID & CUCUMBERS

dill yoghurt

17

CHICKPEA FRIES

paprika aïoli

9

CAESAR SALAD

romaine hearts, celery, green apple, horseradish, garlic

12


Ma
in
s

TURKEY CLUB

maple bacon jam, aged cheddar, pommery mustard aïoli

18

BEEF BURGER

harissa mayo, arugula, processed cheese, pickles, fries

18

CHICKEN POT PIE

peas, celery

18

LAMB SHOULDERWICH

bannock, za’atar spice, crunch mustard, kohlrabi slaw, mint

18.5

BRAISED BEEF PAPPARDELLE

wild & tame mushrooms, sturdy greens, chimichurri, Grana Padano

18

DAILY FRITTATA

with herb salad

16

PORK & FOIE GRAS TOURTIÈRE

carrots, turnips, pickles

20

SMOKED WHITE FISH ON TOAST

root remoulade, dill, capers, Boston brown bread

17.5

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, Doritos
add chicken 4 add peas 2 add bacon 3

16

ROAST CHICKEN & SQUASH SALAD

butternut & acorn squash, toasted seeds, whipped ricotta, shallot & thyme vinaigrette

22

WALLEYE & CHIPS

pickled mustard seeds, cabbage slaw, fries

21


Please make us aware of any food allergies.

There may be ingredients that are not listed.

Brunch

Br
un
ch

BUTTERMILK SCONES

butter, preserves

6

CHIA & COCONUT BOWL

macerated berries, maple syrup, sea buckthorn

11

BRAISED LAMB HASH

duck fat potatoes, kale, poached egg, green olive salsa verde

18

CAESAR SALAD

romaine hearts, celery, green apple, horseradish, garlic

12

TWO-CHEESE GRILLED CHEESE

apple, green tomato chutney, ketchup, pickles

16

STUFFED FRENCH TOAST

cream cheese, Saskatoon berry compote, sour cream

14

BAKED EGGS

brioche fingers, tomato chutney, Grana Padano

10

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, Doritos
add chicken 4 add peas 2 add bacon 3

16

MUSHROOM & BARLEY SOUP

brown butter breadcrumbs

9

PAUL’S PIEROGI BENEDICT

Hogtown bacon, poached eggs, pierogies, Hollandaise

18

BREAKFAST POUTINE

sausage, peas, cheese curds, poached egg, red-eye gravy
add Hollandaise 2

17

BEEF BURGER

harissa mayo, arugula, processed cheese, pickles, fries
add fried egg 2.5

18

SMOKED WHITE FISH SHAKSHUKA

poached eggs, chickpeas, tomatoes

16

AVOCADO TOAST & POACHED EGGS

pumpernickel, Branston chutney, roasted tomatoes

14

BREAKFAST SHIFT

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

17

OYSTER MUSHROOM, LEEK & GOAT CHEESE OMELETTE

duck fat potatoes

18


Please inform us of any allergies.

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

Dessert

Des
ser
ts

PUMPKIN CHEESECAKE

chai glaze, candied pepitas

9

POUDING CHÔMEUR

eggnog ice cream, apple chip

9

CHOCOLATE TART

macerated stone fruit, baked meringues

9

Housemade Ice Creams & Sorbets

three scoops

9


Please make us aware of any food allergies.

There may be ingredients that are not listed.

Drinks

Cock
tail
s

Signature

STRAWBERRY PEPPERCORN

Smirnoff vodka, strawberries, honey peppercorn syrup, soda

12

SHIFT CAESAR

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

12

SPICED RUM & NOG

spiced rum, Galliano vanilla liqueur, egg yolk, winter-spiced simple syrup, maple nutmeg rim

14

MULLED SANGRIA

10 year old tawny port, brandy, Grand Marnier, winter-spiced simple syrup

15

REMAI(N) CALM

Lot No. 40 whisky, Saskatoon berries, honey peppercorn syrup, egg white

14

CUCUMBER DILL SMASH

Tanqueray gin, muddled cucumber, dill syrup, soda

12.5

SEA BUCKTHORN SOUR

Absolut vodka, sea buckthorn purée, lemon, sea buckthorn syrup, egg white

14

SMOKE & GINGER

Jim Beam bourbon, lemon, ginger simple syrup, burnt rosemary

14

BLUEBERRY ICED TEA

amaretto, Grand Marnier, orange pekoe tea, simple syrup

12

Classic

MARGARITA

Sauza Blanco tequila, triple sec, lime juice, simple syrup

12

DAIQUIRI

Havana Club 3 Year Old rum, lime juice, simple syrup

12

WHISKY SOUR

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

14

NEGRONI

Beefeater gin, sweet vermouth, Campari

14

OLD FASHIONED

Bulleit bourbon, raw sugar, bitters

14

HEMINGWAY DAQUIRI

Havana Club 3 Year Old rum, Maraschino liqueur, lime, grapefruit, simple syrup

15

PIMM’S CUP

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

14

MANHATTAN

Lot No. 40 whiskey, sweet vermouth, Angostura bitters

15


WI
NE
S

SPARKLING (6oz / 750ml)

Cavas Hill ‘1887 Brut’ Cava, ES
11 / 55

Martini Prosecco, IT
11 / 55


WHITE (6oz / 9oz / 750ml)

2017 Trivento Pampas del Sur Chenin Blanc/Chardonnay, Mendoza, AR
9 / 14 / 40

2017 Quinta da Aveleda Vinho Verde, Penafiel, PT
10 / 15 / 45

2017 Henry of Pelham ‘Sibling Rivalry’, Niagara, ON
11 / 17 / 50

2017 Graffigna ‘Centenario’ Pinot Grigio, San Juan, AR
12 / 18 / 52

2016 Tenuta Sant’Antonio Scaia Garganega/Chardonnay, Veneto, IT
13 / 19 / 55

2017 d’Arenberg ‘The Stump Jump’, McLaren Vale, AU
13 / 19 / 55

2017 Matua Sauvignon Blanc, Marlborough, NZ
14 / 21 / 58

2016 Angels Gate ‘Süssreserve’ Riesling, Niagara, ON
14 / 21 / 58

2017 Santa Margherita ‘Valdadige’ Pinot Grigio DOC, Trentino, IT
15 / 23 / 68

ROSÉ (6oz / 9oz / 750ml)

2017 Matua Pinot Noir Rosé, Marlborough, NZ
13 / 19 / 55

2017 Bodega Enrique Foster Malbec Pink Rosé, Mendoza, AR
13 / 19 / 55


RED (5oz / 8oz / 750ml)

2017 Trivento Pampas del Sur Shiraz/Malbec, Mendoza, AR
9 / 14 / 40

2016 Errazuriz Estate Merlot, Aconcagua Valley, CL
10 / 15 / 45

2016 Pelee Island ‘Lighthouse’ Cabernet Franc, ON
11 / 17 / 50

2016 Graffigna ‘Centenario’ Malbec, San Juan, AR
12 / 18 / 52

2016 Ogier ‘Héritages’, Côtes du Rhône, FR
14 / 21 / 58

2016 Henry of Pelham ‘Sibling Rivalry’, Niagara, ON
12 / 18 / 52

2013 Castello di Gabbiano ‘Riserva’ Chianti Classico, Tuscany, IT
15 / 23 / 68

2016 Gray Monk Pinot Noir, Okanagan Valley, BC
16 / 24 / 72

2015 Liberty School Cabernet Sauvignon, CA
16 / 24 / 72


To view our full wine and beverage list,

please download the PDF of the menu.

Prix Fixe

Lunch
Prix
Fixe

choice of app, main & dessert · excludes tax & gratuity · 28


APPS

Mushroom & Barley Soup
brown butter breadcrumbs

Caesar Salad
romaine hearts, celery, green apple, horseradish, garlic

Paul’s Pierogies
brown butter, bonito, bacon

MAINS

Macaroni & Cheese
old cheddar, Gruyère, smoked Gouda, Doritos

Roast Chicken & Squash Salad
butternut & acorn squash, toasted seeds, whipped ricotta, shallot & thyme vinaigrette

Smoked White Fish on Toast
root remoulade, dill, capers, Boston brown bread

DESSERT

Daily Pie


Dinner
Prix
Fixe

choice of app, main & dessert · excludes tax & gratuity · 32


APPS

Mushroom & Barley Soup
brown butter breadcrumbs

Smoked White Fish on Toast
root remoulade, dill, capers, Boston brown bread

Caesar Salad
romaine hearts, celery, green apple, horseradish, garlic

MAINS

Macaroni & Cheese
old cheddar, Gruyère, smoked Gouda, Doritos

Seared Salmon
chickpeas, Brussels sprouts, sturdy greens, mustard green pistou

Beef Tartare & Fries
Korean chili dressing, Asian pear, bannock crisps

DESSERT

Daily Pie


Purveyors & Suppliers

New & Noteworthy


Shift Restaurant

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