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.

Dinner

Ap
ps

FOCACCIA

mixed flavour, seasonal spread

8

DAILY SOUP

please ask your server

9

CRISPY MEDITERRANEAN RIBS

chili, fried herbs, Parmesan

16

ARANCINI

mozzarella, San Marzano tomato sauce

13

PIEROGIES

brown butter, bonito, bacon

13

CHICKPEA FRIES

smoked paprika aïoli

9

CHARRED CALAMARI

stewed vine-ripened tomatoes, capers, brown butter, focaccia

17

Beef Tartare

capers, gherkins, Dijon mustard, bannock crisps
as a main with fries 28

18

SK BEET SALAD

roasted & pickled beets, arugula, goat cheese, pistachios

15

CAESAR SALAD

romaine hearts, bannock croutons, horseradish, garlic
add bacon 4

12


Ma
in
s

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, cornbread crust
add chicken breast 6 add peas 3 add bacon 4

18

DUCK LEG CONFIT

sweet potato purée, winter vegetables, Saskatoon berry compote

43

DIEFENBAKER TROUT

arugula pistou risotto, winter vegetables

36

BEEF BURGER

black pepper cheddar, maple bacon, lettuce, caramelized onions, tomato, special sauce
add fried egg 2.5

21

BRICK-PRESSED CORNISH HEN

crispy herb potatoes, winter vegetables, chicken jus

36

SLOW-ROASTED PORK SHOULDER

macaroni & cheese casserole, winter vegetables, housemade BBQ sauce

38

COBB SALAD

cherry tomatoes, bacon lardons, chickpeas, corn, blue cheese ranch dressing, poached egg
add chicken breast 6 add steak 8 add trout 8

21

GRILLED 10oz FLAT IRON STEAK

fries, winter vegetables, mushroom demi-glace

45

SPAGHETTI & MEATBALLS

beef, pork, San Marzano tomato sauce, herb ricotta

26


Please make us aware of any food allergies.

There may be ingredients that are not listed.

Lunch

Ap
ps

FOCACCIA

mixed flavour, seasonal spread

8

DAILY SOUP

please ask your server

9

Beef Tartare

capers, gherkins, Dijon mustard, bannock crisps
as a main with fries 28

18

CRISPY MEDITERRANEAN RIBS

chili, fried herbs, Parmesan

16

PIEROGIES

brown butter, bonito, bacon

13

CHARRED CALAMARI

stewed vine-ripened tomatoes, capers, brown butter, focaccia

17

CHICKPEA FRIES

smoked paprika aïoli

9

SK BEET SALAD

roasted & pickled beets, arugula, goat cheese, pistachios

15

CAESAR SALAD

romaine hearts, bannock croutons, horseradish, garlic
add bacon 4

12


Ma
in
s

TURKEY CLUB

maple-smoked turkey breast, bacon, tomato, lettuce, pommery mustard aïoli

18

BEEF BURGER

black pepper cheddar, maple bacon, lettuce, caramelized onions, tomato, special sauce
add fried egg 2.5

21

LAMB SHOULDERWICH

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

21

SPAGHETTI & MEATBALLS

beef, pork, San Marzano tomato sauce, herb ricotta

21

DAILY SAVOURY PIE

please ask your server

21

BRAISED BEEF & BISON GRILLED CHEESE

country bread, provolone, arugula, side salad

19

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, cornbread crust
add chicken breast 6 add peas 3 add bacon 4

18

COBB SALAD

cherry tomatoes, bacon lardons, chickpeas, corn, blue cheese ranch dressing, poached egg
add chicken breast 6 add steak 8 add trout 8

19

HADDOCK & 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

DAILY HASH

please speak to your server

18

BUTTERMILK SCONES

butter, preserves

7

CAESAR SALAD

romaine hearts, bannock croutons, horseradish, garlic

12

CROQUE MADAME

ham, Gruyère, Mornay sauce, brown butter egg

17

STUFFED FRENCH TOAST

cream cheese, Saskatoon berry compote, maple syrup

14

MACARONI & CHEESE

old cheddar, Gruyère, smoked Gouda, Doritos
add chicken breast 6 add peas 3 add bacon 4

16

DAILY SOUP

please speak to your server

9

PIEROGI BENEDICT

Hogtown bacon, poached eggs, Hollandaise

18

DAILY FRITTATA

with herb salad

16

BEEF BURGER

black pepper cheddar, maple bacon, lettuce, caramelized onions, tomato, special sauce
add fried egg 2.5

19

BREAKFAST SHIFT

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

17

SMOKED SALMON, LEEK & GOAT CHEESE OMELETTE

with 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

DARK CHOCOLATE CHEESECAKE

Earl Grey glaze, berry coulis

11

CLASSIC VANILLA CRÈME BRÛLÉE

cinnamon tuile

9

BRIOCHE BREAD PUDDING

hidden bits, rum caramel sauce

12

CHOCOLATE TART

macerated stone fruit

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

SAGE GERMAINE

St-Germain liqueur, Tanqueray gin, grapefruit, sage

15

SHIFT CAESAR

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

12

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

SLEEPY THYME

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

14

Classic

MARGARITA

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

12

WHISKY SOUR

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

14

NEGRONI

Tanqueray dry gin, sweet vermouth, Campari

15

OLD FASHIONED

Bulleit bourbon, raw sugar, bitters

14

HEMINGWAY DAQUIRI

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

15


WI
NE
S

SPARKLING (6oz / 750ml)

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


WHITE (6oz / 9oz / 750ml)

2019 Trapiche Estate Pinot Grigio, Mendoza, AR
9 / 14 / 40

2017 Mission Hill ‘Estate Series’ Pinot Gris, Okanagan Vallery, BC
12 / 18 / 52

2017 Mission Hill ‘Estate Series’ Pinot Gris, Okanagan Vallery, BC
12 / 18 / 52

2017 Tenuta Sant’Antonio Scaia Garganega/Chardonnay, Veneto, IT
13 / 19 / 55

2018 Matua Sauvignon Blanc, Marlborough, NZ
14 / 21 / 58

2015 San Pedro ‘Castillo de Molina’ Chardonnay, CL
14 / 21 / 58

2017 Chateau Ste Michelle Riesling, Columbia Valley, WA
15 / 23 / 60

2018 Santa Margherita ‘Valdadige’ Pinot Grigio DOC, Trentino, IT
15 / 23 / 68

ROSÉ (6oz / 9oz / 750ml)

2018 Bodega Enrique Foster Malbec Pink Rosé, Mendoza, AR
13 / 19 / 55

2017 Louis Bernard, Côtes du Rhône, FR
14 / 21 / 56


RED (5oz / 8oz / 750ml)

2018 Trapiche Estate Malbec, Mendoza, AR
9 / 14 / 40

2017 Errazuriz Estate Merlot, Aconcagua Valley, CL
10 / 15 / 45

2017 Pelee Island ‘Lighthouse’ Cabernet Franc, ON
11 / 17 / 50

2017 Ogier ‘Héritages’, Côtes du Rhône, FR
14 / 21 / 58

2014 Kenwood Vineyards Cabernet Sauvignon. CA
15 / 23 / 68

2014 Castello di Gabbiano ‘Riserva’ Chianti Classico, Tuscany, IT
15 / 23 / 68

2018 Mission Hill ‘Estate Series’ Pinot Noir, Okanagan Valley, BC
16 / 24 / 72

2017 Liberty School Cabernet Sauvignon, CA
16 / 24 / 72


To view our full wine and beverage list,

please download the PDF of the menu.

Holiday

Holi
day

serves 4 · excludes tax & gratuity · 125

add two people for +60


FEAST

ROAST TURKEY ROULADE WITH SAGE BUTTER

ROSEMARY POTATOES

GINGER & HONEY GLAZED CARROTS

BROWN SUGAR YAMS

SOURDOUGH STUFFING

ORANGE CRANBERRY SAUCE

PROPERY GRAVY

DESSERTS

WINTER SPICE APPLE PIE

GINGERBREAD COOKIES
one per person

ADD-ONS

PORK & DUCK TOURTIÈRE
+15

ADDITIONAL PIE
+15

TRAPICHE PINOT GRIGIO OR MALBEC(750ml)
+25


Please make us aware of any food allergies.

There may be ingredients that are not listed.


Purveyors & Suppliers

New & Noteworthy


Shift Restaurant

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