New Year’s 2025

Roaring 20’s @ Shift

12/30/24 and 12/31/24

A La Carte

HORS D’OEUVRES

Canapés / crostini, apricot aioli, castelvetrano olive, toasted almond   10

Charcuterie / pistachio mortadella, AZ citrus marmalade, London fog, noble bread  15

Shrimp Cocktail / Wild Mexican shrimp, heirloom tomato colo colo, mint 21

Caesar / baby romaine, white anchovy, juniper dressing, toasted pine nuts, parmesan  15

Caviar /  deviled egg mousse, duck fat paillasson de pommes  35

Oysters Rockefeller / fresh east coast oysters,  sopressata butter, herbed bread crumb, smoked juniper   24

FEAST

Black Eyed Pea Cassoulet / chantrelle mushroom, artichoke, winter greens, pangrattato (V)  22

Hickory Smoked Ham / hickory nut whiskey glaze, dutchess potatoes, fried kale, parmesan   28

Pasta Chicken ala King / house pappardelle, confit chicken thigh, sherry mushroom, haricots verts, pimento   32

Roasted Duck / cranberry orange Waldorf sauce  35

Prawn Thermidor / papaya, fresno pepper, garlic, herb 45

Black Angus Flatiron /  gouda cheese whiz, radish, bordelaise 55

SWEETS

Champagne Jello / candied grapes, candied mint  12

Upside Down Cake / toasted rice cake, tepache caramel, charred pineapple, lemon verbena   13

Neopolitan /  vanilla, and strawberry divinity meringues piled high with chocolate syrup   15 

or Neapolitan sorbet (V)

Chef’s Tasting Menu $125

Optional Wine Pairings Available $50

1

Caesar / baby romaine, white anchovy, juniper dressing, 

toasted pine nuts, parmesan

2

Oysters Rockefeller / fresh east coast oysters, sopressata butter, herbed bread crumb, smoked juniper 

3

Black Eyed Pea Cassoulet / chantrelle mushroom, artichoke, winter greens, pangrattato 

INTERMEZZO

Savory Sorbet / purple barley “old fashioned”sorbet, evoo, Tasmanian pepper berry salt, orange peel

4

Choice of:

Roasted Duck, Prawn Thermidor, or Flat Iron

5

Upside Down Cake / toasted rice cake, tepache caramel, charred pineapple, lemon verbena 

*substitutions and dietary restrictions available upon request