Celebrate the evening at our rooftop, Fallsview restaurant, The Watermark. Enjoy a special 4 course New Year’s Eve Menu, champagne toast, late night party favours, and the city’s best view of the New Years Eve Fireworks.

Four-course meal for $79* per person.

FROM 7:00PM – Midnight
Four-course meal for $99* per person.

Fireworks displays at 9:00PM and Midnight. 1.5 hour seating limit.

For reservations, call 905-353-7138 (between 4:30PM and 9:00PM)

*Prices do not included taxes & fees.
Credit card required to book. $25 no show fee.

New Year’s Eve Menu

~Soup & Salad~

Crab & Corn Chowder

Organic Baby Greens

 Shaved radish, smoked white cheddar and white balsamic vinaigrette.



Roasted peppers, artichoke, Pingue prosciutto, pickled young beets, arugula, Woolwich Dairy goat cheese and toasted hazelnuts

Cabernet Braised Short Ribs

Crimini mushrooms and maple bacon candy on porcini mushroom risotto with shaved Parmesan and truffle oil.

Pan Seared Sea Scallops

Crisp pancetta, olive oil poached vine tomatoes and roasted carrot puree with cumin, coriander and pea shoots.

Trio of Beet cured Sea Trout, Shrimp Ceviche & Tomato Consommé

Malpeque oyster and vegetable confetti.


Farm raised Halibut & Tiger Prawns

Seared with baby spinach and lemon chive and caviar beurre blanc on smashed fingerling potatoes.

Crisp Duck Magret

Cassis demi, maple roasted sweet  potato and cranberry compote.

Veal Tenderloin

Sautéed with sea scallops, clams, mussels, and oyster mushrooms, served with bauletti in a white wine tarragon cream with crispy leeks.

Butternut Squash Risotto

Roasted root vegetables, shaved Parmesan, parsnip crisps and aged balsamic reduction.

Grilled Angus Beef Tenderloin

Roasted shallots and thyme jus, ½ lobster tail, sauce Choron and Dauphinoise potato.


Poached Pear

Riesling marinated berries, meringue and ginger snap crunch.

Chocolate Tart

Pistachios, raspberries and short-crust pastry.

Warm White Chocolate & Cranberry Bread Pudding

Mandarin caramel sauce.

Apple Cheesecake

Icewine jelly, pecan butter crumble and Tahitian vanilla bean sauce.