New Year’s Eve is the glitziest night of the year and the time when some restaurants pull out all the stops by offering special menus and sittings to send off the old year and bring in the new with a fitting air of celebration…
Maison Publique: Chef Derek Dammann announced on Twitter that he’d be taking reservations (he usually doesn’t) at his brand new Maison Publique for NYE only. But even when pressed, Dammann wouldn’t reveal the secrets of the special one-night-only menu. We can only hope it might contain something like the Dungeness Crab trifle (pictured above) that he’s been serving us at his place.
XO: XO in the Hotel St-James is one of Montreal’s top-rated restaurants. The refined atmosphere of their dining room is sure to rarify the occasion. This year’s menu features oysters, seared venison, a lobster and guinea fowl “surf and turf”, and a mushroom tart with chestnuts and white truffles from Alba, all washed down with a coupe of champagne, of course.
Aix Cuisine de Terroir: In one of Montreal’s most picturesque hotels, the Place d’Armes in Old Montreal, ACdT is trying something a little gimmicky and festive this year – a tasting menu themed on the roaring ‘20s and “prohibition” (which Montreal never had, which is why it was so much fun for us). A five-course tasting menu lets you choose from seared scallops and Jerusalem artichokes, duck breast with truffle-braised lentils, and several other decadent items.
Nora Gray: This new entry into the pantheon of Montreal’s best was just recognized by the country’s go-to list of new restaurants, in enRoute Magazine. What do Ryan Gray and Emma Cardarelli have up their sleeve for their first NYE menu? Only the lucky few who nab a table for the special night will know, the menu isn’t posted anywhere (it never is), though sometimes secrets leak through on Twitter.
Le Club Chasse et Pêche: This is one of the hardest-to-nab tables in the city on this special night, since the Chasse et PêcheNYE service has become legendary. The menu always “remains discreet”, in the words of the their front-of-house man, because it is based on hard-to-find ingredients that are subject to change at the last minute.