Blue Jays show off some of the new food items available this baseball season
The Blue Jays are marking 50 years with a menu built as much for variety as it is for nostalgia, alongside new in-stadium displays celebrating the franchise’s history.
Published:
Image 0 of 23
Inside the Blue Jays’ 50th season: New eats, drinks and premium offerings The Blue Jays are marking 50 years with a menu built as much for variety as it is for nostalgia, alongside new in-stadium displays celebrating the franchise’s history.
The offerings were unveiled during the club’s annual media preview, where team officials highlighted what fans can expect throughout the 2026 season. Director of Hospitality and Concessions Craig Leslie said some items will rotate monthly, part of an effort to keep the experience fresh for returning fans. Here is a look at some of the new items coming to the Rogers Centre. (Jermaine Wilson/CTV News Toronto).
Crispy Calamari: Seasoned with Old Bay and served with garlic aioli, the dish adds a sharable seafood option to a menu built around variety. (Jermaine Wilson/CTV News Toronto).
Big Slugger: A double smash burger with Sazon, sautéed slaw, onion and tomato, the item is tied to Vladimir Guerrero Jr. Blue Jays Director of Hospitality and Concessions Craig Leslie says it’s “super delicious” and part of the team-inspired offerings. (Jermaine Wilson/CTV News Toronto).
Beef Shawarma Bowl: Layered with lettuce, onion, tomato, hummus, toum sauce and rice, the bowl reflects a broader push toward globally inspired menu items. (Jermaine Wilson/CTV News Toronto).
Chicken Shawarma Wrap: Wrapped in saj with lettuce, onion, tomato, hummus and toum, the handheld version offers a quicker option while maintaining those same flavours. (Jermaine Wilson/CTV News Toronto).
Meatball Panini: Beef, marinara, basil pesto and provolone on ciabatta brings a heavier, comfort-style addition to the lineup. (Jermaine Wilson/CTV News Toronto).
Ace Dog: Topped with queso, onions, banana peppers and tortilla chips, the item is part of an expanded hot dog selection.
“We have a lot of innovations coming to the ballpark this year, and the goal is really to stay ahead of the trends,” said Lead Chef Matthew Monroe.
“The ACE dog is exceptional. I’m really looking forward to that." (Jermaine Wilson/CTV News Toronto).
Al Pastor Dog: Pulled pork, pineapple pico de gallo and ancho chipotle are the main ingredients that define this variation, officials noted.
“We’re very fortunate to have some great partners at Schneider’s, so we had some exceptional offseason work with the Al Pastor dog and the Ace dog,” Leslie said. (Jermaine Wilson/CTV News Toronto).
Cubano Slider: Made with pulled pork, ham, pickle, mustard and Swiss cheese, this slider is making a big return after performing well in the outfield district last season, according to Leslie. (Jermaine Wilson/CTV News Toronto).
Garlic Knots: Served with marinara, parmesan cheese and garlic oil, the knots add another sharable option among the savoury offerings. (Jermaine Wilson/CTV News Toronto).
Uncrustable French Toast: A sweeter addition built around a familiar staple, this new item is expected to be stand out.
“The Uncrustable French toast is going to be is going to be a star, for sure,” Monroe said. (Jermaine Wilson/CTV News Toronto).
“It's my personal favourite and I had that for breakfast no word of a lie.”
Rocky Mountain Sundae: Featuring Nanaimo chocolate, graham crumb and shredded coconut, the dessert leans into Canadian-inspired flavours and is expected to popular favourite for this year's Canada day game. (Jermaine Wilson/CTV News Toronto).
Viandee Fumee Poutine: Smoked meat, cheese curds, gravy and crispy fries round out the lineup with a heavier, but also distinctly Canadian option. (Jermaine Wilson/CTV News Toronto).
Drinks - Exhibition Old Fashioned: The beverage program is also expanding, with a mix of alcoholic and non-alcoholic offerings tied to both fan demand and the anniversary theme.
Made with Canadian Club, maple cinnamon and bitters, the cocktail nods to Exhibition Stadium, the team’s former home, and will be available at select locations for a limited time. (Jermaine Wilson/CTV News Toronto).
Grand Slam Margarita / Line Drive Lemonade: Grand Slam Margarita features a mix of Hornitos Plata, orange liqueur, blackberry, agave and lime juice, the drink will be available primarily in the outfield district.
Meanwhile the Line Drive Lemonade combines Smirnoff vodka, dragon fruit, ginger and house lemonade, it joins the outfield-focused beverage lineup. (Jermaine Wilson/CTV News Toronto).
Low & Away Mocktail: A non-alcoholic blend of cranberry, orange and tangerine syrup, peach and ginger ale reflects a growing shift in consumer preferences.
The club’s director of beverages, Duncan Montgomery, said non-alcoholic drinks are becoming a major trend, and for the 50th anniversary, the team wanted to lean into that as an option “that everyone can enjoy.”
The drink will be available in the Heinz Club 328 section. (Jermaine Wilson/CTV News Toronto).
Rogers Terrace: Members-only offerings: Premium ticket holders, with priority given to Season Ticket Members, will also have access to additional food options on the Rogers Terrace. (Jermaine Wilson/CTV News Toronto).
Grab-and-go snacks: Options include fruit cups, butter and salt popcorn, original Cracker Jack and white cheddar popcorn. (Jermaine Wilson/CTV News Toronto).
Ice cream bar: The terrace also features its own ice cream shop with more than a dozen flavours available to members. (Jermaine Wilson/CTV News Toronto).
Pizza offerings: A dedicated, state-of-the-art pizza oven also produces multiple styles of pizza within the terrace. (Jermaine Wilson/CTV News Toronto).
Charcuterie and antipasto: Boards and containers feature a mix of cheeses, cured meats, pickled items and fresh bread, designed to balance salty, savoury and creamy flavours.
Monroe said delivering the expanded menu requires coordination across a large team working throughout the stadium. (Jermaine Wilson/CTV News Toronto).
“We do a couple days of prep prior to the game day, and then we have a full force and a truly an exceptional team that’s able to pump it up,” he said.
“We have a very large team for the food department… we got a couple hundred,” he added. “We have our concessions focused team, we have our club focused team, our suite, so we really are spread out through the building.” (Jermaine Wilson/CTV News Toronto).
