Dining
Enjoy two irresistible meals per day served in our main lodge dining room!
NEW: Starting in December 2020 we will no longer be offering lunch, only breakfast and dinner included.
All rates include 2 meals per day that start with dinner on arrival day and end with breakfast on departure day. A complimentary 24 hour coffee and tea station is located in the lounge.
Please note: There is no allowance for missed meals.
Our dining room is non-smoking and not licensed. Please mention special dietary needs at time of booking. Sending us an email prior to your visit including your small dietary request or allergy details is also very helpful, as we will print it out for our kitchen team. Kindly note that as a small resort with a limited daily menu, we are only able to handle small adjustments to our regular menu. We appreciate everyone very much, and are humbled by your interest in us, but those with a long list of allergies/sensitivities and special food requirements may not find what they are looking for at our little resort.
What happened to lunch?
Operating a resort in these challenging covid times has allowed us to look at things from a bit of a fresh perspective. We know that our guests in general really appreciate how things here stay pretty much the same year after year. They like this consistency, and we like operating that way. Having said that, there is a change that we have contemplated for about 20 years that we are now ready to move forward with. As many of you know we have stopped offering lunch this winter. This will be a permanent, year round change. There also will be no packed lunches and no option to purchase a lunch. There are many reasons for this change and a lot of thought has gone into it (20 years worth!). We could write a few pages as to the reasons, but have decided not to do that. We know this will be disappointing for some, and we completely understand. The fact that so many are so passionate about the lodge and what we do (or don’t do) is very humbling and we appreciate it so much. Please know that we didn’t take this decision lightly, but that we are sure this is the best decision moving forward.
Healthy, Hearty and Homemade!
At Cedar Grove Lodge we offer a variety of delicious appetizers, entrée and dessert options.
Feel free to peruse our many menu options...
Good Morning!
Fresh Orange, Apple, Grapefruit, Cranberry or Tomato Juice
Coffee, Decaf Coffee, or Tea
Yogurt of the Day
Fresh Fruit Salad
Hot Cereal of the Day
Fruit Loops, Corn Flakes, Frosted Flakes,
Raisin Bran, Rice Krispies, Whole Grain Cheerios
White or Multi Grain Toast
Choice Of
Homemade Buttermilk Pancakes
Eggs: Scrambled, Fried, Poached, or Boiled
Belgian Waffles
Your Server will let you know about the Breakfast Special of the Day, such as French Toast, Feta Tomato and Spinach Omelette, Blueberry Pancakes, or Toad-in-the-Hole Grilled Cheese made with Canadian Cheddar and Bacon
All of the Above Served with Bacon or Breakfast Sausage, and Home Fries
Appetizers
Cream of Potato and Bacon Soup
Shrimp Cocktail with Seafood Sauce
Classic Caesar Salad
Entrées
Roast Prime Rib of Beef au Jus
Baked Salmon with Dill Cream Sauce
Above Served with:
Served with Roasted Potatoes & Vegetable Medley
Vegetarian Entrée – Layered Refried Bean Taco Pie, with Guacamole, Sour Cream, Salsa and Vegetable Medley
Pasta Entrée – Organic Spaghetti Noodles Smothered in Homemade Tomato Sauce and topped with Grated Parmesan
Desserts
Tiramisu Tort
Wild Blueberry Pie with Ice Cream
Kawartha Dairy’s Famous Moose Tracks Ice Cream
Strawberry Parfait
Appetizers
Carrot Ginger Soup
Sesame Chicken Bites
Figs & Crisp Apples atop Fresh Green Salad, with Balsamic Vinaigrette
Entrées
Lightly Crusted Pork Chop with Our Own Apple Sauce
Baked BC Wild Caught Organic Oceanwise Fall Keta Salmon Fillet with Maple Butter Drizzle
Above Served with:
Steamed Green Beans, Steamed Cauliflower and Mashed Sweet Potatoes
Pasta – Organic Spaghetti tossed with Pesto, Sundried Tomatoes and topped with Parmesan Cheese
Vegetarian – Vegetable Curry served over Organic White Basmati Rice
Desserts
Peach Raspberry Crumble Pie with Vanilla Ice Cream
Midnight Mint Chocolate Torte
Canoe of Fresh Strawberries and Blackberries
Appetizers
Hearty Beef Vegetable Barley Soup
Spinach, Artichoke and Cheese Dip with Garlic Bread and Vegetable Sticks
Fresh Mixed Greens Topped with Roasted Vegetables, Drizzled With Balsamic Vinaigrette
Entrées
Panko and Dijon Crusted Pork Tenderloin with Homemade Apple Jus
Grilled Red Snapper with Lemon Wedge
Above Served with:
Organic Steamed White Basmati Rice and Sesame Stir Fried Vegetables
Pasta – Organic Penne with Alfredo Sauce, Topped with Parmesan Cheese
Vegetarian – Tofu Broccoli Teriyaki served atop Organic Steamed White Basmati Rice
Desserts
Peach Pie with Vanilla Ice Cream
Chocolate Devotion Cake
Canoe of Fresh Strawberries
Appetizers
Cream of Spring Asparagus Soup
Bubbly Crab Dip With Baguette Slices
Kale Caesar Salad with Fresh Lemon and Homemade Croutons
Entrées
Roast Muskoka Maple Glazed Ham with Pineapple
Salmon Poached in Herb Lemon Butter
Above Served with:
Buttermilk Mashed Potatoes, Caramelized Parsnips and Steamed Snowpeas
Pasta – Organic Linguini Primavera
Vegetarian – Pan Fried Tofu with Peach Ginger Glaze
Desserts
Dutch Apple Pie with Vanilla Ice Cream
Raspberry Flan
Fresh Pineapple Slices
Appetizers
Chicken and Waffle Skewer Drizzled With Local Honey
Roasted Beet Salad Topped With Honey Lemon Vinaigrette
3-Onion and Potato Soup
Entrées
Roasted Top Sirloin of Beef with Pan Juices and Horseradish Sauce
Pan Seared Oceanwise Lake Trout with Artichokes and Sun Dried Tomatoes
Above Served with:
Roasted Potatoes, Steamed Broccoli and Carrots
Vegetarian – Lentil Shepherd’s Pie Served With Steamed Broccoli and Carrots
Pasta – Organic Linguini tossed in Roasted Red Pepper Cream Sauce, topped with Freshly Shaved Parmesan Cheese
Desserts
Banana Royale Cake
Strawberry Parfait
Warm Wild Blueberry Crisp with Vanilla Ice Cream
Appetizers
Kale Chopped Salad with Almonds, Cranberries and Apples, topped with Maple Vinaigrette
Cream of Broccoli Soup
Baked Brie with Cranberry and Walnuts
Entrées
1/4 Chicken and Rack of Ribs with our own BBQ Sauce
Oceanwise Striped Bass with Mango Orange Chutney
Above Served with:
Baked Potato with Sour Cream, Corn Niblets and Medley of Mixed Vegetables
Vegetarian – Vegetable Tagine served over Couscous
Pasta – Organic Rotini tossed with Roasted Muskoka Garlic Cream Sauce, Fresh Arugula and topped with Parmesan Cheese
Desserts
Tiramisu Torte
Strawberry Swirl Cheesecake
Canoe of Fresh Honeydew Melon and Blackberries
Appetizers
Cream of Sweet Potato Soup
Mixed Salad with Roasted Candy Cane Beets, Goat Cheese, Mandarin Orange & Pecans, Drizzled with Balsamic Vinaigrette
Milford Bay Smoked Trout with Crême Frâiche and Chives atop Roasted Mini-Red Potato
Entrées
Coconut Crusted Chicken with Spicy Orange Sauce
Lightly Dusted Pan Seared Lake Whitefish with Tartar Sauce and Lemon Wedge
Above Served with:
Mashed Sweet Potato, Roasted Parsnips and Steamed Green Beans
Vegetarian – Quinoa, Chickpea, Bell Pepper & Onion stuffed Portabella Mushroom Topped with Tomato Sauce
Pasta – Angel Hair Pasta with Spicy Shrimp Marinara Sauce, topped with Asiago Cheese
Desserts
Crême de Menthe Parfait
Triple Chocolate Fudge Cake with Vanilla Ice Cream
Freshly Sliced Duo of Melon
Appetizers
White Bean and Kale Soup
Blood Orange and Fennel Salad Topped with Balsamic Vinaigrette
Handmade Spanakopita on top of Tabbouleh with our own Tatziki Sauce
Entrées
Roast Thom Turkey with Sage Stuffing, Pan Juices and Muskoka Cranberry Sauce
Brown Rice Crusted Catfish with Chili Lime Butter
Above Served with:
Mashed Potatoes, Roasted Squash and Brussel Sprouts Sautéed in Bacon
Vegetarian- Loaded Black Bean and Quinoa Stuffed Baked Potato, Topped with Parmesan Cheese, served with Roasted Squash and Brussel Sprouts
Pasta- Organic Rotini with Rosé Sauce and Caramelized Leeks, Topped with Asiago Cheese
Desserts
Lemon Yogurt Torte
Black Forest Cake
Warm Bread Pudding with Whiskey Sauce
Canoe of Raspberries
Appetizers
Canadian Cheddar and Local Lake of Bays Red Ale Soup
Wedge Salad with our own Blue Cheese Dressing
Seafood Pie in a Mini Cast Iron Skillet
Entrées
New York Striploin Steak Topped with Garlic Buttered Mushrooms
Pan Seared Pickerel with a Lemon Wedge
Quinoa and Bean Loaf Topped with Garlic Buttered Mushrooms
Above Served with:
Baked Potato, Roasted Zucchini, Medley of Market Vegetables
Pasta- Organic Penné Tossed with Ricotta Cream, Golden Tomatoes and Topped with Freshly Shaved Parmesan Cheese
Desserts
Pecan Streusel Cake
Chocolate Almond Torte
Canoe of Raspberries and Kiwi
Appetizers
Classic Baked Cannelloni
Cream of Tomato Soup
Roasted Cherry Tomato Salad with Lemon Honey Vinaigrette
Entrées
Lightly Crusted Pork Chop with Homemade Ontario Apple Sauce
Chilli Rubbed Tilapia with Lime Honey Greek Yogurt Drizzle
Vegetarian- Sweet Potato, Quinoa and Vegetable Bake
Above Served with:
Roasted Parsnips, Organic Basmati Rice and Steamed Broccoli
Pasta- Organic Shells Tossed in Olive Oil, Parmesan Cheese, Red and Green Peppers and Prosciutto
Desserts
Moosetracks Ice Cream
German Chocolate Cake Drizzled with Caramel Sauce
Strawberry Cheesecake
A Warm & Welcome Muskoka Tradition
“The X-Country ski trails were well groomed and the meals were awesome.”
~ Cliff & Tracy ~