Enjoy casual fresh dining in the original 1819 Muskoka lodge. Our menu offers seasonally inspired cuisine, emphasizing fresh, simple preparation using locally grown foods. The majestic post-and-beam architecture of the Main Lodge affords a captivating and panoramic view of the lake and surrounding forest.

Off-site visitors are welcome to dine with us based on availability. Reservations are required. Please contact us to inquire or book a dinner reservation.

Chef Joseph Wood

Joseph Wood began his culinary career in the pit of the famous Sherwood restaurant in Brantford, Ontario. After many years of experience working the line of various Ontario restaurants, Joseph found himself out west working under talented chefs for Canadian Rocky Mountain Resorts. Working with menus influenced by European Mountain guides, he gained valuable knowledge on many different styles of cuisine, including game meats.

With a new found passion, Joseph ventured to Australia to gain further knowledge and experience while working at Kooringa Resort and Pier Nine restaurant. Cooking alongside talented chefs, he was preparing modern style Mediterranean dishes while still preserving the British style of pork and lamb dishes.

Back in Canada, Joseph accepted a position with the award winning culinary team at Fox Harb’r in Nova Scotia where he furthered his passion and experience until moving back to Ontario and accepting the Chef’s Position at Trillium Resort & Spa.

Joseph inspires to bring his wealth of knowledge gained from his experience to the guests and tables at Trillium Resort & Spa.

Sample Menu

Most of our packages include three-course dinner and hot breakfast. Breakfasts are served buffet style or à la carte depending on the number of guests staying with us. Lunch is available through a pre-order menu. Meal times vary during the year; please check with the front desk for times during your visit. Reservations are required for dinner. The menus below are samples of what we offer to our guests.

Dinner

Appetizers

Daily Soup Creation
Chef’s creation using fresh ingredients

Warm Beet Salad
Mixed greens, with warm beets, goat cheese and pecans with balsamic dressing

Caesar Salad
Romaine lettuce, smoked bacon bits, herb and garlic croutons

Specialties

Maple Glazed Salmon

Brussel sprouts, rice pilaf, roasted acorn squash and cranberry relish

Butternut Squash & Ricotta Ravioli
Brown butter sage sauce, toasted hazelnuts, parmesan cheese and wilted kale

Roasted Chicken
Sage & chestnut stuffing, pan gravy, garlic green beans and mashed potatoes

Braised Short Ribs
Root vegetables, red wine jus, creamy parsnip puree, roasted carrots & turnip 

Cider Braised Pork Shoulder
Apple, fennel, mashed sweet potatoes and winter vegetables

Desserts

New York Style Cheesecake
Seasonal chef selection

Housemade Creme Brulee
Chef selection

Breakfast

The Trillium Classic
Two eggs any style, served with home fries, peameal, bacon, or sausage, and whole wheat or white toast

Vegetarian Omelette
Three-egg omelette with fresh seasonal vegetables, home fries, and whole wheat or white toast

Buttermilk Pancakes or Cinnamon and Vanilla French Toast
Served with fresh fruit , whipped cream, and maple syrup

BELT Breakfast Sandwich 
Toasted croissant , bacon, egg, lettuce, tomato, and home fries

Hot Oatmeal
Served with fresh fruit and whole wheat or white toast