Cider Gardens Menu

To save time in line, check out our take-out menu below. Please place your order with a server at the bar.


Petite Frites (V/DF/GF)  -  $8

Ontario mini red potatoes cut & fried with the skin on. Tossed with Spirit Tree sumac seasoning.

Soup to Go - $8

Petite Charcuterie Board - $30

One artisan cheese and cured meat, Ice Cider Pate, Cafe de Paris butter, accoutrements and a selection of artisan bread.

House Salad (V/DF/GF) -  $11

Local lettuce blend with cherry tomatoes, pickled red onions, sliced cucumber, julienned carrots tossed in our house balsamic dressing. Add Chicken (+$3) or Shrimp (+$4).

Three Sisters in the Woods Salad (V/GF) -  $14

Salad greens tossed with roasted squash, roasted mushrooms, apples, coloured carrots, red lentils and roasted corn. Topped with Apple Smoked Cheddar cheese and pumpkin seeds. Our mustard vinaigrette on the side. Add Chicken (+$3).


Caprese Sandwich (V) - $20

Freshly baked sourdough bread grilled with sliced tomatoes, bocconcini, fresh basil and balsamic reduction. Served with your choice of house salad or frites.

Deep Dish Quiche - $17

Choose Roasted Vegetable (V) OR Lorraine Our signature deep dish quiche, served with our house salad or frites.

Fall Pasta (V) - $20

Herb roasted squash, carrots, red onions and mushrooms. Sautéed in garlic oil and deglazed with our cider tossed with bowtie pasta and light cream. Dairy-free option available upon request.

Signature Burger - $24

Tender local ground beef patty, topped with roasted tomatoes, pickles, white cheddar, Bib lettuce, apple mustard and balsamic reduction. Served with a side of house salad or frites. GF upon request.



Small (11 inch - 4 slices)  -  $17
Large (16 inch - 8 slices)  -  $25
Tomato sauce, mozzarella cheese & fresh basil
Spirit Tree
Tomato sauce, pesto, oven-roasted tomatoes, grilled chicken, roasted garlic, mozzarella & goat cheese
Béchamel, Acton mushrooms, mozzarella cheese & herb ricotta. Topped with arugula and a balsamic reduction
Wise Guys
Tomato sauce base, roasted peppers, sausage, mozzarella and chili oil.
Night at the Opera
Béchamel base, blistered cherry tomatoes, prosciutto, mozzarella, olive oil and topped with arugula.
Chef's weekly feature