Hearth to Table: Dinner in 1648

Savour 17th-century inspired gourmet dishes by candlelight right on the grounds of historic Sainte-Marie. Hearth to Table invites guests to gather around a harvest table inside the chapel of the reconstructed Jesuit mission and enjoy a delicious, multi-course meal featuring historic seasonal ingredients.

Start each course with an introduction from a costumed interpreter specializing in 17^th-century cooking. Learn to appreciate the many challenges and intricacies – from basic technology to limited vegetable options – of preparing an epicurean French-style meal in this era. Then enjoy your taste of history!

May menu: Rustic Farmstead Meal

Earthside Fiddlehead Pottage:
A velvety spring soup of hand-foraged fiddleheads blended with butter, aromatics, fresh herbs, cream, and a hint of lemon. Served with artisanal French bread.

Garden Harvest Grand Sallet:
Watercress & root garden salad, peppery watercress with jewel-toned root vegetables and sautéed fiddleheads, finished with a bright honey-lemon vinaigrette

Rustic Farmstead Main:
Cabbage and sausage gratin, layers of spring cabbage, savoury sausage, buttered crumbs, and silky cabbage purée baked in rich bouillon until golden and bubbling.

Country Sweet Treat:
Hearth baked spiced whole apples filled with brown sugar, honey, warm spices, and raisins, slowly baked in cider until tender and caramelized.

Wine and beer pairings available at an additional cost.