Hearthside 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.

Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.

Three Sisters Pottage
A comforting pottage celebrating the Three Sisters: corn, beans, and squash, slow‑simmered into a nourishing stew. Served alongside freshly made fry bread

Roasted Squash & Sunflower Seeds:
Sweet roasted squash paired with toasted sunflower seeds, highlighting ingredients central to Haudenosaunee agricultural tradition.

Maple-Brined Venison:
Tender venison infused with a delicate maple brine, then roasted to bring out deep woodland flavours.

Haudenosaunee-Inspired Strawberry Bread:
A lightly sweet bread made with fresh strawberries and baked in a simple, traditional style.

Wine and beer pairings available at an additional cost.

Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.

Vegetable Pottage with Crusty Bread:
A warm vegetable pottage prepared with seasonal ingredients, served with fresh crusty bread.

Vegetable Stuffed Mushrooms:
Roasted mushrooms filled with a well‑seasoned vegetable mixture, offering balanced flavour and a satisfying texture.

Traditional 17th-century Québec Tourtière:
A classic Québec meat pie made with seasoned ground meat and baked in a flaky pastry, reflecting early French‑Canadian culinary tradition.

Teurgoule with calvados:
A slow‑baked rice pudding infused with milk, sugar, and a hint of Calvados.

Wine and beer pairings available at an additional cost.

Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.

Queen’s Pottage:
A smooth, seasoned pottage prepared in a style associated with early royal households.

Salmagundi:
A 17th‑century composed dish featuring an arranged platter of meats, eggs, vegetables, nuts, and pickled elements. A presentation reflecting the elaborate service of royal dining tables.

Red Wine and Lager-Braised Beef Ribs:
Beef ribs braised slowly in red wine and Longhouse lager, producing tender meat with a rich, well‑developed sauce.

Crème Brûlée:
A classic custard dessert finished with a caramelized sugar crust.

Wine and beer pairings available at an additional cost.

Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.

Onion Pottage:
A gently simmered onion pottage prepared with slow‑cooked aromatics

Tourte de l’Herbe:
A rustic herb‑based pie featuring tender greens and fresh herbs baked in a delicate pastry, inspired by historic countryside preparations.

Rabbit in Wine:
Rabbit braised in wine with aromatics until tender, offering a rich and deeply flavoured course rooted in traditional hunting cuisine

Pears in Wine:
Pears poached in wine until soft and lightly spiced, served with their reduced cooking syrup for a smooth, understated finish.

Wine and beer pairings available at an additional cost.

Note that Sainte-Marie cannot accommodate dietary restrictions and requests for this specialized, historical menu.