The go-to place in downtown Farmington!

Tuesday, January 10, 2017

Introducing our new video series!

We are excited to share with you a glimpse into the workings of the "Back of the House" at
 The Homestead. 

Check out our first video:
 
Potato Gnocchi with Local Chicken, Mushrooms, Spinach and Crispy Prosciutto
 Made with all natural local Pine Tree Poultry chicken breast, sauteed with baby portabella mushrooms, garlic, spinach, crispy prosciutto, sherry, and cream, and it's available on our new winter menu!
We are launching the new menu tomorrow, January 10th! Take a look at our Facebook page or our website to see what's new!
This Week's Specials
Created by Chef Nick Bickford
Availability may vary
Dinner
Monday - Saturday
Cedar Roasted Rainbow Trout
Cedar roasted rainbow trout, jalapeno cornbread stuffing, chorizo rice, aji verde, and lime crema

Cast Iron Flank Steak Fajitas
Chimichurri marinated flank steak, blistered onions and pepper, chorizo rice, and black bean sauce served on a sizzling cast iron skillet with corn tortillas, lime crema, and pickled pepper salsa

Oysters on the Half Shell
Damariscotta oysters, house cocktail sauce, and fennel-blood orange mignonette 

Local Chicken Flatbread
Our house flatbread chargrilled and dressed with pumpkin seeds romesco sauce, caramelized onions, local goat cheese, crispy prosciutto, lemony arugula salad, and grated romano cheese.

Crispy Duck Salad
Crispy duck, pineapple, shredded farm carrot, basil, cashews, celery, mixed greens, ginger-tamari vinaigrette, York Hill Farms goat cheese, toasted pumpkin seeds
Lunch
Monday - Friday
Chimichurri Flank Steak Panini
Chimichurri marinated flank steak, house pumpkin seed romesco roasted garlic mayo, caramelized, onions, and manchego cheese pressed and grilled on rosemary focaccia 

Southern Skillet Mac n Cheese
Cavatappi noodles tossed with creamy pimento cheese sauce and smoky pork tasso served in a cast iron skillet and garnished with corn bread crumbs and fried green tomato

Turkey Chili Bowl
House chili with local all natural Pine Tree Poultry ground turkey, garnished with fresh tortilla chips, sharp Vermont cheddar, aji verde, lime crema, fresh cilantro, and a side of grilled cornbread 

Local Chicken and Farro Bowl
Organic farro, house black beans, roasted Beacham Farm kabocha squash and romesco roasted fingerling potatoes with local Pine Tree Poultry chicken, topped with fresh local apple salsa
Brunch
Saturday & Sunday
Leek & Bacon Pie
A deep dish pie with bacon, chopped leeks, garlic, eggs, creme fraiche, with a dash of hot pepper served with homefries 

Breakfast Burrito
A burrito stuffed with eggs, bacon, onions, spinach, cherry tomatoes, feta cheese, chives, and lettuce with homefries or a small salad

Roasted Brussels Sprouts & Cheddar Quiche
Roasted brussels sprouts in our delicious egg custard with garlic, scallions & cheddar cheese. Served with homefries or a small salad 

Country Ham Breakfast Strata
Homestead bread with eggs, ham, kale, onions, sweet red peppers, scallions, and Parmesan cheese. Served with homefries or a small salad

Breakfast Carbonara
Linguine tossed with sausage, scallions, Parmesan cheese, and eggs, topped with a blend of orange zest, parsley and bread crumbs
 
Eggs Benedict
House made focaccia with grilled chicken, baby spinach, poached eggs and basil hollandaise with homefries.

Thursday 12th
 Jimmy Stinson
Friday 13th
Brent Laflin

Saturday 14th
Dale Maloney

Please come join us!
 

Tuesday, January 3, 2017

Welcome 2017 & Our New Winter Menus!

We are excited to announce that we are launching our winter lunch and dinner menus on January 10th!

We will be posting them on our website and Facebook Page .
 
This Week's Specials
Created by Chef Nick Bickford
Availability may vary
Dinner
Monday - Saturday
Duck Liver Toasts
Grilled country sourdough, house duck liver mousse, manchego cheese, pomegranate jewels

Oysters on the Half Shell
Raw Damariscotta oysters with fennel-blood orange mignonette, and house cocktail sauce

Flank Steak
Chimichurri marinated and charbroiled, served with Brazilian black bean sauce, potato-chorizo stuffed chile relleno, pickled pepper salsa, lime crema
 
Lamb Torte
Greek Inspired puff pastry pie with a rich tomato, spiced lamb, spinach, and feta filling served with mashed yukon gold potatoes and grilled broccolini
 
Vegan Shepherd's Pie
A rich hearty vegetable pie with mushrooms, lentils, chickpeas and herbs topped with fluffy sweet potato and zesty bread crumbs
 
Brick Duck
Duck breast pan seared under a brick served over root vegetable-farro risotto, topped with a cherry- port pan jus, and garnished with beet terrine
 
Lamb Lollipops
Frenched lamb rib chops, porcini mushroom dust, pumpkin polenta, whipped feta, brown butter drizzle
Lunch
Monday - Friday
Apple Manchego Panini
Sliced granny smith apples, shredded manchego cheese, pancetta and peach marmalade pressed and grilled on country sourdough
 
Beet Terrine
Arugula, greens, candied almonds, chevre, pickled onions, roasted local beets, maple sherry vinaigrette
 
Oysters on the Half Shell
Raw Damariscotta oysters with fennel-blood orange mignonette and house cocktail sauce
 
Shanghai Shrimp Stir-Fry
Peach and hoison marinated jumbo shrimp grilled on a bamboo stick and served over a stir-fry of baby bok choy, sweet peppers, carrot, daikon, onion, and ginger rice
 
Local Chicken Flatbread
Our house flatbread dough chargrilled and dressed with caramelized onions, pumpkin seed romesco sauce, local chicken, local goat cheese, arugula, and crispy prosciutto
 
Sizzling Steak Fajitas
Chimichurri marinated flank steak, onions, peppers, black beans, and cilantro lime rice on a sizzling cast iron skillet, served with sour cream, and pico de gallo
Brunch
Saturday & Sunday
Chocolate Blintzes with Ricotta
House made chocolate blintzes stuffed with ricotta-almond filling, topped with a warm chocolate sauce

The Works
An omelette with sausage, ham, bacon, onions, tomatoes, peppers, and mushrooms with cheddar & Swiss cheese. Garnished with sour cream, served with homefries and toast

Herbed Crepes with Smoked Salmon
Dona's crepes filled with cream cheese and smoked salmon, served with homefries
 
Garth's (Brooks) Breakfast Bowl
Breakfast bowl layered with hash browns, sausage, bacon, tortellini, eggs, cheddar cheese, served with toast

Eggs Sardou
A creation with poached eggs atop artichokes hearts, creamed spinach and a drizzle of hollandaise, garnished with crispy prosciutto and chives
 
Potato & Leek Quiche
With thyme, garlic, and cheddar cheese served with homefries and toast
 
 

Thursday 5th
 John, Walter, Arthur
Friday 6th
DJ Taylor

Saturday 7th
TBA

Please come join us!

Wednesday, December 28, 2016

We are waiting for your this Saturday, December 31st!!

Join us for a spectacular New Year's Eve dinner party with a fabulous special dinner menu and live music! Saturday, December 31s.Call for details: (207) 778-6162

Tuesday, December 27, 2016

This Week's Specials Created by Chef Nick Bickford


Dinner
Monday - Saturday
Grilled Panzanella Salad
Charred rustic bread tossed with arugula, plum tomatoes, cucumbers, red onion, olives, capers, basil leaves and white balsamic vinaigrette topped with crumbled ricotta salata
Oysters on the Half Shell
Raw Damariscotta oysters with fennel-blood orange mignonette, and house cocktail sauce

Dayboat Scallops with Sicilian Winter Salad
Prosciutto wrapped scallops pan seared and presented with shaved fennel, blood orange supremes, radicchio, red onion, olives, and white balsamic reduction

Local Beef Bulgogi Bowl with Forbidden Black Rice
Korean bbq beef with local, all natural, grass fed beef tenderloin in our gochujang bbq sauce served over heirloom black rice and presented with pickled enoki mushrooms, house kimchi, fried farm egg, cilantro, daikon radish, and carrots
  
Rainbow Trout a la Plancha
Cast Iron seared rainbow trout, olive-rocket salad, pepita romesco sauce, white corn-blistered jalapeno polenta, grilled broccolini, crumbled cotija
Lamb Lollipops
Frenched lamb rib chops, porcini mushroom dust, pumpkin polenta, whipped feta, brown butter drizzle

Lunch
Monday - Friday
Grilled Panzanella Salad
Charred rustic bread tossed with arugula, plum tomatoes, cucumbers, red onion, olives, capers, basil leaves and white balsamic vinaigrette topped with crumbled ricotta salata
Local Chicken Flatbread
House flatbread dough chargrilled and topped with caramelized onions, pepita romesco sauce, local all natural chicken, local goat cheese, arugula, and crispy prosciutto
Cheddar, Manchego, and Sundried Tomato Pesto Panini
Pressed and grilled on rustic sourdough
Rainbow Trout Reuben
Cornmeal-caraway fried rainbow trout, Russian dressing, gruyere cheese, and pickled kohlrabi slaw on a pumpernickel roll

Brunch
Saturday & Sunday

Croque Madame
Bring your fork and knife for this classic French sandwich, Pan de mie pan, grilled and adorned with grated Gruyere cheese, ham, more Gruyere cheese, sunny side up eggs, and blown away with house made mornay sauce. Served with homefries  
Homestead Popover 

A giant Gruyere popover bursting with a piquant creamed spinach filling and decked out with fried eggs and served with homefries 
California Omelette
Our three-egg omelette with avocado, mushrooms, green onions, tomatoes, garlic, and shallots, topped with pico de gallo. Served with homefries  

Candied Bacon Espresso Pancakes 
Fluffy pancakes with candied bacon, bolstered with espresso maple syrup  
Kale & Egg Toast
White or Wheat toast topped with sauteed with kale and shallots, with a cheese omelette. Served with homefries




Thursday 29nd
 Jimmy Stinson
Friday 30th

Lindsey Mower

Saturday 31st, New Year's Eve

Jimmy Stinson 6-10pm

Please come join us!

Thursday, December 22, 2016

Happy Holidays to your family from ours!

From The Homestead family to yours, we wish you a very happy holiday season!

The Homestead will be open until 3pm on Christmas eve
 and closed on Christmas day.

Wednesday, December 21, 2016

Join us for a spectacular New Year's Eve!

Join us for a spectacular New Year's Eve 
dinner party with a fabulous special dinner menu
 and live music!
Saturday,  December 31st  


Monday, December 19, 2016

This Week's Specials - Created by Chef Nick Bickford


Dinner

Monday-Saturday


Potato Gnochi with Local Chicken, Mushrooms, Spinach, and Crispy Prosciutto
All natural local Pine Tree Poultry chicken breast sauteed with baby portabella mushrooms, garlic, spinach, crispy prosciutto, sherry, and cream

Cast Iron Rainbow Trout
Fresh rainbow trout stuffed with muffaletta style olive salad, tasso-blistered corn polenta, roasted cider-glazed local root vegetables

Brick Chicken 

Fresh local Pine Tree Poultry chicken breast pan seared under a brick, blood orange molasses, confit fingerling potatoes, pumpkin seed romesco sauce, crumbled cotija cheese, and grilled broccolini

Crispy Duck Quesadilla
Cranberry walnut-pesto, goat cheese, arugula, crispy duck, and jack cheese in a large griddled flour tortilla

Butternut Squash, Three Cheese, and Spinach Lasagna
Layers of pasta, roasted Beacham Farm butternut squash-ricotta puree, spinach, mozzarella, provolone, and Parmesan cheese 

Lunch

Monday - Friday
Local Chicken Flatbread
Our house flatbread dough chargrilled with caramelized onions, pumpkin seed romesco sauce, local chicken, local goat cheese, crispy kale, and prosciutto

Apple and Brie Panini
Sliced granny smith apples, creamy Danish brie, and peach marmalade on cinnamon raisin bread

Baja Burger
All natural, local grass fed Black Acres beef patty, charbroiled and dressed with bacon maple jalapeno jam, crispy panko avocado frites, green goddess mayo, and arugula on brioche


Butternut Squash, Three Cheese, and Spinach Lasagna
Layers of pasta, roasted Beacham Farm butternut squash-ricotta puree, spinach, mozzarella, provolone, and Parmesan cheese 

Crispy Duck Banh Mi   
Crispy duck, sriracha, lime mayo, pickled carrots, cucumbers, and daikon on our freshly baked baguette

Brunch

Saturday & Sunday

Lobster Breakfast Tacos
Corn tortillas stuffed with scrambled eggs, goat cheese, fresh cilantro, and embellished with lobster and our avocado cream. Served with homefries  
Cajun Eggs Benedict

English muffins topped with fresh spinach, sausage, poached eggs, and spiced hollandaise 
Florentine Omelette
A three-egg omelette with baby spinach, devina tomatoes, kalamata olives, and feta cheese. Served with toast  


Lincoln French Toast 
Brioche french toast served in a pool of pastry cream, topped with fresh berries, maple pecan butter, and bacon  
Sausage Patty Melt
Toasted rye bread topped with sausage, sauteed onions, two eggs, and cheddar cheese. Served with homefries

Quinoa Breakfast Bowl
Sweet potatoes, onions, sweet red peppers, mushrooms, a touch of garlic sauteed with quinoa, and complemented with two fried eggs, bacon, and toast

Thursday 22nd
 John, Walter, Arthur
Friday 23rd

Stan Keach

Saturday 24th

Happy Holiday!

Please come join us!