The go-to place in downtown Farmington!

Thursday, February 23, 2017

Behind the Scenes at The Homestead...


An amazing dish is not something that just happens; it is crafted from the best ingredients. Here, at The Homestead, we believe that an amazing dish is born from its details... and that is why we craft and create even the most basic of all our ingredients: chicken stock.
With local chicken and bright, fresh veggies, it is one of the building blocks of many of our delicious offerings. 
Watch as we make our chicken stock!
(click on the image above)
This Week's Specials
Created by Chef Nick Bickford
Availability may vary
Dinner
Monday - Saturday
Carne Asada
Grilled marinated flank steak, salsa verde, Oaxacan mole, blistered corn-chorizo rice, black beans, corn tortillas
 
Winter Citrus Salad
Blood orange, pink grapefruit, pomegranate, cacao nibs, frisee, radicchio, arugula, crumbled cotija and honey poppy dressing

Oysters on the Half Shell
Damariscotta oysters, fennel-blood orange vinaigrette, house cocktail sauce 
 
Jägerschnitzel with Sweet Potato Spaetzle
Breaded veal cutlet, sauteed mushrooms, applewood smoked bacon, sweet sherry cream sauce, sweet potato spaetzle 

Calamares Rellenos
Buttermilk marinated calamari, stuffed with black rice, blistered corn, roasted red pepper, chorizo, ans scallions. Pan fried and served with house romesco sauce, crumbled cotija, and charred broccolini
 
Pomodoro e Burrata Bruschetta
Juicy plum tomatoes, garlic, fresh basil, extra virgin olive oil, aged balsamic vinegar, shredded burrata, and parmigiana on grilled bread  
Lunch
Monday - Friday
Queso Fundido con Chorizo
Queso Oaxaca, monterey jack, Vermont cheddar, local chorizo, fire roasted jalapeno, and caramelized onions. Baked in a cast-iron skillet, and served with fresh tortilla chips
 
Burrata and Smoked Salmon Flatbread
House grilled flatbread, shredded burrata, smoked salmon, cherry tomatoes, capers, arugula, creme fraiche
 
Winter Citrus Salad
Blood orange, pink grapefruit, pomegranate, cacao nibs, frisee, radicchio, arugula, crumbled cotija and honey poppy dressing
 
Oysters on the Half Shell
Damariscotta oysters, fennel-blood orange vinaigrette, house cocktail sauce 

Duck Confit, Cherry Jam, and Gorgonzola Dolce on Baguette
House duck confit, cherry Port jam, gorgonzola dolce, and arugula on our fresh baked baguette

Crispy Chicken Sandwich
Panko chicken breast, pimento cheese, bacon bourbon jam, crispy straws, avocado, and lemony arugula on a grilled brioche 
Brunch
Saturday & Sunday
Crab Raft

Our flavorful combination of crab meat, spinach, mushrooms, and garlic. Served on our house made peasant bread and next to eggs of your choice!
Hearty Winter Benedict
In place of an English muffin, we have a pattie of stuffing and mash potato. Topped with spinach sliced turkey, poached eggs, grilled with our rich brown gravy   

Best Ever Hot Chocolate French Toast
2 slices of our brioche, infused with coconut flavor and filled with chocolate ganache, and dipped in a hot chocolate custard. Topped with fresh whipped cream and toasted coconut flakes
 
Breakfast Sliders
Three of our brioche rolls, stuffed with scrambled eggs, bacon, and cheddar cheese. Served with homefries
Quinoa Breakfast Bowl

Sweet potatoes, onions, broccoli, red bell peppers, mushrooms, and a touch of garlic. Sauteed with quinoa, complemented with two fried eggs and toast

Thursday 23rd
 Jimmy Stinson
Friday 24th
DJ Taylor

Saturday 25th
TBA

Please come join us!

Monday, February 13, 2017

Treat Your Valentine to Nick's Dayboat Scallops!




Behind the Scenes on Valentine's Day...
Video by Jacob Michaud


This Valentine's Day, treat your sweetheart to something special and delicious... a romantic dinner at The Homestead.

May we suggest our Local Maine Dayboat Scallops?

Watch Nick assemble one of the most popular dinner dishes from our new winter menu!
This Week's Specials
Created by Executive Chef Nick Bickford
Availability may vary
Dinner
Monday - Saturday
Oysters on the Half Shell
Damariscotta oysters, fennel-blood orange vinaigrette, house cocktail sauce.

Winter Citrus Salad
Blood orange, pummelo, pink grapefruit, pomegranate, cacao nibs, radicchio, arugula, frisee, crumbled cotija, and honey poppy seed dressing.

Strozzapreti Bolognese
Traditional Northern Italian ragu made with local, all natural, grass fed beef, sausage, pancetta, red wine, crushed tomatoes, and cream served over strozzapreti pasta with shaved pecorino romano.
 
Grilled Stuffed Calamari
Buttermilk marinated calamari stuffed with black rice, blistered corn, roasted red pepper, chorizo, and scallion, and then grilled, served with house romesco sauce, crumbled cotija and charred broccolini

Jägerschnitzel with Sweet Potato Spaetzle
House-breaded veal cutlet, sauteed with mushrooms, applewood smoked bacon, sweet sherry cream sauce, and sweet potato spaetzle.

Beef en Croute
Tender bistro steak, chestnut mushroom duxelles, and boursin cheese, wrapped in prosciutto, and puff pastry. Baked until golden brown, served with demi glace, potato, and charred broccolini.
Lunch
Monday - Friday
Oysters on the Half Shell
Damariscotta oysters, fennel-blood orange vinaigrette, and house cocktail sauce. 

Winter Citrus Salad
Blood orange, pummelo, pink grapefruit, pomegranate, cacao nibs, radicchio, arugula, frisee, crumbled cotija, and honey poppyseed dressing.

Local Sausage Flatbread
House grilled flatbread, white sauce, local sweet Italian sausage, caramelized fennel, port braised mushrooms, and crumbled gorgonzola.
 
Strozzapreti Bolognese
Traditional Northern Italian ragu made with local, all natural, grass fed beef, sausage, pancetta, red wine, crushed tomatoes, and cream served over strozzapreti pasta with shaved pecorino romano.

Stuffed Calamari
Buttermilk marinated calamari stuffed with black rice, blistered corn, roasted red pepper, chorizo, and scallion, and then grilled, served with house romesco sauce and grilled broccolini.
 
Local Turkey Mole Empanada
Tender bistro steak, chestnut mushroom duxelles, and boursin cheese, wrapped in prosciutto, and puff pastry, baked until golden brown, served with demi glacr, potato, and charred broccolini.
Brunch
Saturday & Sunday
Gluten Free Eggs Benedict on Polenta Cakes
Grilled polenta medallions, topped with poached eggs and pesto and served with a side of homefries.  

Red Velvet Pancakes 
 Three of our classic red velvet pancakes, finished with a sweet cream cheese glaze.

Avocado Breakfast Bowl 
Heart healthy and protein packed breakfast bowl has an unexpected kick! This breakfast bowl is layered with quinoa, avocado, egg, and feta cheese, served with a side of homefries.

Bananas Foster French Toast 
A caramel banana topping, over our French bread cubes, baked in our custard with spices, and finished with house-made whipped cream.
 
Drunken & Naked Lobster Omelette
Our three egg omelette with lobster sauteed in a champagne butter sauce, with sweet corn, swiss cheese, served with avocado and toast. 

Thursday 9th
 DJ Taylor
Friday 10th
Brent

Saturday 11th
Jimmy Stinson

Please come join us!
A Sweet Reminder...


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Friday, February 3, 2017

Behind the Scenes at The Homestead...


The Homestead's Creme Brulee 
A traditional French treat made with our light creamy custard and topped with a layer of torched caramel!
Bon Appetit!
 
This Week's Specials
Created by Chef Nick Bickford
Availability may vary
Dinner
Monday - Saturday
Bucatini Bolognese
Traditional Northern Italian ragu made with local all natural grass fed beef, sausage, pancetta, crushed tomatoes and cream. Served over bucatini pasta and topped with shaved pecorino romano
 
Winter Citrus Salad
Blood orange, pummelo, pomegranate, roasted pistachio, frisee, radicchio, arugula, and honey poppy dressing
 
Sauteed Mussels
One pound of fresh PEI mussels sautéed with smoky pork tasso, cannellini beans, Dijon crème, white wine, and thyme, then garnished with frisee 

Sesame Seared Tuna Nicoise
Yellowfin tuna, butter lettuce, haricots verts, cherry tomatoes, confit fingerlings, olives, soft boiled egg drizzled with miso vinaigrette
 
Local Chicken Florentine
Fresh local chicken breast stuffed with a mixture of spinach, asiago, goat cheese, feta, and roasted garlic served over a roasted corn and red pepper risotto 
Lunch
Monday - Friday
Bucatini Bolognese
Traditional Northern Italian ragu made with local all natural grass fed beef, sausage, pancetta, crushed tomatoes and cream. Served over bucatini pasta and topped with shaved pecorino romano

Turkey Bacon Avocado Sandwich
Sliced house roasted turkey breast, avocado, applewood bacon, balsamic onion marmalade, and sun-dried tomato aioli. Served on our daily specialty breads
 
Winter Citrus Salad
Blood orange, pummelo, pomegranate, roasted pistachio, frisee, radicchio, arugula, and honey poppy dressing
 
Sauteed Mussels
One pound of fresh PEI mussels sautéed with smoky pork tasso, cannellini beans, Dijon crème, white wine, and thyme, then garnished with frisee
 
Thanksgiving Panini
House roasted turkey breast, gravy, cheddar cheese, and cranberry sauce on herb focaccia
Brunch
Saturday & Sunday
Kalua Pork Egg Benedict
English muffins grilled and topped with Hawaiian style kalua pork, sauteed bok choy and garnished with sriracha hollandaise served with homefries   

Quinoa Breakfast Bowl 
 Ducktrap River smoked salmon with herb quinoa, poached eggs, and avocados, sprinkled with scallions

Crabmeat Omelette 
Our three eggs omelette stuffed with a combination of crabmeat, onions, celery, mayo, and bay seasoning. Served with homefries and toast

Boston Creme Pie Pancakes 
Layers of Dona's famous pancakes finished with our vanilla pastry cream and painted with a divine chocolate ganache and fresh whipped cream
 
Breakfast Flatbread with Proscutto & Tomato
House made flatbread brushed with garlic oil. Topped with ricotta, mozzarella, prosciutto and fried eggs. Served with homefries 

Thursday 2nd
 John, Walter, Arthur
Friday 3rd
Jimmy Stinson

Saturday 4th
TBA

Please come join us!