The go-to place in downtown Farmington!

Tuesday, August 23, 2016

Roasted Vegetable Melange



It's a delicious mixture of local roasted squashes, cauliflower, and carrots from Beacham Farm... and it is absolutely A-M-A-Z-I-N-G!

Monday, August 22, 2016

Watermelon Feta Salad


Heirloom cherry tomatoes, watermelon, basil, arugula, toasted pepitas, feta, and mint, tossed with red wine vinaigrette. Don't miss it!

Monday, August 8, 2016

This Week's Specials


Dinner
Monday - Saturday


Pan Fried Red Snapper with Thai Lime Sauce
Fresh red snapper filet, Thai chilies, tamarind, lime, palm sugar, and soy sauce, served over ginger couscous with charred Beacham Farm green onion
Lobster Tostadas
House-made crispy tostadas topped with chunky guacamole, scallion butter poached lobster, tomatillo salsa verde, and shredded cabbage

Blackberry Chicken Marsala
Pan seared chicken breast with Beacham Farm blackberries, mushrooms, green onion, and garlic, with marsala demi, served with mashed potatoes and roasted Beacham Farm squash

Chimichurri Ribeye Steak
Charbroiled, chimichurri marinated, grass fed ribeye steak, topped with cowboy caviar, served over mashed Yukon golds

Bratwurst Burger
House char-broiled Black Acres beef and bratwurst patty, ginger beetrook sauerkraut, and beer cheese sauce, on a pretzel roll
 
Lunch
Monday - Friday 

Watermelon Feta Salad  
Cherry tomatoes, watermoelon, basil, arugula, toasted pepitas, feta, and mint, tossed with red wine vinaigrette  
 
Heirloom Tomato B.L.A.T.
Juicy sliced heirloom tomatoes, sliced avocado, basil mayo, and crunchy leaf lettuce on freshly baked bread
 
Lobster Tostadas 
House-made crispy toastadas topped with chunky guacamole, scallion butter poached lobster, tomatillo salsa verde, and shredded cabbage 

Chimichurri Ribeye Panini
Seared chimichurri ribeye steak, caramelized onions, arugula, and York Hill goat cheese on herb focaccia
Bratwurst Burger
House char-broiled Black Acres beef and bratwurst patty, ginger beetroot sauerkraut, and beer cheese sauce, on a pretzel roll
 
 
Brunch
Saturday & Sunday
 
 
Baked Omelette Roll
A baked then rolled omelette filled with ham, onion, broccoli, and cheese, topped with hollandaise, served with home fries and toast

Whole Wheat Granola Pancakes
Dona's whole wheat pancakes topped with house-made granola

Ham & Sweet Potato Hash
Served with two eggs any style, home fries, and toast
Crimini Mushroom, Roasted Red Pepper & Gouda Cheese Omelette
Served with home fries and toast
 
 
Thursday
Jimmy Stinson

Friday
Brent Laflin

Saturday
Jack Leopold & Friends
 

Monday, August 1, 2016

This Week's Specials

Dinner
Monday - Saturday


Tlayuda with Pork Tinga and Queso Fresco
Mexican street pizza with our black bean sauce, chorizo, slow braised shredded chili pork, Monterey jack, cheddar and queso fresco, on our house-made corn tortilla, garnished with shredded local cabbages, avocado, and fresh salsa
 
Pan Roasted Halibut with Marcona Almond Romesco Sauce
Fresh halibut filet, Beacham Farm grilled radicchio, zucchini, roasted patty pan and summer squashes, and new potatoes
Gochujang Mango Pork Tenderloin
Pork tenderloin in a sweet, cook, and spicy Korean chili paste and mango marinade, grilled and served over ginger fried rice, and with a melange or stir fried local vegetables

Swordfish Nicoise
Grilled center cut swordfish loin over a salad of confit local fennel and new potatoes, radish, green beans, boiled eggs, picholine olives, blended Greek olives, and heirloom tomatoes, in our house vinaigrette

Lobster Gnocchi
Toasted potato gnocchi tossed with chive butter, Maine lobster claw and knuckle, pancetta, and organic Maine oyster mushrooms, topped with truffled walnut crumb
 
 
Lunch
Monday - Friday 

Chicken Caprese Panino  
Rosemary pistachio pesto, fresh mozzarella, juicy heirloom tomatoes, and grilled herb chicken, on pressed and grilled focaccia bread 
 
Pork Belly Bahn Mi
Hardwood smoked pork belly, sriracha lime mayo, cucumber ribbons, house hot pickles, and a cilantro sprig, in our fresh baked baguette

Chicken Posole Verde
Mexican chicken and hominy stew with onion, fresh garlic, chilies, potatoes, oregano, and tomatillos, served over cilantro lime rice, and garnished with shaved radish, avocado, and house tortillas
Wedge Salad
Crisp iceberg lettuce wedge with crumbled gorgonzola, chopped Applewood smoked bacon, buttermilk ranch dressing, and heirloom tomatoes
 
 
Brunch
Saturday & Sunday
 
 
Maine Blueberry Stuffed French Toast
House-made filling topped with fresh blueberries and whipped cream
Spinach and Artichoke Omelette
Sauteed spinach artichokes, red onion, and capers, with feta cheese, served with home fries and toast

Mushroom & Cheese Bread Pudding
Served with sausage gravy
Chickpea, Tomato, Roasted Red Pepper Skillet
Adorned with two eggs of your choice, fresh avocado, and Homestead toast

Southwest Benedict
Cornmeal pancakes topped with sausage, poached eggs, cheddar, cilantro, and scallions, served with home fries

Spinach Stuffed Pastry
Puff pastry bursting with a piquant creamed spinach filling and decked out with two eggs of your choice, served with home fries
 
 
Thursday
John, Walter, Arthur

Friday
Jimmy Stinson

Saturday
Kenny Cox
 
 
 

Friday, July 29, 2016

Meet Jesse

Upon entering The Homestead, you may have been greeted by the smiling face of Jesse Williams, one of our hosts. 

Born in Farmington, raised mostly in Auburn, he is 22 years old and recently graduated from UMF as a psychology major. He has plans to eventually join the peace corps, as well as go to grad school in the hopes of becoming a psychology professor. 

And here's a fun fact: he and Rebecca, to whom you were introduced in last week, are cousins! 
Getting to know him... 

What is your favorite Homestead meal? 
"I've really been enjoying the new vegan quinoa burger that Chef Nick makes. It's really delicious, plus it's actually really healthy. 

What are your hobbies?
"I motorcycle, fix up houses, and I love to run."

What is your favorite part about working at the Homestead? 
"I like being busy and constantly on my feet, doing things- plus it's fun to get to talk to people."

What is your favorite Homestead drink? 
"I love the Maine Mule, which is made of whiskey, crushed fruit and Maine root ginger brew, The bartender, Kaitlyn, makes a killer one. Beth also makes a great one, so you can't go wrong!" 

What is your specials talent?
"I am a competitive ski racer; I raced in high school and college." 

Wednesday, July 27, 2016

This Week's Specials

 
 Dinner 
Monday - Saturday
 
 
Grilled Chorizo and Saffron Risotto Stuffed Squid 
Squid bodies stuffed with saffron rice and sausage, grilled and served with unagi sauce, kewpie mayo, and sriracha 

Gochujang Duck Wings
Crispy duck wings tossed in spicy Korean chili sauce, garnished with sesame seeds, scallions, and crushed peanuts 
Cajun Steak with BBQ Baked Beans
New York strip dusted in our smoky Cajun seasoning and pan fried, finished with roasted baby portabellas, and served with Dot's BBQ baked beans and crispy fried onion straws 

Ribeye Steak Quesadilla
A large griddled flour tortilla stuffed with shaved ribeye steak, peppers, onions, and jack cheese, served with saffron rice and beans, garnished with pico de gallo, peppadew crema, and guacamole 

Swordfish Nicoise
Grilled center cut swordfish loin over a salad of local new potatoes, radish, french green beans, boiled eggs, picholine olives, blended greek olives, and heirloom tomato, in our house vinaigrette
 
 
Lunch
Monday - Friday 


 
Heirloom Tomato B.L.A.T. 
Juicy heirloom tomato slices, local Beacham farm leaf lettuce, avocado, Applewood smoked bacon, and fresh basil mayo on your choice of toasted bread
 
Gochujang Duck Wings
   
Crispy duck wings tossed in spicy Korean chili sauce, garnished with sesame seeds, scallions, and crushed peanuts

Ribeye Steak Quesadilla
A large griddled flour tortilla stuffed with shaved ribeye steak, peppers, onions, and jack cheese, served with saffron rice and beans, garnished with pico de gallo, peppadew crema, and guacamole 
Po Boy
Beer battered fried shrimp, shredded lettuce, sliced tomatoes, dill pickles, and smokey remoulade on our crusty French baguette 

Wedge Salad
Crisp iceberg lettuce wedge with crumbled gorgonzola cheese, chopped Applewood smoked bacon, buttermilk ranch dressing, and cherry tomatoes
 
 
Brunch
Saturday & Sunday
 
 
 
Florentine Omelette
Three egg omelette with baby spinach, cherry tomatoes, kalamata olives, and feta cheese, served with home fries and toast

Smoked Salmon Scramble
Eggs scrambled with red onion, capers, and cream cheese, adorned with fresh dill, served with home fries and toast 

Tuscan Sensation Brunch
A platter of grilled vegetables, served with a cheese omelette and bruschetta bread 
Cajun Eggs Benedict
An English muffin topped with fresh spinach, sausage, eggs, and special hollandaise, served with home fries and toast 

Dona's Famous Pancakes
with toasted walnuts and elevated with bananas and whipped cream 

Ham and Cheese Breakfast Casserole
Eric's house-made challah, baked with a rich custard, pancetta, herbs, and Swiss cheese, served with home fries 
 


Thursday 
Jimmy Stinson

Friday 
TBA

Saturday 
Kenny Cox
 
 

Wednesday, July 20, 2016

Meet Rebecca

Rebecca Close
Photo by Thea Sayward

On one of your recent visits, you have my have had the pleasure of having this sweet and lively young woman as your server. 
Her name is Rebecca Close, an 18 year-old student at Montserrat College of Art, who is studying photography and art history. Her future plans include volunteering in Guatemala to help low income children stay in school and learn English.
Getting to know her...

What is your favorite Homestead meal? 
"I love the lamb gyros! I go to college in a town with a lot of Greek influence so I ate a lot of Greek food including gyros. I love the harissa sauce that Chef Nick puts on the Homestead lamb gyro- it's the perfect extra touch!"

What do you do when you're not serving?
"I am an avid hiker- my favorite hike is the loop trail on top of Tumbledown."

What is your favorite part about working at the Homestead? 
"I love being able to meet people everyday and to get to hear stories from all of my customers!"

What is a special talent that you have? 
"I play traditional Irish folk music on my fiddle."