The go-to place in downtown Farmington!

Monday, September 26, 2016

Hello October!

Can you believe October is already just a few days away?! It's crazy how time flies when you're having fun. 

We certainly have been having tons of fun at The Homestead, while crafting and creating the new menu. We're feeling pretty great about the results and are happy to have been receiving positive comments and feedback from our dear guests. 

As always, we encourage you to let us know what you think; your opinion is important to us! So hit reply and send us an email or fill out a comment card during your next visit.
One final little note before you scroll on... last week we did not have any lunch or dinner specials because, with the debut of our new menu, all of our dishes were "special." This week, it's business as usual. Dinner, lunch, and brunch specials; beautiful, super delicious, and mouth-watering! 

Enjoy! :)
 
This Week's Specials
Created by Chef Nick Bickford
Availability may vary
 Dinner
Monday - Saturday
 
 

Pan Seared Halibut

Fresh fillet with wild Maine blueberry and lavender honey butter, served with farro pilaf with local Brussels sprouts and kabocha squash
 
Roasted Brussels Sprouts   
Local Beacham Farm Brussels sprouts, kabocha squash, Cipollini onions, and pancetta, drizzled with pomegranate molasses
 
Vegan Shepherd's Pie
A hearty shepherd's pie loaded with lentils, mushrooms, and local root vegetables, herbs and mashed potatoes 
 
Rainbow Trout Roasted on a Cedar Plank   
Fresh dill and parsley, lemon, olive oil, and garlic, served with potato confit and local vegetables
 
Steak Frites  
Charbroiled hanger steak, merlot butter, hand cut Belgian style pomme frites, tossed in fresh herbs
Tonkatsu with Gochujang Mango Glaze
Thin pork tenderloin cutlet, panko breaded, pan-fried, and topped with a spicy Korean chili-mango sauce, served with ginger, rice, and local vegetables 


Lunch
Monday - Friday 


Heirloom Tomato Toast

Ricotta, rosemary pistachio pesto, juicy thick-cut Porter Hill Farm heirloom tomatoes, salt, pepper, crushed pine nuts, and wild honey drizzle
 
Roasted Brussels Sprouts 
Local Beacham Farm Brussels sprouts, kabocha squash, Cipollini onions, and pancetta, drizzled with pomegranate molasses

Vegan Shepherd's Pie   
A hearty shepher'd pie loaded with lentils, mushrooms, and local root vegetables, herbs, and mashed potatoes  

Lamb Pie   
A Greek inspired torte with savory lamb, earthy greens, and tangy cheese, in a double crust of flaky pastry, served with mashed yukon gold potatoes and spiced yams  

Portabella Mushroom Burger 
Meaty marinated and char-broiled portabella mushroom cap, grilled red onion, roasted red pepper, fontina cheese, and avocado, on a brioche roll  
 

Brunch
Saturday & Sunday
 
 
 
Autumn Omelette

Our three egg omelette with butternut squash, caramelized onions, sage, and gorgonzola cheese, served with home fries and toast
 
Colorado Jack Scramble
Diced ham, crispy bacon, eggs, fresh tomatoes, and green onions with pepper jack cheese, served with home fries and toast
Meatloaf Benedict
Homestead biscuit topped with meatloaf, poached eggs, and hollandaise, served with home fries and toast
Spiced Orange Pancakes    
House-made pancakes with nutmeg, ginger, and cloves, adorned with a mandarin orange sauce
Croque Madam    
Bring your knife and fork for this classic French sandwich. Pain de Mie, pan-grilled and embellished with gruyere, black forest ham, sunny side up eggs, all blown away with house-made mornay sauce, served with home fries
 
Thursday
John, Walter, Arthur
Friday
DJ Taylor

Saturday
Kenny Cox  
 
 

Wednesday, September 21, 2016

The Homestead's 2016 Fall Menus

We are excited to debut our new 2016 Lunch & Dinner Fall Menus. They are chock-full of tasty dishes, with new, sure-to-be favorites, alongside beloved classics, and we are sure there will be something to delight all palettes.
The menus speak for themselves, needing no grand introduction, so, without further ado, we present to you...

This Week's Specials 
Availability may vary 
Brunch

Saturday & Sunday
 


Superhuman Breakfast   
Two poached eggs, spinach, broccoli, tomatoes, roasted squash and feta cheese, with multigrain toast

San Francisco Style Eggs Benedict 
Poached eggs on a waffle with asparagus, enhanced with lemon hollandaise

Smoked Trout Scramble 
Soft scrambled eggs, smoked trout, scallion, and dill, served with toasted rye and home fries 
Raspberry & Granola Pancakes    
A full stack of pancakes filled with raspberries and Homestead granola 
Butternut Squash and Kale Strata    
A terrific breakfast with kale, roasted squash, caramelized onions, garlic, eggs, and multigrain bread


Thursday 
Lindsey Mower
Friday 
Jimmy Stinson

Saturday 
TBA

Monday, September 12, 2016

This week's Homesteader Weekly!

Dinner 
Monday - Saturday


Tortellini Spirale en Brodo 
One large house-made noodle with a kabocha squash-ricotta stuffing, with butter, prosciutto, pecorino, parsley, and micro flowers 

Beef Ale Pie  
Puff pastry mini pie, filled with cider glazed root vegetables, braised short ribs, and Switchback ale ragu, served with bacon-leek mashed potato
 
Teriyaki Steak Tips
Tender teres major beef tips with sauteed onions, bell peppers, enoki mushrooms, and sambal-unagi "teriyaki", served over mashed yukon golds
 
Stuffed Acorn Squash 
Roasted Beacham Farm acorn squash, filled with pumpkin risotto, local apples, onions, cranberries, and swiss chard, drizzled with apple cider reduction and candied pecans
Pan Seared Scallops
Day boat scallops wrapped in prosciutto and pan seared, served atop spiced yam puree, with mushroom risotto, drizzled with an apple cider reduction
  
Crispy Duck Salad
Pan seared duck breast, grilled pineapple, shredded Beacham Farm carrot, house basil, celery, mixed greens, ginger-tamari vinaigrette, York Hill chevre, spicy toasted pumpkin seeds
 
Lunch
Monday - Friday 
 
 
Beet Cured Gravlax 

Micro greens salad, shallots, capers, maple mustard, house cured salmon, pickled local beets, York Hill chevre, and crostini
 
Gochujang Duck Wings
Crispy duck wings tossed in spicy Korean chili sauce, garnished with sesame seeds, scallions, and spicy cashews

Fried Goat Cheese  
Panko herbed York Hill chevre, arugula, radicchio, toasted hazelnuts, grapes, and crostini 

Apple Pecan Salad  
Fresh local apple, cranberry, candied pecans, organic barley, crispy parsnips, mixed lettuce, Maine maple chipotle dressing 

Mushroom Lentil Bolognese
Vegetarian ragu of local onion, mushroom, celeriac, heirloom carrot, red lentil, fresh herbs, and tomatoes, over bucatini pasta, sprinkled with parmigiana reggiano 

Roast Duck, Cherry Jam, and Gorgonzola Dolce    
Crispy duck breast, house jam, sweet gorgonzola, and arugula, on our fresh baked baguette
 
 
Brunch
Saturday & Sunday
 
 
 
Eggs Sardou  

Poached eggs atop artichoke hearts, creamed spinach, and a drizzle of hollandiase, garnished with crispy prosciutto and chives
 
Homestead Breakfast Bowl
A healthy and hearty breakfast with chicken sausage, brown rice, black beans, spinach, and tomato, all enriched with eggs, avocado, and sriracha sauce, served with toast

Creme Brulee French Toast
Challah bread baked in a rich vanilla bean custard, sliced and served with strawberries and maple syrup 
Cobb Scramble   
Three egg scramble with chicken, tomatoes, green onions, and bacon, finished with blue cheese and avocado, served with home fries and toast 
Breakfast Melt   
Two sausage patties, swiss cheese, grilled onions and dijonnaise, on ciabatta bread, served with home fries 

Garlicky Greens and Goat Cheese Omelette    
Three egg omelette with spinach, garlic, and goat cheese, served with home fries and toast 


Thursday 
John, Walter, Arthur
Friday 
DJ Taylor

Saturday 
Stan Keach 
 
 

Tuesday, September 6, 2016

Delightful and Delicious...

This Week's Specials
Dinner
Monday - Saturday
 
Steak au Poivre

Porcini dust, filet of beef, cracked pink peppercorns, cognac cream sauce, smashed yukons
Beet Cured Gravlax  
Micro green salad, shallots, capers, maple mustard, house cured salmon, pickled local beets, York Hill goat cheese and crostini
Bratwurst Burger
House char-broiled Black Acres beef and bratwurst patty, house-made ruby ginger beet sauerkraut, and Tumbledown beer cheese sauce, on a pretzel roll

Thai Pumpkin Curry 
Beacham Farm pumpkin, onions, celeriac, bell pepper, roasted kabocha squash, thai red curry, coconut, basil, spiced cashews, sumac powder
Beef Barbacoa
Ultra slow braised beef brisket with chipotles, spices, garlic, and lime, served as tacos or a burrito, with cilantro lime rice, black beans, queso Oaxaca, salsa verde, pico de gallo, and sour cream

Red Lentil Bolognese
Vegetarian ragu of local onion, celeriac, heirloom carrot, red lentil, fresh herbs, and tomatoes, over bucatini pasta, sprinkled with parmigiana reggiano   

Lunch
Monday - Friday 


Heirloom Caprese Salad

Juicy local heirloom tomato slices, burrata mozzarella, Beacham Farm basil, white balsamic vinegar, extra virgin olive oil

Blues Burger 
Local, grass fed Black Acres Farm beef, gorgonzola dolce, prosciutto, fig jam, and arugula




Mushroom Brie Melt  

Balsamic roasted baby bellas and lily mushrooms, onion jam, brie, and fontina cheese, on a grilled ciabatta

Thai Pumpkin Curry  

Beacham Farm pumpkin, onions, celeriac, bell pepper, roasted kabocha squash, thai red curry coocnut, basil, spiced cashews, sumac powder

Beef Barbacoa

Ultra slow braised beef brisket with chipotles, spices, garlic, and lime, served as tacos or a burrito, with cilantro lime rice, black beans, queso Oaxaca, salsa verde, pico de gallo, and sour cream 


Red Lentil Bolognese    
Vegetarian ragu of local onion, celeriac, heirloom carrot, red lentil, fresh herbs, and tomatoes, over bucatini pasta, sprinkled with parmigiana reggiano
Brunch
Saturday & Sunday
Eggs Benedict Con Queso 

English muffin topped with avocado, bacon, eggs, and queso, finished with salsa, served with home fries
Breakfast Fried Rice
Brown rice sauteed with bacon, sesame seeds, soy sauce, rice vinegar, red pepper flakes, fried egg, and green onions

Mediterranean Breakfast Strata
Sauteed mushrooms, shallots, garlic, French bread cubes, artichoke hearts, kalamata olives, and sun-dried tomatoes, with parmesan and fresh mozzarella, baked with light cream, eggs, and basil
Feta, Kale & Eggs Florentine  
This kale, egg, and feta toast is like a classic eggs florentine, but fast and healthy, garnished with fruit
Pear and Walnut Pancakes  
Whole grain pancakes with oats, flaxseed, white whole wheat flour, buckwheat flour, pears, and walnuts

Thursday
Jimmy Stinson
Friday
Brent Laflin

Saturday
DJ Taylor