The go-to place in downtown Farmington!

Wednesday, September 20, 2017

Don't miss this week's pork chop dish!

What's cooking at The Homestead...
photo by Natalie White
Pork Chop Milanese
Parmesan and herb breaded, pan fried, then served with a delicious panzanella salad and salsa, we bring you our Local Porterhouse Pork Chop Milanese. 
Stop in for dinner and try our superb take on an Italian classic.

Available on this week's dinner specials menu!
This Week's Specials
Availability may vary
 Executive Chef Nick Bickford

Dinner
Tuesday - Saturday

Roasted Spaghetti Squash
Stuffed with roasted peppers, cipollini onions, cremini mushrooms, salsa rosa, ricotta and mozzarella, finished with garlic herb pangritata 
 
Pecan Crusted Duck with Barley Root Vegetable Risotto
Pecan crusted pan seared duck breast with cherry port jus, mushroom demiglace, barley root vegetable risotto

Local Porterhouse Pork Chop Milanese 
Pan fried Parmesan herb breaded local pork chop, salsa rosa, panzanella salad with duck fat fried sourdough 
 
Tortelloni with Short Rib Ragu
Chianti braised short ribs, porcini mushrooms, pancetta, peas, and cipollini onions over ricotta tortelloni, finished with shaved pecorino

Local New York Sirloin
Charbroiled all natural, grass fed New York sirloin, smoked tarragon butter, local roasted fingerling potatoes and local corn on the cobb 

Lunch
Tuesday - Friday

Cranberry Apple Pecan Salad
Mixed greens tossed with our Maine maple-chipotle dressing and topped with chopped Paula Red apples, crumbled gorgonzola, and candied pecans

Local Lamb Shepherd's Pie
Local ground lamb and gravy over bacon, cheddar, and scallion mashed potatoes with roasted onions, corn, carrots and peas
Lisa's Sandwich
Our favorite vegetarian sandwich - a baguette spread with curry mayo topped with lettuce, tomatoes, pickles, red onion and provolone cheese and baked

Capicola and Provolone Panino
Hot capicola, sliced provolone, arugula, and roasted red pepper pesto pressed and grilled on fresh baked ciabatta

Soft Shell Crab BLT
Breaded and fried softshell crab, coleslaw, leaf lettuce, tomato and Applewood smoked bacon on a toasted brioche roll

Brunch
Saturday & Sunday

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

Herbed Crepes with Smoked Salmon
Dona's crepes filled with cream cheese and smoked salmon, served with homefries 

Eggs Sardou
A creation with poached eggs atop artichokes hearts, creamed spinach and a drizzle of hollandaise, garnished with crispy prosciutto and chives

Italian Brunch Bowl
Arborio rice with baby spinach, sun dried tomatoes, fresh mushrooms, tarragon, and Parmesan. Topped with poached eggs and pesto, served with toast and  homefries

Thursday 21st
Tom Giordano

Friday 22nd
DJ Taylor & Joe
Saturday 23rd
TBD
 
Please come join us!

Tuesday, September 12, 2017

Grilled Swordfish

 


Grilled Swordfish
Do you love swordfish? We do!

This week, why not give our Grilled Swordfish a try? It's sure to tickle your taste buds, in the most amazing way!

Available on this week's dinner specials menu
This Week's Specials
Availability may vary
 Executive Chef Nick Bickford

Dinner
Tuesday - Saturday

White Bean and Eggplant Caponata Toast
Grilled peasant bread topped with pureed cannellini beans and Sicilian eggplant-olive caponata over mixed greens 
 
Grilled Swordfish
Pan seared fresh filet, orange brown butter, cherry tomato caper sauce, cheddar grits, truffle creamed spinach

Nantucket Cioppino
A classic seafood stew created by an Italian immigrant in the 1930's our version has a rich broth made by sauteing carrots, onions, peppers, and garlic with the addition of mushrooms, tomatoes, wine, bouillon, and herb's and completed with fresh Maine haddock,  shrimp, scallops, and mussels
 
Local Pork Chop
Local all natural rosemary brined porterhouse pork chop with roasted fennel, apples, squash, and cipollini onions over parsnip puree and cranberry sauce

Braised Short Ribs with Root Vegetable Ragu
Pineland Farms short ribs braised with red wine, parsnips, yams, onions, rutabaga, and carrots served with local mushroom risotto

Eggplant Parmigiana
Breaded fried eggplant, burrata cheese, heirloom tomatoes, roasted zucchini, and provolone cheese served over linguine with house marinara

Lunch
Tuesday - Friday

Cranberry Apple Pecan Salad
Mixed greens tossed with our Maine maple-chipotle dressing and topped with chopped Paula Red apples, crumbled gorgonzola, and candied pecans

Sweet Potato Gnocchi
Maine maple-sage brown butter, crushed hazelnuts, shaved pecorino romano
White Bean and Eggplant Caponata Toast
Grilled peasant bread topped with pureed cannellini beans and Sicilian eggplant-olive caponata over mixed greens

Capicola and Provolone Panino
Hot capicola, sliced provolone, arugula, and roasted red pepper pesto pressed and grilled on fresh baked ciabatta

Soft Shell Crab BLT
Breaded and fried softshell crab, coleslaw, leaf lettuce, tomato and Applewood smoked bacon on a toasted brioche roll

Fork and Knife Keilbasa Reuben
Smoked Polish sausage, sauerkraut, 1000 island dressing and swiss cheese served open faced on our fresh baked rye bread

Brunch
Saturday & Sunday

California Omelette
Our three-egg omelette with avocado, mushrooms, green onions, tomatoes, garlic and shallots, topped with pico de gallo, served with homefries

Garth (Brooks) Breakfast Bowl
Breakfast bowl layered with hash browns, sausage, bacon, tortellini, eggs, and cheddar cheese, served with toast

German Farmer's Breakfast
Our hearty scramble with potatoes, eggs, green onions, bell peppers, parsley, and chopped ham. Served with your choice of home made bread

Jamie's Benedict
English muffins topped with house made corned beef hash, poached eggs, and hollandaise, served with home fries and toast

Fresh Fruit Crepes
House made crepe filled strawberries, blueberries, and bananas. Topped with whipped cream

Thursday 14th
John, Waltur, Arthur

Friday 15th
Jimmy Stinson
Saturday 16th
TBD
 
Please come join us!

Tuesday, August 29, 2017

A little taste of Poland

What's cooking at The Homestead...
photo by Natalie White
Kielbasa and Pierogies
This week, come enjoy our delicious house-made potato and smoked ricotta Polish dumplings, also known as Pierogies, with delicious Kielbasa sausage.

And, in case you're wondering, we also make our own smoked ricotta, right here... 
check out this YouTube video to see how we do it!
This Week's Specials
Availability may vary
 Executive Chef Nick Bickford

Dinner
Tuesday - Saturday

Veal Milanese
Pan fried parmesan herb breaded veal cutlet, salsa rosa, lemon-arugula panzanella salad with polenta croutons 
 
Singapore Noodles with Char Siu Pork
Chinese BBQ pork tenderloin with stir-fried vermicelli noddles, Madras curry powder, egg, bok choy, snow peas, bell peppers, spring onions, and sesame tofo. Garnished with pea shoots and crispy wonton strips

Coq  Au Vin
All natural local chicken marinated and braised in red wine with bacon lardons, mushrooms and garlic, served with buttered house made egg noodles
 
Keilbasa with Polish Dumplings
Grilled keilbasa, house made potato and smoked ricotta pierogies, sauteed cabbage, onions, and bell peppers

Local Ribeye Steak
All natural, grass fed, charbroiled Black Acres ribeye steak, local fingerling potatoes, and local sweet corn on the cobb 

Poached Salmon
Champagne poached salmon with yogurt dill sauce, local string beans and fingerling potato salad, smoked cured egg yolks, white anchovies, heirloom tomatoes and butter lettuce

Lunch
Tuesday - Friday

Trout Po' Boy
Cornmeal breaded fried rainbow trout filet on our fresh baked baguette with shredded lettuce, tomato, pickles, and spicy remoulade

Heirloom Tomato & Burrata
Juicy Porter Hill Farm heirloom tomatoes, creamy burrata cheese, fresh basil, smoked sea salt, olive oil and balsamic vinegar over mixed greens
Nantucket Cioppino
A classic seafood stew created by an Italian immigrant in the 1930's our version has a rich broth made by sauteing carrots, onions, peppers, and garlic with the addition of mushrooms, tomatoes, wine, bouillon, and herb's and completed with fresh Maine haddock, shrimp, scallops and mussels

Keilbasa with Polish Dumplings
Grilled keilbasa, house made potato and smoked ricotta peirogies, sauteed cabbage, onions, and bell peppers

Apple and Brie Grilled Cheese
Sliced granny smith apples, creamy Danish brie, and peach marmalade pressed and grilled on ciabatta 

Brunch
Saturday & Sunday

Apple Stuffed Crepes
Dona's crepes bursting with baked apples, cinnamon and sugar and rolled and painted with maple whipped cream

Hangover Omelette
Our 3 egg omelette stuffed with potatoes, ham, onion, and cheddar and served with chili and toast

Crab Raft
Flavorful combinations of crabmeat, fresh spinach, garlic, and mushrooms and served on our peasant bread raft with eggs

Egg Sardou
A creation with poached eggs atop artichoke hearts, creamed spinach a drizzle of hollandaise - garnished with crispy prosciutto and chives

Thursday 31st
John, Waltur, Arthur

Friday 1st
Salamon
Saturday 2nd
Jimmy Stinson
 
Please come join us!

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