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
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
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Thursday
John, Walter, Arthur
Friday
DJ Taylor
Saturday
Kenny Cox
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