The go-to place in downtown Farmington!

Monday, April 16, 2018

Did you know?

What's cooking at The Homestead...
Chicken Adobo Burrito image
Chicken Adobo Burrito
Fun fact: "Burrito" means little donkey in spanish. 

Why, exactly, did this famous dish get that as its name? There are many stories as to how the name burrito came about, but there doesn't seem to be evidence to back any of them.

Regardless of where the name came from, these little (and by little we mean not-at-all-little) delicious tortilla pockets of food are immensely popular and super versatile. 

These days, what fills them often crosses cultural boundaries, like our own Chicken Adobo Burrito, which is filled with Filipino style adobo local chicken, garlic fried rice, tomato, onion, and cilantro, served with black beans, guacamole, pico, and shredded lettuce. 

So, while we may not know where such an odd name came from, we do know that you can't go wrong when you order a burrito!

Available on both our lunch and dinner menus

Monday, April 9, 2018

A Salad and a Burger

What's cooking at The Homestead...
Apple Cranberry Salad
Apple Cranberry Salad

Our Apple Cranberry Salad is refreshingly sweet with spicy undertones...

Delicious mixed greens tossed with chipotle maple vinaigrette, topped with local apples, dried cranberries, candied pecans, and crumbled gorgonzola, it's available in two sizes, both during lunch and dinner on our regular menus.
Bistro Burger image
Bistro Burger

Our burgers are made from grass fed, local Black Acres Farm beef, served with French fries.

The Bistro Burger gets a little more gussied up than others with fig jam, prosciutto, Vermont chevre, lemony arugula. It's quite the delight, and is available during lunch on our regular menu.

You can also substitute the burger on any of our burgers for grilled chicken or a house-made black bean patty

Tuesday, March 13, 2018

From Italy to India

From Italy...
Pappardelle alla Bolognese India
Chicken Korma
At this point, it probably goes without saying that we, at The Homestead, love foods from all over the world; from the traditionally familiar Italian pastas, which have long been incorporated into American culture, like our Pappardelle alla Bolognese, to the more traditionally exotic Eastern fares, which have gained much popularity in recent decades, like our Chicken Korma.

We love it all. 
All the different flavors... all the different tones and nuances that different combinations of spices give to different dishes... all the possibilities that exist when you open yourself, even a little bit, to all the different culinary experiences that all the different cultures of the world have to offer... we think it's all quite exciting, to put it mildly!

So, come out and celebrate this world's beautiful culinary diversity with us. Whether you go more for the traditionally familiar, or prefer the traditionally exotic, you can bet we've got something for you!

Tuesday, March 6, 2018

"Steak" and steak

hat's cooking at The Homestead...
Cauliflower Steak image
Cauliflower "Steak"
This one's for the veggie lovers... for the vegans, especially. 

A main entree composed entirely of delicious vegetables, but "meaty" in it's own right.
 Perfectly filling and satisfying, you won't want for anything more when you have our Cauliflower "Steak" for dinner!

You get a nice cauliflower steak, seared in olive oil with lemon and thyme, served with cauliflower puree, wild porcini mushroom demiglace, marcona almond romesco, and roasted vegetables. 

Available on our Seasonal Dinner Specials Menu
Steak Sandwich image
Steak Sandwich
And then we have the other side of the spectrum...
Steak. Delicious, the-real-deal, meaty steak.

It's our Steak Sandwich... one of our Signature Sandwiches.
With slices of charbroiled angus chuck filet, smoked Gouda, caramelized onions, beer mustard, and fried cheddar curds, it ain't messin' around. 
This one's for the meat eaters to revel in!

Available on our Seasonal Lunch Specials Menu

Wednesday, February 21, 2018

Hearty. Huge. Heavenly.

Roasted Vegetable, Havarti, and Gouda
It's filled to brim with Brussels sprouts, carrots, squash, and onions, all roasted and glazed with an apple cider reduction, slices of Havarti and smoked Gouda cheeses, and then it's pressed and grilled between two glorious slices of multigrain bread... pair it with a soup, and there's your perfect lunch right there.

You don't have to be a vegetarian to fall in love with this sandwich!

It's our Roasted Vegetable, Havarti, and Gouda 
and it's available on our seasonal Lunch Specials Menu

Wednesday, January 24, 2018

Coming soon to a menu near you!

A special sneak peek at what's coming...
Croque Monsieur image

Chef Nick has been working on some new and delicious goodies, which he plans on adding to our menus soon. This was too good to wait to share, so we're giving you, a special sneak peek!

One of those goodies will be Poutine, with the option of a few different add ons- braised short rib being one of those options. The melt-in your mouth ribs are an excellent addition to this Canadian favorite.

Another is Croque Monsieur, a sandwich of French origin that takes ham and cheese to the next level. First it's grilled, covered in bechamel sauce and then broiled... it will surely blow your mind.

We don't know exactly when these new dishes will be available, so keep an eye out for 'em!
 Braised Short Rib Poutine image

Friday, November 17, 2017

Introducing our NEW seasonal specials!

What's cooking at The Homestead...
photo by Natalie White
Picture this:
You come to The Homestead and order something off our weekly specials menu. You love it and can't get enough of it. But, sadly, it's only around for one week, and you aren't able to make it back out enough times to get your fill of that amazing dish. Disappointing, we know.

Well, get excited, because we have the solution to that problem...

We are introducing a new seasonal specials menu, where we will run specials for a whole season, so you have more than enough time to enjoy those amazingly delicious specials... such as our Pumpkin Gnocchi (
pictured above)

Please note:
The seasonal specials menu is subject to change occasionally, depending upon availability of seasonal ingredients.
Seasonal Dinner Specials
Availability may vary
 Executive Chef Nick Bickford
Maine Porterhouse Pork Chop
Apples, fennel, butternut squash, Pumpkin gnocchi, sage butter and hazelnuts

Maine Salmon Roasted on Cedar
Rosemary, lemon, garlic butternut squash risotto, and roasted brussels sprouts

Veal Milanese
Arugula salad, salsa rosa, and pecorino romano
Dayboat Scallops
Pan seared, crisp prosciutto, yam puree, cider reduction, butternut squash risotto, and tempura mushrooms 

Chicken Korma
Braised tender local chicken, curry, yogurt, cashews, brown rice, sumac, and tomatoes

Duck Confit
Sour cherries, port, roasted root vegetables, Farro risotto, tempura celery leaves

Korean BBQ Beef Bowl
Korean bbq style local all-natural grass fed beef tenderloin and gochujang bbq sauce served over heirloom black rice presented with enoki mushrooms, pickled mango, kimchi, fried farm egg, cilantro, daikon radish and carrots

Lamb Kofte
Char grilled Turkish style ground lamb skewers, yogurt tahini sauce, smoked paprika, muhammara, brown rice, and grilled vegetables 

Coq Au Vin
Dinner for two, red wine braised local half chicken, bacon lardons, mushroom, cipollini onions, confit potatoes, carrots, and herbs

Spaghetti Squash Carbonara
Pancetta, peas, local farm egg, pecorino, shaved brussels sprouts, hazelnuts, and cranberries

Pumpkin Gnocci
Sage butter, hazelnuts, apples, cranberries, and butternut squash 

Short Rib Ragu with Mushroom Agnolotti
Chianti braised beef short ribs, wild porcini mushrooms, pancetta, peas, cipollini onions, house-made mushroom-ricotta stuffed agnolotti pasta

Noodle Bowl
Rice noodles, house broth, charred bok choy, corn, peppers, scallions, sesame tofu, soft boiled egg, crispy tempura battered wild Maitake mushrooms

Butternut Squash Lasagna
Layers of pasta, roasted butternut squash ricotta puree, spinach, mozzarella, provolone and Parmesan cheese, served with shaved brussels sprouts salad with cranberries, hazelnuts, and pecorino romano

Potato Gnocchi with Local Chicken
Breast crimini mushrooms, butternut squash, garlic, spinach, crispy prosciutto and sherry cream

Smoked Duck Jambalaya
House smoked duck leg, andouille sausage, pork tasso, bell pepper, onion, celery, shishito peppers, tomatoes, creole spices and organic brown rice

Taleggio Stuffed Chicken
Breast, imported taleggio cheese, sage, parma ham, lemon butter, walnuts, and mushroom risotto

Thursday 16th
DJ Taylor and Joe

Friday 17th
Jimmy Stinson

Saturday 18th
Kenny Cox
Please come join us!