The go-to place in downtown Farmington!

Tuesday, June 20, 2017

What's cooking at The Homestead...

Greek Quinoa Salad
A wonderful, wholesome lunch that keeps you going all day, our Greek Quinoa Salad has it all: crunchy, fried chickpeas, creamy avocados, tangy marinated tomatoes, nutritious quinoa and chicken, all brought together in superb harmony with Nick's perfected white balsamic vinaigrette. 
It will not only leave you feeling content and energized; it will also wow your taste buds!
 
This Week's Specials
Availability may vary

Dinner
Monday - Saturday

Baby  Spinach
Tossed with wild Maine blueberry vinaigrette, topped with blueberries, strawberries, sliced almonds, York Hill goat cheese and cacao ribs 
 
 Prince Edward Island Mussels  
Fresh PEI mussels, smoky tasso, cannellini beans, dijon creme, white wine, fennel, baguette

Pan Seared Scallops 
Pan seared sea scallops with mango salsa, crispy yucca cakes, refried black beans, cilantro chutney 
 
Pan Seared Salmon Blueberry Brown Butter Compote 
Fresh Maine salmon fillet pan seared and topped with fresh blueberries blistered in brown butter sauce. Served with seasonal vegetable risotto and grilled asparagus 

Pork Chops 
All natural, local, rosemary- juniper brined and grilled, peas, pancetta, apple brandy, cream, sauerkraut emulsion, and mashed potaotes 

Chile Relleno
Fire roasted breaded and fried poblano chile stuffed with queso Oaxaca, Vermont cheddar, pulled pork and chorizo, adorned with pico de gallo, lime crema, and guacamole, served over white corn polenta and black beans 

Lunch
Monday - Fr iday

Prince Edward Island Mussels  
Fresh PEI mussels, smoky tasso, cannellini beans, dijon creme, white wine, fennel, baguette 

Baby Spinach Salad
Tossed with wild Maine blueberry vinaigrette, topped with blueberries, strawberries, sliced almonds, York Hill goat cheese, and cacao nibs

Homestead Meaty Lasagna 
Layers of local Black Acres ground beef and sausage, ricotta and mozzarella cheeses and our house made marinara 

Greek Quinoa Salad
Local chicken, organic quinoa, toasted chickpeas, white balsamic marinated tomatoes, spinach, basil, avocado & crumbled feta 


Brunch
Saturday & Sunday

Pastrami Benedict  
Crispy latkes loaded with black Angus beef brisket pastrami, poached eggs, hollandaise served with our toast 

Crepe Pie 
Layers of Dona's homemade crepes with broccoli, mushrooms, onions, and herbs in our delicious mornay sauce. A perfect brunch dish.

Crab Raft
Our flavorful combination of crab meat, spinach, mushrooms, and garlic. Served on our house made peasant bread next to eggs of your choice

Hangover Omelette  
Something hearty to eat! Our three egg omelette, stuffed with potatoes, ham, onions and cabot cheddar. Served with chili and toast

Avocado Breakfast Bowl
Hearty and healthy packed with protein, this breakfast bowl is layered with quinoa, spinach, avocado, eggs and feta cheese served with homefries 
 
 
 

Friday, June 9, 2017

Gift Cards

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restaurant gift card.


Give the gift of a memorable dining experience with a Homestead gift card! We can make them in any denomination you like and are happy to mail them to you or to the recipient. Please call us at (207) 778-6162 and any of our associates will be happy to assist you.
 


Friday, June 2, 2017

What to know a secret?

https://www.youtube.com/watch?v=sFc_HFUsRls&feature=youtu.be 
Shhhh... it's our secret sauce!
A nut and red pepper-based sauce, Romesco Sauce is one of our "secret" ingredients. 
Spicy, zesty, creamy, nutty, rich, delicious and versatile, it adds tons of flavor to any dish it's used in.

Here's how we make it!

Friday, May 26, 2017

Food Made From Scratch!


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Since its inception in 1983, the Homestead has been passionate about offering creative, diverse menus for breakfast, lunch, and dinner, with constantly changing specials generated by our talented chefs. Our food is made from scratch, with fresh seasonal ingredients, inspired by cuisines from around the world, using local foods whenever possible. The menu offers traditional favorites, such as chicken pie, fish tacos from the pub menu, and exciting new dishes including stuffed squash risotto and Akita sushi platter. The Homestead weekend brunch is a must-do, featuring Maine lobster benedict, Thai wonder eggs, and Dona's famous pancakes.

Friday, May 19, 2017

Delectable Treats!


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The Homestead has long been known for the delectable treats created in the bakery. Fresh, wholesome breads are made daily along with a variety of muffins, pastries, pies, cakes, and scrumptious desserts. Stop in to pick up a treat on your way home or call ahead to have us create a special order. Hosting a special event? With more than 30 years of experience preparing high quality food for groups, we pride ourselves on our ability to cater events of any size and place. You can rely on our expertise to help create a memorable occasion.

Come join us at the Homestead Kitchen-Bar-Bakery!

Friday, May 12, 2017

Health Benefits of Rye Bread

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RYE REDUCES BODY WEIGHT COMPARED TO WHEAT

In this study conducted at Lund University in Sweden, mice were fed whole grain diets based on either wheat or rye, for 22 weeks. Body weight, glucose tolerance, and several other parameters were measured during the study. The researchers concluded that whole grain rye “evokes a different metabolic profile compared with whole grain wheat.” Specifically, mice consuming the whole grain rye had reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.

RYE LOWERS INSULIN RESPONSE, IMPROVES BLOOD GLUCOSE PROFILe

In the fight against diabetes and obesity, foods that produce a low insulin response and suppress hunger can be extremely useful. Scientists at Lund University in Sweden examined the effects on 12 healthy subjects of breakfasts made from different rye flours (endosperm, whole grain rye, or rye bran) produced with different methods (baking, simulated sour-dough baking, and boiling). This cross-over study showed that the endosperm rye bread and the whole grain rye bread (especially the “sourdough” one with lactic acid) best controlled blood sugar and regulated appetite.

RYE BREAD SATISFIES LONGER THAN WHEAt

At the Swedish University of Agricultural Sciences in Uppsala, researchers fed rye bread (with three varying levels of rye bran) and wheat bread to 16 people, then asked them to rate their appetite (hunger, satiety and desire to eat) for 8 hours afterward. [It’s not known if the wheat bread was whole wheat or refined wheat.] All through the morning and into the afternoon, the three rye bread breakfasts all decreased hunger and desire to eat, compared to the wheat bread control, with the rye bread containing the highest level of bran providing the strongest effect on satiety.

Friday, May 5, 2017

Reuben Breakfast Sandwich

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Our delicious Reuben Sandwich consists of:
Corned beef, Swiss cheese, sauerkraut & house thousand island dressing on jumbo rye bread