The go-to place in downtown Farmington!

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!

Thursday, November 9, 2017

Chicken in Wine. What's not to like?!

What's cooking at The Homestead...
photo by Natalie White
Coq Au Vin
A French classic, translating literally to "rooster in wine," Coq Au Vin is a delectable dish of chicken braised in wine. It's melt in your mouth delicious...you won't want to miss it.

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

Dinner
Tuesday - Saturday

Roasted Beet Salad
Porter Hill Farm roasted beets, citrus, and horseradish dressing, York Hill goat cheese, pistachios 

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

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
 
Maine Salmon Roasted on Cedar with Lemon, Garlic, & Rosemary
Fresh Maine salmon fillet, rosemary, lemon, garlic, butternut squash  risotto, and roasted vegetables

Maine Porterhouse Pork Chop
Local all natural rosemary brined porterhouse pork chop, sauteed apples, fennel, and onions, pumpkin gnocchi, sage brown butter, toasted hazelnuts, and apple cider reduction

Prosciutto Wrapped Scallops
Pan seared prosciutto wrapped dayboat  scallops, local yam puree, spinach risotto, crispy tempura battered maitake mushroom, and apple cider reduction

Lunch
Tuesday - Friday

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

Roasted Beet Salad
Porter Hill Farm roasted beets, citrus and horseradish dressing, York Hill goat cheese, pistachios
Lobster PLT
Maine lobster, tarragon mayo, crisp pancetta, arugula, Backyard Farm tomato, and grilled sourdough 

Seafood Portofino
Shrimp, dayboat scallops, and mussels sauteed with pine nuts, spinach, mushrooms, truffle oil, white wine, cream and parmesan tossed with linguine

Brunch
Saturday & Sunday

Red Velvet Pancakes
The popular "red velvet" turned into breakfast - three red velvet pancakes finished with a cream cheese glaze

German Farmer's Breakfast
Our hearty scramble with potatoes, eggs, green onions, bell peppers, parsley, and chopped ham served with your choice of toast

Breakfast Tacos
A real treat with crispy potatoes, chorizo, scallions, and eggs trimmed with salsa, sour cream and cilantro

Avocado Breakfast Bowl
Hearty, healthy and protein in a bowl - an unexpected kick of flavors with quinoa, avocado, egg, and feta cheese served with toast

Thursday 9th
John, Waltur and Arthur

Friday 10th
Brent Laflin

Saturday 11th
Jimmy
 
Please come join us!

Wednesday, October 25, 2017

A Turkish Delight!

What's cooking at The Homestead...
photo by Natalie White
Lamb Kofte
Don't miss this amazing Turkish dish...Lamb Kofte!
Koftas are basically a meatball, made with meat and herbs and spices, and are often served as a kebab, as ours is. Served alongside grilled veggies, this dish makes for lovely Middle Eastern taste sensation, right here in Farmington, Maine!

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

Dinner
Tuesday - Saturday

Lamb Kofte
Local ground lamb kofta, creamy mushroom gravy, grilled vegetables, balsamic sauce, and house rice

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 salad, hazelnuts, and cranberries
 
Grilled Pork Chop with Sauteed Apples, Fennel, & Pumpkin Gnocchi
Local all natural rosemary brined porterhouse pork chop, sauteed apples, fennel, and onions, pumpkin gnocchi, sage brown butter, toasted hazelnuts, and apple cider reduction

Seafood Portofino
Shrimp, dayboat scallops, and mussels, sauteed with mushrooms, spinach, truffle oil, white wine, cream and Parmesan tossed with linguine

Prosciutto Wrapped Scallops
Pan seared prosciutto wrapped dayboat  scallops, local yam puree, spinach risotto, crispy tempura battered maitake mushroom, and apple cider reduction

Lunch
Tuesday - Friday

Spaghetti Squash Carbonara
Roasted spaghetti squash stuffed with pancetta, peas, cream, pecorino romano

Roasted Beet Salad
Porter Hill Farm roasted beets, citrus and horseradish dressing, York Hill goat cheese, pistachios
Fried York Hill Chevre
Crispy panko herb encrusted local goat cheese, mixed greens, sherry maple vinaigrette, hazelnuts, and grapes

Thanksgiving Panino
House roasted turkey breast, gravy, sage stuffing, cranberry sauce, and Vermont cheddar pressed and grilled on herb focaccia, served with mashed potatoes

Brunch
Saturday & Sunday

Double Stuffed American Omelette
This is the big one - our three egg omelette stuffed with bacon, sausage, cheddar cheese, mushrooms and spinach served with home fries and toast

Bacon Pancakes
Dona's famous pancakes cooked with applewood bacon slices in each pancake

Mango, Orange and Yogurt Smoothie Bowl
The smoothie is a blend of mango, orange juice and yogurt topped with mango, blueberries and granola

Caprese Benedict
Grilled french bread with tomatoes, fresh mozzarella, eggs, basil vinegar and olive oil. Served with home fries

Thursday 12th
John, Waltur and Arthur

Friday 13th
Lindsay & Jo

Saturday 14th
Jimmy
 
Please come join us!