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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