Fresh off the Grill

What's cooking at The Homestead... photo by Natalie White Eggplant Caponata with Grilled Swordfish First, we marinate the swordfish with fresh citrus, and sear in the flavor over an open flame, then pair it with our tasty Sicilian eggplant caponata. Made of tomatoes, onion, and eggplant, grilled for a robust roasted flavor, finished with garlic and olive oil, our caponata is an important piece of this dish's taste experience. Served with our house-made, roasted corn croquettes, it is summery delight at it's best! Available on this week's Dinner Specials menu This Week's Specials Availability may vary  Executive Chef Nick Bickford Dinner Tuesday - Saturday Sweet Corn Jalapeno Croquettes Crispy house made croquettes with sweet chili dipping sauce   Taleggio Pollo Farcito Local chicken breast stuffed with imported taleggio cheese, and wrapped with sage leaves and imported parma ham, served with local mushroom risotto and grilled vegetables  Grilled Swordfish Fresh centercut loin, citrus herb marinade, eggplant-olive caponata, pomegranate molasses, roasted corn croquettes   Blistered Salmon Bowl Misoyaki salmon, charred cabbage and corn, mango-peanut salad, pear kimchi, and Japanese pickles over forbidden black rice Polish Pierogies and Kielbasa House made potato cheddar pierogies, sauteed cabbage, onions, and bell peppers, and grilled kielbasa Eggplant Parmigiana Breaded fried eggplant, smoked ricotta, heirloom tomatoes, grilled zucchini, and provolone cheese served over whole wheat spaghetti and house marinara Lunch Tuesday - Friday Heirloom Tomato Salad Juicy heirloom tomatoes, creamy burrata cheese, basil, smoked sea salt, extra virgin olive oil and balsamic vinegar Beef Bourguignon French stew of beef, with chianti, pearl onions, mushrooms, carrots, garlic, and herbs served with buttered egg noodles Spinach and Artichoke Sandwich Eric's fresh baguette split and topped with a blend of cream cheese and Parmesan finished with marinated artichokes and a touch of cheddar and all baked to perfection Boneless Chicken Thighs  Boneless chicken thighs slow simmered with spices and dark chocolate to make a rich Mexican sauce called mole - a delicious meal served over rice with cilantro 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  Baked Creme Brulee French Toast House made brioche baked in a rich vanilla bean custard sliced and served with strawberries and maple syrup  Breakfast Tacos A real treat with crispy poatoes, 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, eggs and feta cheese served with toast Thursday 24th DJ Taylor Friday 25th Tom Giordano Saturday 26th Stan Keach   Please come join us!

STAY CONNECTED: