Behind the Scenes at The Homestead...

An amazing dish is not something that just happens; it is crafted from the best ingredients. Here, at The Homestead, we believe that an amazing dish is born from its details... and that is why we craft and create even the most basic of all our ingredients: chicken stock. With local chicken and bright, fresh veggies, it is one of the building blocks of many of our delicious offerings.  Watch as we make our chicken stock! (click on the image above) This Week's Specials Created by Chef Nick Bickford Availability may vary Dinner Monday - Saturday Carne Asada Grilled marinated flank steak, salsa verde, Oaxacan mole, blistered corn-chorizo rice, black beans, corn tortillas   Winter Citrus Salad Blood orange, pink grapefruit, pomegranate, cacao nibs, frisee, radicchio, arugula, crumbled cotija and honey poppy dressing Oysters on the Half Shell Damariscotta oysters, fennel-blood orange vinaigrette, house cocktail sauce    Jägerschnitzel with Sweet Potato Spaetzle Breaded veal cutlet, sauteed mushrooms, applewood smoked bacon, sweet sherry cream sauce, sweet potato spaetzle  Calamares Rellenos Buttermilk marinated calamari, stuffed with black rice, blistered corn, roasted red pepper, chorizo, ans scallions. Pan fried and served with house romesco sauce, crumbled cotija, and charred broccolini   Pomodoro e Burrata Bruschetta Juicy plum tomatoes, garlic, fresh basil, extra virgin olive oil, aged balsamic vinegar, shredded burrata, and parmigiana on grilled bread   Lunch Monday - Friday Queso Fundido con Chorizo Queso Oaxaca, monterey jack, Vermont cheddar, local chorizo, fire roasted jalapeno, and caramelized onions. Baked in a cast-iron skillet, and served with fresh tortilla chips   Burrata and Smoked Salmon Flatbread House grilled flatbread, shredded burrata, smoked salmon, cherry tomatoes, capers, arugula, creme fraiche   Winter Citrus Salad Blood orange, pink grapefruit, pomegranate, cacao nibs, frisee, radicchio, arugula, crumbled cotija and honey poppy dressing   Oysters on the Half Shell Damariscotta oysters, fennel-blood orange vinaigrette, house cocktail sauce  Duck Confit, Cherry Jam, and Gorgonzola Dolce on Baguette House duck confit, cherry Port jam, gorgonzola dolce, and arugula on our fresh baked baguette Crispy Chicken Sandwich Panko chicken breast, pimento cheese, bacon bourbon jam, crispy straws, avocado, and lemony arugula on a grilled brioche  Brunch Saturday & Sunday Crab Raft Our flavorful combination of crab meat, spinach, mushrooms, and garlic. Served on our house made peasant bread and next to eggs of your choice! Hearty Winter Benedict In place of an English muffin, we have a pattie of stuffing and mash potato. Topped with spinach sliced turkey, poached eggs, grilled with our rich brown gravy    Best Ever Hot Chocolate French Toast 2 slices of our brioche, infused with coconut flavor and filled with chocolate ganache, and dipped in a hot chocolate custard. Topped with fresh whipped cream and toasted coconut flakes   Breakfast Sliders Three of our brioche rolls, stuffed with scrambled eggs, bacon, and cheddar cheese. Served with homefries Quinoa Breakfast Bowl Sweet potatoes, onions, broccoli, red bell peppers, mushrooms, and a touch of garlic. Sauteed with quinoa, complemented with two fried eggs and toast Thursday 23rd  Jimmy Stinson Friday 24th DJ Taylor Saturday 25th TBA Please come join us!

Welcome 2017 & Our New Winter Menus!

We are excited to announce that we are launching our winter lunch and dinner menus on January 10th!

We will be posting them on our website and Facebook Page .

 

This Week's Specials Created by Chef Nick Bickford Availability may vary

Dinner Monday - Saturday

Duck Liver Toasts Grilled country sourdough, house duck liver mousse, manchego cheese, pomegranate jewels Oysters on the Half Shell Raw Damariscotta oysters with fennel-blood orange mignonette, and house cocktail sauce Flank Steak Chimichurri marinated and charbroiled, served with Brazilian black bean sauce, potato-chorizo stuffed chile relleno, pickled pepper salsa, lime crema   Lamb Torte Greek Inspired puff pastry pie with a rich tomato, spiced lamb, spinach, and feta filling served with mashed yukon gold potatoes and grilled broccolini   Vegan Shepherd's Pie A rich hearty vegetable pie with mushrooms, lentils, chickpeas and herbs topped with fluffy sweet potato and zesty bread crumbs   Brick Duck Duck breast pan seared under a brick served over root vegetable-farro risotto, topped with a cherry- port pan jus, and garnished with beet terrine   Lamb Lollipops Frenched lamb rib chops, porcini mushroom dust, pumpkin polenta, whipped feta, brown butter drizzle

Lunch Monday - Friday

Apple Manchego Panini Sliced granny smith apples, shredded manchego cheese, pancetta and peach marmalade pressed and grilled on country sourdough   Beet Terrine Arugula, greens, candied almonds, chevre, pickled onions, roasted local beets, maple sherry vinaigrette   Oysters on the Half Shell Raw Damariscotta oysters with fennel-blood orange mignonette and house cocktail sauce   Shanghai Shrimp Stir-Fry Peach and hoison marinated jumbo shrimp grilled on a bamboo stick and served over a stir-fry of baby bok choy, sweet peppers, carrot, daikon, onion, and ginger rice   Local Chicken Flatbread Our house flatbread dough chargrilled and dressed with caramelized onions, pumpkin seed romesco sauce, local chicken, local goat cheese, arugula, and crispy prosciutto   Sizzling Steak Fajitas Chimichurri marinated flank steak, onions, peppers, black beans, and cilantro lime rice on a sizzling cast iron skillet, served with sour cream, and pico de gallo

Brunch Saturday & Sunday

Chocolate Blintzes with Ricotta House made chocolate blintzes stuffed with ricotta-almond filling, topped with a warm chocolate sauce The Works An omelette with sausage, ham, bacon, onions, tomatoes, peppers, and mushrooms with cheddar & Swiss cheese. Garnished with sour cream, served with homefries and toast Herbed Crepes with Smoked Salmon Dona's crepes filled with cream cheese and smoked salmon, served with homefries   Garth's (Brooks) Breakfast Bowl Breakfast bowl layered with hash browns, sausage, bacon, tortellini, eggs, cheddar cheese, served with toast Eggs Sardou A creation with poached eggs atop artichokes hearts, creamed spinach and a drizzle of hollandaise, garnished with crispy prosciutto and chives   Potato & Leek Quiche With thyme, garlic, and cheddar cheese served with homefries and toast

Thursday 5th  John, Walter, Arthur Friday 6th DJ Taylor Saturday 7th TBA Please come join us!

This Week's Specials - Created by Chef Nick Bickford

Dinner Monday-Saturday

Potato Gnochi with Local Chicken, Mushrooms, Spinach, and Crispy Prosciutto All natural local Pine Tree Poultry chicken breast sauteed with baby portabella mushrooms, garlic, spinach, crispy prosciutto, sherry, and cream Cast Iron Rainbow Trout Fresh rainbow trout stuffed with muffaletta style olive salad, tasso-blistered corn polenta, roasted cider-glazed local root vegetables Brick Chicken  Fresh local Pine Tree Poultry chicken breast pan seared under a brick, blood orange molasses, confit fingerling potatoes, pumpkin seed romesco sauce, crumbled cotija cheese, and grilled broccolini Crispy Duck Quesadilla Cranberry walnut-pesto, goat cheese, arugula, crispy duck, and jack cheese in a large griddled flour tortilla Butternut Squash, Three Cheese, and Spinach Lasagna Layers of pasta, roasted Beacham Farm butternut squash-ricotta puree, spinach, mozzarella, provolone, and Parmesan cheese

Lunch Monday - Friday

Local Chicken Flatbread Our house flatbread dough chargrilled with caramelized onions, pumpkin seed romesco sauce, local chicken, local goat cheese, crispy kale, and prosciutto Apple and Brie Panini Sliced granny smith apples, creamy Danish brie, and peach marmalade on cinnamon raisin bread Baja Burger All natural, local grass fed Black Acres beef patty, charbroiled and dressed with bacon maple jalapeno jam, crispy panko avocado frites, green goddess mayo, and arugula on brioche Butternut Squash, Three Cheese, and Spinach Lasagna Layers of pasta, roasted Beacham Farm butternut squash-ricotta puree, spinach, mozzarella, provolone, and Parmesan cheese  Crispy Duck Banh Mi    Crispy duck, sriracha, lime mayo, pickled carrots, cucumbers, and daikon on our freshly baked baguette

Brunch Saturday & Sunday

Lobster Breakfast Tacos Corn tortillas stuffed with scrambled eggs, goat cheese, fresh cilantro, and embellished with lobster and our avocado cream. Served with homefries   Cajun Eggs Benedict English muffins topped with fresh spinach, sausage, poached eggs, and spiced hollandaise  Florentine Omelette A three-egg omelette with baby spinach, devina tomatoes, kalamata olives, and feta cheese. Served with toast   Lincoln French Toast  Brioche french toast served in a pool of pastry cream, topped with fresh berries, maple pecan butter, and bacon   Sausage Patty Melt Toasted rye bread topped with sausage, sauteed onions, two eggs, and cheddar cheese. Served with homefries Quinoa Breakfast Bowl Sweet potatoes, onions, sweet red peppers, mushrooms, a touch of garlic sauteed with quinoa, and complemented with two fried eggs, bacon, and toast Thursday 22nd  John, Walter, Arthur Friday 23rd Stan Keach Saturday 24th Happy Holiday! Please come join us!

Santa's Loop!

This Week's Specials

Created by Chef Nick Bickford

Availability may vary

 

Dinner Monday-Saturday

Roasted Pork Tenderloin  Roasted garlic and white balsamic glaze, fingerling potato confit, salad of radicchio, local apples, and shaved fennel Potato Gnochi with Local Chicken, Mushrooms, Spinach, and Crispy Prosciutto All natural local Pine Tree Poultry chicken breast sauteed with baby portabella mushrooms, garlic, spinach, crispy prosciutto, sherry, and cream Chicken Tikka Masala Yogurt marinated all natural, local Pine Tree Poultry chicken in aromatic and creamy tomato curry served over basmati rice with house naan bread and cilantro  Baja Burger All natural, local grass fed Black Acres beef patty charbroiled and dressed with bacon maple jalapeno jam, crispy panko avocado frites, green goddess mayo, and arugula on brioche Butternut Squash, Three Cheese, and Spinach Lasagna Layers of pasta, roasted Beacham Farm butternut squash-ricotta puree, spinach, mozzarella, provolone, and Parmesan

Lunch Monday - Friday

Pear and Gorgonzola Dolce Flatbread Our house flatbread dough chargrilled with caramelized onions, shredded burrata, port poached pears, crispy prosciutto, and gorgonzola dolce, finished with a drizzle of honey  Apple and Brie Panini Sliced granny smith apples, creamy Danish brie, and peach marmalade on cinnamon raisin bread Baja Burger All natural, local grass fed Black Acres beef patty charbroiled and dressed with bacon maple jalapeno jam, crispy panko avocado frites, green goddess mayo, and arugula on brioche Muffaletta Our fresh baked Sicilian style bread stuffed with olive salad, mortadella, capicola, salami, sliced provolone, and fresh mozzarella Local Chicken and Black Rice Bowl    Organic heirloom forbidden black rice, spinach, roasted Beacham Farm kabocha squash and burssels sprouts with local Pine Tree Poultry all natural chicken topped with fresh local apple salsa

Brunch Saturday & Sunday

Bacon, Cheese, & Scramble Eggs Open faced sandwich with onions, Canadian bacon, olives, jalapenos, tomatoes, cheddar cheese, and scrambled eggs, served on English muffin halves topped with hollandaise and served with homefries and toast   Mexican Quinoa Breakfast Bowl A high fiber loaded breakfast bowl with quinoa, lime yogurt, black beans, salsa, avocado, radishes & pepitas. Crab & Veggie Hash A blend of sauteed crab meat with red & yellow peppers, onions, potatoes served with a poached egg, hollandaise, and toast   Viva La France Two pieces of French toast, two eggs, and two strips of bacon. Bon Appetit!

Friday 2nd  John, Walter, & Arthur Saturday 3rd Brent Laflin Saturday 4th DJ Taylor Please come join us!