Easter is here!

Behind the Scenes at The Homestead...

video by Jacob Michaud photo by Natalie White

Artisan Cheese and Charcuterie Board

This week, check out our Artisan Cheese and Charcuterie Board. It features a variety of meats and cheeses from Charcuterie, an artisanal shop and delicatessen in Unity, Maine, and is served on one of Allen Danforth's hand crafted hor d'oeuvre boards. Keep an eye out; in the coming future we plan to roll out different appetizers (antipasto, anyone?!), that will be served on Allen's beautiful wooden boards- which, by the way, are available for sale at The Homestead, as well as at Mixed-Up!

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

Dinner Monday - Saturday

Artisan Cheese and Charcuterie Board Chef's selection of artisanal cheeses and charcuterie with house made accoutrements   Potato Gnocchi with Maine Lobster Guanciale, an Italian cured meat, ramp pesto, peas, butter roasted heirloom cherry tomatoes   Local Filet Mignon Grilled local filet of beef, sumac dust, barley risotto, grilled ramps, watermelon radish, sautéed fava beans, pomegranate agrodolce   Seafood Bourride Haddock, shrimp, scallops, mussels, tasso, fennel, tomato, orange zest, saffron aioli   Cedar Plank Rainbow Trout Stuffed with spinach, asiago, and garlic, served with spring vegetable and black rice salad with miso dressing and sun choke chips   Shrimp and Polenta Chorizo and crumbled cotija polenta crested with sautéed jumbo shrimp, and finished with a tomato cumin sauce

Lunch Monday - Friday

Greek Spinach and Feta Dip A delectable mixture of baby spinach, roasted red peppers, garlic, asiago, and feta with a touch of jalapeno baked in a cast iron skillet and adorned with tortilla chips   Burrata, Prosciutto and Fig Jam Panini Pressed and grilled on our fresh baked baguette   Little Gem Salad Little Gem wedge, green goddess dressing, smoked bacon, heirloom cherry tomatoes, avocado, slivered red onion, and shaved smoked egg yolks   Chicken Adobo Burrito Local Pine Tree Poultry chicken braised Philippines- style with rice vinegar, soy sauce, garlic, and bird's eye chilies stuffed in a large griddled tortilla with basmati rice   Ramp and Chorizo Quesadilla Grilled ramps, blistered jalapenos, sweet corn, local chorizo, Vermont cheddar, Oaxaca, and jack cheeses   Miso Vegetables and Black Rice White asparagus, local mushrooms, grilled ramps, snow peas, broccolini, watermelon radish, sun choke chips, emperor's rice, white miso dressing

Brunch Saturday & Sunday

Brunch Specials  Creme Brulee French Toast Housemade Challah baked in a delicious vanilla bean custard finished with strawberries and whipped cream. A luxury with every calories!    Crab and Asparagus Scramble Our 3 egg scramble with crab meat, asparagus, mushrooms, and garlic. Served with cheesy polenta   Salmon, Egg & Bagel Benedict Grilled bagel topped with Maine salmon, avocado, and poached eggs with hollandaise served with homefries   Easter Sunrise A great start to the day- with 2 poached eggs with roasted broccolini, spinach, tomatoes, and caramelized onions. Topped with feta cheese and served with multi grain toast Ham Chop and Eggs Thick cut ham grilled served over cheesy polenta with eggs of your choice   Pigs in a Blanket Dona's famous pancakes , stuffed with sausage patties and served with real maple syrup  Entree Specials Baked Ham Dinner Leg of Lamb Butternut Squash Lasagna Smoked Salmon and Creamy Wild Leek Spring Pasta

Thursday 13th  John, Walter, & Arthur Friday 14th Stan Keach Saturday 15th Randy Gauvin  Please come join us!

Behind the Scenes at The Homestead...

video by Jacob Michaud photo by Natalie White

We've been making our own smoked ricotta. Right here, in our own kitchen. How cool is that? Simple, yet bursting with a flavor that is delicately complex, our smoked ricotta makes our Mushroom Smoked Ricotta Toast a most delightfully light, satisfying lunch. You just have to stop in for lunch this week and try it! But, right now, watch this week's video and see just how we do it!

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

Dinner Monday - Saturday

Pasta Primavera with Local Chicken All natural, local Pine Tree Poultry chicken breast, sauteed with Italian squash, asparagus, broccolini, tomato, bell pepper, carrot, and spinach. All in a lemony garlic herb sauce and tossed with farfalle   Beef Short Ribs Braised in Beer and Hoisin Local Pineland Farms bone-in short ribs braised in Peak's Organic nut brown ale, hoisin, ginger, and garlic. Served over confit fingerlings, topped with Asian cabbage and fennel salad Chicken in Vinegar Sauce All natural local chicken braised in rice vinegar with garlic, roma tomatoes, and herbs de Provence. Served with roasted shallot mashed potatoes  Local Chicken and Black Rice Bowl All natural Pine Tree Poultry chicken, heirloom forbidden black rice, crushed peanuts, spinach, roasted kabocha squash, brussels sprouts, cipollini onions, and pomegranate agrodolce Shrimp and Polenta Chorizo and crumbled cotija polenta crested with sauteed jumbo shrimp. Finished with a tomato cumin sauce  Bucatini all' Amatriciana Crisp guanciale, crushed rec chilies, onion, garlic, and crushed butter roasted tomatoes, tossed with bucatini pasta, and finished with pecorino

Lunch Monday - Friday

Burrata, Prosciutto, & Fig Jam Panini Pressed and grilled on our fresh baked baguette Roast Beef with Blue Cheese and Watercress Shaved roasted beef, sheep's milk gorgonzola, and watercress. Pressed and grilled on our fresh baked sourdough Mushroom and Smoked Ricotta Toast Homestead toast with braised cremini, maitake, and lily mushrooms. Topped with smoked ricotta, garlic, and herbs  Pork Belly and Kimchi Tacos Hardwood smoked pork belly, pickled kimchi, nap cabbage, gochujang aioli  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 All natural Pine Tree Poultry chicken, heirloom forbidden black rice, crushed peanuts, spinach, roasted kabocha squash, brussels sprouts, cipollini onions, and pomegranate agrodolce

Brunch Saturday & Sunday

Greens & Eggs & Ham An adult version of a children's classic- oven roasted kale and ham, covered with eggs, feta cheese and scallions. Served with toast & French bread   Sweet Potato & Black Bean Bowl A saute of sweet potatoes, onions, red peppers, with spinach and black beans. Enchanted with eggs and sliced avocados, and served with Homestead toast  Egg Benedicts Grilled polenta medallions topped with poached eggs and pesto hollandaise. Served with homefries Lemon Filled French Toast A classic with a twist, French toast stuffed with a combination of ricotta cheese and mascarpone with lemon zest, finished with a blueberry sauce   Hangover Omelette Something hearty to eat! Our three egg omelette, stuffed with potatoes, ham, onion, Cabot cheddar. Served with chili and toast

Thursday 30th  John, Walter, Arther Friday 31th Jimmy Stinson Saturday 1st Salamon on the  Piano Please come join us!

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Behind the Scenes at The Homestead...

video by Jacob Michaud photo by Natalie White

What's delicious, nutritious, priced right, and, no matter how much you eat it, you'll never get sick of it? Our Local Chicken Flatbread, that's what! With local goat cheese, crispy prosciutto, and fresh made dough (that gets grilled instead of baked), it's perfect when you're hungry and want something tasty, but don't want a fancy meal.  You'll find it listed with the appetizers, but, in all seriousness, if you pair it with one of our awesome beers and a lovely fresh salad, you'll be good to go! Just a heads up to those with nut allergies, though:  our Romesco sauce, used on this flabread, contains almonds.

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

Dinner Monday - Saturday

Stuffed Pork Tenderloin Pork tenderloin stuffed with butter braised onions, mushrooms, parsley, thyme, and bread crumbs. Wrapped with bacon, roasted and then served with colcannon, roasted brussels sprouts, and cipollini onions     Pasta Giardiniera with Local Chicken All natural local Pine Tree Poultry chicken breast sauteed with Italian squash, asparagus, broccolini, tomato, bell pepper, carrot, and spinach. In a lemony garlic herb sauce, tossed with farfalle   Chicken Tikka Masala Yogurt marinated all natural, local Pine Tree Poultry chicken, in an aromatic and creamy tomato curry served over basmati rice with house naan bread and cilantro    Kung Pao Shrimp with Rice Noodles Jumbo shrimp stir-fried with ginger, onion, bell pepper, bird's eye chilies, bean sprouts and roasted peanuts in a sweet sesame soy sauce tossed with rice noodles   Bucatini all' Amatriciana Bucatini pasta tossed with crisp guanciale, an Italian cured meat, crushed butter roasted tomatoes, onion, garlic, and crushed red chilies. Finished with shaved pecorino

Lunch Monday - Friday

Mushroom and Smoked Ricotta Flatbread Our house flatbread dough char-grilled with braised cremini, maitake, and lily mushrooms. Topped with smoked ricotta, garlic, and herbs    Southern Chicken Sandwich Panko chicken breast, pimento cheese, bacon   bourbon jam, crispy onion straws, avocado, and lemony arugula on a grilled 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 All natural Pine Tree Poultry chicken, heirloom forbidden black rice, crushed peanuts, spinach, roasted kabocha squash, brussels sprouts, cipollini onions, and pomegranate agrodolce

Brunch Saturday & Sunday

Crab Raft

Crab Raft Flavorful combination of crabmeat, fresh spinach, garlic, and mushrooms, served on our peasant bread raft, with a side of scrambled eggs Gypsy Jazz Crepes Warm crepes filled with sweetened cream cheese and orange marmalade, topped with Grand Mariner sauce, toasted Macadamia nuts, fresh orange, whipped cream, powdered sugar, and cinnamon Jamie's Benedict English muffins topped with house made corned beef hash, poached eggs, and hollandaise, served with home fries and toast   Hangover Omelette Three egg omelette, stuffed with potatoes, ham, onion, and cabot cheddar, served with chili and toast Croque Madam A classic French sandwich: Pain de Mel pan grilled and adorned with grated Gruyere, spinach, ham, sunny side up eggs, topped with house-made mornay sauce, served with home fries

Thursday 23rd  DJ Taylor Friday 24th Stan Keach Saturday 25th TBA Please come join us!

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