Let us do your baking this Thanksgiving!

Check out the flyer for more details about our Thanksgiving Bakery Package. You can order your package by phone or email today!

Meet Jesse

Upon entering The Homestead, you may have been greeted by the smiling face of Jesse Williams, one of our hosts.  Born in Farmington, raised mostly in Auburn, he is 22 years old and recently graduated from UMF as a psychology major. He has plans to eventually join the peace corps, as well as go to grad school in the hopes of becoming a psychology professor.  And here's a fun fact: he and Rebecca, to whom you were introduced in last week, are cousins!

Getting to know him...  What is your favorite Homestead meal?  "I've really been enjoying the new vegan quinoa burger that Chef Nick makes. It's really delicious, plus it's actually really healthy.  What are your hobbies? "I motorcycle, fix up houses, and I love to run." What is your favorite part about working at the Homestead?  "I like being busy and constantly on my feet, doing things- plus it's fun to get to talk to people." What is your favorite Homestead drink?  "I love the Maine Mule, which is made of whiskey, crushed fruit and Maine root ginger brew, The bartender, Kaitlyn, makes a killer one. Beth also makes a great one, so you can't go wrong!"  What is your specials talent? "I am a competitive ski racer; I raced in high school and college."

This Week's Specials

 

 Dinner 
Monday - Saturday

 

 

Grilled Chorizo and Saffron Risotto Stuffed Squid 

Squid bodies stuffed with saffron rice and sausage, grilled and served with unagi sauce, kewpie mayo, and sriracha 

Gochujang Duck Wings

Crispy duck wings tossed in spicy Korean chili sauce, garnished with sesame seeds, scallions, and crushed peanuts 

Cajun Steak with BBQ Baked Beans

New York strip dusted in our smoky Cajun seasoning and pan fried, finished with roasted baby portabellas, and served with Dot's BBQ baked beans and crispy fried onion straws 

Ribeye Steak Quesadilla

A large griddled flour tortilla stuffed with shaved ribeye steak, peppers, onions, and jack cheese, served with saffron rice and beans, garnished with pico de gallo, peppadew crema, and guacamole 

Swordfish Nicoise

Grilled center cut swordfish loin over a salad of local new potatoes, radish, french green beans, boiled eggs, picholine olives, blended greek olives, and heirloom tomato, in our house vinaigrette

 

 

Lunch

Monday - Friday 

 

Heirloom Tomato B.L.A.T. 

Juicy heirloom tomato slices, local Beacham farm leaf lettuce, avocado, Applewood smoked bacon, and fresh basil mayo on your choice of toasted bread

 

Gochujang Duck Wings   

Crispy duck wings tossed in spicy Korean chili sauce, garnished with sesame seeds, scallions, and crushed peanuts

Ribeye Steak Quesadilla

A large griddled flour tortilla stuffed with shaved ribeye steak, peppers, onions, and jack cheese, served with saffron rice and beans, garnished with pico de gallo, peppadew crema, and guacamole 

Po Boy

Beer battered fried shrimp, shredded lettuce, sliced tomatoes, dill pickles, and smokey remoulade on our crusty French baguette 

Wedge Salad

Crisp iceberg lettuce wedge with crumbled gorgonzola cheese, chopped Applewood smoked bacon, buttermilk ranch dressing, and cherry tomatoes

 

 

Brunch

Saturday & Sunday

 

 

 

Florentine Omelette

Three egg omelette with baby spinach, cherry tomatoes, kalamata olives, and feta cheese, served with home fries and toast

Smoked Salmon Scramble

Eggs scrambled with red onion, capers, and cream cheese, adorned with fresh dill, served with home fries and toast 

Tuscan Sensation Brunch

A platter of grilled vegetables, served with a cheese omelette and bruschetta bread 

Cajun Eggs Benedict

An English muffin topped with fresh spinach, sausage, eggs, and special hollandaise, served with home fries and toast 

Dona's Famous Pancakes

with toasted walnuts and elevated with bananas and whipped cream 

Ham and Cheese Breakfast Casserole

Eric's house-made challah, baked with a rich custard, pancetta, herbs, and Swiss cheese, served with home fries 

 

Thursday  Jimmy Stinson Friday  TBA Saturday  Kenny Cox

 

 

Meet Rebecca

Photo by Thea Sayward On one of your recent visits, you have my have had the pleasure of having this sweet and lively young woman as your server.  Her name is Rebecca Close, an 18 year-old student at Montserrat College of Art, who is studying photography and art history. Her future plans include volunteering in Guatemala to help low income children stay in school and learn English.

Getting to know her... What is your favorite Homestead meal?  "I love the lamb gyros! I go to college in a town with a lot of Greek influence so I ate a lot of Greek food including gyros. I love the harissa sauce that Chef Nick puts on the Homestead lamb gyro- it's the perfect extra touch!" What do you do when you're not serving? "I am an avid hiker- my favorite hike is the loop trail on top of Tumbledown." What is your favorite part about working at the Homestead?  "I love being able to meet people everyday and to get to hear stories from all of my customers!" What is a special talent that you have?  "I play traditional Irish folk music on my fiddle."

What have our guests been saying about our exciting new menus

"The new menu looks like a culinary journey!"  "Excellent food! Excellent service! Similar to C2 in the Old Port in Portland, Maine. Classy yet relaxed and welcoming atmosphere." "The Maine Crabcakes were absolutely delicious! And the ginger is a great addition to the Creme Brulee. Can't wait to try all the other yummy-sounding dishes. And the service was great, as always." "The new chef is fabulous, I feel like I am dining in NYC!" "The food is fantastic and the atmosphere is mature yet comfortable. This is easily the best restaurant in the area." "White Clam Linguine- love it... the sauce was a real taste treat. Looking forward to trying the other items as well!" "The Apricot Burrata plate is AMAZING. I've had it 4 times. The new menu in general is excellent, thank you, thank you!" "Very good! We eat here as often as possible but not as often as we would like. We like the new menu- we had the seafood chowder- delicious- and the Turkey Panini- very good. Our server was excellent." "Lovely! The Lamb Brik was well crafted and elegantly prepared." "Squid Salad is out of this world yummy. Had the Oyster Salad last week... BRILLIANT!"  "Fantastic breakfast. Nice yellow eggs and fresh pico de gallo. Love the new menu!"  "The new menu is amazing. We had the Scallops and the Duck entrees. We will be back to try more. Our server was fantastic." "The Lobster Benedict and Chorizo Scramble were DELICIOUS!!! Definitely will come back. Thanks!" "Homefries were perfect: Texture, taste, look- perhaps the best we have ever had. Kudos to the chef!"  "Loved the new menu. Enjoyed trying new options. The Steak Salad is perfect and the Won Ton Banana is a perfect take on a delicious tradition." "The Vegetable Scramble was better than excellent!" "Blackened Haddock Tacos were amazing, Eggplant Caponata, delicious, Lamb & potatoes, exquisite- seriously the food was fantastic!"

~ Updated Menus ~  Our menus are being updated frequently, due to your comments and suggestions. We are striving to find a good balance between new, exciting dishes and old, beloved favorites, so, please bear with us through these changes, as our menus are still a work in progress. We encourage everyone to keep those comment cards coming; we truly value your opinions!  We keep our website updated with the most current versions of our breakfast, brunch, lunch, and dinner menus, so be sure to check up on them often!  Below are links to our most current menus    Dinner Menu Lunch Menu Breakfast Menu Brunch Menu  Bar Menu Pizza Menu  And last, but most definitely not least, we are happy to let you know that we now have fresh fruit pie available on our desserts menu- selection will vary daily!

Thursday Night Jan & Dave Friday Night Stan Keach Saturday Night Kenny Cox