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

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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Local chicken is where it's at

Behind the Scenes at The Homestead...

video by Jacob Michaud photo by Natalie White

Local chicken is where it's at!

Here, at The Homestead, we care. We care about quality. We care about our community.  We care about you. That is why we are so happy to be partnered with New Sharon's Pine Tree Poultry. We love that we have increasingly offered more and more dishes that feature local chicken, and we look forward to continue to do so in the future! Our Brick Chicken is one of these excellent dishes, and we are excited to share with you its preparation in this week's video. ____ Our Winter Menu's local chicken dishes are:  - Greek Quinoa Salad - Local Chicken Flatbread - Chicken Tostadas - Potato Gnocchi with Local Chicken - Brick Chicken - Local Chicken Panini  (lunch menu option) - Spicy Chicken Quesadillas  (lunch menu option)

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

Dinner Monday - Saturday

Local Steak Tenderloin Chargrilled local filet of beef, sumac dust, pomegranate agrodolce, roasted brussels sprouts, butternut squash, cipollini onions, organic farro, and manchego   Bucatini all' Amatriciana Crisp pancetta, crushed red chilies, onion, garlic, and crushed butter roasted tomatoes tossed with bucatini pasta, and finished with pecorino   Honey Hoison Duck Crispy seared duck breast, Pineapple sticky rice, stir-fried red peppers, snow peas, and baby corn   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   Buffalo Chicken Livers Crispy fried chicken livers tossed in Frank's red hot, carrot puree, celery salad, blue cheese sauce

Lunch Monday - Friday

Duck Confit, Cherry Jam, and Gorgonzola Dolce on Baguette House duck confit, cherry Port jam, gorgonzola dolce, and arugula on our freshly baked baguette, served with French fries   PB and J Hardwood smoked bbq pork belly, jicama, habanero-watermelon slaw, and manchego cheese on our brioche roll   Salad Lyonnaise Torn frisee, crispy pancetta and shallot pan dressing, topped with poached egg   Southern Chicken Sandwich Panko chicken breast, pimento cheese, bacon bourbon jam, crispy onion straws, avocado, and lemony arugula on grilled brioche Oysters on the Half Shell Damariscotta oysters, pomegranate mignonette, house cocktail sauce

Brunch Saturday & Sunday

Double Blues A stack of our blue cornmeal pancakes, bursting with Maine blueberries, served with butter and syrup   Carnitas Eggs Bennie Moist, tender and crispy carnitas served on a lightly toasted English muffin, with poached eggs, pickled red onion, finished with salsa, avocado, cotija, and cilantro  The Forager  Our three egg omelette with house roasted crimini mushrooms, onions, tomatoes, and herbs. Served with toast & homefiries Cordon Blue Scramble Our three egg scramble with diced chicken, smoked ham, and Swiss cheese with hollandaise. Served with toast & homefries   Italian Brunch Bowl Arborio rice with baby spinach, sun dried tomatoes. fresh mushrooms, tarragon, and Parmesan. Topped with poached eggs and pesto, served with toast & homefries

Thursday 9th  Jimmy Stinson Friday 10th Brent Laflin Saturday 11th TBA Please come join us!