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Homestead Inn - Thomas Henkelmann

420 Field Point Rd, Greenwich, CT 06830

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Split Pea Soup

accompanied by individual copper pots of crumbled bacon and croutons

$12.50
Faisan consommé

with Perigord black truffles, porcini mushrooms, foie gras and Faisan quenelles crowned in puff pastry

$33.00
Assorted Leaves of Organic Baby Field Salad

with fresh herbs and Hazelnut Olive oil vinaigrette

$12.50
Cannelloni of Maryland Crabmeat

with baby Bok Choy and tomato olive oil vinaigrette; Served with Russian Osetra caviar $40 suppl.

$18.00
Trio of Hudson Valley Duck Foie Gras

terrine, truffled mousse, seared Foie Gras with a haricots verts salad

$26.00
Combination of Smoked and Marinated Atlantic Salmon

cucumbers, avocado quenelle and yogurt dill dressing

$19.00
Sautéed Shrimp

with artichoke hearts, baby lettuce, vegetable pearls and a coriander vinaigrette

$19.00
Yellow fin Tuna

seared rare, served cold with mango-pineapple chutney, micro greens and light curry vinaigrette

$18.00
Crisp triangle of Maine Lobster

with leek fondue and a saffron scented lobster broth

$20.00
Crisp sautéed Sweetbreads

with French style peas and Perigord Black Truffle sauce

$22.00
Napoleon of Atlantic

halibut filled with onion compote and marinated Salmon on creamed spinach and sauce Diable

$42.00
Grilled Atlantic Salmon

filet with jumbo asparagus, leaf spinach, fingerling Potato purée and a grain mustard sauce

$38.00
Atlantic Sea Bass

with potato gnocchi, tomato fondue, leaf spinach and champagne sauce

$39.00
Fricassée of Maine Lobster

on tri-color fettuccine with vegetables and lobster sauce

$43.00
Whole Dover sole

with oven baked hashed potatoes, truffles from Perigord, glazed baby carrots and mushroom ju

$65.00
Grenadin of Veal

with a Maine Lobster risotto, parmesan lace, watercress and a port wine sauce

$43.00
All natural Prime Sirloin

with pommes pont-neuf, onion compote, glazed baby carrots, haricots verts and sauce béarnaise

$45.00
Domestic Rack of Lamb

with a tapenade and herb crust, baby vegetables, pommes Anna and thyme-scented lamb jus

$44.00
Crispy Long Island Duck

served with pommes croquette, poached apple, cranberries, baby vegetables and cranberry duck sauce

$40.00
Roasted loin of Venison

with bow tie pasta gratin, red cabbage, poached pear and red wine venison sauce

$44.00
Roquefort Terrine Wrapped in Prosciutto

with macerated prunes and raisin walnut bread

$13.50
Variation of French Cheeses

$16.00
Profiteroles

with almond topping, bourbon vanilla bean ice cream, whipped cream and chocolate sauce

$14.00
A Variation of Sorbets in a Sugar Basket

with seasonal fruits and fruit coulis

$13.50
Warm Valrhona Chocolate Soufflé Cake

with a liquid chocolate center, pistachio ice cream and candied pistachios

$14.50
Vacherin

with Vanilla bean ice cream and Raspberry sorbet, layers of meringue, crème Chantilly and fresh berries

$14.50
Warm Caramelized Lemon Custard

with fresh Raspberries and an orange Grand Marnier sauce

$13.50
Warm Vanilla Bread Pudding

with apricot filling, an apricot sauce and yogurt lime sorbet

$13.50
Split Pea Soup

accompanied by individual copper pots of crumbled bacon and croutons

$11.00
Assorted Leaves of Baby Field Salad

with fresh herbs and a hazelnut olive oil vinaigrett

$11.00
Crisp Sautéed Sweetbread

with French style peas

$15.00
Terrine of Duck

with truffles and pistachios

$12.00
Warm Goat Cheese in a Crêpe Beignet

with a baby field salad and tomatoes

$13.00
Sautéed Calamari

dressed with an äioli sauce presented with haricots verts and lettuce leaves

$14.00
House-smoked Atlantic Salmon

with assorted leaves of baby field salad and a warm poached egg

$15.50
Classic Shrimp

cocktail with cocktail sauce and lemon

$16.00
Sautéed wild Striped Bass

with a mushroom risotto and mushroom jus

$26.00
Sliced breast of Chicken

with a salad of haricots verts, avocados, artichoke hearts and tomatoes

$24.00
Tenderloin of Veal Wrapped in Prosciutto Di Parma

with saffron risotto, baby vegetables and port-wine veal sauce

$28.00
Grilled Atlantic Salmon

filet with coarse black pepper, fingerling potato purée, spinach leaves, asparagus and a grain mustard sauce

$29.00
Salad of Maine Lobster

with green asparagus tips and sauce Andalouse

$32.00
Prime Sirloin and Braised Beef Short Rib

with bow tie pasta gratin and baby vegetables

$30.00
Medallions of Lamb

with ratatouille vegetables, fingerling potato purée and Lamb thyme sauce

$29.00
Maryland Crabcakes

with tomato fondue, rémoulade sauce and gaufrettes potatoes

$28.00
Roquefort Terrine Wrapped in Prosciutto

with macerated prunes and raisin walnut bread

$14.50
Variation of French Cheeses

$16.00
Crème Brulée

with bourbon Vanilla beans and Raspberries with fresh mint

$11.50
A Variation of Sorbets in a Sugar Basket

with seasonal fresh fruits and fruit couli

$12.00
Warm Apple tart "Tatin"

with Apple Cider Sauce and Bourbon Vanilla ice cream

$13.00
Warm Valrhona Chocolate Soufflé Cake

with a liquid chocolate center, pistachio ice cream and candied pistachios

$13.50
Profiteroles

with almond topping, bourbon vanilla bean ice cream, whipped cream and chocolate sauce

$13.00
Organic Baby Field Salad

fresh herbs, hazelnut olive oil vinaigrette

-
House-smoked Atlantic salmon

with traditional garnish

-
Maryland Crabcakes

with sauce tartare, baby carrots and gaufrettes potatoes

-
Chicken Medallion

with celeriac remoulade, Granny Smith apple and beet coulis

-
Maine Lobster Salad

with green asparagus, organic leaves and Andalouse sauce

-
Soup of Organic Tomato

garnished with semolina dumplings

-
Salmon Filet

grilled with coarse black pepper and grain mustard, braised asparagus and potato purée

-
Poached Halibut

with tomatoes, spring peas and potato gnocchi

-
Monkfish Medallion

seared with ratatouille vegetables, fettuccine pasta and lobster sauce

-
Domestic Loin of Lamb in Mushroom Crust

with fingerling potato purée, spinach, baked tomato and lamb herb juice

-
Crispy Long Island duck

with poached apples, wild rice with vegetables and duck cranberry sauce

-
Roasted Beef Tenderloin

with bouquet of spring vegetables, crisped potatoes dauphines and sauce béarnaise

-
A Variation of Sorbets in a Sugar Basket

with fresh fruits and its couli

-
Warm Valhrona Chocolate Soufflé Cake

with a liquid chocolate center and vanilla bean ice cream

-
Mille Feuilles A La Minute

with warm rhubarb, and white chocolate ice cream

-
Variation of Berries

with coconut ice cream and raspberry coul

-

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