The Homestead Restaurant, open since 1961, is an award winning restaurant that specializes in seafood and steaks, with a contemporary American cuisine flare, built upon a sold foundation of fresh and local Alaskan seafood and ingredients. Our casual fine dining environment overlooks stunning Kachemak Bay glaciers, while the walls of our cozy log cabin are graced with fine Alaskan art. Entree prices range from $19-$44.
Eggplant pâté, Cucumber Yogurt Relish. Sweet pickled red onions, Kalamata Olives. Housemade Crackers. Wine Pairing: Rose
Duck and Goat Cheese Ravioli
Caramelized Onions, Port Wine and Thyme Jus, Sundried Apricot and Parsley Salad. Wine Pairing: Valdiguié
Add 4 Grilled Shrimp $12, Pan Seared Scallops 6 oz. $18, Fish 6 oz. Market Price
Crisp greens with dried cranberries, blue cheese, and sweet-n-spicy pecans. Wine Pairing: Sauvignon Blanc
With balsamic-orange vinaigrette.
Romaine, croutons, Parmesan. Tossed with a creamy garlic dressing. Classic table side for two or more. Wine Pairing: Chardonnay
Crisp greens, grape tomatoes, carrots, red cabbage tossed with your choice of house dressings: Buttermilk Garlic, Blue Cheese, or Balsamic-Orange Vinaigrette. Side salad. Wine Pairing: Chardonnay or Dry Riesling
Add Pan Seared Scallops 4 oz. or 4 Grilled Shrimp $12
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the consumer's risk of food borne illness.
Lightly breaded strips of chicken breast flash fried. Steak fries or salad. Ranch dressing for dipping.
Charbroiled half pound Kobe beef patty on a brioche bun with white cheddar cheese. Steak fries or salad.
Macaroni and Cheese
Macaroni al Burro
Elbow macaroni tossed with butter and Parmesan cheese.
Black Cherry Soda
Rich & creamy pot de crème. Topped with a caramelized sugar.
Cheesecake de Jour
House made New York cheesecake like White Chocolate with a Raspberry Swirl, Key Lime, New York with Fresh Strawberries, Lemon Blueberry, Turtle, Pumpkin, and Coconut Kissed.
Three layers of moist carrot cake with pineapple and walnuts. Finished with a cream cheese frosting & freshly whipped cream.
A classic New Zealand dessert named after the famous Russian ballerina Anna Pavlova for its delicateness. Meringue topped with freshly whipped cream and lush berry sauce.
A flourless dark chocolate torte wrapped in chocolate ganache. Finished with freshly whipped cream and drizzled with chocolate sauce.
Ice Cream Sundae
Rich double chocolate brownie with vanilla ice cream, raspberry sauce and whipped cream.
Italian for "angry." Traditionally a spicy tomato, pancetta, chile sauce.
hollandaise sauce with just enough tomato purée added to tint it pink.
A white wine butter sauce. Literally "butter white" in French.
Created in 1924 by Italian chef Caesr Cardini, who owned a restaurant in Tijuana, Mexico during its hay day.
The Italian term describing a pasta dish with a sauce composed of cream, eggs, parmesan cheese, and bits of bacon.
Italian in origin, classically thin shavings of raw beef filet but now also including tuna, drizzled with olive oil, lemon juice, capers or served with mayonnaise.
This thick herb sauce is as common in Argentina as ketchup is in the USA. Olive oil, vinegar, finely chopped parsley, oregano, onion, and garlic, salt, cayenne pepper, and black pepper.
Italian fish stew from San Francisco's North Beach.
The specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck, or pork) whereby it is salted and slowly cooked in its own fat.
French for "fresh cream." A matured, thickened cream with a slightly tangy, nutty flavor and velvety rich texture.
Demi-glace (DEHM-ee glahs)
A rich espagnole sauce. A rich reduced brown stock containing meat trimmings, herbs (thyme, parsley, bay leaf), mirepois, (finely chopped carrots, celery, and white onion) slowly cooked with red wine until it's reduced by half. The result is a thick glaze that coats a spoon.
A mixture of finely chopped mushrooms, shallots, and herbs slowly cooked in butter until it forms a thick paste.
Wrapped in pastry. "Croûte" is French for crust.
A pungent wild Mexican herb. Used often in bean dishes because it reduces gas.
Fish stock with lemon, white wine, peppercorns, white onion and parsley.
Italian for "ice," a frozen mixture of water, sugar, and liquid flavoring. During the freezing process, ices are generally stirred frequently to produce a slightly granular final texture.
From Tunisia, this traditionally fiery hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway, and olive oil. Ours is a mild version with roasted red peppers.
Korean word borrowed by the Japanese for "cures salmon roe."
Small pieces of thick cut bacon.
French for "miller's wife," referring to a style of cooking whereby a food (usually fish) is sautéed simply in butter, white wine, and garlic.
A classic French sauce for baked oysters - cracked pepper, shallot, white wine, & vinegar.
A Japanese sweet, golden wine made from glutinous rice.
Japanese in origin. It's fermented soybean paste. It comes in three basic categories - barley, rice, and soybean all of which are developed by injecting cooked soybeans with a mold then aged from 6 months to 3-6 years.
Named after the founder of New Orleans. Oysters topped with ground shrimp, ham, shallots, and garlic.
Created at Antoine's restaurant in New York in the late 1890s. This popular dish was reportedly named after John D. Rockefeller because it's so rich. Oysters on the half shell topped and baked with a mixture of chopped spinach, butter, Pernoid, breadcrumbs then drizzled with hollandaise sauce.
Spicy mixture of tomato, onions, capers, olives, anchovies, oregano, garlic, and olive oil.
Classic French sauce: mayo, mustard, capers, gherkins, herbs & anchiovies.
Literally French for "rust." Our rouille is a thick roasted red pepper sauce.
Egg yolks, wine, and sugar whipped until light and foamy custard.
Popular through Indonesia, Malaysia and southern India, a sambal is a multipurpose condiment usually with chilies, brown sugar and salt. "The Asian salsa."
A rich, velvety sauce made by combining béchamel with pureed cooked onions.
The Spanish version of bouillabaisse: fish stock, garlic, tomato, Serrano chile, and saffron.
Sadly these are generally saved for celebrations, but we recommend them often, especially King Crab and flash fried seafood, because life is the celebration.
Banfi, Rosa Regale, Italy '07
Codorniu, Cava Classica, California
Dom Perignon, Cuvée, France '04
Fizz56, Sparkling red, Piedmont, Italy
Gloria Ferrer, Blanc de Noirs, Carneros
Moet & Chandon, White Star, France
Veuve Cliquot, Yellow Label Brut, France
Zardetto, Brut, Prosecco, Italy
The King of white wines. Ranging from simple and dry to oaky and complex.
Rich and Buttery
Casa Lapostolle, Casablanca Valley, Chile '07
Edna Valley, San Luis Obispo, CA '11
Far Niente, Napa Valley, CA '09
MacCrostie, Sonoma Coast, CA '12
Pine Ridge, Dijon Clones, Carneros, CA '12
Kendall-Jackson, Vitner's Reserve, CA '12
Mer Soleil, Central Coast, CA '07
Rombauer, Carneros, CA '12
Dry & Crisp
Columbia Crest, Grand Estate, WA '11
Domaine LarochePetite Chablis, St. Martin, France '10
Gordon Brothers, Columbia Valley, WA '08
Hamilton Russell, South Africa '07
Sonoma-Cutrer, Russian River Ranches, CA '11
Light Medium body with soft fruit flavors. Aromatic.
Dry Creek, Clarksburg, CA '07
La Capra, Paarl, South Africa '09
Domaine Pichot, Vouvray, France '09
Fumé Blanc & Sauvignon Blanc
A light dry crisp wine. Excellent with Alaskan seafood
Chateau St. Jean, Fumé Blanc, Sonoma, CA '11
Dog Point, Marlborough, New Zealand '13
Giesen, Marlborough, New Zealand '12
Grgich Hills, Fumé Blanc, Napa, CA '12
Nobiolo Icon, Marlborough, New Zealand '12
Provenance, Napa, CA '10
Homer Mead & Wine
Black Currant, Ring of Fire Meadery, Homer, AK
BluZin, Bear Creek Winery, Homer, AK
Cosmic Mead, Ring of Fire Meadery, Homer, AK
Kulani, Ring of Fire Meadery, Homer, AK
Orange Blossom, Ring of Fire Meadery, Homer, AK
Raspberry Melomel, Ring of Fire Meadery, Homer, AK
Rhubarb Wine, Bear Creek Winery, Homer, AK
The world's most versatile grape. Delicate but complex with spicy fruit flavors.
Columbia Winery, Columbia Valley, WA '11
Eroic, Chateau St Michelle, Columbia Valley '12
Pacific Rim, Columbia Valley, WA '12
Schloss Vollards, Kabinett, Germany '11
Light & Crisp
Pinot Grigio, Kris, Delle Venice, Italy '12
Pinot Grigio, Santa Margarita, Italy '13
Rosé, Saint Supéry, Napa Valley, CA '11
Rosé of Mourvèdre, Gilbert Cellars, WA '13
Torrontés, Alamos, Argentina '12
Torrontés, Crios, Argentina '08
Albariño, Paco & Lola, Rias Baixas, Spain '09
Albariño, Morgadio, Rias Baixas, Spain '11
Grüner Veitliner, Lustig, Austria '11
Verdejo, Vega Murillo, Spain '11
Verdelho, Mollydooker, McLaren Vale, Australia '11
Viognier-Marsanne Treana, Central Coast, CA '07
Viognier, Yalumba Y Series, Australia '10
Semi Sweet to Sweet
Gewürztraminer, Montinore, Willamette Valley, OR '11
Gewürztraminer, Villa Wolf, Ernst Loosen, Germany '12
Kamiak White, Columbia Valley, WA '07
Moscato D'Asti, Saracco, Piedmont, Italy '11
Pinot Gris, Acrobat, Oregon '12
Riesling, Columbia Winery, Columbia, WA '11
Sauternes, Château Bel Air,France '04
Medium bodied wine known for its berry flavor and drinkability.
Duckhorn, Napa, CA '10
Milbrandt, Traditions, Columbia Valley, WA '11
Rutherford Hill, Napa, CA '09
Santa Ema, Reserve, Chile '08
This complex elegant wine is the holy grail for wine makers. The ultimate red food wine especially with salmon and duck.
Argyle, Willamette Valley, OR '12
Bergström, Dundee Hills, OR '06
Byron, Santa Maria, CA '09
Domaine Drouhin Willamette Valley, OR '11
Domaine Faiveley, Mercurey 1er Cru, Burgundy, France '08
Domaine Serene Evenstad Reserve, Willamette, OR '08
Leese-Fitch, California '12
Sequana, Russian River, CA '09
Tabali, Reserva, Limari Valley, Chile '11
WesMar, Russian River Valley '06
Syrah & Shiraz
The same grape, California/ France vs. Australian. A majestic wine at its best. Syrah is earthy, powerful and full of berry flavors.
they advertised 2 for 1 appetizers and that is why we went. We tried this restaurant 4 yrs. ago and wasn't all that great then that is why we didn't come back. So we thought we would give it another try and it was still pretty much the same thing. Although I did get a hair in my appetizer which was off putting. They brought me another app but everyone was finished eating by the time it got there!! I was not overly impressed with the food and the decor has not changed at all since the last time we were there.
The Homestead is my favorite restaurant in Alaska. The fare is delicious, varied regularly and made with local ingredients, including fresh local seafood. The beautiful views of Kachemak Bay complement every meal, as does the impeccable service.
Our meal was outstanding, and this is a must-stop restaurant if you're in Homer. The seafood dishes are creative and cooked to perfection. The meat lover in our party was also impressed with his meal. Our server was also outstanding, knowledgable about the menu and also local sights. One of our best meals in Alaska!
Well worth the drive out of Homer to this quaint restaurant with a great view. The food and wine selections were excellent. They seemed short a waitress when we were there but the bartender and hostess pitched in to help and we were well taken care of. The calamari appetizer was the best ever. The seafood was cooked to perfection. The steak-eaters loved their meals. Dessert was shared around the table and there wasn't a bite left. We will definitely return. You should go here!