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The Rooting Pig at Broad Arrow Farm

@broadarrowfarm

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The Rooting Pig at Broad Arrow Farm OPEN THURSDAY-SUNDAY, 12:00-7:00p Market open same days/hours.
Reservations link below (encouraged, not required)
POSTS STORIES REELS
#thanksgiving2026 by @broadarrowfarm
Today is a GORGEOUS Autumn day for lunch on the porch. We have heaters (not pictured) to take the chill off if needed, but the sun is bright and the porch is warm! And, of course, if you prefer to sit inside, it’s very cozy in the barn. If you don’t live nearby, today is a PERFECT day for a drive. If you can’t make it today, be sure to visit next Saturday for Early Bird day. From 9-11, we’ll have fresh pastries and breakfast sandwiches to take out or eat in, and the bar will be serving mimosas and Bloody Marys. 20% off gift cards and other market specials. Don’t miss out! by @broadarrowfarm
Introducing our newest seasonal cocktail, the Orchard House, made with Barbancourt 8yr rum, Laird’s applejack, maraschino, fresh apple cider, and lime. Sam Whitman is playing TODAY, from 1:00-4:00. And we have new prepared foods in the market. Stop by and check it out! And don’t forget to pre-order your Thanksgiving sides and pies - through the link in bio or on our website. by @broadarrowfarm
Pics of this week’s specials: Lobster Risotto Uni, paddlefish caviar & lobster cream Casco Bay Cod Salt cod brandade, wild maitake, mushroom cream Rutabaga Gratin Gruyère, cream & Parmesan Though we try to accommodate all walk-ins, reservations through Resy are appreciated. See you soon! by @broadarrowfarm
‘If I am dreaming, let me never awaken. If I am awake, let me never sleep.’ I didn’t think I’d be quoting Mr. Miyagi’s Father in ‘Karate Kid Part II,’ but it’s meaning is quite beautiful & the sentiment reflects the feelings that flooded through my mind as I wandered through @broadarrowfarm ‘s newly renovated & HEAVENLY Bristol restaurant, The Rooting Pig! The staggering transformation from its humble and modest beginnings as a whole animal butcher shop & market transcends just about every other in recent memory in the Mid-Coast—AND what an absolute gift to the Pemaquid Peninsula & Maine’s culinary landscape, that owners Dan & Maggy Sullivan have given us! As I walked the grounds during ‘golden hour’ on such a majestic October evening I was struck once again by how lucky I am to call Maine home - and how spiritual a few minutes of fresh air outside, and away from our electronic devices can feel! (Yeah, I know I took these photos w/ my iPhone- but stay w/ me here!) Given the exterior splendor - I should have braced myself before walking through the doors…but then again-NOTHING could’ve prepared me- nor my jaw which hit the floor- at the exquisite architecture & interior design features that rendered me near speechless! Each element from the reclaimed wood, metal work, mallard duck wallpaper, forged lighting sconces, airy cocktail bar, and specialty food market featuring their own heritage breed pork, charcuterie & other prepared foods is so fabulous I need a thesaurus for more adjectives! Have you noticed that I haven’t even mentioned Chef Red’s delectable food, and Sommelier Hugh’s expertly curated wine list yet?!! I’d say that I was ‘saving the best for last,’ but all aspects of the culinary experience here are ‘TENS!’ (Having said that- I could write volumes about how smitten I am with all the dishes & sips @carla_tracy & I tasted for research purposes last Thursday)… Let me just say- I’m holding back some of that content for later so I can shine as bright of a light as possible on the scratch- made, locally sourced food & drink YOU MUST CHECK OUT THIS FALL & WINTER! #yourmaineconcierge #newrestaurant #farmandtable #nofarmsnofood #eatlocal by @broadarrowfarm
We still have a few seats left for our first wine series gathering next week. Call or email to reserve your spot! by @broadarrowfarm
🍂 THANKSGIVING, MADE A LITTLE EASIER 🦃 Our Thanksgiving chef-prepared dishes are back, and better than ever! We’re offering a special selection of chef-prepared Thanksgiving dishes, made with the same care, creativity, and commitment to exceptional ingredients that you’ll find in our restaurant. Pre-ordering is available now, through the link in bio and (soon) on our website. Orders can be placed through November 20, and will be ready for pick-up on Tuesday, November 24 from 12:00-5:00, or Wednesday, November 25 from 10:00-12:00. Let Chef Red make your holiday just a little easier (and tastier)! 🍁 THANKSGIVING TAKEOUT MENU 🍁 STARTERS Charcuterie Boards - Small Board — $50 - Large Board — $70 Lobster Bisque — $30
Crème fraîche and trout roe SAVORY SIDES
(All sides serve 2–4 people) Traditional Sage Stuffing — $16
Rustic bread, celery, onions, sage, and herbs New England Sausage & Oyster Stuffing — $20
Our classic stuffing with Damariscotta oysters and house-made chorizo Adobo Sweet Potato Casserole — $24
House-made marshmallow, maple, and spiced nuts Rutabaga Gratin — $20
Parmesan, Gruyère, and herb crumb Roasted Root Vegetables — $24
Seasonal vegetables roasted with citrus and herbs Cranberry sauce — $15
Brightened with orange and warm spices HOUSE-MADE PIES 🥧
(All pies are 9 inches) Squash Chiffon — $28 Apple Cheddar — $28 Bourbon Maple Pecan — $40 A FEW EXTRA SPECIAL TOUCHES Turkey Gravy — $20
Rich, aromatic gravy made from Maine-raised turkeys Turkey Stock — $16
Beautifully balanced stock from Maine-raised turkeys Order using the link in bio. Please note that we do not have turkeys this year due to the renovation. Turkeys will be back in 2027! by @broadarrowfarm
Sunday plans? We are open for lunch and dinner today. Grab a table before the weekend ends! And if you don’t live locally, it’s worth the drive. by @broadarrowfarm
EARLY BIRD ALERT ‼️ On Saturday, Nov 7, plan to make The Rooting Pig part of your shopping route. We’ll be opening at 9:00am with fresh pastries and a house-made sausage, egg and cheese sandwich for take away or to eat in. Our bar will be open and serving mimosas and Bloody Marys. We’ll also have new products in our market, 20% off gift cards and other market specials. Mark your calendar! by @broadarrowfarm
Holy canoli! A few of this week’s menu items and specials… Schnitzel w/ hen egg, capers & cornichon Roast Beef & Cheddar Melt w/ pickled peppers, butter onions, sesame roll We also have discounts on select beers and warm cider (spiked or not). Open for lunch and dinner, 12-7. Reservations available on Resy. See you soon! by @broadarrowfarm
Thank you!!🙏 ❤️ by @broadarrowfarm
On the menu/specials this week at The Rooting Pig: 🥪 Grilled turkey sandwich with bacon, cheddar and tomato jam 🍝 Truffle & rabbit agnolotti with trotter ragout and maitake mushrooms 🤯 *limited supply 🍖 Baby back ribs - South Carolina BBQ style with cowboy beans Get over there for lunch or dinner before they sell out! by @broadarrowfarm

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