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Chef Fox and his team take great pride in procuring the finest
quality ingredients for the AAA 5 Diamond Fearrington House
Restaurant’s sophisticated contemporary cuisine. The menus change
frequently to reflect the changing seasons and available local
produce. The Fearrington House gardens supplement herbs, vegetables,
edible flowers and micro herbs for the restaurant throughout the
year. We look forward to welcoming you to The Fearrington House
Restaurant to experience the finest cuisine, wines and service the
area has to offer.
The
Fearrington House Menu
First Course
Fearrington House Seasonal Salad
Chilled Corn Soup with Smoked Chicken, Popcorn and a Parsley Pesto
Pressed Foie Gras and Ham Terrine with a Peach and Vanilla Marmalade
and Globe Artichoke
Local Heirloom Tomato Salad with Basil Sorbet and Balsamic Vinegar
Crab Salad with Vanilla Crème Fraiche, Cucumbers, Curry Sauce and
Mango Puree
Second Course
Celebrity Farms Goat Cheese with Beets, Dried Figs and Pickled
Walnuts
Seared Tilefish with Zucchinis, Lebanese Squash, Crab Crushed Potatoes and a Yellow Pepper Sauce
North Carolina Shrimp Boil with Clams, Andouille Sausage, Corn and
Potatoes
Slow Braised Belly of Pork and Poached Lobster with Corn Puree,
Watermelon,
Chanterelles and a Shellfish Cappuccino
Roasted Quail with Garlic Polenta, Buttered Cabbage, Foie Gras,
Peaches and a Quail Jus
Main Course
North Carolina Trout with a Local Summer Bean Cassoulet, Shaved
Fennel and Black Olive Oil
Saddle of Rabbit with Bacon, Lima Beans, Smoked Onion Agnolotti,
Confit Shallot,
and a Tarragon and Chervil Sauce
Olive Oil Braised Eggplant with Tomatoes, Baby Zucchini, a Lightly
Spiced Eggplant Relish,
and a Baby Herb Salad
Angus Beef Tenderloin with Smoked Puy Lentils, Confit Garlic,
Roasted Beets and a Truffle Cappuccino
Alaskan Halibut with Oven Dried Tomatoes, Shrimp, Salsify, Basil Oil
and Tomato Water
Roasted Duck Breast with a Corn Flan, Chanterelles, Savoy Cabbage,
Foie Gras,
and a Cinnamon and Cherry Sauce
Seared Scallops with Eggplant, Zucchini and Pepper Terrine, Tomato
Marmalade,
Black Olives and a Tomato Dressing
Desserts
Chocolate Chocolate Chocolate
North Carolina Peaches with Raspberries, Vanilla Ice Cream and an
Almond Brittle
Crab Apple Delice with Hazelnut Ice Cream and a Sea Salt Caramel
Star Anise Crème Brulee with Fearrington Roasted Figs and a Yogurt
Sauce
A Selection of European and American Artisanal Cheeses
Hot Chocolate Soufflé with Chocolate Sauce
3 courses $69
4 courses $79
Reservations available Tuesday - Saturday 6-9pm and Sunday
6-8pm.
(919) 542.2121 or
e-mail us
for availability and reservations.
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