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Chef Colin Bedford and his team take great pride in procuring the
finest quality ingredients for the AAA Five 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 supply 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 Restaurant was recently named among the Top 50
Restaurants in the Country in the OpenTable Diners' Choice
Awards!
Read our OpenTable reviews>>
VIDEO: Watch Chef Colin Bedford Creating
Cuisine>>
The
Fearrington House Menu
June 2009
First Course
Leek & Potato Velouté & Crab Salad
Caviar, Micro Herbs, Extra Virgin Olive Oil
North Carolina White Shrimp & Perry Winkle Farm Potato Salad
Parmesan, Andora Summer Truffle, Haricot Vert, Local Honey
Pressed, Smoked and Confit Chicken
Shiitake Mushrooms, Foie Gras, Crimson Lentils, House Pickles
Earl Grey Tea Cured North Carolina Mahi Mahi
Raspberry, Avocado, Yellow Wax Beans, Green Onion, Crème Fraiche
Chapel Hill Creamery “Pheta” & Smoked Duck Salad
Athena Cantelope Melon, Cucumber, Hazelnuts, Shallot
Second Course
House Cured Bacon, Seared Scallop & White Asparagus Cappuccino
Elysian Fields Candy Onions, Apple, Peas, Vanilla
Lobster Sausage & Carolina Gold Risotto
Champagne, Grapefruit, Watercress
Seared Foie Gras & Truffled Peanut Butter
Brioche, Strawberry, Muscat, Red Onion
Duck wood Farm Olive Oil Poached Zucchini & Eggplant
Celebrity Farms Goats Cheese, Basil, Pinenuts, Spinach Pasta
Seared Tuna & Black Pepper Tuile
Patty Pan Squash, Cerignola Olives, Yellow Wax Beans, Preserved
Lemon
Main Course
“Sous Vide” Local Organic Chicken & Morel Cream
Sweet Corn, Savoy Cabbage, Bacon, Potatoes, Jasmine Raisins
Herb Crusted Lamb Loin & Caper Jam
Minted Peas, Local Carrots, Pearl Barley, Morels
Butter Poached Maine Lobster, Herb & Lemon Tortellini
Lemon Verbena, Fennel, Lentils, Salsify, Peas
Seared Copper River Sockeye Salmon, Dill & Mustard Sabayon
Baby Leeks, Pointy Head Cabbage, Horseradish Blini, Local Beets
Beef Tenderloin, White Bean & Crab Salad
Horseradish, Pearl Onions, Oven Dried Cherry Tomato, Mushrooms
Wild Mushroom Pithivier & Almond Cream
Shiitake, Leek, Beet, Savoy Cabbage
Seared Halibut, Pickled Rock Shrimp & Cilantro Dumplings
Carrot, Haricot Vert, Ginger, Spinach
Dessert
Lemon & Blueberry Ripple Mousse
Vanilla Crème Fraiche, Local Honey, Candied Lemon, White Chocolate
North Carolina Blackberry Tart with Lemon Thyme & Milk Sorbet
Greek Yoghurt, Cassis, Orange
“Peach Melba”
Iced Vanilla Mousse, Almond, Basil, Raspberry
Ginger & Cardamon Crème Brûlée with Rhubarb Sorbet
Orange, Hibiscus, Mint, Caramel, Shortbread
Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream
3 courses $69
4 courses $79
This menu is kept current. However, items are subject to change.
Reservations available Tuesday - Saturday 6-9pm and Sunday
6-8pm.
(919) 542-2121or
e-mail us
for availability and reservations.
View menus for The Old Granary Restaurant >>
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