Chef Paul’s early spring menu has arrived, and we are absolutely loving the layers of flavor and texture!
One of the highlights: Crab Custard with Calamansi & Vanilla — a silky, savory custard brightened with citrus and warmed with the gentlest whisper of vanilla.Paired with Hearts of Palm, Marshallberg Farms Caviar, and Tapioca, it’s a study in contrast — creamy and briny, tender and crisp, luminous and earthy.
It’s the kind of dish that makes you pause. Early spring on a plate. 🌿
Join us at The Fearrington House Restaurant to experience the full menu — thoughtful, elegant, and beautifully composed.
Our pastries are made in-house by our talented baker and baked fresh every morning — croissants, pain au chocolat, bear claws, cinnamon rolls, and scones, all waiting behind the counter.
Our croissants are carefully laminated with just the right amount of French butter, creating delicate, flaky layers that shatter beautifully with every bite.
There’s nothing quite like that first warm pastry and coffee to start the day.
This elegant Dolcetto is bright and beautifully expressive, bursting with fresh blueberry and concentrated cherry. A gentle touch of tannin lends subtle structure, while clean acidity keeps the wine lifted and versatile — a natural companion for the dinner table.
Chiara Boschis is a true pioneer in Piemonte. She took over and revitalized E. Pira in the 1990s, becoming the first female winemaker in the Langhe.
Running the winery on her own for two decades, she not only established herself as a leader in Barolo, but also championed organic certification — helping more than 80% of growers in Cannubi work organically today. Now, she is passing her knowledge to the next generation through her three nieces, continuing a remarkable legacy.
Perhaps influenced by the Barolo that defines much of Boschis’ production, this Dolcetto is elevated and refined — delicate florals on the nose layered over classic Italian notes of earth and dry cherry.
“Dolcetto is often thought of as simple, but Chiara treats it with the same respect as her Barolo. It’s vibrant and pure, with beautiful balance — the kind of wine you open on a weeknight and end up talking about all evening.” — Troy
A thoughtful bottle for pasta with ragù, roast chicken, or simply a board of aged cheeses and good conversation.
