Spring menu introductions continue — and one standout main course has quickly become a favorite:
Koji-Cured Spring Lamb & Hasselback Potato, Fava Bean, Garlic Caramel, Smoked Paprika Aioli, Snap Pea Remoulade
This dish captures the depth and brightness of the season in perfect balance. The lamb, cured with koji, develops an extraordinary tenderness and umami richness that enhances its natural flavor without overpowering it. Paired with a crisp-edged, buttery Hasselback potato, the plate offers both texture and comfort. Fava beans bring a fresh, green sweetness, while garlic caramel adds a subtle, savory depth. Smoked paprika aioli lends warmth and complexity, and a snap pea remoulade provides a bright, spring-forward finish.
It’s layered, thoughtful, and unmistakably of the moment — a beautiful expression of Chef Gagné’s spring vision.
Join us to experience it while the season is at its peak.
If you’re craving something satisfying, fresh, and packed with protein, our Tuna Salad Sandwich is a perfect choice.
Made with our house-prepared tuna salad and layered with crisp pickles and fresh mixed greens, it’s classic, flavorful, and wonderfully balanced — hearty without feeling heavy.
Pro tip: ask for it in a wrap for a lower-carb option that’s just as delicious and easy to enjoy.
Whether you’re dining in or grabbing lunch to go, it’s a smart and satisfying midday pick-me-up.
When you’re in the mood for something bold and expressive, few wines deliver like a classic Châteauneuf-du-Pape.
Domaine de Ferrand’s 2023 bottling opens with aromas of ripe blackberries, plums, spicy pepper, and Provençal herbs. On the palate, it is rich and full-bodied, with velvety tannins and layered notes of dark fruit, licorice, and subtle earthy undertones. Bright acidity keeps the wine structured and balanced, while gentle oak influence adds depth and complexity. The finish is long, savory, and deeply satisfying.
Composed of 85% Grenache with Mourvèdre, Bourboulenc, Syrah, and Cinsault, this is a beautifully traditional expression of the Southern Rhône.
Perfect alongside grilled meats, game, braised dishes, or hearty stews, it’s a wine that feels both powerful and refined — ideal for lingering dinners and special occasions.
Stop by Galloway’s and let us help you discover this Rhône classic.
Turn Up the Heat: Brightland ARDOR - Meet ARDOR, Brightland’s 100% Chili Olive Oil — bold, vibrant, and unforgettable.
Lovingly blended with red chili peppers, jalapeño peppers, chipotle peppers, and paprika, ARDOR starts with heirloom Frantoio olives that are cold-pressed by a master miller within 90 minutes of harvest to preserve freshness and flavor.
The result? A beautifully balanced oil that is smoky, bold, fiery, and layered — with heat that builds rather than overwhelms.
Drizzle it over pizza, roasted vegetables, grilled meats, or even avocado toast. Add a splash to pasta or whisk it into a vinaigrette for an instant depth of flavor.
If you love a little heat — this bottle belongs in your kitchen.
Fearrington is overjoyed to welcome Paul and Emily Michael, 2nd generation owners of Peter Michael Winery from Sonoma, California on Thursday, May 28th at 6:30pm for a very special wine dinner. Chef Paul Gagne’s memorable five-course dinner menu will be paired with seven stellar wines, including prized back vintages such as a 2016 Chardonnay, a 2011 Cabernet, and a magnum of 2015 Laurent-Perrier. Join us!
Explore how Spain’s coastlines shape its wines, from the zesty, salt-kissed whites of Rías Baixas to the sun-soaked, herb-tinged reds of Empordà. Discover how ocean air, climate, and culture influence every glass. Join us on Thursday, June 11th at 6pm! Details here.
THE WINE CENTRIC SHOW
Bruwer Raats | How South Africa's Most Iconic Wine Was Born at a Braai
🎙️ Watch the full episode on YouTube and 🎧 listen on your podcasts.
