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A white house with tall columns is surrounded by lush greenery at dusk. Warm lights glow from inside and outside, creating a cozy atmosphere. A tree partially obscures the view on the left. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – May 22, 2025

FROM THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagne’s Herb-Crusted Cod is a standout on the prix fixe menu—delicately crisp on the outside and tender within, served with spring asparagus, golden chanterelles, baby potatoes, and a bright touch of lemon balm. Dots of house-made mushroom ketchup…

A white house with tall columns is surrounded by lush greenery at dusk. Warm lights glow from inside and outside, creating a cozy atmosphere. A tree partially obscures the view on the left. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
Posted by
The Fearrington Plate – May 22, 2025

FROM THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagne’s Herb-Crusted Cod is a standout on the prix fixe menu—delicately crisp on the outside and tender within, served with spring asparagus, golden chanterelles, baby potatoes, and a bright touch of lemon balm. Dots of house-made mushroom ketchup…

A gourmet dish on a blue plate featuring crispy fried pieces, vibrant green herbs and peas, creamy dollops, and rich brown sauce artfully arranged with delicate garnish. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – May 15, 2025

FROM THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagne’s Southern Fried Rabbit-Loin is a bold, refined nod to classic comfort. Tender rabbit-loin is soaked in buttermilk, then delicately fried to golden perfection. Paired with sugar snap peas, onion mustard, and a dusting of fried onion powder…

A gourmet dish featuring ravioli, green pea puree, snap peas, pink radish slices, edible flowers, and a brown sauce, artfully arranged on a white plate. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – May 8, 2025

Chef Paul Gagne’s newest dish is spring on a plate — elevated, unexpected, and absolutely stunning. His Braised Lamb Tortellini is nestled atop a vibrant bed of English peas, delicately accented with mint, pomegranate, and a touch of rich jus. Paper-thin radish, snap peas, and…

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