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A beautifully plated dish featuring vibrant red-veined leaves, orange fish roe, black crumbles, sliced garlic, and microgreens atop thinly sliced white fish, presented on a light-colored plate. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat
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The Fearrington Plate – May 1, 2025

FROM THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagné’s Oil-Poached Shrimp is a stunning start to the tasting menu at The Fearrington House. Featuring North Carolina shrimp, this dish is bright and bold with burnt lemon & garlic, a silky smoked paprika aioli, and a touch…

A beautifully plated dish featuring vibrant red-veined leaves, orange fish roe, black crumbles, sliced garlic, and microgreens atop thinly sliced white fish, presented on a light-colored plate. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat
Posted by
The Fearrington Plate – May 1, 2025

FROM THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagné’s Oil-Poached Shrimp is a stunning start to the tasting menu at The Fearrington House. Featuring North Carolina shrimp, this dish is bright and bold with burnt lemon & garlic, a silky smoked paprika aioli, and a touch…

A decadent dessert topped with chocolate sauce sits on a white plate. The background shows a blurred greenery visible through a window. Text below reads, "from the Fearrington House kitchen. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat
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The Fearrington Plate – April 24, 2025

The infamous Chocolate Soufflé at The Fearrington House is nothing short of legendary. Featured on the cover of Gourmet Magazine in the 1980s, it’s been a menu staple ever since—and for good reason. Over the years, it’s been gently perfected and is now gluten-free, while…

A gourmet dish featuring seared seafood atop a yellow sauce, garnished with microgreens, multicolored gels, beans, and an edible flower. The plate is textured dark gray. Text below reads "from the Fearrington House kitchen. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat
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The Fearrington Plate – April 17, 2025

Now on the Spring Menu at The Fearrington House: Chef Paul Gagne’s Seared Flounder with Saffron & Fava Bean, Carolina Gold Rice, Golden Beet, and Rosé is a celebration of the season. Inspired by the fresh, bright flavors of spring, Paul highlights local ingredients—NC flounder,…

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