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A piece of seared fish with crispy skin sits on a bed of orange sauce, topped with a creamy, shredded vegetable mixture and garnished with fresh microgreens. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – July 3, 2025

THE FEARRINGTON HOUSE RESTAURANT Discover the New Summer Menu at The Fearrington House Our summer menu rollout is complete, and we’re excited to now offer a lighter three-course option alongside our tasting menus. One of our seasonal favorites? The Seared Red Snapper with Jicama &…

A piece of seared fish with crispy skin sits on a bed of orange sauce, topped with a creamy, shredded vegetable mixture and garnished with fresh microgreens. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
Posted by
The Fearrington Plate – July 3, 2025

THE FEARRINGTON HOUSE RESTAURANT Discover the New Summer Menu at The Fearrington House Our summer menu rollout is complete, and we’re excited to now offer a lighter three-course option alongside our tasting menus. One of our seasonal favorites? The Seared Red Snapper with Jicama &…

A gourmet dish featuring a slice of cured meat topped with herbs and a black truffle slice, accompanied by a yellow foam, a white sauce, and garnished with microgreens on a light-colored plate. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – June 26, 2025

THE FEARRINGTON HOUSE KITCHEN Tuna Tartare, Two Ways One of the standout dishes on Chef Paul Gagne’s summer menu is his beautifully balanced Tuna Tartare, featuring smoked dulse, seabuckthorn, daikon radish, dashi, and a touch of nori powder for a subtle umami finish. Bright, clean,…

A gourmet dish featuring bright green bubbly sauce, several peeled cherry tomatoes, and a crunchy seed-coated garnish, all 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 – June 19, 2025

THE FEARRINGTON HOUSE KITCHEN Chef Paul Gagne’s early summer menu has arrived at The Fearrington House, celebrating the season’s freshest flavors with creativity and elegance. One standout? His vibrant new first course: Baby Heirloom Tomato with Seed Brittle & Sorrel, Roasted Shallot, and Vincotto This…

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