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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,…

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
Posted by
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,…

Close-up view of a vibrant green pasta dish topped with fresh herbs, small mushrooms, crunchy nuts, and shaved cheese. The text at the bottom reads, "from the fearrington house kitchen. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat, At The Bar
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The Fearrington Plate – April 10, 2025

Chef Paul Gagne’s spring menu is in full bloom, and this week’s featured dish is a perfect celebration of the season’s freshest flavors. Now available on the bar menu, his Spring Vegetable Fettuccine brings together vibrant English peas, tender asparagus, and pickled beech mushrooms, all…

A gourmet dish featuring asparagus, peas, grapefruit segments, roe, and a pastry roll, artfully arranged with a drizzle of sauce on a white plate. Stylish text reads: "sip, savor, gather THE FEARRINGTON PLATE from the kitchen. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat
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The Fearrington Plate – April 4, 2025

A Taste of Spring from Chef Paul Gagne Chef Paul’s new Jumbo White Asparagus dish is the epitome of spring on a plate—bright, fresh, and beautifully unexpected. Paired with English peas, grapefruit, parmesan, malted milk, and basil, it’s a celebration of the season’s first harvest….

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