GIFT CARDS

The Fearrington House Restaurant

For over 40 years, The Fearrington House Restaurant has been a hallmark of fine dining in the Triangle. Renowned for our seasonal menus, exceptional service, and signature hot chocolate soufflé, we take great pride in our commitment to local partnerships and the art of crafting fresh, inspired dishes. Our menus change with the seasons, featuring herbs straight from our garden and quality produce from local farms like Duckwood Farms and Heritage Farms. Come discover our  ever-innovative dining experience.

A close-up of a hand pouring a golden-brown sauce from a ladle onto a gourmet dish in a white bowl. The dish consists of a rectangular piece of meat, assorted vegetables, and garnishes, presented stylishly against a blurred background. Fearrington Village

dine

The Fearrington House Restaurant. A white bowl contains a colorful dish garnished with a purple edible flower and green herbs. Visible ingredients include small green dollops, translucent spheres, slices of strawberry, and thin white vegetable slices, all artfully arranged. Fearrington Village
A rich chocolate soufflé topped with a dollop of whipped cream is served in a white ramekin. Warm chocolate sauce cascades down the sides, pooling on the white plate below, creating a decadent and visually enticing dessert. Fearrington Village

SEASONAL PRIX FIXE MENU

$125 Three Courses  |  Classic Wine Pairing $75   |   Elevated Wine Pairing $145
$150 Four Courses  |  Classic Wine Pairing $100   |   Elevated Wine Pairing $195
AMUSE BOUCHE
FIRST COURSE
Choice of One
  • Bitter Greens Salad with Fig & Pistachio
    Balsamic, Calvander, Crispy Pancetta
  • Tarragon-Cured & Pollen-Crusted Salmon with Asian Pear
    Pear Kombucha, Olive Oil, Celery
  • Red Cabbage Soup with Sauerkraut & Spaetzle
    Caraway, Grain Mustard, Pumpernickel Chip
  • Smoked Pork Terrine with Malt Vinegar & Sweet Potato
    Bacon Date Purée, Pork Crackling, Garlic Aioli
SECOND COURSE
Choice of One
  • Roasted Butternut Squash with Apple & Sorghum
    Roasted Squash Au Jus, Squash Crème Fraîche
  • Seared Scallops with Walnut & Orange
    Broccoli, Supremes, Brown Butter
  • Stuffed Trout with Smoked Trout Roe
    Potato, Caper Raisin, Roasted Garlic Aioli
  • Braised Beef Cheek with Rapini & Risotto Milanese
    Black Garlic, Red Wine Reduction
MAIN COURSE
Choice of One
  • Kale & Ricotta Gnudi with Pumpkin Butter
    Pumpkin Seed, Pumpkin Seed Oil
  • Herb-Crusted Black Cod with Romanesco & Carolina Gold Rice
    Romesco, Hazelnut, Fish Cream
  • Spice-Crusted Lamb Loin with Delicate Squash & Braised Lentils
    Mint Chutney, Yoghurt
    ($45 Supplement Domestic Wagyu)
DESSERT COURSE
Choice of One
  • NC Cheese Trio with Seasonal Chutney
    Olive Oil, Honey Hazelnut, Honeycomb, Seed Cracker
  • Yuzu & White Chocolate Terrine with Coconut Macaroons
    Swiss Meringue, Toasted Coconut Powder
  • Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
Please Note Menus & Prices Are Subject To Change
meal at the restaurant

CHEF’S TASTING MENU

$225 Per Person  |  Tasting Wine Pairing $150   |   Elevated Wine Pairing $295
AMUSE BOUCHE
FIRST COURSE
  • Tarragon-Cured & Pollen-Crusted Salmon with Asian Pear
    Pear Kombucha, Olive Oil, Celery
SECOND COURSE
  • Red Cabbage Soup with Sauerkraut & Spaetzle
    Caraway, Grain Mustard, Pumpernickel Chip
THIRD COURSE

 

  • Stuffed Trout with Smoked Trout Roe 
    Potato, Caper Raisin, Roasted Garlic Aioli
MAIN COURSE

 

  • Spice-Crusted Lamb Loin with Delicata Squash & Braised Lentils
    Mint Chutney, Yoghurt
CHEESE COURSE
  • Chapel Hill Creamery Farmers’ Cheese with Compressed Watermelon
    Basil, Lime, Oat Crumb
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Chamomile & Honey Mousse on Almond Florentine
    White Chocolate, Kiwi, Summer Berries
  • Petite Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
Please Note Menus & Prices Are Subject To Change
meal at the restaurant

VEGETARIAN TASTING MENU

$205 Per Person — Tasting Wine Pairing $150   |   Elevated Wine Pairing $295
AMUSE BOUCHE
FIRST COURSE
  • Bitter Greens Salad with Fig & Pistachio
    Balsamic, Calvander
SECOND COURSE
  • Red Cabbage Soup with Sauerkraut & Spaetzle
    Caraway, Grain Mustard, Pumpernickel Chip
THIRD COURSE

 

  • Roasted Butternut Squash with Apple & Sorghum
    Roasted Squash Au Jus, Squash Crème Fraîche
MAIN COURSE
  • Kale & Ricotta Gnudi with Pumpkin Butter
    Pumpkin Seed, Pumpkin Seed Oil
CHEESE COURSE
  • Chapel Hill Creamery Farmers’ Cheese with Compressed Watermelon
    Basil, Lime, Oat Crumb
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Chamomile & Honey Mousse on Almond Florentine
    White Chocolate, Kiwi, Summer Berries
  • Petite Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
Please Note Menus & Prices Are Subject To Change
meal at the restaurant
Make a Reservation:
Party Size
Date
Time
A bartender in a suit and glasses pours a cocktail from a shaker into a martini glass at a bar. The glass has a lime wheel garnish. Shelves in the background are stocked with various bottles of alcohol. Fearrington Village

MAKE A RESERVATION

Culinary Artists & Chefs at Fearrington

Paul Gagne. A man with a shaved head, wearing a white chef's coat, stands outdoors in front of a blurred background of yellow-green foliage. He has a slight smile and confident demeanor, and the uniform features an emblem on the upper left side. Fearrington Village

“I feel incredibly fortunate to have grown as a chef at Fearrington, and to have such a strong and committed team to work with in the years to come. From a bite at the bar to the multi course tasting menu, everything we offer comes from a tradition of excellence, and creative collaboration is at the heart of our cuisine.”

-Executive Chef Paul Gagne,
The Fearrington House Restaurant

Some of Our Local Purveyors

The Fearrington House Restaurant is proud to support small farmers and local growers.

 

 

lilfarm 1

Lil Farm

Various mushrooms are displayed in light blue cartons. The mushrooms range in color and type, including white, pink, purple, and brown varieties. Some have frilly edges, while others are more bulbous or clustered. The scene looks like a market or farm stand. Fearrington Village

Haw River Mushrooms

Two black pigs are standing in a dry, grassy field. They both have some dirt on their faces and bodies. The pig on the left has its ears perked up, while the pig on the right has its ears flopped down. The sky is not visible in the image. Fearrington Village

First Hand Foods

Bundles of fresh, round red beets with leafy greens are laid out on a market table. The beets are tied together with green rubber bands, showcasing their rich red color and vibrant, leafy tops. Fearrington Village

Harland Creek Farms

A group of freshly harvested potatoes partially covered in dirt lies on the ground. Some potatoes are still attached to their roots, and there are remnants of white plastic or fabric around them, possibly used for harvesting or protection. Fearrington Village

Bluebird Meadows

A rustic cheese board featuring a variety of cheeses including blue cheese, brie, and hard cheeses, accompanied by two small bowls of cheese spread and crumbled cheese, all set on a wooden surface against a neutral background. Fearrington Village

Sweet Grass Dairy

FEARRINGTON GIFT CARDS
The Perfect Gift for Any Occasion

Give the gift of luxury, charm, and unforgettable experiences with a Fearrington Village gift card. Perfect for birthdays, holidays, or thank-you gifts, our gift cards can be redeemed at The Fearrington House Inn, The Fearrington House Restaurant, The Spa at Fearrington, and all of our boutique Village Shops. Available for in-person purchases, phone orders or online shopping, they let your loved ones choose their own perfect escape.

A fluffy black and white cow faces the camera. Text reads "Fearrington Village Gift Card - Shops, Restaurants, Inn, Spa." The Relais & Châteaux logo appears in the top right corner. Fearrington Village

From Our Blog

featured

A close-up of a plated gourmet dish featuring a large green leaf, a slice of tomato topped with spices and oil, celery stalks, and roasted potato pieces, all garnished with cracked black pepper. Fearrington Village
At Fearrington House Restaurant, Wine Events, At The Belted Goat

The Fearrington Plate – October 9, 2025

THE FEARRINGTON HOUSE Fall Flavors Arrive Chef Paul Gagne’s new fall menu has arrived—and it’s nothing short of spectacular. One of our current favorites is the Tarragon-Cured & Pollen-Crusted Salmon, served with Asian Pear, Pear Kombucha, Olive Oil, and Celery. The dish is bright, balanced,…

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THE RESTAURANT
A charming, two-story white house with a wraparound porch, warmly lit from within. String lights and spherical lanterns hang from surrounding trees, glowing softly in the twilight. A pathway of stepping stones leads through the lush green lawn to the front door. Fearrington Village
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Fearrington
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