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the fearrington house restaurant
Nestled in the pastoral charm of Fearrington Village, just outside Chapel Hill, The Fearrington House Restaurant is a culinary destination where timeless hospitality meets modern creativity. As a proud member of Relais & Châteaux, the restaurant is recognized among the world’s most exceptional dining experiences—an honor that reflects our dedication to excellence, authenticity, and warmth. The gardens are an integral part of The Fearrington House experience, creating a setting that is as inspiring as the cuisine itself. Nearly every table overlooks a different corner of the gardens, where changing seasons shape the view just as they shape our menus. Guests dine surrounded by lush blooms, sculpted hedges, and candlelit pathways that reflect the romantic character of the Village.
Since opening its doors over 45 years ago, The Fearrington House has blended European inspiration and Southern grace into an experience that feels both elegant and inviting. Here, every detail—from the curated wine list to the soft lit ambiance and garden views—is designed to celebrate life’s most flavorful moments.
BOOK A TABLE
A CULINARY PHILOSOPHY ROOTED IN PLACE
Under the direction of Executive Chef Paul Gagne, our menus reflect the seasons of North Carolina and the bounty of our local farms and gardens. Each dish begins with the finest regional ingredients—many grown steps away in the Fearrington Gardens—and evolves into something artful, modern, and deeply satisfying. Expect thoughtful contrasts of flavor and texture, where creativity meets restraint. Choose from a three- or four-course prix fixe menu, ideal for a refined evening out, or indulge in the full Chef’s Tasting Menu—a multi-course journey highlighting the best of our kitchen’s creativity and technique. For those seeking a plant-forward experience, our thoughtfully composed Vegetarian Tasting Menu offers elegant, seasonal dishes that celebrate local produce.
“Our goal is to create dishes that reflect a sense of place and purpose—honoring local farmers, while surprising and delighting every guest.”— Chef Paul Gagne
PRIX FIXE, CHEF'S TASTING & VEGETARIAN TASTING MENUS
1
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
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AMUSE BOUCHE
FIRST COURSE (CHOICE OF ONE)
- English Pea Panna Cotta with Manchego Cheese
Meyer Lemon, Wheat Cracker, Marjoram - Duck Consommé with Fermented Ramps & Oyster Mushrooms
Parisian Gnocchi, Duck Leg Confit, Cured Duck Breast - Confit Rabbit Torchon with Elderflower & Pearl Onion
Arugula, Strawberry Peppercorn Crumble, Ivory Lentils - Pibil-Rubbed Hamachi with Bitter Orange & Mole Verde
Cilantro, Cucumber, Sunflower Seed
SECOND COURSE (CHOICE OF ONE)
- Asparagus & Morel Mushrooms with Stracciatella
Lemon, Wild Mushroom Purée, Pesto - Artichoke & Farm Egg with Pecorino
Artichoke Purée, Red Quinoa, Chive - Seared Octopus with Chickpeas & Roasted Carrot Hummus
White Soy, Nam Pla, Thai Curry - Flounder with Kohlrabi & Blue Corn Grits
Hushpuppies, Green Garlic
MAIN COURSE (CHOICE OF ONE)
- Rutabaga Cappelletti with Bacon & Quince
Oyster Mushroom, Prosciutto, Brûlée Vegetable - Seared NC Trout with Baby Potato Pressée
Sugar Snap Peas, Orange, Dill - Seared Chicken Breast with Celery Root & Truffle
Truffled Chicken Cream, Black Garlic, Cabbage - Beef Ribeye with Lion’s Mane Mushroom & Baby Spinach
Black Garlic, Honey Mustard, Cipollini
($45 Supplement Domestic Wagyu)
DESSERT COURSE (CHOICE OF ONE)
- NC Cheese Trio with Seasonal Chutney
Olive Oil, Honey Hazelnut, Honeycomb, Seed Cracker - Rhubarb & Honey Cheesecake with Poached Rhubarb & Honeycomb Candy
Honey Caramel, Oat Crust, Décor - Valrhona Cœur de Guanaja Soufflé
Dark Chocolate, Vanilla, Whipped Cream
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Please Note - Menus & Prices Are Subject To Change
2
CHEF'S TASTING MENU
$225 Per Person
Tasting Wine Pairing $150 | Elevated Wine Pairing $295
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AMUSE BOUCHE
FIRST COURSE
- Escabeche Shrimp Croustade with Chickpea & Smoked Paprika
Fried Garlic, Pedro Ximénez, Aioli
SECOND COURSE
- Spring Onion Dusted Rabbit Loin with Fava Beans
Scallion, Honey Vinegar, Rabbit Supreme
THIRD COURSE
- Seared Ahi Tuna with Lion’s Main & Spring Peas
Miso, Pearl Onion, Herb Tuille
MAIN COURSE
- Domestic Wagyu Ribeye with Asparagus & Oyster Mushrooms
Wild Mushroom Purée, Cipollini, Demiglace
CHEESE COURSE
- Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier
Cranberry, Rosemary, Honeyed Hazelnut
PRE-DESSERT
DESSERT COURSE (BOTH WILL BE SERVED)
- Blood Orange & Champagne Gâteau with White Chocolate
Macaron, Blood Orange Segment - Petite Valrhona Cœur de Guanaja Soufflé
Dark Chocolate, Vanilla, Whipped Cream
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Please Note - Menus & Prices Are Subject To Change
3
VEGETARIAN TASTING MENU
$205 Per Person
Tasting Wine Pairing $150 | Elevated Wine Pairing $295
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AMUSE BOUCHE
FIRST COURSE
- Chickpea and Manchego Croustade with Smoke Paprika
Fried Garlic, Pedro Ximénez, Aioli
SECOND COURSE
- English Pea Panna Cotta with Manchego Cheese
Meyer Lemon, Wheat Cracker, Marjoram
THIRD COURSE
- Artichoke & Farm Egg with Pecorino
Artichoke Purée, Red Quinoa, Chive
MAIN COURSE
- Asparagus & Morel Mushroom with Stracciatella
Lemon, Wild Mushroom Purée, Pesto
CHEESE COURSE
- Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier
Cranberry, Rosemary, Honeyed Hazelnut
PRE-DESSERT
DESSERT COURSE (BOTH WILL BE SERVED)
- Blood Orange & Champagne Gâteau with White Chocolate
Macaron, Blood Orange Segment - Petite Valrhona Cœur de Guanaja Soufflé
Dark Chocolate, Vanilla, Whipped Cream
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Please Note - Menus & Prices Are Subject To Change
PRIX FIXE
CHEF'S TASTING
VEGETARIAN TASTING
The Legendary Chocolate Soufflé
The Fearrington House Restaurant’s iconic Chocolate Soufflé has been a beloved signature for over 45 years, created by founder Jenny Fitch in collaboration with legendary chef Edna Lewis. Made with Valrhona dark chocolate and theatrically served with hot chocolate sauce and whipped cream, it remains a timeless favorite. Whether enjoyed as a full-sized finale on the prix fixe menu or a miniature version on the tasting menu, this enduring dessert captures the perfect balance of Southern tradition and French elegance.
meet our team
Paul Gagne
EXECUTIVE CHEF
Executive Chef Paul Gagne leads The Fearrington House Restaurant with a philosophy rooted in authenticity, seasonality, and Southern warmth. His modern American cuisine honors Fearrington’s heritage while embracing fresh creativity—blending locally sourced ingredients, global inspiration, and refined technique. Through elegant presentations and soulful flavors, Chef Gagne redefines fine dining with sincerity and balance. “Our goal is to create dishes that reflect a sense of place and purpose—honoring local and regional farms and purveyors , while surprising and delighting every guest.”— Chef Paul Gagne
Troy Revell
WINE DIRECTOR
Troy Revell leads The Fearrington House’s award-winning wine program with a philosophy rooted in balance, approachability, and discovery. With over a decade of experience, he curates a cellar of more than 1,000 labels from classic Old World regions and exceptional emerging producers. His wine pairings are designed to elevate each course on Chef Paul Gagne’s menu—enhancing flavor, texture, and story. Whether enjoyed as a curated pairing or by the bottle, Troy’s selections reflect his passion for craftsmanship, connection, and the joy of sharing great wine.
Stacy Walker
MAÎTRE D'
At the heart of The Fearrington House experience is Maître d’ Stacy Walker, whose warmth, grace, and precision set the tone for every evening of dining. With over a decade of hospitality expertise, Stacy leads our front-of-house team in creating a service experience that feels both refined and deeply personal. From the moment guests are welcomed to the final farewell, her team orchestrates each detail with seamless attentiveness—ensuring that every meal at The Fearrington House is as memorable for its hospitality as it is for its cuisine.
The Art of Dining at Fearrington
SOME OF OUR LOCAL PURVEYORS
At The Fearrington House Restaurant, every dish begins with a respect for the land and the people who cultivate it. The menu celebrates seasonality, sustainability, and a true connection to the North Carolina countryside. Just steps from the kitchen, Fearrington’s own gardens supply the chefs with herbs and edible flowers. This bounty is complemented by long-standing partnerships with local farmers, cheesemakers, and purveyors - dedicated artisans who share our commitment to quality and stewardship of the land. Together, these collaborations create cuisine that is fresh, flavorful, and deeply rooted in place—an authentic expression of Fearrington’s farm-to-table philosophy.
Chapel Hill Creamery
CHAPEL HILL, NORTH CAROLINA
Chapel Hill Creamery, Chapel Hill NC – For over two decades, Chapel Hill Creamery has embodied the heart of farmstead cheesemaking in North Carolina. Founded by Flo Hawley and Portia McKnight, the creamery built its reputation on raising a herd of Jersey cows and crafting award-winning cheeses using only their own milk. This dedication to quality and sustainability—rooted in regenerative farming, rotational grazing, and humane animal care—produced signature favorites like the Camembert-styleCarolina Moonand the fresh, milkyNew Moon. In addition to its renowned cheeses, Chapel Hill Creamery also raised whey-fed pork and pastured beef, completing a thoughtful circle of stewardship and flavor. Though the farm transitioned to new ownership under Reverence Farms in 2023, its legacy continues to shape the region’s artisan food community. Each wheel of cheese remains a celebration of the land, the animals, and the enduring spirit of sustainable craftsmanship.
Lil' Farm
TIMBERLAKE, NORTH CAROLINA
Lil' Farm is a small, diversified, and radically sustainable farm in Timberlake, NC, co-owned by George O'Neal and Lily Doyle, known for its unique baby ginger and vibrant heirloom tomatoes, sold at the Durham Farmers Market and through a flexible Community Supported Agriculture (CSA) program. They use no synthetic pesticides or herbicides, focusing on soil health through cover cropping and compost, and are committed to local food systems and community connection
Harland’s Creek Farm
CHATHAM COUNTY, NORTH CAROLINA
Harland's Creek Farm is notable for its focus on organic farming, growing produce such as tomatoes, peppers, squash, beans and okra in an environment that favors high temperatures. The farm, certified organic, uses 100% organic seeds and fertilizers and manages pests manually, in contrast to conventional farming techniques that can deplete and exploit soil resources. Erasmo Flores has carried with him the principles of regenerative agriculture that he learned from his father in Veracruz, Mexico. This philosophy not only promotes respect and care for the land, but also seeks to restore soil health and improve the quality of life of farmers.
Axis Produce
SILK HOPE, NORTH CAROLINA
Just down the road in Chatham County, Axis Produce brings vibrant freshness and artistry to every plate. This small, woman-owned microgreens and flower farm grows its crops year-round in a sustainable greenhouse setting, ensuring exceptional quality and flavor in every harvest. Known for their nutrient-rich sunflower shoots and other delicate greens, Axis also cultivates seasonal flowers that reflect the beauty of the Carolina countryside. Their dedication to thoughtful, local growing practices aligns perfectly with Fearrington’s farm-to-table philosophy—celebrating freshness, community, and the care that comes from truly knowing your farmers.
Drip Culture Farm
CHAPEL HILL, NORTH CAROLINA
A model of innovation and sustainability, Drip Culture Farm is redefining what local agriculture can look like. Based in Chapel Hill, this hydroponic container farm grows pristine lettuces, greens, and herbs inside a 40-foot refrigerated container—using nutrient-rich water, LED lighting, and no soil at all. The result? Pesticide-free produce harvested year-round at the peak of freshness. From tender red butterhead lettuce and spicy mustard greens to fragrant herbs and crisp arugula, each crop is cultivated with care and delivered to restaurants within hours of picking. By recycling water and minimizing energy use, Drip Culture Farm proves that sustainable, hyper-local farming can thrive in even the smallest spaces—bringing clean, flavorful greens straight from their container to our kitchen.
Haw River Mushrooms
SAXAPAHAW, NORTH CAROLINA
Haw River Mushrooms is a family-owned farm dedicated to making mushrooms both accessible and irresistible. Known for their wide variety of gourmet and medicinal mushrooms, they bring a sense of innovation to every harvest—from the delicate lion’s mane and meaty oyster mushrooms to richly flavored shiitake and earthy maitake. At Fearrington, we’re proud to feature Haw River’s vibrant mushrooms—grown with care, harvested at their peak, and full of flavor that speaks to the land and craftsmanship of North Carolina farmers.
Sweet Grass Dairy
THOMASVILLE, GEORGIA
A Southern treasure with a global reputation, Sweet Grass Dairy crafts award-winning cheeses that celebrate the connection between land, animals, and artisanship. Founded in Thomasville, Georgia, this family-run creamery is known for its commitment to grass-grazed cows and sustainable farming, producing milk that’s as pure as the pastures it comes from. Their cheeses—like the nutty Thomasville Tomme, velvety Green Hill, and earthy Asher Blue—are hand-crafted in small batches, reflecting both tradition and innovation. Every wheel begins with milk from partner farms where cows graze on fresh grass year-round, creating flavor and texture that can’t be replicated.
HOURS & LOCATION
The Fearrington House Restaurant is open Thursday through Sunday from 5:00pm - 8:30pm.
Find us at 230 Market Street, Pittsboro NC 27312 | Call us at 919-542-2121 | Email us at fhouse@fearrington.com.
