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The Fearrington House Restaurant

The Fearrington House Restaurant, located in Fearrington Village just outside of Chapel Hill, has been offering fine dining cuisine to the Triangle for over 40 years. Best known for the exceptional service, seasonal menus and hot chocolate soufflé, The Fearrington House prides itself on partnerships with local farms and crafting fresh, inspired dishes for its guests. Our menus change seasonally, enhanced with herbs from our very own gardens. We source items we are unable to grow on property from local farms, including Duckwood Farms and Heritage Farms.

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

$150 Four Courses
Add Wine Pairings $100 Four Courses
Please Note Menus & Prices Are Subject To Change
FIRST CANAPÉ
AMUSE BOUCHE
FIRST COURSE
Choice of One
  • Yukon Gold Potato Soup with Malt Vinegar & House Pringle
    Hashbrown, Mirepoix, Garlic Aioli
  • Beef Tartare Tart with Brown Butter & Beef Marrow Hollandaise
    Cognac, Sunchoke, Banana Ketchup
  • Roasted Spring Vegetables with Smoked Poblano & Maitake
    Garlic, Pearl Onion, Champagne
SECOND COURSE
Choice of One
  • Braised Wagyu Brisket with Red Cabbage & Turnip
    Crispy Beef Tendon, Pomegranate, Pearled Barley
  • Autumn Squash with Togarashi & Asian Pear
    Red Bean Paste, Granola, Yuzu
  • Seared Hokkaido Scallops with Artichoke & Creamed Spinach
    Gnocchi à la Romana, Caper-Raisin, Shallot
SECOND CANAPÉ
MAIN COURSE
Choice of One
  • Coffee-Crusted Lamb Loin with Smoked Celery Root & Apple Butter
    Pickled Apple, Celeriac Choucroute, Brussels Sprouts
    $80 supplement Japanese Wagyu
  • Root Vegetable Pavé with Toasted Juniper & Red Onion Jam
    Oatmeal Crumble, Diced Root Vegetables, Kale
  • Poached Norwegian Halibut with Broccolini & Thumbelina Carrots
    Flageolet, Carrot Espuma, Sauce Allemande
PRE-DESSERT
DESSERT COURSE
Choice of One
  • Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
  • Maple & Pumpkin Paris Brest with Toasted Meringue
    Vanilla Tuille, Pumpkin Seed Praline, Maple Ganache
  • Sweet Grass Dairy Cheese Trio with Seasonal Chutney
    Walnut Oil, Honeycomb, Glass Walnuts, Mustard Seeds
meal at the restaurant

CHEF’S TASTING MENU

$195 Per Person
Add Classic Wine Pairings $150
Please Note Menus & Prices Are Subject To Change
FIRST CANAPÉ
AMUSE BOUCHE
FIRST COURSE
  • Cured Farm-Raised Salmon with Salmon Roe & Buttermilk
    Annatto Garlic Oil, Watermelon Radish, Basil
SECOND COURSE
  • Seared Branzino with Caramelized Cream & Miso
    Shiitake, Leek, Cauliflower
THIRD COURSE
  • Braised Pork Cheek with Sweet Potato Mezza Luna Pasta
    Sage Cream, Tuile, Ricotta
SECOND CANAPÉ
MAIN COURSE
  • Milk-Fed Veal Tenderloin with Lion’s Mane Mushrooms & Escarole
    Purple Potato, Cippolini, Honey Vinegar
CHEESE COURSE
  • Sweet Grass Dairy Georgia Gouda Crème Brulée
    Caramelized Onion Sugar, Bloomed Mustard Seeds, Membrillo
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Sticky Toffee Pudding with Butterscotch & Ginger Molasses Ice Cream
    Orange, Dates, Gingersnap Crumble
  • Mini Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
meal at the restaurant

VEGETARIAN TASTING MENU

$195 Per Person
Add Classic Wine Pairings $150
Please Note Menus & Prices Are Subject To Change
FIRST CANAPÉ
AMUSE BOUCHE
FIRST COURSE
  • Kohlrabi & Golden Beet with Sorghum
    Melon, Parsley, Sauternes
SECOND COURSE
  • Yukon Gold Potato Soup with Malt Vinegar & House Pringle
    Hashbrown, Mirepoix, Garlic Aioli
THIRD COURSE
  • Autumn Squash with Togarashi & Asian Pear
    Red Bean Paste, Granola, Yuzu
SECOND CANAPÉ
MAIN COURSE
  • Root Vegetable Pavé with Toasted Juniper & Red Onion Jam
    Oatmeal Crumble, Diced Root Vegetable, Kale
CHEESE COURSE
  • Sweet Grass Dairy Georgia Gouda Crème Brulée
    Caramelized Onion Sugar, Bloomed Mustard Seeds, Membrillo
  •  
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Sticky Toffee Pudding with Butterscotch & Ginger Molasses Ice Cream
    Orange, Dates, Gingersnap Crumble
  • Mini Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
meal at the restaurant

NEW YEAR’S EVE CHEF’S TASTING MENU

$195 Per Person
Add Classic Wine Pairings $150
Please Note Menus & Prices Are Subject To Change
FIRST CANAPÉ
AMUSE BOUCHE
FIRST COURSE
  • Foie Gras Mousse with Pomegranate & Hibiscus
    Brioche, Celery, White Chocolate Powder
  • Local Hydroponic Salad with Bloomed Figs & Thomasville Tomme
    Pistachio, Cornbread Crumble, Olive Oil Dressing
SECOND COURSE
  • Seared Octopus with Olives & Walnuts
    Muhammara, Roasted Peppers, Black Garlic
  • Creamed Leek Soup with Pearled Barley & Wheat Crisp
    Shallot Ketchup, Seared Leeks, Fresh Cheese
THIRD COURSE
  • Striped Bass with Jumbo White Asparagus & Blood Orange
    Buckwheat, Scallion, Fish Cream
  • Braised Lamb Back with Salsify & Currants
    Black Lentils, Puffed Wild Rice, Lamb Gastrique
SECOND CANAPÉ
MAIN COURSE
  • Wagyu Beef Deckle with Baby Potatoes & Rapini
    Caramelized Onion Mustard, Beef Demi
  • Smoked Hamachi with Broccoli & Cipollini
    Couscous, Smoky Miso Cream
CHEESE COURSE
  • Sweet Grass Dairy Green Hill en Croûte with Dates
    Date Purée, Date Leather, Kataifi
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Yuzu and Matcha Posset with Miso
    Sudachi Caviar, Matcha Tuille
  • Mini Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
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

From Our Blog

featured

A warmly lit restaurant interior viewed through a window, where a waiter attends to a seated couple at a table. The setting is cozy, with decorative wall art and ambient lighting enhancing the intimate atmosphere. Fearrington Village
At Fearrington House Restaurant, At The Inn, At The Bar, At The Spa

Valentine’s Day in Fearrington Village

Struggling to find the perfect Valentine’s Day gift for the special someone in your life? Here at Fearrington, we have a bit of everything! Right away, as soon as you check in, relaxation begins. Make sure to book an appointment at the spa to start…

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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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