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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

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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
  • Cauliflower Soup with Barrel-Aged Feta & Olives
    Smoked Paprika, Quinoa, Chive
  • Baby Carrot with Chickpea & Raita
    Butter Sauce, Besan Crumb, Sumac
  • Tea-Brined Chicken Roulade with Fennel & Blood Orange
    Pistachio, Mustard Oil, Citrus-Fennel Infused Cream
SECOND COURSE
Choice of One
  • Braised Lamb Tortellini with Mint & English Pea
    Crispy Beef Tendon, Pomegranate, Pearled Barley
  • Grilled Halloumi with Harissa & Endive
    Meyer Lemon, Roasted Garlic, Cashew
  • Seared Flounder with Saffron & Fava Bean
    Carolina Gold Rice, Golden Beet, Rosé
SECOND CANAPÉ
MAIN COURSE
Choice of One
  • Seared Beef Striploin with Salsify & Haw River Oyster Mushroom
    Charred Eggplant, Shallot, Pickled Beech Mushroom
  • Jumbo White Asparagus with English Peas & Grapefruit
    Parmesan, Malted Milk, Basil
  • Herb-Crusted Cod with Asparagus & Chanterelles
    Lemon Balm, Baby Potato, Mushroom Ketchup
PRE-DESSERT
DESSERT COURSE
Choice of One
  • Valrhona Cœur de Guanaja Soufflé
    Dark Chocolate, Vanilla, Whipped Cream
  • Buttermilk Pineapple Cake with Yoghurt & Lime
    Citrus Jalapeno Sorbet, Dehydrated Pineapple, Whipped Cream
  • Sweet Grass Dairy Cheese Trio with Seasonal Chutney
    Olive Oil, Honeyed Hazelnuts, Honeycomb, Seed Crackers (Gluten-Free Crackers Available Upon Request)
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
  • Oil-Poached Shrimp with Burnt Lemon & Garlic
    Smoked Paprika Aioli, Meyer Lemon, Crème Fraîche
     
SECOND COURSE
  • Seared Foie Gras with Milk Bread & Marjoram
    Raspberry, Arugula, Black Peppercorn
THIRD COURSE
  • Southern Fried Rabbit-loin with Fearrington Honey & Buttermilk
    Onion Mustard, Fried Onion Powder, Sugar Snap
SECOND CANAPÉ
MAIN COURSE
  • Wooly Pig with Recado Verde & Cotija
    Blue Grit Chip, Epazote, Tomatillo
CHEESE COURSE
  • Sweet Grass Dairy Georgia Gouda Crème Brulée
    Caramelized Onion Sugar, Bloomed Mustard Seeds, Membrillo
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Kouign-amann with Espresso Custard & Blueberry
    Whipped Mascarpone, Coffee Diplomat, Pastry Crumb
  • Petite 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
  • Cauliflower Soup with Barrel-Aged Feta & Olives
    Smoked Paprika, Quinoa, Chive
SECOND COURSE
  • Baby Carrot with Chickpea & Raita
    Butter Sauce, Besan Crumb, Sumac
THIRD COURSE
  • Grilled Halloumi with Harissa & Endive
    Meyer Lemon, Roasted Garlic, Cashew
SECOND CANAPÉ
MAIN COURSE
  • Jumbo White Asparagus with English Pea & Grapefruit
    Parmesan, Malted Milk, Basil
CHEESE COURSE
  • Sweet Grass Dairy Georgia Gouda Crème Brulée
    Caramelized Onion Sugar, Bloomed Mustard Seeds, Membrillo
  •  
PRE-DESSERT
DESSERT COURSE
Both Will Be Served
  • Kouign-amann with Espresso Custard & Blueberry
    Whipped Mascarpone, Coffee Diplomat, Pastry Crumb
  • Petite 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 decadent dessert topped with chocolate sauce sits on a white plate. The background shows a blurred greenery visible through a window. Text below reads, "from the Fearrington House kitchen. Fearrington Village
At Fearrington House Restaurant, At The Belted Goat

The Fearrington Plate – April 24, 2025

The infamous Chocolate Soufflé at The Fearrington House is nothing short of legendary. Featured on the cover of Gourmet Magazine in the 1980s, it’s been a menu staple ever since—and for good reason. Over the years, it’s been gently perfected and is now gluten-free, while…

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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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