Menu
At Fearrington House Restaurant

The Relais & Chateaux Fearrington House Restaurant is recognized for its seasonal farm-to-fork cuisine, personable service and a unique fine dining experience. Dine in and read below to learn more about the seasonal menu, our local partnerships, and what's new at The Restaurant.

Fearrington-Fullsteam Fall Collaboration

The Fearrington-Fullsteam Fall beer is our take on an English-style Extra Special Bitter (ESB). To give the beer a Southern twist, we add over 100 pounds of cider apple pomace (pressed apple pulp) from Silver Creek and Seamans Orchards in Virginia. These fruity apple tones complement the ESB's natural nutty and sweet aromas, resulting in flavors of caramel, toasted malts, and a lingering apple sweetness. On the label, we call this seasonal offering "the true taste of autumn in the South,"... Full Post >

Fall Garden Preview

Fall is just around the corner and our chefs are busy preparing the Fearrington gardens for a plentiful harvest. We chatted with Junior Sous Chef Zac to find out what's being planted this season! What is the vegetable you’re most excited about growing this fall? We are really looking forward to growing some uncommon fall and winter squashes. People are very familiar with butternut and acorn squash, and they may have even heard of spaghetti and delicata squash, but there are so many more... Full Post >

What Makes Fearrington Magic

It was almost ten years ago that I came to Fearrington Village for the first time. I had flown across the country to interview for the position of Sommelier at The Fearrington House Restaurant.  At the time, my wife, daughter and I were looking to relocate and it just turned out that I had met Fearrington's General Manager Theresa Chiettini and Proprietor R.B. Fitch the previous year at a Relais & Chateaux Conference in Switzerland.  I remember being nervous the entire flight to... Full Post >

What’s In Your Glass?

In January, Fearrington's wine team began a project to include more organic, biodynamic and sustainable wines on the by-the-glass list at The Fearrington House. This season marks the third cycle of these new selections. Wine Director Maximilian Kast says guests are pleasantly surprised when they find out how much thought is put into the by-the-glass slections. "Not only are the wines delicious and from artisan producers, but they are made by farmers who are looking out for environmental... Full Post >

Reflecting on our Summer Gardens

The Fearrington Gardens have had a busy summer producing vegetables like eggplant, cucumber and so much more for our dishes at The Fearrington House. We sat down with Junior Sous Chef Zac to find out how the gardens performed this season, and what's being planted next! As a whole how did you feel about the first major season incorporating the garden and The Fearrington House menu? When we planned the summer menu we focused our efforts on tomatoes, beans, tomatillos, cucumbers and we were... Full Post >

Meet Our Bees

Have you heard the buzz? Of our bees, that is! Fearrington is now home to four bee hives, which produce the honey for The Fearrington House menu and for our Fearrington House-to-Home take-home honey. We talked with Junior Sous Chef Zac to see what's new with our flying friends. Where are they from? Our bees are from local hives in North Carolina. It is best to use bees from the area you live in because they are acclimated to the weather - in our case the heat - and are less likely to be... Full Post >

The Fearrington House & Prostart

Fearrington's Sous Chef Thomas Card worked with a team of five talented high schoolers for the third time last year, through the Prostart Program, a nationwide program that connects the classroom and industry. Every year, Chef Card's Cary High School team has qualified for the National Competition. "I have learned how inspiring a younger generation of culinarians can be," said Chef Card on his experiences with the program. "The process is difficult but very rewarding." The high school... Full Post >

A Smoky Summer Cocktail

The bittersweet flavors of the Mezcal inspired the name for this unique cocktail. With lots of ingredients grown in the gardens at Fearrington, to the combinations of fennel, gentian root and sea salt, this cocktail is not for the faint of heart. Smoky Summer Cocktail Mezcal's origins in Oaxaca inspired the name for this cocktail. The flavors and aromatics from Salers Gentian Root Liqueur, a gentian root commonly used in making bitters lend a bittersweet profile. The fennel... Full Post >

Dish of the Day: Silver Queen Corn

Looking for a vegetarian dish that also serves as comfort food? The Silver Queen Corn dish at The Fearrington House Restaurant utilizes the flavors of the season with locally grown corn and summer peaches. Each week, The Fearrington House Restaurant receives corn from Penny's Farm in Wilson, NC to make this dish. This dish is also accented with baby corn, broccolini, and sunflower seeds. In order to maintain the vegetarian-friendly quality of this dish, the chefs use beurre monté... Full Post >

A Cocktail in Southern History

With a Sutler's gin base, this cocktail holds a little bit of North Carolina history. Set up camp on the front porch of The Fearrington House Restaurant and enjoy the summer weather.  A Cocktail in Southern History Sutler’s Gin is based out of Winston Salem and named after Sutlers: the men following troops during the Revolutionary and Civil wars. They would set up camp with the troops to provide provisions during down time (tobacco and alcohol). The name is derived from this... Full Post >