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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.

Dish of the Day: Sea Bass

The Fearrington House Restaurant's fall menu is underway and pairs perfectly with the arrival of fall weather. Executive Chef Colin Bedford is continuously incorporating more farm-to-fork items with each menu - this season features turnips, carrots, herbs and more from Fearrington's gardens, as well as local meats and produce. The Sea Bass in this dish are sourced from the North Carolina coast, and the pasta is made at Fearrington! The Black Burgundy Truffles used in this dish have a very... Full Post >

Celebrate Yule Log Tradition

It may be chilly outside, but the holiday celebrations are just getting warmed up! While you keep an eye out for beautiful holiday decor throughout the Village, don't forget about scrumptious yule logs crafted by The Fearrington House! This year, The Fearrington House team and Pastry Sous Chef Paola are offering four yule logs to ring in the holiday season: Gingerbread & Cream Cheese White Chocolate Peppermint Orange, Dulce & Cranberry Black Forest All Yule Logs... Full Post >

Give Thanks with Holiday Pies

Give thanks this holiday season with a Thanksgiving Pie from The Goat! A perfect finale to your feast or just to celebrate friends and family - The Fearrington House Restaurant is crafting classic pies for your fall table. Stop by The Goat to pick up an order form or call 919.545.5717. See the full list of pies below! Apple & Cinnamon Pie $21 Pumpkin & Orange Tart with Spiced Cream Cheese $23 Glazed Pecan & Cranberry Pie with Bourbon $25 Dark Chocolate Sea Salt... Full Post >

Meet Beverage Director Paula de Pano

I never thought that I would end up in the hospitality industry – my parents, traditional and well-meaning, always had high hopes that their daughter would become a lawyer or a doctor. But I soon found I had more interest in cooking fancy dinners for the family than burying my nose in books and studying numbers. In 2008, I enrolled at the Culinary Institute of America in New York after acquiring my a degree in Marketing and Public Relations in the Philippines. It was at the CIA where I... Full Post >

Fall Wines by the Glass

The Fearrington House Restaurant kitchens are busy preparing for the season with an abundance of delicious fall flavors. With a new menu and fresh flavors, our wine team is offering fall wines by the glass at The Fearrington House Restaurant. See more about these selections below. One of the oldest producers of Prosecco in the country, Nino Franco from Veneto, Italy produces his Rustico bottling that is fruity, flowery, with notes of yellow pear and a dusty minerality. This... Full Post >

Sharing the Spice with Pepperfest

This Sunday, Fearrington joined over 50 other chefs and local vendors for the 9th Annual Pepper Festival - one of the largest chef competitions in North Carolina! Held in Briar Chapel, just down the road from Fearrington Village, Pepper Festival challenges North Carolina’s top chefs to create original recipes, from pepper donuts to pepper beer, using one secret ingredient: the locally bred and grown North Carolina pepper. Chef Tom Whitaker and Chef Paola de Mayyer served Deviled... Full Post >

Meet Pastry Sous Chef Paola

Paola joined The Fearrington House Restaurant team in 2015 and was promoted to Pastry Sous Chef in 2016. Born and raised in Costa Rica, Paola worked in human resources and management before moving to the U.S. to enroll in culinary school. During culinary school, Paola was selected to work at the Food Network in New York City, where she developed and tested recipes. Now, Paola creates beautiful wedding and special event cakes, unique desserts and more for The Fearrington House... Full Post >

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 >