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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.

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 >

Planning For Fall

Our chefs are busy in the gardens harvesting the last of the summer produce and prepping the ground for the bounty of fall! Tomatoes, eggplant, summer beans and squash (and more!) have had an excellent growing season and will be rotated out with fall produce in several weeks. In the meantime, the gardens will be weeded, and fertilized to make sure they're ready! Make sure to sample the flavors of summer at The Fearrington House Restaurant before we welcome fall! Full Post >

Fearrington’s Growing Season

With summer in full swing, our gardens are full of vegetables, herbs and produce ready to use in the dishes at The Fearrington House Restaurant! We talked with Junior Sous Chef Zac about what's next for our gardens. How long is the growing season for the vegetables growing in the gardens? There is a long answer to this question, but the short answer is North Carolina is a great location to grow summer vegetables. We have the hot sunny days with ample rains with gives summer plants amazing... Full Post >

A Taste of the Canary Islands

At The Fearrington House Restaurant we are always on the search for the most delicious wines to offer by the glass. This search often takes us on fun adventures to new and exciting regions. Recent explorations have brought the Tajinaste Listan Blanco from the Canary Islands to the list, and we can not be more enthused about how truly distinct and delectable this wine is. What is Listan Blanco? They make wine in the Canary Islands? To answer the latter, yes!! And amazing wine to... Full Post >