Dinner Menu

Dinner Menu
Reserve Today

Brown Sugar Cured Monkfish with Parsnip & Currant


First Course

Warm Chicken & Truffle Mousse with Black Trumpet Mushrooms
Broccoli, Quinoa, Celery, Potato  

Verjus Compressed Local Apple with Vanilla Crème Fraiche
Celery, Port, Walnut, Radish

Fearrington Honey Bloomed Oysters with Paprika & Grit Coral
Red Cabbage, Romanesco, Dill, Yogurt

White Bean & Smoked Bacon Soup with Melted Onions & Rosemary
Parmesan, Apple, Honey, Brussels Sprouts


Second Course

Beef Short Rib with Red Onion Confit & Black Garlic
Butternut Squash, Romanesco, Salsify, Hazelnut

Golden Syrup & Buttermilk Braised Parsnip with Gingercake
Pearl Barley, Prune, Grape, Brussels Sprouts

Smoked Cod with Potato Velouté & Malt Vinegar
Watercress, Mustard, Seaweed, Leek

Seared Foie Gras with Confit Onions & Potato Butter
Shallot, Ginger, Endive, Lemon


Main Course

Brown Sugar Cured Monkfish with Parsnip & Currant
Maple, Buckwheat, Sunflower, Thumbelina Carrots

Braised Beef with Seared Striploin & Confit Fennel
Polenta, Mitaki Mushrooms, Sherry Truffle

Seared Venison with Beet, Thyme & Cocoa Nib
Pecan, Savoy Cabbage, Date, Kumquat

Maple Glazed Duck Breast with Sunchokes & Blood Orange
Hazelnut, Red Currant, Mushroom, Collard Greens

Fearrington’s Own 62 Degree Eggs with Artisanal Grains & Meyer Lemon
Sesame, Smoked Tea, Honey, Turnip

Seared Ocean Trout with Beech Mushrooms and Almond Glass
Turnip, Vanilla, Daikon, Sea Beans



White Chocolate & Coconut Ganache with Cocoa Nib Gelée
Tainori, Anise Hysopp, Almond, Lime

Carrot Cake with Cream Cheese Ice Cream & Caramelized White Chocolate
Pineapple, Pecan, Orange, Maple Syrup

Whipped Muscat & Lime with Lychee Sorbet & Yuzu Jelly
Rosewater, Raspberry, Banana, Poppy Seed Tuile

Valrhona Cœur de Guanaja Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream

A Selection of Artisan Cheeses
Housemade Chutney, Apricot, Oatmeal Bread


95 three courses l 105 four courses

Request wine pairings from our wine team, 75 three courses l 85 four course

*Please note menus are subject to change