|
Menus change frequently to reflect the changing seasons and
available local produce, either grown in our own gardens or sourced
through local growers. Chef Colin Bedford and his team take great
pride in procuring the finest quality ingredients for The
Fearrington House’s sophisticated contemporary cuisine.
Chef Bedford is pleased to honor special requests such as vegetarian
options.
View images from our menu>>
The Fearrington House Restaurant was recently named among the Top 50
Restaurants in the country in the OpenTable Diners' Choice
Awards!
Read our OpenTable reviews>>
The
Fearrington House Menu
July 2010
First Course
Better Boy Tomato Gazpacho Soup with Herb Goat Cheese
Red Pepper, Cucumber, Olive Oil, Crouton
Smoked Duck Breast with Local Cantaloupe Melon & Pistachio Dressing
Green Beans, Orange, Onion, Cinnamon
Beef Carpaccio with Pesto Crème Fraîche & Crispy Shallots
Tomatoes, Zucchini, Olives, Pine Nuts
Crab & Pineapple Salad with Curried Onion Cream
Almond, Potato Wafer, Tapioca, Yuzu
Fearrington House Green Salad with Cucumber & Celery Seed Dressing
Pine Nuts, Cherry Tomatoes, Shallots, Hickory Grove Cheese
Second Course
Almond & Mushroom Torchon with Truffle Dressing
Leek, Vermont Cheddar, Baby Summer Squash
Red Wine Braised Bison Shortrib with Smoked Shrimp Remoulade
Tomato, Basil, Savoy Cabbage
Bayonne Ham Wrapped Local Organic Chicken with Mustard & Herb Cream
Peach, Fennel, Cipollini, Sweetcorn
Confit Duck & Green Peppercorn Risotto
Blue Cheese, Port, Thyme, Apple
Seared Foie Gras and Truffled Peanut Butter
Brioche, Strawberry, Muscat, Red Onion
Main Course
Roast Rabbit Loin with Truffle, Tarragon Mousse and Porcini Linguini
Bacon, Silver Queen Corn, Pencil Leeks, Chanterelles
Wild Striped Bass with Confit Duck & Grape Ragout
Sea Beans, Lentils, Eggplant, Port & Red Wine Sauce
Seared Scallops with Pickled Peaches and Pancetta
Cauliflower, Greens Beans, Baby Zucchini
Roasted Beef Tenderloin with a Red Wine and Tomato Sauce
Yellow Beets, Heirloom Baby Tomatoes, Wild Mushrooms
Seared Skate with Local Crushed Fingerling Potatoes & Crab Remoulade
Spinach, Summer Squash, Baby Roma Tomatoes
Hearts of Palm with Wild Mushrooms and Manchego Cappuccino
Black Barley, Spinach, Nutmeg, Cauliflower
Dessert
Warm White Chocolate & Banana Bread Pudding with Caramel Ice Cream
Maldon Sea Salt, Peanut Butter, Shortbread, Honeycomb
Blackberry & Apple Baked Alaska with Tarragon Ice Cream
Shortbread, Muscat, Hazelnut
Orange Cream with Burnt Butter Sorbet
Milk Chocolate, Almond, Mandarin Orange
North Carolina Blueberry Cheesecake with Buttermilk Sorbet
Lemon Verbena, White Chocolate, Thyme
Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream
Selection of Local and Regional Artisan Cheeses
Croûtes & Chutney
3 courses: 69 per person
4 courses: 79 per person
Wine pairings available:
Three courses: 35 per person, four courses: 45 per person

Menu items are subject
to change. Jackets are recommended for gentlemen.
Tuesday -
Saturday, 6pm-9pm and Sunday, 6pm-8pm.
|