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.