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The Belted Goat

coffee & wine shop at Fearrington Village

The Belted Goat is Fearrington Village’s coffee, pastries, wine, and good eats. Our Fearrington blend coffee is roasted on-site and served all day. We suggest pairing our coffee with fresh morning pastries or our housemade gelato. Our wine corner is stocked with over 150 selections of wine. We also offer a rotating wine by the glass list, discounts on half and full case orders and regularly featured wine selections. If you’d prefer beer, you’ll find cold local brews in our refrigerator! Located in Fearrington Village near Chapel Hill, NC. We also offer a kid’s menu, sweets, tea, coffee and more:

SAMPLE MENU

Breakfast : 8:00 AM – 10:30 AM
Overnight oats, Medjool dates, whipped yogurt, granola… 7
Fruit salad & housemade yogurt… 6
Whole wheat English muffin, turkey bacon & egg white… 5
* Eggs Benedict with Canadian bacon, salmon or spinach… 9
* Sausage & egg biscuit with pimento cheese… 7
* Bacon, cheddar & egg English muffin… 7
* Served with The Belted Goat’s signature home fries

Grazing : 11:00 AM – Closing
Designed as a single side or great for shared plates
single side… 5 – choose 2… 9 – choose 3… 14 – choose 4… 18

French fries, secret sauce
Brussels sprouts, Parmesan, lemon
Polenta fries, spicy aioli
Whipped feta, honey
Roasted carrots, yogurt & baby popcorn
Potato salad, bacon, green onion
Beets, dill, granola
Cauliflower hummus, almonds & raisins
Egg salad, mustard, watercress

Lunch: 11 AM – 3 PM
Soups and Chilis
Meat or vegetarian chili : served with Cornbread, Guacamole, Salsa, Lime Sour Cream, Cheddar… 5
Tomato bisque with sourdough… 5
Seasonal soup… 5

Salads
Fried calamari salad, edamame hummus, whipped yogurt & cucumber… 14
Flank steak salad, kale purée, mushrooms & crispy onions… 14
Caesar salad, garlic dressing, parmesan & house croutons… 9
Fried oyster salad, olive & sundried tomato gremolata, potato, beans & egg… 14
Roasted cauliflower, almonds, curry aioli, sweet & sour raisins… 11
Pulled chicken cobb salad, avocado & blue cheese… 12

Sandwiches: served with a side salad – your choice of greens or pasta
Portabello, goat cheese, kale, pine nuts, eggplant & apple on ciabatta… 11
House smoked pastrami on sourdough with sauerkraut, swiss, pickle & Thousand Island… 13
Cheshire pulled pork Cubano on ciabatta with ham, pickle, swiss, mustard & chipotle aioli… 12
Triple grilled cheese on sourdough… 8 (add avocado, roasted tomatoes, bacon or turkey… 2)
Shrimp salad with sugar snap remoulade… 12
“BLT” Applewood smoked bacon, tomato, lettuce on whole wheat with herb aioli… 11
Tuna salad with swiss cheese, pickles & celery… 12
Turkey on whole wheat with bacon, avocado & herb aioli… 11

Plates
Chicken salad with mixed greens, grapes, almonds, red onion… 11
Quiche of the day with mixed greens… 8
Shrimp & grits, andouille sausage & bacon… 14
Burger with lettuce, tomato, cheese: Single patty… 6, Double patty… 8
Porcini pasta, roasted mushrooms & kale… 12
Twice baked cheese soufflé, sweet potato, kale, quinoa & apple… 13

Dinner: 5 PM- Closing
Soups & Chilis
Meat or vegetarian chili : served with cornbread, guacamole, salsa, lime sour cream & cheddar… 5
Tomato bisque with sourdough… 5
Seasonal soup… 5

Salads
Fried chicken cobb salad, avocado & blue cheese… 11
Fried calamari salad, edamame hummus, whipped yogurt & cucumber… 14
Flank steak salad, kale puree, mushrooms & crispy onions… 14
Caesar salad, confit garlic dressing, parmesan & ripped croutons… 9
Roasted cauliflower, almonds, curry aioli, sweet & sour raisins… 11
Fried oyster salad, olive & sundried tomato gremolata, potato, beans & egg… 14

Plates
Mussels with garlic & white wine and a side of french fries… 14
Beer battered fish, french fries, crushed peas, malt vinegar aioli & tartar sauce… 15
Meatloaf, steak sauce, potato, bacon, mushroom & mustard cream… 15
Porcini pasta, braised shortribs, kale, & crispy onions… 14
Burger with lettuce, tomato & cheese – single patty… 6 or double patty… 8

From the Fearrington Blog

Summer Beers at the Belted Goa...

As Spring comes to an end, these beers should keep you cool and content. I just hope you can find some shade! Mother Earth 'Park Day' Pilsner: A traditional Pilsner style brewed the traditional way: only German malt and hops. Our lightest beer on tap, you'll find notes of...

Meet the Team

Matt Cafarella, Chef

Chef Cafarella was born in Ames, Iowa and raised in the Northeast. He apprenticed under Chef Mark Melikian at the Horizon Restaurant Group from 2002-2009. In 2009 he joined UNC-Chapel Hill’s Athletic Department as head chef before being promoted to Executive Chef of Athletics in 2012. He joined the Fearrington team in October 2016, and was promoted to Sous Chef in December 2016.

Laura Francis, Sommelier

Laura grew up in a family that enjoyed traveling and eating, so she understood the joys of the hospitality industry from a young age. While finishing up her bachelor degrees in French and Spanish, she began attending classes for certificates in Hospitality Management. Laura’s love for wine became stronger while working at the Biltmore Estate Winery, and she decided she would eventually become a Sommelier. Laura moved back to The Triangle in 2013, and began working at Herons, before moving to Ãn as Beverage Manager.

Henry Stokes, Manager

A North Carolina native born and raised in Pittsboro, Henry studied at N.C. State for two years before cultivating his passion for acting. Henry joined the Fearrington team in 2014 at The Goat. He enjoys working with local theater and film projects and defines himself as a coffee lover.