The Fearrington House - Pittsboro, North Carolina
Well, well. Who would have thought, after all this time, that there was a Relais & Chateaux restaurant in my own backyard. It's just over five years now that I live in North Carolina, and (back when I originally wrote this post 3 years ago) I didn't have the slightest clue that The Fearrington House was 4 turns out of my neighborhood. This exceptional restaurant is located next to The Fearrington Inn, surrounded by Piedmont pastures with scenic landscapes. Both the restaurant and the inn, which specializes in spa services, are family run properties and have held the Relais & Chateaux banner since opening in 1980. Upon entering the house, before arriving to the dinning room or lounge, there is a small bar which makes up for it's size with an outstanding beverage program. Great cocktails using local spirits, extensive wine & spirits list, and bar tenders who are well educated and enthused with their craft. The Fearrington House prides itself on being the only AAA Five Diamond and Forbes Five-Star restaurant in the U.S. to be Green Certified. The cuisine is Southern European influence with a farm to table approach. Please enjoy my Dined There at The Fearrington House.
Daicon Tuna Taco, Muscadin Grape, Avocado & Cucumber
Seared Foie Gras with Elderflower & Gingerbread, Tomato, Peach, Beech Mushroom
Herb Crusted Lamb with Red Currant, Green Tomato, Green Olive, Mint
Duck Breast with Pickled Cherries & Salsify, Honey Glaze, Savoy cabbage, Hibiscus
Lemon Tart with Raspberry Sorbet, Honey, Thyme, Yoghurt
Citrus Crab Salad with Truffle, Caviar, English Peas, Mint, Spring Onion
Octopus with North Carolina Country Ham, Yogurt, Basil, Cucumber, Lemon
Duck Breast with Foie Gras, Potato Butter, White Asparagus, Chanterelles
The Fearrington House - Pittsboro, North Carolina
Wild Blueberry Lemon Curd, Lavender, Honey, Mascarpone
Martinique Mai Tai cocktail - Niessons Rhum Agricole Blanc, La Favorite Coeur de Rhum Agricole, Nonino Amaro, Cointreau, Small Hands Foods Orgeat, Lemon & Lime Juice
Amuse bouche
Compressed Watermelon with Fearrington Chamomile - Pistachio, Yogurt, Jalapeño, Tomato
Smoked Duck with Blackberries, Port & Orange - Sherry, Yellow Beans, Pearl Onions, Milk Flowers
Pork Tenderloin with Eggplant Caviar & Oven Dried Tomatoes - Capers, Ricotta, Olives, Zucchini
Seared Foie Gras with Pickled Apple & Pecans - Sunchoke, Pearl Onions, Beech Mushrooms, Celery
Smoked Beef Strip Loin with Sweet Potato & Red Onion - Honey, Mustard, King Oyster Mushroom
Quail with Peaches, Buttered Chanterelle's & Charred Corn - Pasta, Cipollini Onion, Black Kale
Raspberry & Thyme Mouse with NC Ice Wine - White Chocolate, Almond, Vanilla, Sorghum
Updated Post - September 2020
Executive Chef since 2008, Colin Bedford's menus change seasonally to display the best of North Carolina's four seasons. Menus are made up of fresh ingredients as local as The Fearrington's own gardens. I was quite impressed by all aspects of my experience at The Fearrington House and couldn't be more thrilled to have found this property so close to home.
September 2019
Paradox Farms Guy Noir Cheese, Peach, Almond, Balsamic Vinegar
Strawberry Mouse with Shortcake Crumble and Vanilla, Mascarpone, Basil, Rhubarb
Updated Post - September 2018
Amuse Bouche - Compressed Watermelon, Pickled Blackberry, Peach & Beet Gel,
Sea Buckthorn Purée
Hudson Valley Foie Gras, Peach, Black Truffle, Corn, Beech Mushroom
Black Cod with Smoked Butter, Sea Buckthorn, Cucumber, Fried Tapioca
Beef Strip Loin, Tomato, Truffle, Hen of the Woods Mushrooms, Quinoa
Original Post - September 2016
Martinique Mai Tai cocktail - Niessons Rhum Agricole Blanc, La Favorite Coeur de Rhum Agricole, Nonino Amaro, Cointreau, Small Hands Foods Orgeat, Lemon & Lime Juice
Amuse bouche
Compressed Watermelon with Fearrington Chamomile - Pistachio, Yogurt, Jalapeño, Tomato
Smoked Duck with Blackberries, Port & Orange - Sherry, Yellow Beans, Pearl Onions, Milk Flowers
Pork Tenderloin with Eggplant Caviar & Oven Dried Tomatoes - Capers, Ricotta, Olives, Zucchini
Seared Foie Gras with Pickled Apple & Pecans - Sunchoke, Pearl Onions, Beech Mushrooms, Celery
Smoked Beef Strip Loin with Sweet Potato & Red Onion - Honey, Mustard, King Oyster Mushroom
Quail with Peaches, Buttered Chanterelle's & Charred Corn - Pasta, Cipollini Onion, Black Kale
Raspberry & Thyme Mouse with NC Ice Wine - White Chocolate, Almond, Vanilla, Sorghum
Valrhona Coeur de Guanaja Chocolate Soufflé - Hot Chocolate Sauce, Whipped Cream
Assortment of North Carolina Cheeses
For more information on The Fearringtown House, visit www.Fearrington.com . You can also keep up with Dined There, Sipped That blog on instagram @DinedThereSippedThat and my twitter @RoBaviello. Thanks for viewing my blog! Stay tuned for next week as I head back to the city that never sleeps, New York!
Speaking of restaurants in New York, ever wonder what it's like to own a restaurant in NYC? Find out here.
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