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 two years now that I live in North Carolina, and 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.

Updated Post - September 2019

 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

Paradox Farms Guy Noir Cheese, Peach, Almond, Balsamic Vinegar

Strawberry Mouse with Shortcake Crumble and Vanilla, Mascarpone, Basil, Rhubarb

The Fearrington House - Pittsboro, North Carolina

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

Wild Blueberry Lemon Curd, Lavender, Honey, Mascarpone


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

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 very much 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.

 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!



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