Chef Paul Gagne’s early summer menu has arrived at The Fearrington House, celebrating the season’s freshest flavors with creativity and elegance. One standout? His vibrant new first course: Baby Heirloom Tomato with Seed Brittle & Sorrel, Roasted Shallot, and Vincotto This dish is a celebration of texture and balance—sweet heirloom tomatoes, crisp seed brittle, and the tang of sorrel and roasted shallot. “I wanted this dish to feel like the garden in early summer—bright, delicate, and just a little unexpected,” says Chef Gagne. Come experience the beauty of the season, one bite at a time.
