THE FEARRINGTON HOUSE Savoring New Seasonal Dishes
Autumn is upon us—even if the temperatures haven’t quite caught up! At The Fearrington House, the season is beginning to reveal itself on Chef Paul Gagné’s new fall menu, which will be introduced over the next two weeks. Think rich, earthy flavors, warming spices, and dishes that highlight the very best of the season. Some highlights to look forward to:
Bitter Greens Salad with Figs & Pistachio A vibrant mix of radicchio, endive, Calvander cheese, and crispy prosciutto, finished with a fig compote and pistachio crumble.
Tarragon-Cured & Pollen-Crusted Salmon with Asian Pear Delicate slices of salmon paired with roasted Seckel pears, celery ribbons, and a pear-kombucha drizzle.
Braised Beef Cheek with Rapini & Risotto Milanese Slow-braised and paired with saffron risotto, black garlic, and a rich red wine reduction.
Aged Rohan Duck with Flageolet Cassoulet A French countryside classic, elevated with collards, beetroot, and pearl onions.
Kale & Ricotta Gnudi with Pumpkin Butter A cozy vegetarian main with toasted pumpkin seeds and compressed pumpkin for a true taste of fall.
…and much more, including scallops, stuffed trout, spiced lamb, butternut squash, and herb-crusted black cod.
🍷 Pair your meal with a thoughtful wine selection from our award-winning list, handpicked by Wine Director Troy Revell, for the perfect fall dining experience.
