The Fearrington House Restaurant Online reservation | Pittsboro, North Carolina | American | AutoReserve

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Ratings and Reviews

The Fearrington House Restaurant

3.18

（0 reviews）

USD 100

American

Pittsboro, North Carolina, United States

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

USD 100

Hours

Sunday

17:00~20:30

Accepts reservations

Monday

Closed

Tuesday

Closed

Wednesday

Closed

Thursday

17:00~20:30

Accepts reservations

Friday

17:00~20:30

Accepts reservations

Saturday

17:00~20:30

Accepts reservations

Public holiday

17:00~20:30

Accepts reservations

Address

Payment methods

NFC mobile payment, card accepted, debit card

June 7 to July 4, 2026

S	M	T	W	T	F	S
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	7/1	2	3	4

：Real-time reservation

：Request

：No available seats

：Closed

Refined Country Inn Dining

Set within a charming village-style inn, The Fearrington House Restaurant offers an elegant dining experience in a series of intimate, beautifully appointed rooms. The kitchen focuses on high-quality ingredients and polished technique, delivering carefully prepared dishes for both breakfast and dinner. Attentive, professional service and a tranquil, estate-like setting create a relaxed yet refined atmosphere.

Ratings

3.18（0 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Photos

Menu

SEASONAL PRIX FIXE MENU

CHEF TASTING MENU

VEGETARIAN TASTING MENU

SEASONAL PRIX FIXE MENU

CHEF TASTING MENU

VEGETARIAN TASTING MENU

SEASONAL PRIX FIXE MENU

CHEF TASTING MENU

VEGETARIAN TASTING MENU

SEASONAL PRIX FIXE MENU

Four-Course Prix Fixe Menu

FIRST CANAPÉ

Market value (please ask)

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE (Choice of One)

Market value (please ask)

Chicken & Foie Pate Mousse with Danish Rye Bread

Cherry, Sunchoke, Mustard Seed

Market value (please ask)

Roasted Spring Vegetables with Smoked Poblano & Maitake

Garlic, Pearl Onion, Champagne

Market value (please ask)

Vanilla Poached Shrimp with Pistachio & Meyer Lemon

Celery, Celery Root, Tapioca Chip

Market value (please ask)

SECOND COURSE (Choice of One)

Market value (please ask)

Braised Beef Short Rib with Beets & King Trumpet Mushroom

Black Garlic, Pepitas, Red Onion Jam

Market value (please ask)

Fennel Tortellini with Tomato & Saffron Brodo

Oreganata, Baby Spinach, Cherry Tomato

Market value (please ask)

Grilled Octopus with N’duja & Fried Polenta

Gremolata, Fava Beans, Aged Balsamic

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SECOND CANAPÉ

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MAIN COURSE (Choice of One)

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*Beef Tenderloin with English Peas & Brioche

Marjoram, Pearl Onion, Tomato Jam

Market value (please ask)

*Jumbo White Asparagus with Confit Egg Yolk

Grapefruit, Chickpea, Sesame

Market value (please ask)

Seared Steelhead with Fiddleheads & Morels

Sauternes, Thumbelina Carrots, Chickpeas

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT (Choice of One)

Market value (please ask)

Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

Elderflower & Lemon Mousse with Blackberry

Pink Peppercorn, Lavendar, Yuzu Macarons

Market value (please ask)

Goat Cheese Ice Cream with Honeycomb & Caramelized Almond

Orange, Almond Cake, Chevre Powder

Market value (please ask)

CHEF'S TASTING MENU

Tasting Menu is intended to be enjoyed by your entire party. We kindly ask that you not request for modifications.

FIRST CANAPÉ

Market value (please ask)

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

Uni with Crème Fraiche & Panna Cotta

Katsuobushi Chip, Dashi, Green Tea

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SECOND COURSE

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*Anise Cured Cobia with White Asparagus

Baby Fennel, Sea Buckthorn, Parsley

Market value (please ask)

THIRD COURSE

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*Seared Rohon Duck Breast with Cherry & Sunchoke

Spring Onion, Tarragon, Cassis

Market value (please ask)

SECOND CANAPÉ

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MAIN COURSE

Market value (please ask)

*Crusted Lamb Rack with Rhubarb & Mint Peas

Baby Pearl Onion, Pickled Chia Seed, Wheat Berries

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Smoked Campo on Toasted Black Garlic Bread

Candied Almond, Balsamic

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Pavlova with Strawberry & Rhubarb

White Chocolate, Lemon, Basil

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

VEGETARIAN TASTING MENU

Elevated Vegetarian Tasting Menu

FIRST CANAPÉ

Market value (please ask)

AMUSE BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

Roasted Spring Vegetables with Smoked Poblano & Maitake

Garlic, Pearl Onion, Champagne

Market value (please ask)

SECOND COURSE

Market value (please ask)

Fennel Tortellini with Tomato & Saffron Brodo

Oreganata, Baby Spinach, Cherry Tomato

Market value (please ask)

THIRD COURSE

Market value (please ask)

*Jumbo White Asparagus with Confit Egg Yolk

Grapefruit, Chickpea, Sesame

Market value (please ask)

SECOND CANAPÉ

Market value (please ask)

MAIN COURSE

Market value (please ask)

Layered Root Vegetables with Ragout & Potato Butter

Olive, Red Pepper, Onion Jam

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Smoked Campo on Toasted Black Garlic Bread

Candied Almond, Balsamic

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Pavlova with Strawberry & Rhubarb

White Chocolate, Lemon, Basil

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

SEASONAL PRIX FIXE MENU

Your Choice of Three or Four Course: Prix Fixe Menu

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE (Choice of One)

Market value (please ask)

Roasted Parsnip Yoghurt with Savory Granola Parsley Oil

Smoked Hickory Syrup, Pretzeled Parsnip Skins

Market value (please ask)

Golden Beet Soup with Glassed Walnuts Chevre Mousse

Apple, Spice Cake Croutons

Market value (please ask)

*Foie Gras Espuma with Pomegranate Hibiscus

Brioche, Pomegranate Molasses

Market value (please ask)

Crab Custard with Calamansi Vanilla

Hearts of Palm, Marshallberg Farms Caviar, Tapioca

Market value (please ask)

SECOND COURSE (Choice of One)

Market value (please ask)

*Grilled Bronzino with Semolina Fennel

Fennel Coins, Salmoriglio, Puttanesca

Market value (please ask)

Pumpkin Squash with Maitake Pearl Onion

Garlic Caramel, Pumpkin Romesco, Beech Mushrooms

Market value (please ask)

Pork Osso Bucco with Kale Sweet Potato

Sage, Parmesan, Vincotto

Market value (please ask)

Salsify Leek En Croûte with Nixtamalized Salsify

Leek Soubise, Mustard Seed, Herbed Vegetable Demi

Market value (please ask)

MAIN COURSE (Choice of One)

Market value (please ask)

*Seared Striped Bass with Turnips Shiitake

Spruce, Pecan, Wheat Berries

Market value (please ask)

*Beef Tenderloin with Brussel’s Sprouts Lion’s Mane ($45 SUPPLEMENT DOMESTIC WAGYU)

Shallot, Brandy, Peppercorn

Market value (please ask)

Seared Chicken Breast with Celery Root Winter Truffle

Truffled Chicken Cream, Black Garlic, Cabbage

Market value (please ask)

Rutabaga Cappelletti with Bacon Quince

Oyster Mushroom, Prosciutto, Brûlée Vegetable

Market value (please ask)

DESSERT (Choice of One)

Market value (please ask)

Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

Yuzu White Chocolate Terrine with Coconut Macaroons

Swiss Meringue, Toasted Coconut Powder

Market value (please ask)

NC Cheese Trio with Seasonal Chutney

Olive Oil, Honey Hazelnut, Honeycomb, Seed Cracker

Market value (please ask)

CHEF'S TASTING MENU

Tasting Menu is intended to be enjoyed by your entire party. We kindly ask that you not request for modifications.

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

*Poached Egg Yolk with Chestnut Puree Parsley Oil

Ricotta Salata, Confit Chestnuts, Marshallberg Farms Caviar

Market value (please ask)

SECOND COURSE

Market value (please ask)

Chicken Agnolotti with Fresh Truffles Black Garlic

Truffle Cream, Pickled Beech Mushrooms

Market value (please ask)

THIRD COURSE

Market value (please ask)

*Butter Poached Lobster with Vanilla Calamansi

Heart of Palm, Sauce Américaine, Tapioca Chip

Market value (please ask)

MAIN COURSE

Market value (please ask)

*Elk Tenderloin with Parsnip Sour Cherry ($30 SUPPLEMENT DOMESTIC WAGYU)

Cocoa Nibs, Pretzeled Parsnip, Dark Chocolate

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier

Cranberry, Rosemary, Honeyed Hazelnut

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Port Poached Pear with Cognac Sabayon

Pate Brisées, Dulcey Namalaka, Poaching Fluid

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

VEGETARIAN TASTING MENU

Elevated Vegetarian Tasting Menu

AMUSE BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

Roasted Parsnip Yoghurt with Savory Granola Parsley Oil

Smoked Hickory Syrup, Pretzeled Parsnip Skins

Market value (please ask)

SECOND COURSE

Market value (please ask)

Golden Beet Soup with Glassed Walnuts Chevre Mousse

Apple, Spice Cake Croutons

Market value (please ask)

THIRD COURSE

Market value (please ask)

Pumpkin Squash with Maitake Pearl Onion

Garlic Caramel, Pumpkin Romesco, Beech Mushrooms

Market value (please ask)

SECOND CANAPÉ

Market value (please ask)

MAIN COURSE

Market value (please ask)

Salsify Leek En Croute with Nixtamalized Salsify

Leek Soubise, Mustard Seed, Herbed Vegetable Demi

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier

Cranberry, Rosemary, Honeyed Hazelnut

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Port Poached Pear with Cognac Sabayon

Pate Brisées, Dulcey Namalaka, Poaching Fluid

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

SEASONAL PRIX FIXE MENU

Your Choice of Three or Four Course: Prix Fixe Menu

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE (Choice of One)

Market value (please ask)

Roasted Parsnip Yoghurt with Savory Granola & Parsley Oil

Smoked Hickory Syrup, Pretzeled Parsnip Skins

Market value (please ask)

Golden Beet Soup with Glassed Walnuts & Chevre Mousse

Apple, Spice Cake Croutons

Market value (please ask)

*Foie Gras Espuma with Pomegranate & Hibiscus

Brioche, Pomegranate Molasses

Market value (please ask)

Crab Custard with Calamansi & Vanilla

Hearts of Palm, Marshallberg Farms Caviar, Tapioca

Market value (please ask)

SECOND COURSE (Choice of One)

Market value (please ask)

*Grilled Bronzino with Semolina & Fennel

Fennel Coins, Salmoriglio, Puttanesca

Market value (please ask)

Pumpkin Squash with Maitake & Pearl Onion

Garlic Caramel, Pumpkin Romesco, Beech Mushrooms

Market value (please ask)

Pork Osso Bucco with Kale & Sweet Potato

Sage, Parmesan, Vincotto

Market value (please ask)

Salsify & Leek En Croûte with Nixtamalized Salsify

Leek Soubise, Mustard Seed, Herbed Vegetable Demi

Market value (please ask)

MAIN COURSE (Choice of One)

Market value (please ask)

*Seared Striped Bass with Turnips & Shiitake

Spruce, Pecan, Wheat Berries

Market value (please ask)

*Beef Tenderloin with Brussel’s Sprouts & Lion’s Mane ($45 SUPPLEMENT DOMESTIC WAGYU)

Shallot, Brandy, Peppercorn

Market value (please ask)

Seared Chicken Breast with Celery Root & Winter Truffle

Truffled Chicken Cream, Black Garlic, Cabbage

Market value (please ask)

Rutabaga Cappelletti with Bacon & Quince

Oyster Mushroom, Prosciutto, Brûlée Vegetable

Market value (please ask)

DESSERT (Choice of One)

Market value (please ask)

Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

Yuzu & White Chocolate Terrine with Coconut Macaroons

Swiss Meringue, Toasted Coconut Powder

Market value (please ask)

NC Cheese Trio with Seasonal Chutney

Olive Oil, Honey Hazelnut, Honeycomb, Seed Cracker

Market value (please ask)

CHEF'S TASTING MENU

Tasting Menu is intended to be enjoyed by your entire party. We kindly ask that you not request for modifications.

AMUSE-BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

*Poached Egg Yolk with Chestnut Puree & Parsley Oil

Ricotta Salata, Confit Chestnuts, Marshallberg Farms Caviar

Market value (please ask)

SECOND COURSE

Market value (please ask)

Chicken Agnolotti with Fresh Truffles & Black Garlic

Truffle Cream, Pickled Beech Mushrooms

Market value (please ask)

THIRD COURSE

Market value (please ask)

*Butter Poached Lobster with Vanilla & Calamansi

Heart of Palm, Sauce Américaine, Tapioca Chip

Market value (please ask)

MAIN COURSE

Market value (please ask)

*Elk Tenderloin with Parsnip & Sour Cherry ($30 SUPPLEMENT DOMESTIC WAGYU)

Cocoa Nibs, Pretzeled Parsnip, Dark Chocolate

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier

Cranberry, Rosemary, Honeyed Hazelnut

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Port Poached Pear with Cognac Sabayon

Pate Brisées, Dulcey Namalaka, Poaching Fluid

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

VEGETARIAN TASTING MENU

Elevated Vegetarian Tasting Menu

AMUSE BOUCHE

Market value (please ask)

FIRST COURSE

Market value (please ask)

Roasted Parsnip Yoghurt with Savory Granola & Parsley Oil

Smoked Hickory Syrup, Pretzeled Parsnip Skins

Market value (please ask)

SECOND COURSE

Market value (please ask)

Golden Beet Soup with Glassed Walnuts & Chevre Mousse

Apple, Spice Cake Croutons

Market value (please ask)

THIRD COURSE

Market value (please ask)

Pumpkin Squash with Maitake & Pearl Onion

Garlic Caramel, Pumpkin Romesco, Beech Mushrooms

Market value (please ask)

SECOND CANAPÉ

Market value (please ask)

MAIN COURSE

Market value (please ask)

Salsify & Leek En Croute with Nixtamalized Salsify

Leek Soubise, Mustard Seed, Herbed Vegetable Demi

Market value (please ask)

CHEESE COURSE

Market value (please ask)

Chapel Hill Creamery Farmers’ Cheese with Hazelnut Financier

Cranberry, Rosemary, Honeyed Hazelnut

Market value (please ask)

PRE-DESSERT

Market value (please ask)

DESSERT

Market value (please ask)

Port Poached Pear with Cognac Sabayon

Pate Brisées, Dulcey Namalaka, Poaching Fluid

Market value (please ask)

Petite Valrhona Cœur de Guanaja Soufflé

Dark Chocolate, Vanilla, Whipped Cream

Market value (please ask)

About

日本語 한국어 简体中文繁體中文（台灣）繁體中文（香港）ภาษาไทย Français Italiano Español Deutsch

This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.

Restaurant name

The Fearrington House Restaurant

Japanese

ザ・フェアリントン・ハウス・レストラン

Korean

더 페어링턴 하우스 레스토랑

Reservations

Accepts reservations・Request reservation

Cuisine

Phone number

+1 919-542-2121

Address

Hours

Sunday

17:00~20:30

Accepts reservations

Monday

Closed

Tuesday

Closed

Wednesday

Closed

Thursday

17:00~20:30

Accepts reservations

Friday

17:00~20:30

Accepts reservations

Saturday

17:00~20:30

Accepts reservations

Public holiday

17:00~20:30

Accepts reservations

Budget

USD 100

Payment methods

NFC mobile payment, card accepted, debit card

Smoking

Unknown

Opening date

Unknown

Website

Restaurant details

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June 2026

S	M	T	W	T	F	S
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30

Party size

Time

：Real-time reservation

：Request

：No available seats

：Closed

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