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Fabian's
phone: 336.723.7700
RESERVATIONS
RECOMMENDED
1100 Reynolda Road
Winston-Salem, NC
27104
[ get map ]
hours:
Wednesday: 7:00 Seating
Thursday - Saturday: 7:30 Seating
Sunday Bistro Night - Dinner served from 5pm to 9pm
New selections each Sunday, Order from the special Bistro menu
Reservations required weekdays, no reservations on Sunday Bistro Night
price range:
$31 and up
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1st Course ... Giant Sea Scallops, pan seared q/cognac cream sauce ...
2nd Course ... Tomato and Roquefort soup ...
3rd Course ... Tossed Organic Greens w/basil balsamic vinaigrette ...
4th Course - Choice Of: ... Tuna - grilled to your liking, placed on wild mushroom risotto cake, and topped with a spicy garlic demi-glace
Crispy Duck - a Tanglewood Farm duck baked for two hours, then topped with a sour orange glaze
Confit of Rabbit - a Tanglewood Farm slowly cooked in clarified duck fat, finished off w/preserved lemon
Lamg - a Weatherbury Station Farm grass-fed leg of lamb slowly braised w/onions, garlic, herbs de Provence, and unoaked chardonnay
Filet Mignon - certified black angus, grilled to your liking, topped w/classic bordelaise sauce ...
5th Course ... Creme Brulee - flavored w/Sambuca and Kahlua White Chocolate Mousse - w/hazelnuts and Frangelica Chocolate Molten Lava Cake ...
1st Course ... North Carolina Shrimp - sauteed w/cantaloupe and honeydew melons finished off with an anisette creme sauce ...
2nd Course ... Carrot and Ginger Puree ...
3rd Course ... Salad of white peaches and tomatoes ...
4th Course - Choice Of: ... Grouper - North Carolina grouper sauteed w/tomato, capers, garlic, and basil
Sea Scallops - sauteed w/mangos, jalapenos, and finished off w/creme fraiche
Crispy Duck - served w/a port, cherry, vanilla sauce
Pheasant - breast of Tanglewood Farms pheasant sauteed in herb butter and porcini
NY Strip - Certified Black Angus, grilled to your liking, topped w/chimi churi sauce
Pork - Weatherbury Station grass fed pork, rubbed w/garlic and mint, slow cooked and served w/salsa verde ...
5th Course ... Peach Cobbler - served w/vanilla ice cream, Creme Brulee - w/vanilla and rum, Grand Marnier Chocolate Truffle Torte ...
1st Course ... Rustic Caramelized Vidalia Onion Tart - served w/pine nuts and reduced balsamic vinegar ...
2nd Course ... Cannelini Bean and tomato soup ...
3rd Course ... Tossed Organic Greens - tossed w/a sherry, lime vinaigrette ...
4th Course - Choice Of: ... Trigger Fish - North Carolina trigger fish sauteed w/lemon, caper, white wine sauce
Lamb - grass fed lamb loin, grilled, and served w/a mint beurre blanc
Fillet Mignon - Certified Black Angus, grilled and served w/Roquefort cream sauce
Vela Osso Buco - braised w/onions, carrots, celery, and demi-glace
Crispy Duck - w/blackberry mole sauce
Ostrich - rubbed w/Moroccan spice, grilled, and served w/a Sherry grape reduction ...
5th Course ... Lemon Tart w/whipped cream and blueberries, Chocolate Mousse w/strawberries, Creme Brulee w/Baileys Irish Cream ...
Special Bistro Menu ... Your choice off special Bistro menu, No reservations required! ...
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Bill Smith, Owner and Chef
Fabian's Restaurant was established in 1996 by Fabian Botta, whose vision was to create an unforgettable, intimate fine dining experience. By gathering all the local and organic products he could find each day and verbally presenting that evenings' unique menu to his guests, he created what has become a culinary landmark for Winston-Salem and the entire region. Fabian himself has moved on to other artistic endeavors, however the restaurant carries on in the same tradition as Bill Smith, Fabian's successor and long time assistant, continues to craft the same signature dishes while harmoniously expressing his own creative ideas. Vegetarian and Vegan Friendly |
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