Slide show image
A Room With A Piano And Chandelier

Fairview Dining Room

Celebrated Fine Dining

"Discover the Difference" of the newly renovated Fairview Dining Room. Offering an elevated experience for guests while maintaining the beloved tastes and character Fairview has been known for more than three decades, the restaurant continues to define fine dining in Durham with its regional American specialties and impeccable service. The elegant ambiance only adds to the overall experience, especially on Fridays and Saturdays when guests can enjoy sounds from a live pianist while exploring our menu offerings. Every meal at the AAA Four Diamond rated restaurant is executed with culinary mastery and meticulous attention to detail. To make reservations at the Fairview Dining Room, please contact us at 919.493.6699 or secure your reservation online through OpenTable. 

Reserve Your Table

Hours

Breakfast                    6:30am - 11:00am, Daily, served until 12:00pm on Saturday May 10 for Duke Graduation Weekend

Lunch                         11:30am - 2:00pm, Monday - Friday

Brunch                       11:30am - 2:00pm, Saturday & Sunday

Afternoon Tea           2:30pm - 4:00pm, Thursday - Sunday

Dinner                        5:00pm - 9:30pm, Daily           

On Sunday, May 11 for Duke Graduation Weekend the Fairview Dining Room will be serving the specialty Champagne Celebration prix fixe menu from Noon to 9:00pm. Reservations are required.        

Menus

COLD

VANILLA YOGURT PARFAIT

macerated strawberries, strawberry coulis, seed brittle,
crunchy strawberries

gluten free, vegetarian

$10

shrimp louie CROISSANT

bibb lettuce, sliced egg, fresh tomato

$18

loaded overnight oats

blackberry chutney, banana, walnuts, toasted coconut

dairy free, gluten free, vegetarian

$12

beet & burrata salad

watercress, pistachio, grilled ciabatta, rose water dressing

vegetarian

$18

smoked salmon bagel

everything bagel, whipped boursin, pickled red onion,
egg, capers, sprouts, mesclun salad

$19

ARTISAN SALAD

crunchy strawberries, sunflower brittle, ricotta salata,
strawberry rhubarb vinaigrette

gluten free, vegetarian

$17

HOT

fried green tomato BENEDICT*

english muffin, smoked ham, fried green tomato, poached eggs, grain mustard hollandaise, mesclun salad

$22

CHICKEN & WAFFLEs

fried boneless chicken breast, honey butter, jalapeño berry jam, bourbon maple syrup, fresh cut fruit

$20

CORNFLAKE CHALLAH FRENCH TOAST

warm maple syrup, turkey sausage

$16

QUICHE OF THE DAY

fresh cut fruit

$19

shakshuka*

tomato, feta, sautéed spinach, avocado, fried eggs;
bacon or turkey sausage

gluten free

$20

farmer's market omelet

spring onion, roasted tomato, spinach, gruyère;
bacon, smashed fingerlings & toast

$18

steak & eggs*

8oz ny strip steak, two fried eggs, fingerling potatoes, chimichurri & bravas sauce

dairy free, gluten free

$36

SHRIMP & GRITS

coldwater creek grits, creole tomato petals, bacon, shiitake, tomato dashi

gluten free

$35

À LA CARTE SIDES

strawberry rhubarb galette

cream cheese whip, lemon curd

vegetarian

$9

WEEKLY bread pudding

crème anglaise

vegetarian

$9

FRESH CUT FRUIT & BERRIES

bowl $10 / cup $7

BACON or TURKEY SAUSAGE

dairy free, gluten free

$7

SMASHED FINGERLINGS

roasted garlic, peppers & onions, fresh herbs

gluten free, vegetarian

$9

BEVERAGES

bull durham bloody

$12

mimosa

$11

peach bellini

$11

rainforest certified coffee

$5

iced coffee

$5

espresso

$4

cappuccino

$7

french press coffee

$8

hot tea

$5

café latté

$7

café mocha

$7

chai

$5

juice

orange, grapefruit, tomato, pineapple, cranberry, apple

$5

20% service charge will apply to parties of six or more
*items may be cooked to order - consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Area Executive Chef Troy Stauffer 
Chef de Cuisine Jon Livingston

SMALL PLATES

SHRIMP COCKTAIL

remoulade, cocktail sauce, charred lemon

dairy free, gluten free

$20

crispy oysters

bacon marmalade, melted spring onions

$18

pork crepinette

preserved cabbage, raisin mostarda, collard green pistou, smoked crème fraîche

gluten free

$17

fried green tomatoes

mirliton chow chow, horseradish green goddess

vegetarian

$17

ARTISAN CHEESE BOARD

cassis preserves, marcona almonds, dried strawberries,
peppadew, crostini

vegetarian

$19

SOUP & SALADS

artisan salad

crunchy strawberries, sunflower brittle, ricotta salata,
strawberry rhubarb vinaigrette

gluten free, vegetarian

$17

beet & burrata salad

watercress, pistachio, grilled ciabatta, rose water dressing

vegetarian

$18

asparagus salad

frisée, bacon lardons, cured egg yolk, brown butter croutons, zinfandel vinaigrette

$18

CLASSIC CAESAR

parmigiano reggiano, spanish anchovy, focaccia crouton

$16

CHOPPED SALAD

chicken, cheddar, bleu cheese, egg, avocado, scallion, bacon, tomato, balsamic vinaigrette

gluten free

$21

WADUKE CHOWDER

shrimp, corn & bacon

bowl $13 / cup $11

enhance your favorite salad
grilled salmon* $11 / grilled shrimp $10 / grilled chicken $8

SANDWICHES

choice of chips, fries, soup, salad or fruit

turkey & sprouts

cucumber, havarti, avocado, cured tomato, herb aïoli, wheatberry bread

$18

DUKE DIP

shaved angus beef, horseradish cream, provolone, caramelized onions, au jus

$19

shrimp louie CROISSANT

bibb lettuce, sliced egg, fresh tomato

$18

eggplant caprese

roasted eggplant, fresh mozzarella, arugula, basil pesto, peppadew marmalade, ciabatta

vegetarian

$17

bacon jam burger*

bacon jam, aged sharp cheddar, tobacco onions, brioche bun

$24

BULL DURHAM BURGER*

lettuce, tomato, onion, house pickles, brioche bun
beyond patty $2
additional toppings $2 each
cheese, caramelized onions, bacon, mushrooms

$21

ENTRÉES

seared salmon fillet*

fingerling potatoes, king trumpet, baby zucchini,
pancetta, pea purée, tarragon cream

gluten free

$36

SHRIMP & GRITS

coldwater creek grits, creole tomato petals, bacon, shiitake, tomato dashi

gluten free

$35

caraflex cabbage

coconut sweet potato, charred broccolini, crispy oyster mushrooms, chili crisp, black garlic

dairy free, gluten free, vegan

$32

steak frites*

8oz ny strip, maître d’hôtel butter, sauce au poivre, shoestring fries

gluten free

$37

DUKE OF CRABCAKE

fennel purée, piquillo pepper, chard, fennel & celery salad

$37

20% service charge will apply to parties of six or more
*items may be cooked to order - consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Area Executive Chef Troy Stauffer
Chef de Cuisine Jon Livingston

APPETIZER

chilled lobster

old bay aïoli, brioche, compressed celery, citrus

$22

pork crepinette

preserved cabbage, raisin mostarda, collard green pistou, smoked crème fraîche

gluten free

$17

SHRIMP COCKTAIL

remoulade, cocktail sauce, charred lemon

dairy free, gluten free

$20

crispy OYSTERS

bacon marmalade, melted spring onions

$18

artisan cheese board

cassis preserves, marcona almonds, dried strawberries, peppadew, crostini

vegetarian

$19

citrus cured salmon

coconut leche de tigre, radish, cucumber, roe

dairy free, gluten free

$17

SOUP & SALADS

beet & burrata salad

watercress, pistachio, grilled ciabatta, rose water dressing

vegetarian

$18

asparagus salad

frisée, bacon lardons, cured egg yolk, brown butter croutons, zinfandel vinaigrette

$18

ARTISAN SALAD

crunchy strawberries, sunflower brittle, ricotta salata, strawberry rhubarb vinaigrette

gluten free, vegetarian

$17

baby gem caesar

parmigiano reggiano, anchovy crouton, black pepper syrup

$17

WADUKE CHOWDER

shrimp, corn and bacon

bowl $13 / cup $ 11

ENTRÉES

DUKE OF CRABCAKE

fennel purée, piquillo pepper, chard, fennel & celery salad

$37

COASTAL CATCH*

saffron carolina gold rice & peas, artichoke, acqua pazza, clams, rouille

gluten free

MARKET PRICE

SHRIMP & GRITS

coldwater creek grits, creole tomato petals, bacon, shiitake, tomato dashi

gluten free

$35

joyce farms breast of chicken

mushroom fregola “risotto”, asparagus, carrot, cippolini onion, thyme chicken glace

$35

seared salmon fillet*

fingerling potatoes, king trumpet, baby zucchini, pancetta, pea purée, tarragon cream

gluten free

$36

DIVER SCALLOPS*

leek soubise, thumbelina carrots, fava bean, shaved carrot salad, ham espuma

gluten free

$48

caraflex cabbage

coconut sweet potato, charred broccolini, crispy oyster mushrooms, chili crisp, black garlic

dairy free, gluten free, vegan

$32

lamb loin*

japanese eggplant, persillade, cucumber, herbed yogurt gelée, black olive, natural jus

gluten free

$42

angus steak

whipped potatoes, sautéed asparagus, sauce bordelaise, burgundy shallots

gluten free

8oz Filet Mignon* $54 -or- 12oz NY Strip $52

20% service charge will apply to parties of six or more
*items may be cooked to order - consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Area Executive Chef Troy Stauffer
Chef de Cuisine Jon Livingston 

SWEETS & SUCH

chocolate molten

passionfruit sauce, orange, vanilla ice cream

vegetarian

$13

lemon poppyseed profiterole

thyme gel, craquelin, meringue, blackberry

vegetarian

$13

strawberry rhubarb shortcake

strawberry rhubarb chiboust,
macerated strawberries, chantilly cream

$13

vanilla panna cotta

crumble, lime gelée, blueberry compote

gluten free

$13

classic CRÈME BRÛLÉE

berries, sablé cookie

gluten free, vegetarian

$13

hummingbird torte

pineapple filling, cream cheese anglaise, candied pecan

dairy free, vegan

$13

WADUKE ICE CREAM & SORBET

shortbread cookie, berries

gluten free, vegetarian

$13

ARTISAN CHEESE BOARD

cassis preserves, marcona almonds, dried strawberries,
peppadew, crostini

vegetarian

$19

COFFEE

french press coffee

$8

chai

$5

rainforest certified coffee

$5

iced coffee

$5

espresso

$4

cappuccino

$7

hot tea

$5

café latté

$7

café mocha

$7

COGNAC & BRANDY

Courvoisier VSOP

$14

Rémy Martin VSOP

$15

Hennessey VSOP

$17

Courvoisier XO

$38

Rémy Martin XO

$45

Hennessey XO

$45

Rémy Martin Louis XIII

$475

PORT & MADEIRA

Quinta da Roeda, Croft Porto, 2018

$27

1999 Broadbent ‘Colheita’ Madeira

$13

Taylor Fladgate Porto, 2017

$29

Taylor Fladgate ‘10 Year Tawny’

$12

Taylor Fladgate ‘20 Year Tawny’

$15

Taylor Fladgate ‘40 Year Tawny’

$55

SHERRY

Lustau ‘San Emilio’ Pedro Ximénez

$8

East India ‘Solera’ Rare Cream

$8

Harvey’s Bristol Cream

$6

Gonzalez Byass, Oloroso, 100% Palomino

$7

Gonzalez Byass ‘Nectar’, 100% Pedro Ximénez

$8

Lustau ‘Jarana’ Light Fino

$5

DESSERT WINE Glass / Btl

Emotions de La Tour Blanche Sauternes

$8 / $96

Badia a Coltibuono Vin Santo

$13 / $78

Far Niente ‘Dolce’

$18 / $112

Inniskillin Ice Wine Vidal

~ / $105

Royal Tokaji Tokaji-Aszu ‘5 Puttonyos’

~ / $120

20% service charge will apply to parties of six or more
*items may be cooked to order - consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Area Executive Chef Troy Stauffer
Pastry Chef Jason Brenon

FINGERS

choice of ranch salad, goldfish, yogurt, chips, fries or fruit

GOOEY GRILLED CHEESE

$8

PB&J WITH THE CRUST CUT OFF

$7

CERTIFIED ANGUS KIDS CHEESEBURGER

$11

TURKEY & CHEDDAR “SAMICH”

$8

JUMBO ALL BEEF HOT DOG

$8

CHICKEN TENDERS WITH BBQ SAUCE

$11

FORKS & SPOONS

PENNE PASTA WITH MARINARA -or- BUTTER & PARMESAN

$8

GRILLED CHICKEN, MASHERS & ASPARAGUS

$12

GOOD BEHAVIOR

VANILLA OR CHOCOLATE SUNDAE

$5

CHOCOLATE CHIP COOKIES

$5

20% service charge will apply to parties of six or more
*items may be cooked to order - consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Area Executive Chef Troy Stauffer

White

DOCG, Italy Moscato

Gianni

$11

Westhofen, Germany Riesling

Valckenberg "Madonna"

$11

Alsace, France Riesling

Trimbach

$14

Veneto, Italy Pinot Grigio

Castellano

$12

Marlborough, New Zealand Sauvignon Blanc

Stoneleigh

$12

Willamette Valley, Oregon Rosé

Sokol Blosser

$12

Napa Valley, California Sauvignon Blanc

Mason Cellars

$15

Burgundy, France Chardonnay

Pascal Berthier "Roxanne" Mâcon-Chaintré

$13

Caymus, California Chardonnay

Sea Sun

$13

LOIRE VALLEY, FRANCE Sancerre

Château de Fontaine-Audon

$17

Willamette Valley, Oregon Chardonnay

Cristom

$20

Red

willamette valley, oregon PINOT NOIR

King Estate "Inscription"

$16

Caymus, California Pinot Noir

Sea Sun

$14

Italy, Chianti Classico

Castello Di Bossi

$15

France, Rhône Blend

M. Chapoutier, “La Ciboise”

$13

Loire Valley, France Cabernet Franc

Domaine des Ormes

$14

Salta, Argentina Malbec

Bodega Colome

$16

STELLENBOSCH, SOUTH AFRICA Red Blend

Meerlust Estate

$17

Paso Robles, California Cabernet Sauvignon

Hess "Maverick Ranches"

$16

Sonoma, California Cabernet Sauvignon

Details

$19

Sparkling

Veneto, Italy Prosecco

Caposaldo

$12

penedès Spain, Cava Brut Rosé

Poema

$14

penedès, spain CAVA ROSÉ

Poema

$14

champagne, france CHAMPAGNE

Nicolas Feuillatte (split 187mls)

$30

Coravin Wine

Carlton, Oregon Pinot Noir

Ken Wright Cellars "Tanager"

$35

Sonoma, California Pinot Noir

Merry Edwards

$35

Saint-Émilion, France Merlot

Château Lassegue

$21

Napa Valley, California Blend

Shafer TD-9

$35

Alexander Valley Cabernet Sauvignon

Silver Oak Cellars

$45

Napa Valley, California Cabernet Sauvignon

Caymus Vineyards

$45

Hibiscus Margarita

Casamigos blanco, hibiscus syrup, fresh lime, pomegranate juice, triple sec

$18

Bourbon Renewal

Maker’s Mark, crème de cassis, fresh lemon, simple, bitters

$16

Summer Spritz

Aperol, Caposaldo prosecco, fresh orange, club soda

$15

Mint Greyhound

Absolut Citron, mint syrup, grapefruit

$14

Lemon Blueberry Mule

vodka, fresh blueberries, fresh lemon, simple, Fever-Tree ginger beer

$15

Southern Pick

Southern Comfort, peach syrup, iced tea

$14

New Old Fashion

Woodford Reserve, Luxardo liqueur, orange bitters, cherry, orange peel

$19

Mr. Washington Duke

Botanist Gin, dry vermouth, blue cheese olive

$18

Genuine Bull Durham Bloody

bloody mary mix, Tito’s Vodka, salted rim, pickled okra

$15

Mocktails

L’Arjolle

Equilibre Zero, Merlot/Grenache, France

$15

L’Arjolle

Equilibre Zero, Viognier/Sauvignon Blanc, France

$15

Orange Spritz

Orange Petit Bere Zero, Soda, L’Arjolle White Wine

$15

Zero Proof Beer

Stella Liberte Zero

$6

Hole 1 Par 4

Welcome. Our classic layout begins with a sweeping right to left dogleg that narrows the further you play into it. There is plenty of room to the right but too much in that direction will adversely affect your yardage to the hole. Swing your way just short of the neck of the fairway where your successful positioning should leave approximately 160 yards to the middle of the green for a nice two putt par opener.

Hole 2 Par 4

From the tee, our second dogleg is sharper and immediately suggests an advantage for those cutting the corner. Don't believe your eyes! Play straight away toward the group of tall pines. Rees Jones has given you a long green as a target but it is well protected with formidable right side bunkers. Any shots that are hit long will roll down a steep embankment leaving a very difficult pitch. Consider playing safely toward the left side and take your chances putting.

Hole 3 Par 4

What a golf hole! Thanks, Rees. This is an exacting par four which calls for a chess move off the tee. A straight approach to the throat of this small, shielded green is possible if you are willing to flirt with the right side fairway bunker on your drive. The left side is the safer route but it will leave you with a line that requires playing between bunkers short and water long. Either choice is challenging on this blue-ribbon hole. Good luck.

Hole 4 Par 3

Rees Jones has proven that great three pars don't have to be long. This jewel is framed by gallery mounds behind the green and is fronted beautifully by Dumpy's Creek. The short yardage invites a promising birdie opportunity if you can safely negotiate the bunkers front left and back right. Don't forget to factor the two tier green into you club selection.

Hole 5 Par 4

Duke's design starts your round with four position holes. Now its time for a power hole! You can clearly see the large right fairway bunker but there is plenty of room to the left. Just stretch back and let the big dog eat. Your long drive pays dividends in shortening your second shot since this green is flanked by bunkers on three sides.

Hole 6 Par 4

Location location location...the fairway sand line blends in visually with the green sand line to create an effect of bunkers everywhere. Let your opponents play out of the ninety three yards of fairway bunkers on the right. Your position in the short grass will be especially appreciated because it's all carry into another well protected, strategically contoured green.

Hole 7 Par 5

Here's your shot at our first par five but don't celebrate too early, its a brute. A prodigious driving hole where your best 300 yard drive can fly over the right side fairway bunkers leaving you a mere 272 into the green! For most of us, choices on the second are limited due to creek cutting only seven yards from the front of the green. Good news, if you can carry the green there's plenty of room long. Bad news, the real challenge is in putting this unique sculptured green that slopes strongly from back to front. Shots that end up above the hole will require the deft touch of one of our Duke Medical Center surgeons.

Hole 8 Par 3

Another great par three. Take a second look. The shot requirement is all carry over a monstrous fronting bunker...and uphill all the way to this three level green. Although you may not feel any wind on the tee, you would be wise to check the wind direction on the tree tops along the right side.

Hole 9 Par 5

Rees brings the front side to a close with a reachable par five that could yield a feathered vertebrate. The drive is straight away but will surely benefit from a right to left ball flight. The Washington Duke Inn provides a dramatic backdrop with lots of gallery locations to accommodate the fans who have come to watch you play. We know you're a crowd pleaser as you stand ready to rip your second shot into the center of this sizable green BUT, be sure to understand the errant shots missing this green will face difficult recoveries. A lay up short of the green must be played with care to improve your chances of leaving this hole with a one putt birdie.

Hole 10 Par 4

Congratulations. You've just completed the Jones' front nine and we hope you are headed toward your personal best at Duke Golf Club. This tee box is surrounded by gallery mounds but simply concentrate on your game instead of the crowd noise. The hole opens with a generous landing area and prefers a left to right tee shot moving away from the fairway bunker. The green is receptive and could yield birdie opportunities to balls landing in the right center of the target. Shots played defiantly left must fly the bunker knowing that anything long will be caught in a hollow behind the green.

Hole 11 Par 5

A truly strategic five par featuring a unique green design that is shaped into an "S" and literally painted into its surrounding landscape. A player's attitude and psyche will be molded by this critical turning point hole. This is the beginning of Duke's own "Amen Corner". A good score here can open up the entire back side but....This hole is reachable in two by smashing your drive long and left near the fairway bunker. Before you play your second and as you view your options from the top of the hill, take a moment to experience one of those delicious moments of truth that golfers relish. Any choice must factor in the cunning design of this green. Tom's Creek, protected by a bunker on each side which will require precision into the correct location. Regardless of your result, this hole is a golfer's delight. Enjoy this moment, its what golf is all about.

Hole 12 Par 3

Playing further into the 'Corner,' we arrive at one of Duke's photographic gems. You'll love this showpiece three par from any tee position. If you're playing the back tees, Rees has provided you with a peninsula green that provides challenge as well as aesthetics. It is a singular opportunity to prove your mettle. This hole confirms the fact that water has an uncanny ability to collect all those shots hit with hope rather than confidence.

Hole 13 Par 4

This short four par is simply outstanding. The Tee shot requires a premium on direction due to the trees and lateral hazards on both sides but allows an advantage to toy with the pond fronting the fairway. The ability to shorten the approach to the green even by one club might make the difference in hitting this diagonally designed green. Aim at the hollowed area in the middle of the green and forget the fooling with hold locations that lie next to hazard of every variety. Stead...play away please.

Hole 14 Par 4

This five par offers an opportunity to let the shaft out for all those playing the shorter tees. A back tee player is provided a slight left to right feeling on the drive and should play off the left side of the fairway. This hole seems like the calm in the middle of the "Corner" storm as it plays generously through our tree lined North Carolina landscape...until you are hitting for the green. Stay left in positioning your approach for two distinct benefits; you will be playing into the full length of the green and you might be able to use the built in ramp on the left side of the green to your advantage. This is our largest green and offers some tricky putts for all those who fail to land close to the hole.

Hole 15 Par 3

Just one more challenge before you finish Rees' "Corner". To compound your problems, this is the favorite location of tournament galleries because they can view the action on three holes at once. You are facing a slightly uphill, slightly long, slightly difficult three par where the wind can play a major role in your club selection. Swing with confidence, the green was built to hold a shot from a long club and includes a chipping bail out area to the left of the green.

Hole 16 Par 4

The inviting four par allows you a moment to enjoy the visual beauty and panorama from the Devil tee which is located on the highest point of the golf course. Any of the elevated tee boxes will give your drive extra carry as you try to land far enough into the dogleg to see the green. The short grass is lined with hanging hardwoods on the right and a series of fairway bunkers left and long. Your uphill second is played to a wide green divided by a slight ridge. Care should be given to the visual effect of short yardage created by the placement of the front bunker into the hillside.

Hole 17 Par 4

Through sixteen holes, the truly great classic golf course designs all seem to effortlessly take a player through every club in the bag and every corner of the mind. Then, with two holes left to play, the course demands a little extra to complete an experience found no where else in sport. Rees has continued in this classic tradition with his design of the seventeenth at Duke. A taxing driving hole, straight away but more, asking for both length and accuracy. Any tee shot other than long and straight will leave you with a real test for your long iron ability. Greenside bunkering creates additional hardship making this the most difficult hole on the course. Par is a good score.

Hole 18 Par 4

The eighteenth is one of the most challenging finishing holes anywhere. Sixteen yards longer than the mammoth seventeenth, it will also call for two very long and accurate shots to hit the green in regulation. The fairway slopes right to left so plan to land your drive on the right side for a clear second shot into this pear shaped green. Just imagine that you're about to finish the final round of the U.S. Open in front of a gallery of thousands. Your shot soars toward the green and lands next to the hole for a tap in birdie!