Fahrenheit 132

These incredible bottles are hitting our shelves today…

Special this weekend! Veal Milanese, arugula salad with Parmesan crisp, lemon and caper berries

Limited Special for tonight!

Scallop crudo, chili oil, fresnos, lime salt, caper berries, spring onion, yuzu juice

Country fried veal sweet breads, Carolina gold rice, sea island red peas, pickled shiitakes, rhubarb gastrique

Yellowfin tuna tossed in yuzu, sticky rice, spicy pickled carrots, sesame gelato, furikake, toasted pepitas

This dish is really special. If you haven’t had the chance to try it yet, it’s a must! Here, we have dry-aged magret duck breast, parsnip purée, tarragon jus, and confit carrot.

Research and Development is arguably the best part of our job at Fahrenheit 132. This is when we have the pleasure of experimenting with and taste-testing ingredients sourced not only locally, but from around the world. With that said, we love when we have the satisfaction of working with companies who value the importance of quality ingredients like we do.

At Anson Mills, they “choose to grow and mill Carolina Gold rice and a full complement of heirloom grains adopted by rice families in the 19th century, and to follow sustainable rice-crop rotation.”

“It is an effort that requires extraordinary research into planting practices, seedsmanship, and preparation.”

These efforts by companies like this, help develop ingredients that contribute to the fine flavors we strive to achieve in every dish.

Bon apétit!

Limited time special: Norwegian langoustine, locally foraged morel mushrooms, focaccia toast, ramp beurre blanc

We have custom flights available at Fahrenheit 132. Tell us what would be your picks?

We had to do something with those beautiful blonde morel mushrooms…

House-made cavatelli pasta, marsala bone-marrow butter sauce, truffles, sorel mushrooms

Have you tried the Elk Tartare? It is presented in a veal bone with a smoked hickory salt, red wine butter, grilled lemon and toast. This is one of our favorite appetizers right now! Get it while you can.

Easter special available all weekend!

Australian lamb, ricotta polenta, fennel and pea shoots

40 day dry-aged ribeye, beluga caviar, yuzu kosho Roquefort, chili oil, crispy garlic, potato pavé

Check out our weekend special!

Elk carpaccio, focaccia toast, lemon garlic aioli, micro salad, crispy parsnips, pecorino

New dish on deck! Arborio cooked in an enriched porcini stock with hedgehog and porcini mushrooms finished with some black truffle.

💌🥩 Valentine’s Raw Boxes are available for pre-order! Orders can be placed by calling 540.940.2614 until Sunday, February 11th.

Order pick up will be Monday and Tuesday from 1-3pm.

The Smoked Boulevardier

We are absolutely honored to be on OpenTable’s Top 100 Romantic Restaurants in America! We share this accolade with six other Virginia restaurants. Thank you for your continued support, Fredericksburg. ❤️ link in the comments

Chicken Tostada Appetizer

It may be cold and rainy but the good news is that our French Onion Soup is available for Happy Hour. Soup’s on, see ya there.

Who is ready for a Ticket to Thailand? 👀

For the luxury hunters out there, we have some of the finest ingredients from around the world on one plate. We call it the Four Gems.

The special will be available this weekend while supplies last. Saku Ahi Tuna with Uni, Kusshi Oyster with Imperial Caviar, Foie Gras with Luxardo Brandy Compote and Honey Comb Tuile and finally, A5 Wagyu with Shaved Burgundian Black Truffle. Ask your server about this special!

We’re packing up our mountain of Raw Box orders! Don’t forget to get your orders in today to pick up by the 23rd or Christmas Eve. Let us help make your dinner planning a breeze.

We will be offering these until the New Year. Call 540.940.2614 to place your orders.

We have something for everyone on your list 🎁

Calling all of our burrata lovers…have you ever wondered what’s inside that mozzarella casing that makes up burrata? It’s stracciatella!

Available at Fahrenheit

Many have been inquiring about the Raw Boxes and we will be doing them this year! We are currently taking orders.

Orders can be picked up anytime between 12-2pm, December 18-January 1. Please place your orders at least 48 hours in advance by calling 540.940.2614.

Happy Holidays!

With over 17,000 establishments in the state, it is truly an honor to be recognized in the Northern Virginia region. Thank you for mentioning our wonderful team.

Check out the link in the comments to see what other restaurants made the list. 🍾