The Fairhope Inn Menu

Smoked Shrimp - Crawfish - Rustic Bread

Field Greens - Tomato Caper Aioli - Sweet Potato Hay

Gorgonzola Cheese - Orange Supreme - Creme Fraiche - Happy Olive Raspberry Vinegar

Granny Smith Apples - Shaved Fennel - Gorgonzola - Local Pecans - Citrus Vinaigrette

Field Greens - Maple Vinaigrette - Grape Tomatoes - Goat Cheese - Craisins

Alabama Gulf Fish (typically Snapper or Grouper)

Roasted Salmon with Cranberry Relish - Warm Spinach - Local Candied Pecans - Watermelon Radish topped with Cranberry -Pear Balsamic

Vegan Mushroom Ravioli with Savory Tomato Jam and Shaved Brussels Sprout

Grilled Pork Chop with Cauliflower Mash - Crispy Brussels Sprout - Bill E's Bacon Lardon topped with House Demi-glace

Fresh Gulf Fish on a Brioche Bun with Mixed Greens - Garlic Aioli - Tomato Jam and French Fried Potatoes

Local Corn & Field Pea Succotash - Tabasco Aioli

Gorgonzola Cheese - Orange Supreme - Creme Fraiche

Smoked Shrimp & Crawfish served with Rustic Bread

Granny Smith Apples - Local Pecans - Gorgonzola - Shaved Fennel - Citrus Vinaigrette

Field Greens - Maple Vinaigrette - Grape Tomatoes - Goat Cheese - Craisins

Field Greens - Tomato Caper Aioli - Sweet Potato Hay

Fresh Gulf Oysters - Lightly Seasoned - Pickled Red Cabbage - Yellow Pepper on bed of Arugula

Garlic & Herb Butter - Mushroom Duxelle - Pastry Fleurons

Sage Brown Butter

Chef's Daily Preparation of typically Alabama Gulf Snapper or Grouper

Roasted Salmon with Seasonal Vegetable Hash and Cranberry Relish

Vegan Mushroom Ravioli with Savory Tomato Jam and Shaved Brussels Sprout

Garlic Herb Mashed Potatoes - Asparagus - Confit Baby Carrots with House Demi-glace

Seared Grouper with Conecuh & Gouda Grit Cake - Collards - Smoked Tomato and Crawfish Butter Sauce

Pork Chop with Cauliflower Mash - Crispy Brussels Sprout - Bill-E's Bacon Lardons and Balsamic Glaze

Veal Chop with Garlic & Herb Mashed Potatoes - Confit Carrots - Asparagus with House Demi-glace