The Fairhope Inn

Garlic Herb Butter - Mushroom Duxelle - Pastry Fleurons

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

Mixed Greens - Tomato Caper Aioli - Grape Tomatoes - Sweet Potato Hay

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

Boiled and Chilled Gulf Shrimp - Iceberg Lettuce - Spicy Creole Remoulade

Iceberg lettuce, cherry tomatoes, Blue Cheese dressing and Stilton crumbles

White Rice - Dark Roux - Trinity - Okra

Fresh Gulf Oysters - Creamed Spinach - Parmesan - Herbsaint

Pork and Rice Sausage - Creole Mustard Remoulade

Gulf Shrimp - Louisiana Crawfish - Boursin Cheese - Crostini

Inn Baguette, Shredded Lettuce - Tomato - Remoulade - French Fries

Fresh Gulf Fishwith Seasonal Vegetable Medley, Lump Crab Meat and Lemon Beurre Blanc

Blackened Chicken Breast - Penne Pasta - Garlic, Creole Cream - Trinity - Parmesan

Brown Sugar Glazed - Brabant Bleu Cheese Potatoes - Asparagus

Pan Seared Gulf Shrimp - Diced Peppers - Gouda Grits

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

Alabama Wild-Caught Gulf Shrimp, Mussels and Crawfish over Angel Hair Pasta with House-made Tomato Sauce

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

Three Eggs Any Style - Cherrywood Bacon - Inn Potatoes - Smoked Gouda Grits and Banana Bread

Local Wild Caught Fish- Cornmeal Crusted - Gouda Grit Cake - Southern Collards - Creole Tomato Sauce

Traditional Carbonara Egg Sauce, Angel Hair Pasta, Bill E's Bacon, Aged Parmesan

Seared Salmon with Roasted Fingerling Potatoes, Sauteed Kale, Mushroom Boiled Egg topped with Dill Creme

Toasted English Muffin topped with Ham, Poached Eggs, and Hollandaise with Inn Potatoes and Asparagus

2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes

Spicy Gulf Shrimp Layered with Fried Green Tomatoes, Drizzled with Creole Cream Sauce and served with Inn Potatoes

2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes

Filet Medallions with an Egg "your way", Hollandaise and House Made Tots

Crispy Chicken Breast over Buttermilk Waffles topped with Bourbon Maple syrup served with Cheese Grits

Two Biscuits, Tomato Gravy, Fried Oysters and House made tots

Buttermilk Waffle with Cream Cheese and Strawberry Filling served with Cherrywood Bacon and Side of Syrup

Garlic Herb Butter - Mushroom Duxelle - Pastry Fleurons

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

Mixed Greens - Tomato Caper Aioli - Grape Tomatoes - Sweet Potato Hay

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

Boiled and Chilled Gulf Shrimp - Iceberg Lettuce - Spicy Creole Remoulade

Iceberg lettuce, cherry tomatoes, Blue Cheese dressing and Stilton crumbles

White Rice - Dark Roux - Trinity - Okra

Fresh Gulf Oysters - Creamed Spinach - Parmesan - Herbsaint

Pork and Rice Sausage - Creole Mustard Remoulade

Gulf Shrimp - Louisiana Crawfish - Boursin Cheese - Crostini

Inn Baguette, Shredded Lettuce - Tomato - Remoulade - French Fries

Fresh Gulf Fishwith Seasonal Vegetable Medley, Lump Crab Meat and Lemon Beurre Blanc

Blackened Chicken Breast - Penne Pasta - Garlic, Creole Cream - Trinity - Parmesan

Brown Sugar Glazed - Brabant Bleu Cheese Potatoes - Asparagus

Pan Seared Gulf Shrimp - Diced Peppers - Gouda Grits

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

Alabama Wild-Caught Gulf Shrimp, Mussels and Crawfish over Angel Hair Pasta with House-made Tomato Sauce

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

Three Eggs Any Style - Cherrywood Bacon - Inn Potatoes - Smoked Gouda Grits and Banana Bread

Local Wild Caught Fish- Cornmeal Crusted - Gouda Grit Cake - Southern Collards - Creole Tomato Sauce

Traditional Carbonara Egg Sauce, Angel Hair Pasta, Bill E's Bacon, Aged Parmesan

Seared Salmon with Roasted Fingerling Potatoes, Sauteed Kale, Mushroom & Boiled Egg topped with Dill Creme

Toasted English Muffin topped with Ham, Poached Eggs, and Hollandaise with Inn Potatoes and Asparagus

2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes

Spicy Gulf Shrimp Layered with Fried Green Tomatoes, Drizzled with Creole Cream Sauce and served with Inn Potatoes

2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes

Filet Medallions with an Egg "your way", Hollandaise and House Made Tots

Crispy Chicken Breast over Buttermilk Waffles topped with Bourbon Maple syrup served with Cheese Grits

Two Biscuits, Tomato Gravy, Fried Oysters and House made tots

Buttermilk Waffle with Cream Cheese and Strawberry Filling served with Cherrywood Bacon and Side of Syrup

Garlic Herb Butter - Mushroom Duxelle - Pastry Fleurons

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

Mixed Greens - Tomato Caper Aioli - Grape Tomatoes - Sweet Potato Hay

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

Boiled and Chilled Gulf Shrimp - Iceberg Lettuce - Spicy Creole Remoulade

Iceberg lettuce, cherry tomatoes, Blue Cheese dressing and Stilton crumbles

White Rice - Dark Roux - Trinity - Okra

Fresh Gulf Oysters - Creamed Spinach - Parmesan - Herbsaint

Pork and Rice Sausage - Creole Mustard Remoulade

Gulf Shrimp - Louisiana Crawfish - Boursin Cheese - Crostini

Inn Baguette, Shredded Lettuce - Tomato - Remoulade - French Fries

Fresh Gulf Fishwith Seasonal Vegetable Medley, Lump Crab Meat and Lemon Beurre Blanc

Blackened Chicken Breast - Penne Pasta - Garlic, Creole Cream - Trinity - Parmesan

Brown Sugar Glazed - Brabant Bleu Cheese Potatoes - Asparagus

Pan Seared Gulf Shrimp - Diced Peppers - Gouda Grits

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

Alabama Wild-Caught Gulf Shrimp, Mussels and Crawfish over Angel Hair Pasta with House-made Tomato Sauce

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