The Fairhope Inn & Restaurant

First Course

Escargot with roasted garlic, duxelle, herb butter, and puff pastry fleurons 8.

The Fairhope Inn Crab Cake with sweet potato hay and a tomato caper aioli 8.

Duck Confit served over a polenta cake with braised cabbage and a cherry
demi-glace 8.

Seared Diver Scallop pan seared, and served with
Spring vegetable risotto and a lemon sage beurre blanc 9.

Roasted Louisiana Oysters * with andouille sausage, butternut squash,
and sage stuffing 9.

Ahi Tuna seared, served with a Wasabi butter sauce 9.

Soup Du Jour or Gazpacho cup 5.
bowl 6.

Second Course

The Classic Caesar crisp romaine with garlic croutons and aged parmesan,
tossed in a tangy Caesar dressing 7.

Roasted Beet Salad * gorgonzola, orange supremes, and crème fraiche 8.

Butter Bibb Salad * MARC butter bibb lettuce, fresh Peaches,
candied pecans, goat cheese, and tomato with a peach vinaigrette 8.

Traditional Caprese Salad* with fresh Tomatoes, Buffalo Mozzarella,
Extra Virgin Olive Oil, Balsamic Vinegar and Basil chiffonade 9.

Entrée Course

Catch of the Day * our daily selection of sustainable seafood pan seared
served with creamy parmesan risotto, broccolini, and lemon sage beurre blanc 29.

Voodoo Redfish * blackened redfish served with Cajun rice, grilled
broccolini and shrimp creole 29.

Shrimp and Grits * spicy, white wine and garlic sauce, pancetta,
fried polenta and sautéed watercress 27.

Pan Seared Diver Scallops served with a tri-colored orzo cooked with
spinach, roasted bell peppers, asiago, and balsamic reduction 28.

Grilled Salmon * served with grilled polenta, and braised cabbage
topped with chive butter 27.

Grilled Ahi Tuna with Spring vegetable couscous and Wailea sauce 29.

Portobello Stack grilled Portobello cap stuffed with wild mushrooms,
Silver Queen corn, zucchini and asparagus mélange, topped
with fried goat cheese and Gruyere glaze 26.

12 oz. Lamb Loin Chop * pan sautéed with roasted baby red potatoes,
sunchoke puree and foie gras butter 34.

Filet Mignon * pan seared beef tenderloin served with truffle whipped potatoes,
asparagus and a wild mushroom demi-glace 35.

Porcini Pork Tenderloin * grilled and served with tri- colored fingerling potatoes, sautéed arugula, topped with a Barolo, porcini sauce 28.

12 oz. Kansas City Veal Strip * pan sautéed with Marsala, served with
truffle mashed potatoes, Italian roasted peppers and Brussels sprouts 35.

Duck Breast * with a lime spice rub, pan seared with fennel leek compote,
Grana Padano and tomato risotto 28.

* Indicates a dish that was prepared, start to finish, without the use of gluten.


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness,

Especially if you have certain medical conditions