Dinner Menu

The Fairhope Inn & Restaurant

 

First Course

 

Prosciutto, Burratta Mozzarella and Heirloom Tomato with saba 10. 

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.

Seared Diver Scallop pan seared, and served with a spicy eggplant puree, Trumpet mushrooms and beurre blanc 9.

Roasted Louisiana Oysters * with andouille sausage, butternut squash, and sage stuffing  8.

Sauteed Jumbo Shrimp Cocktail, chilled and served with traditional remoulade 9.

Roasted Tomato Bisque Soup Du Jour cup  5. bowl  6.

 

Second Course

 

The Classic Caesar crisp romaine with garlic croutons and aged parmesan, tossed in a tangy Caesar dressing 8.

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

Butter Bibb Salad * MARC butter bibb lettuce, candied pecans, goat cheese, and tomato with apple vinaigrette  8.

Warm Spinach Salad*  8.

Wedge Salad Crisp Iceberg lettuce with gorgonzola dressing, grape tomatoes, topped with fresh chives 8.

 

Entrée Course

 

Catch of the Day *our daily selection of sustainable seafood pan

seared served with an Seasonal succotash and lemon sage beurre blanc 29.

 

Pan Seared Redfish * Yukon Brabant Hash, “Local Appetite” Rainbow Chard and Lemon Beurre Blanc  29.

 

Coconut Curry Shrimp *with coconut almond rice, and broccolini    28.

 

Pan Seared Diver Scallops * served with Parsnip Puree, Spaghetti Squash,

Lemon Sage Beurre Blanc, Bacon Vinaigrette, Black Tabiko Garnish    30.

 

Pan Roasted Salmon * with whipped sweet potatoes, wild mushroom jus Asparagus and hollandaise   27.

 

Organic Chicken Breast * stuffed with local goat cheese, Sundried tomato and Toasted pinenuts,

with Smoked Gouda Polenta, Broccolini    28.

 

Grilled Maple Leaf Duck Breast  *with Organic Brown Jasmine rice, Haricot vert, and Ginger Demi   32.

 

Portobello Stack grilled cap stuffed with wild roasted corn, zucchini and yellow squash, and asparagus mélange,

topped with fried goat cheese and Gruyere glaze.  Served with organic jasmine brown rice.   26.

                                                                                                   

Roasted Colorado Rack of Lamb *with Confit Fennel & Yukon Potatoes,

Honey Glazed spring carrots, and Mint Gastrique       37.

 

Filet Mignon * pan seared beef tenderloin served with truffle whipped potatoes,

Asparagus, Sautéed wild mushroom and Bordeaux Demi   35.

 

Grilled Pork Tenderloin * whipped sweet potatoes, Braised “Local Appetite” Farms Russian Red Kale,

with Point Clear Honey and Cippolini Onion Jus  29. 

  

* 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