Fairhope Inn Restaurant

• $18.95

  Classic Southern Breakfast

  Three Eggs Any Style - Cherrywood Bacon - Inn Potatoes - Smoked Gouda Grits and Banana Bread
• $23.95

  Cornmeal Crusted Local Gulf Fish

  Local Wild Caught Fish- Cornmeal Crusted - Gouda Grit Cake - Southern Collards - Creole Tomato Sauce
• $19.95

  Bill E's Bacon Carbonara

  Traditional Carbonara Egg Sauce, Angel Hair Pasta, Bill E's Bacon, Aged Parmesan
• $19.95

  Pan Seared Salmon

  Seared Salmon with Roasted Fingerling Potatoes, Sauteed Kale, Mushroom & Boiled Egg topped with Dill Creme
• 
  $19.95

  Classic Eggs Benedict

  Toasted English Muffin topped with Ham, Poached Eggs, and Hollandaise with Inn Potatoes and Asparagus
• $23.95

  Crab Cakes and Eggs

  2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes
• $22.95

  Green Tomato Napoleon

  Spicy Gulf Shrimp Layered with Fried Green Tomatoes, Drizzled with Creole Cream Sauce and served with Inn Potatoes
• $23.95

  Crab Cakes & Eggs

  2 Crab Cakes topped with Poached Eggs and Hollandaise Sauce with Inn Potatoes
• $26.95

  Steak & Eggs

  Filet Medallions with an Egg "your way", Hollandaise and House Made Tots
• $22.95

  Chicken & Waffles

  Crispy Chicken Breast over Buttermilk Waffles topped with Bourbon Maple syrup served with Cheese Grits
• $21.95

  Crawfish Biscuit

  Two Biscuits, Tomato Gravy, Fried Oysters and House made tots
• $18.95

  Strawberry Cheesecake Waffle

  Buttermilk Waffle with Cream Cheese and Strawberry Filling served with Cherrywood Bacon and Side of Syrup
• $3.50

  Champagne or Mimosa

Lunch Small Plates & Salads

• 
  $11.00

  Escargot

  Garlic Herb Butter - Mushroom Duxelle - Pastry Fleurons
• 
  $12.00

  Seafood Bubble Over Dip

  Smoked Shrimp - Crawfish - Rustic Bread
• 
  $8.00

  Crab Cake

  Field Greens - Tomato Caper Aioli - Sweet Potato Hay
• 
  $9.00

  Roasted Beet Salad

  Gorgonzola Cheese - Orange Supreme - Creme Fraiche - Happy Olive Raspberry Vinegar
• $8.00

  Apple Fennel Salad

  Granny Smith Apples - Shaved Fennel - Gorgonzola - Local Pecans - Citrus Vinaigrette
• $8.00

  Inn Salad

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

Lunch Entrees

• 
  $16.00

  Crab Cake Salad

  Mixed Greens - Tomato Caper Aioli - Grape Tomatoes - Sweet Potato Hay
• 
  $16.00

  Fish du Jour

  Alabama Gulf Fish (typically Snapper or Grouper)
• 
  $15.00

  Roasted Salmon Salad

  Roasted Salmon with Cranberry Relish - Warm Spinach - Local Candied Pecans - Watermelon Radish topped with Cranberry -Pear Balsamic
• 
  $13.00

  Vegan Mushroom Ravioli

  Vegan Mushroom Ravioli with Savory Tomato Jam and Shaved Brussels Sprout
• $15.00

  Grilled Pork Chop

  Grilled Pork Chop with Cauliflower Mash - Crispy Brussels Sprout - Bill E's Bacon Lardon topped with House Demi-glace
• $15.00

  Fresh Gulf Fish Sandwich

  Fresh Gulf Fish on a Brioche Bun with Mixed Greens - Garlic Aioli - Tomato Jam and French Fried Potatoes
• $16.00

  Seared Crab Cake and Fried Green Tomato

  Local Corn & Field Pea Succotash - Tabasco Aioli

• 
  $12.00

  Shrimp Remoulade

  Boiled and Chilled Gulf Shrimp - Iceberg Lettuce - Spicy Creole Remoulade
• $9.00

  Wedge Salad

  Iceberg lettuce, cherry tomatoes, Blue Cheese dressing and Stilton crumbles
• $9.00

  Chicken and Andouille Gumbo

  White Rice - Dark Roux - Trinity - Okra
• $15.00

  Fried Oyster Rockefeller

  Fresh Gulf Oysters - Creamed Spinach - Parmesan - Herbsaint
• $12.00

  Boudin Ball

  Pork and Rice Sausage - Creole Mustard Remoulade
• $15.00

  Jubilee Dip

  Gulf Shrimp - Louisiana Crawfish - Boursin Cheese - Crostini
• $24.00

  Gulf Shrimp Po Boy

  Inn Baguette, Shredded Lettuce - Tomato - Remoulade - French Fries
• 
  $24.00

  Local Catch Pontchartrain

  Fresh Gulf Fishwith Seasonal Vegetable Medley, Lump Crab Meat and Lemon Beurre Blanc
• $24.00

  Pasta New Orleans

  Blackened Chicken Breast - Penne Pasta - Garlic, Creole Cream - Trinity - Parmesan
• 
  $24.00

  Pork Chop

  Brown Sugar Glazed - Brabant Bleu Cheese Potatoes - Asparagus
• 
  $26.00

  Shrimp & Grits

  Pan Seared Gulf Shrimp - Diced Peppers - Gouda Grits
• 

  Bananas Foster Sundae

• Pecan Praline Cheesecake

Dinner Small Plates & Salads

• $8.00

  Cream of Celery Soup
• 
  $10.00

  Roasted Beet Salad

  Gorgonzola Cheese - Orange Supreme - Creme Fraiche
• 
  $12.00

  Seafood Bubble Over Dip

  Smoked Shrimp & Crawfish served with Rustic Bread
• $9.00

  Apple Fennel Salad

  Granny Smith Apples - Local Pecans - Gorgonzola - Shaved Fennel - Citrus Vinaigrette
• $9.00

  Inn Salad

  Field Greens - Maple Vinaigrette - Grape Tomatoes - Goat Cheese - Craisins
• 
  $10.00

  Crab Cake

  Field Greens - Tomato Caper Aioli - Sweet Potato Hay
• $14.00

  Colony Oysters

  Fresh Gulf Oysters - Lightly Seasoned - Pickled Red Cabbage - Yellow Pepper on bed of Arugula
• $12.00

  Escargot

  Garlic & Herb Butter - Mushroom Duxelle - Pastry Fleurons
• $14.00

  Butternut Squash Ravioli

  Sage Brown Butter

Dinner Entrees

• $30.00

  Pasta Scoglio

  Alabama Wild-Caught Gulf Shrimp, Mussels and Crawfish over Angel Hair Pasta with House-made Tomato Sauce
• 
  $32.00

  Gulf Fish du Jour

  Chef's Daily Preparation of typically Alabama Gulf Snapper or Grouper
• 
  $32.00

  Roasted Salmon

  Roasted Salmon with Seasonal Vegetable Hash and Cranberry Relish
• 
  $24.00

  Vegan Mushroom Ravioli

  Vegan Mushroom Ravioli with Savory Tomato Jam and Shaved Brussels Sprout
• 
  $45.00

  Filet Mignon

  Garlic Herb Mashed Potatoes - Asparagus - Confit Baby Carrots with House Demi-glace
• $32.00

  Seared Grouper

  Seared Grouper with Conecuh & Gouda Grit Cake - Collards - Smoked Tomato and Crawfish Butter Sauce
• $33.00

  Berkshire Pork Chop

  Pork Chop with Cauliflower Mash - Crispy Brussels Sprout - Bill-E's Bacon Lardons and Balsamic Glaze
• $50.00

  Veal Chop

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

• 

  Paige Dawson

  It began with a visit to old friends… that never ended. Paige Dawson was in Fairhope to see fellow sorority sisters from her days at the University of Alabama, when they made the fortuitous choice of the Fairhope Inn for dinner plans. She fell in love with the charming town… and the Inn itself. When life brought a fresh personal chapter and a move to Fairhope 5 years ago, the Gadsden native with a love for projects was ready for something new. Anxious to get involved in the community, she learned the Fairhope Inn’s longtime owner might be interested in selling. With no hospitality background but a career in property development and construction, Paige was still intrigued. Her friends offered encouragement and the nudge she needed to make the leap of faith. Paige’s first decision was enlisting the help of former longtime manager, Jeffrey Mog, to take the Inn on its next journey. His “answers in the back of the book” understanding of patron experience and expectations is key. “We eat with our eyes,” offers Mog. “We do make the plate look beautiful, but the food comes first. The goal is one wow factor per dish and not multiple garnishes. From microgreens to zest, everything on the plate must be edible.” Seasonality, freshness, and a fish of the day reflects the Eastern Shore’s love of all things local. With Jeffrey tasked to the culinary team, Paige threw her creative energy to work on a comprehensive renovation. The goal: a light fresh vibe, casually comfortable fine dining, and sophisticated southern hospitality. Closed for 100 days only to re-open in time for Covid-19’s shutdown, the Inn finally reopened its doors with a splash in early fall 2019. You’ll find Paige today greeting guests, planning tablescapes, and still meeting her sorority sisters for lunch… this time at her very own table
• 

  Jeffrey Mog

  Jeffrey is the smiling – and very familiar face – greeting guests to the Fairhope Inn. The Cincinnati native built a seasoned resume in hospitality with stops in Chicago, Colorado and Tunica, MS at properties including Marriott’s Great America, hotels, and casinos. Working in the hospitality trenches, he gathered tips and advice from the dishwasher to sous chef on everything from handling knives to artfully plating food…and life in general. When Jeffrey finally made it to Fairhope in 1998, he vowed he wouldn’t venture north of I-10 again. The charming town quickly became home. Mog joined the Fairhope Inn after its first major renovation as a restaurant and bed & breakfast under award-winning chef/owner Tyler Kean. Over the next 20 years he managed the restaurant and coordinated hundreds of luncheons, parties, wedding ceremonies and receptions. When new owner Paige Dawson bought the Inn in 2019, Jeffrey returned from a brief retirement to assist with renovation and re-opening of this grande old dame of Fairhope dining. Her background in hospitality and Jeffrey’s chops in fine dining created a perfect partnership to bring life and light back to the Inn. This self-described people person loves “forming connections with families” the most, and has seen events over the years become generational. The baby who once starred at a sip and see becomes the honoree at a graduation luncheon or even her own bridal shower. The Inn’s spectacular wine list is curated carefully by this self-trained sommelier, with a passion for lesser known varietals that pair uniquely with the menu’s signature dishes. Selections that move diners out of their comfort zone at a comfortable price point are the goal. Favorite dish? Fish du jour – always the freshest seasonal selection, lightly seasoned and finished with a light lemon butter that ensures you taste the fish… not a heavy cream sauce. Whether reservations for dinner, a weekend getaway or wedding plans… Jeffrey is ready to help you write your own chapter at the Inn.