10/14/2026
🍂 THIS WEEK AT RED OR WHITE FAIRHOPE 🍷
A little fall comfort, a little funk, and plenty of bold flavors. Here’s what we’re cooking this week!
🧀 36-MONTH AGED MIMOLETTE
From renowned French affineur Rodolphe Le Meunier. Intensely nutty with notes of toasted hazelnuts, butterscotch, and caramel. Served with house-made apple butter and fresh baguette.
🦴 ROASTED BONE MARROW | 14
Rich roasted marrow brushed with kimchi butter, topped with house-made kimchi, and served with garlic-gochujang baguette. A little heat, a little funk, and a whole lot of flavor.
🍕 APPLE BUTTER & PANCETTA | 20
House-made apple butter, crispy smoked pancetta lardons, crumbled blue cheese, and a finishing drizzle of balsamic glaze. Sweet, smoky, salty, and tangy.
🍽️ PORK LOIN | 29
Brined and seared over silky celery root purée with duck-fat roasted sweet potatoes, baby spinach, and fennel-apple sofrito. Finished with buttered black pepper pecans.
Four different dishes, each bringing something special to the table.
Available this week at Red or White Fairhope, while they last!