We handcraft a cup from bacon strips, fill it with our premium house crabmeat, drizzle it with hollandaise sauce and then bake it to perfection!
Traditional Tomato Bruschetta; Tomato, Sweet Basil, Shallots, Garlic and Olive Oil; on toasted crostini, drizzled with Balsamic Glaze
Half pound of Mussels cooked with fresh Herbs, Garlic, Tomato, and Shallots in a White Wine Sauce, topped with Capers and served with Toasted Baguette.
Spinach Mushroom Dip
Blend of Cheeses, Mushrooms, and Spinach, topped with Cheddar Jack Cheese and baked to perfection. Served with fresh Tomato and Crostini.
SOUPS AND SALADS
1863 Ham and Bean Soup
When Robert E. Lee led his Army of Northern Virginia through Fairfield (July 4, 1863), the Fairfield innkeepers and local women from the town served the tired and hungry soldiers this meal. The recipe has been handed down from innkeeper to innkeeper since then.
Bowl 5.5 Cup 3.5
Thaddeus Stevens French Onion Soup
Crock of traditional onion soup topped with herbed croutons, mozzarella cheese, and baked.
Mansion House Salad
A bed of mixed greens topped with crushed walnuts and mandarin oranges, served with our famous Maggie Miller dressing.
All entrees served with a choice of our signature Mansion House Salad
OR a cup of the Ham and Bean Soup.
Fairfield Inn’s Famous Chicken and Biscuits
The Inn is well known for its traditional chicken and biscuits recipe that has been passed down through the years. We serve over 2 ½ tons of chicken and biscuits per year. We couldn’t do that if it weren’t so good. Includes vegetable and potato of the day.
Confederate Crab Cakes
Chesapeake seasoned crabmeat broiled until golden brown and served with our signature creamy tartar sauce. Eastern shore Marylanders love it! Includes vegetable and potato of the day.
Roasted Prime Rib **
Brushed with house seasonings, then slow roasted to order, served au jus. Includes vegetable and potato of the day. 30
Tuna Steak **
Grilled tuna steak – a menu special not often found here at the Inn! Includes vegetable and potato of the day.
For the vegetarian, and a house favorite, especially if you love pesto. Includes Vegetable of the day.
Steak Au Poivre
Pan Seared Filet Mignon, cooked to your liking, topped with a Peppercorn Cream Sauce and drizzled with Balsamic Glaze. Served with Crispy Steak Fries and Vegetable of the day.
Grilled Atlantic Salmon Filet over Pappardelle Pasta with Tomatoes, Portobello Mushrooms, Capers, spinach and Banana Peppers tossed in a Garlic Dill Butter Sauce.
Shrimp ‘n Grits
Chevre and Herb Grits topped with Shrimp sautéed with Andouille Sausage, Peppers, Tomatoes, Onions, and Scallions. Finished with a Pan Cream Sauce and served with Vegetable of the day.
Pork Medallions **
Pork Tenderloin Medallions, Grilled to perfection, over a Green Bean, Apple, Cranberry and Brown Rice Blend. Finished with a Fig and Bacon Red Wine Sauce. Served with a Vegetable of the day.
SANDWICHES or LIGHTER FARE
All Sandwiches and Burgers are served with Tavern Cut Potato Chips or Pub Fries
Chicken & Biscuits
Lunch portion of our Famous Chicken & Biscuits served throughout the years.
Confederate Crab Cake Sandwich
Our homemade broiled jumbo lump crab cake served on a Kaiser roll with a Lemon Dill Tartar Sauce
Sliced Prime Rib on a grilled Baguette with Banana Peppers, Caramelized Onion, Horseradish Herb Sauce, Spinach, and smoked Cheddar Cheese.
The Union Burger
Caramelized Onion, Bacon, Smoked Cheddar
Grilled Portabella Sandwich
Lettuce, Tomato, Onion, Chipotle Cream Sauce on Cranberry Ciabatta