Join us on Mother’s Day! Our dining room will be open from 12-5 PM on Mother’s Day, May 13th.
Dine at the Inn
To complement the Inn’s fine accommodations, there is the Mansion House Restaurant and Squire Miller’s Tavern serving a wide selection of classically prepared and artistically presented dishes. Our chef offers an imaginative menu of pastas, chicken, seafood, and mouth-watering steaks…plus wonderful specials at times. The restaurant opens onto a delightful front porch perfect for spring through autumn dining. Open log fires blaze in the hearths during the winter months. There is an inviting parlor for a quiet nightcap and a banquet salon for business meetings and exclusive receptions, luncheons and dinners. Beer, wine and spirits are available for purchase from our new drink menu.
Dinner– Every Friday & Saturday from 5 to 8 p.m.
We remain available for group reservations (thirty or more people) for any day and at any time.
Cannon Ball BBQ Sliders
Brioche Slider Buns piled high with braised Short Rib, Caramelized Onions, Cheddar Cheese and our house made Gold BBQ Sauce.
Patrick Henry Hummus
A smooth blend of Chickpeas, Tahini Paste, Roasted Garlic, Olive Oil and Lemon Juice topped with a marinated Artichoke Heart and served with warm Pita Bread.
Fort Sumter Shrimp and Sausage Skewers
Cajun seasoned Jumbo Shrimp skewered with Louisiana Style Andouille Sausage, grilled to perfection, served over Broken Wild Rice Pilaf and finished with a Remoulade Sauce.
Baguette Crostini, lightly grilled, topped with classic Tomato topping and drizzled with Balsamic Glaze.
The Brigadier Bacon Cup
House made Crab Cake wrapped in Apple Wood Smoked Bacon, topped with a rich Hollandaise Sauce.
Carroll’s Delight Chips
House made Potato Chips seasoned with our house blend of herbs and spices. Served with Wasabi Ranch Dipping Sauce.
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 rich onion soup topped with baguette croutons and mozzarella cheese then baked to perfection.
Grilled Romaine Salad
Flame Grilled Romaine Heart topped with creamy Caesar Dressing, Garlic Croutons, and Balsamic Glaze
Black and Blue Salad
Chopped Blackened Ribeye Steak on a bed of mixed Greens with Red Onions, Black Olives, Blue Cheese Crumbles and Roasted Peppers. Served with our Yankee Blue Cheese Dressing.
SANDWICHES or LIGHTER FARE
All Sandwiches and Burgers are served with Tavern Cut Potato Chips or Pub Fries
Mason-Dixon Crab Cake Club
Our House made Crab Cake on toasted Wheat bread with mixed greens, sliced Tomato, crispy Bacon and a wonderful Dill Tartar Sauce.
Lafayette Cheesesteak Dip
A Pennsylvania twist a on a classic French Dip sandwich. Tender sliced Ribeye Steak on a toasted French Roll with Fire Roasted Peppers, Caramelized Onions and American Cheese. Served with Au Jus for dipping.
Red River Grinder
Grilled Andouille Sausage, Fire Roasted Peppers, Caramelized Onions, Cheddar Cheese and Pickles served on a toasted French Roll with Remoulade Sauce.
Lee’s Ham and Swiss Melt
Thinly sliced Black Oak Ham served on a toasted Bagel Bun with Swiss Cheese, Sliced Tomato, pickles and Dijon Mustard.
The Weary Traveler
A burger for the fatigued traveler. A six-ounce Beef patty topped with braised Short Rib, Cheddar Cheese and our signature 1757 BBQ Sauce. Served on a grilled Brioche Bun.
Monterey Pass Pita
Marinated grilled Chicken Breast on warm Pita Bread with Roasted Garlic Hummus spread, mixed Greens, sliced Tomato, Red Onions and Mozzarella Cheese.
Pickett’s Vegetable Pita
Warm Pita Bread Stuffed with Fire Roasted Peppers, Caramelized Onions, Mushrooms, Black Olives, Tomatoes, mixed Greens, Pickles, Mayonnaise and American Cheese.
All entrees served with a choice of Mansion House Salad – Mixed Green, Walnuts, Mandarin Oranges and Maggie Miller Vinaigrette 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. Served with Vegetable of the day.
Confederate Crab Cakes
A wonderful blend of jumbo Lump, Lump and Claw Crab Meat accented with herbs and spices then baked to complete perfection. Served with Fresh Lemon, Dill Tartar Sauce, the Vegetable of the day and the Potato of the day.
Grant’s Roasted Prime Rib **
Ribeye Roast brushed with our house seasonings then slow roasted to the temperature of your choice. Served with Au Jus and the Potato of the day.
Saint Michael’s Mac and Cheese
Penne Pasta, Lump Crab Meat, Jumbo Shrimp and a pan seared Cod Filet tossed in a Cheddar Mornay Sauce, with a hint of Old Bay Seasoning, and baked to perfection. Served with a Lemon Wedge and the Vegetable of the day.
Colonial Bacon Wrapped Meatloaf
Generous portion of our house made Meatloaf wrapped in Applewood smoked Bacon, topped with a Swedish Gravy. Served with a toasted Baguette and Vegetable of the day.
Bunker Hill Beef Tips
Flame grilled marinated sirloin Beef Tips over a bed of Broken Wild Rice Pilaf topped with a succulent Mushroom Espagnole Sauce. Served with the vegetable of the day.
Beauregard Bruschetta Chicken
Pan Seared, marinated Chicken cutlets topped with Mozzarella Cheese and a Fresh Tomato Bruschetta Pomodoro. Served with Vegetable of the day and Potato of the day.
Stonewall Shrimp ‘n Grits
Creamy grits topped with Jumbo Shrimp sautéed with Andouille Sausage, Roasted Peppers, Tomatoes and Onions. Finished with a Cajun Cream Sauce and fresh Scallions.
Petersburg Pork Medallions **
Flame grilled Pork Tenderloin medallions over a blend of Apples, Cranberries, Green Beans and Brown Rice topped with a Fig and Bacon Red Wine Sauce. Served with the Vegetable of the day.
Mamie’s Pasta Primavera
Penne Pasta, marinated Artichoke hearts, Fire Roasted Peppers, Mushrooms and Black Olives tossed in an Oven Roasted Tomato sauce then topped with Parmesan Cheese and baked. Served with a toasted Baguette.
Quartermaster Short Rib Stew
Braised Beef Short Rib slowly stewed with Carrots, Celery, Onions, Parsnips, Potatoes, Mushrooms and fresh Herbs in a rich Beef Stock. Served in a toasted Bread Boule.
Port Royal Poached Cod
Fresh Cod Filet pan seared in Butter then beautifully poached in a Roasted Tomato, Green Pea and fresh Herb Sauce. Served with a grilled Baguette, Fresh Lemon and Broken Wild Rice Pilaf.