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. The hotel’s chefs and their team offer an imaginative menu of grilled and roasted game, pastas, seafood, and mouth-watering steaks. 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 parlour for a quiet nightcap and a banquet salon for business meetings and exclusive receptions, luncheons, and dinners.

Restaurant Hours

Hours of Operation

The Historic Fairfield Inn announces its summer hours.We will be open only for dinner.  Hours are Tuesday, Wednesday and
Thursday from 5:00 to 7:30 p.m., Friday and Saturday 5:00 to 9:00 p.m..  We remain available for
group reservations (twenty or more people) for any day and any time.

The Adams County Winery (www.adamscountywinery.com) now has a wine shop in the Inn. Please ask about having their wine with your meal – they have a full range of wine, from dry to sweet, with red, white and fruit wines all available by the glass or the bottle.

Mansion House Restaurant Dinner Menu

Fine Food, Spirits & Lodging for Over 250 Years


Grilled French Bread rubbed with garlic and topped with olive oil, tomatoes and basil, sprinkled with Parmesan and fresh Mozzarella cheeses, then baked until crisp • 7

Crabmeat or Shrimp Cocktail
Jumbo lump crabmeat or jumbo shrimp cocktail served with a classic tomato horseradish sauce and lemon • 11

Fried Oysters
Premium select oysters breaded, deep fried and served with a classic tomato horseradish sauce and lemon • 8

Crab Stuffed Mushrooms
Oven-baked white mushrooms filled with our premium house crabcake, finished with a rich house-made hollandaise sauce • 11

Cheese Plate
A variety of cheeses served with a house-made chutney • 8

Soups & Salads

1863 Ham & Bean
When Robert E. Lee lead 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.
cup • 3 – bowl • 4

Thaddeus Stevens French Onion Soup
Crock of traditional onion soup topped with herbed croutons, mozzarella cheese, and baked. • 7

Millersville Roasted Red Pepper and Tomato Soup
A wonderful blend of red peppers, tomatoes, onions and specially selected spices.
cup • 5 – bowl • 6

Three Colonels Chef Salad
A traditional mix of greens, ham, pepperoni, eggs and other goodies. Enough for a meal. • 12

Sickles Salad
Looks exactly like a Caesar Salad, but with a pithy name. • 7


Salty Ham
John has brought back this house favorite due to the popular demand. Taste ham like you’ve never had it before. Chef Terry uses his own spices to create this delight. • 18

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 centuries. We serve over 2 ½ tons of chicken and biscuits per year. We couldn’t do that if it weren’t so good. • 18

The Saint Michael
A delicious mix of jumbo shrimp, scallops, crabmeat, and white fish filet, topped with a rich, creamy herb sauce, then baked. This is the Innkeeper’s favorite dish. • 26

Confederate Crab Cakes
Chesapeake seasoned crabmeat broiled until golden brown and served with our signature creamy tartar sauce. (no breading)
“Best crab cakes I ever had” • 27

Caramelized Scallops
Five jumbo scallops with a hint of garlic, served with broccol • 32

Sockeye Salmon
Who doesn’t like salmon? Gently broiled to perfection, and served with asparagus. • 25

Filet Mignon
8 ounce beef tenderloin seasoned and char-grilled to your order, served with a rich Béarnaise sauce. • 28

Oven Roasted Duck
Partially de-boned and perfectly roasted one-half Long Island duck, accented with mission fig and red wine reduction. Try this if you want something different. • 26

Roasted Prime Rib
Brushed with house seasonings, then slow roasted and carved to order, served au jus. •25

Yankee Pot Roast with Short Rib
A country favorite. Better ‘n mom made. • 22

Rack of Lamb
• 32

Mushroom Ravioli
For the vegetarian, and a house favorite. • 23

All entrees served with a choice of our signature Mansion House Salad of mixed greens, toasted walnuts and mandarin orange segments sprinkled with our special house-made Maggie Miller dressing. Entrée also includes vegetable du jour, potato or rice, or pumpkin fritters.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


Chocolate Lava Cake
Deliciously rich chocolate cake with a warm molten “lava” center. • 6

Decadent Chocolate Three Layer Cake
A chocolate lovers dream come true. • 5

Mocha Ball
Coffee ice cream rolled in pecans, served with hot fudge and whipped cream. • 6

Hot Fudge Sunday
An American Classic which invokes the thought “I can’t believe all that fudge!” • 5

Philadelphia Cheesecake • 5

Gourmet Turtle Cheesecake
Caramel, chocolate and walnut. YUM! • 6

Fruit Pies
Apple, Fruits of the Forest (our most popular), Blueberry.
Others seasonally • 6 Add a scoop of “a la mode” for 1.50

• 2.50

Please note that some menu items and prices may change as we create dishes based on the seasonal fresh local produce available.

Dinner at Fairfield Inn

Tavern Menu


BUFFALO STYLE SPICY CHICKEN WINGS – plain, medium, or hot, served with Celery Sticks and choice of dressing        ♦ 8


 BACON CUP – we make a cup from bacon strips and fill it with crabmeat and top it with hollandaise sauce     ♦ 9

 CARROL’S DELIGHT – Puff pastry stuffed with feta cheese, on bed of home-made marinara sauce       ♦  9


1863 HAM & BEAN SOUP        Cup:  3.50            Bowl: 5.50

(When the Battle of Gettysburg was over, the Confederate Army retreated West and passed through Fairfield.  The Fairfield Inn, along with the Townsmen, served the tired soldiers Ham & Bean Soup.  This is a passed-down, hearty recipe – a traditional soup.)

 SOUP DU JOUR – Chef’s Choice of the day            Cup: 3.50                       Bowl: 5.50

 BAKED FRENCH ONION SOUP – French Baguette Crouton and Mozzarella Cheese in a Crock           ♦7


CHEF SALAD – mixed greens, ham, turkey, eggs, cheese, tomatoes, onions, & croutons        ♦   8

 MANSION HOUSE SALAD – mixed greens with toasted walnuts and mandarin orange segments, served with our famous Maggie Miller dressing.           ♦  4

 CAESAR SALAD – crisp romaine lettuce with parmesan cheese, homemade dressing & tavern croutons               ♦  7

 GRILLED CHICKEN or STEAK CAESAR SALAD – our delicious Caesar salad with grilled chicken breast or steak     ♦   11

 RED, WHITE & BLUE SALAD – red hot (or mild) chicken wings served over mixed greens tossed in house-made bleu cheese dressing & served with battered onion rings                  ♦ 9


All Sandwiches and Burgers are served with Tavern Cut Potato Chips or French Fries & Pickle Spears

CHICKEN or STEAK BLT WRAP – strips of grilled chicken or steak with bacon, lettuce, tomato and choice of dressing            ♦  9

 FRENCH DIP – sliced prime rib of beef sandwich served au jus for dipping        ♦  9

 CONFEDERATE CRAB CAKE – broiled jumbo lump crab cake served on a Kaiser roll                 ♦ 10

 THE UNION BURGER – a delicious, grilled 6 oz. hamburger         ♦  7.50

     ~add cheese for .50₵  ~add bacon and cheese for $1.00

 HOUSE CLUB SANDWICH – turkey, ham, bacon, lettuce, tomato, mayo, & Swiss cheese on wheat, white or rye             ♦ 8


All Platters are served with Tavern Cut Potato Chips or French Fries & Pickle Spears

 CHEF’S CHOICE QUICHE – the Chef’s daily offering made with the freshest ingredients             ♦   9

 THE CHEF’S CUT – the Chef’s selected cut of beef, hand cut & grilled to order   ♦    11

 SEASONED BREADED SHRIMP and/or OYSTERS – fried and served with tarter or cocktail sauce                 ♦   9