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. Wine, beer and mixed drinks are available.

Restaurant Hours

Hours of Operation

Tuesday, Wednesday and  Thursday from 5:00 to 8:00 p.m.,
Friday and Saturday 5:00 to 9:00 p.m.. 
Sunday Brunch (Beginning September 7) 10:30 to 2:30pm.
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

APPETIZERS

Bruschetta

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

Bacon Cup

 We make a cup from bacon strips and fill it with crabmeat and

top it with hollandaise sauce

10

Crabmeat or Shrimp Cocktail

Jumbo lump crabmeat or jumbo shrimp cocktail served with a 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

9

SOUPS AND SALADS

1863 Ham and 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

Bowl 5.5         cup 3.5

 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

Bowl 6       Cup 5

 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

8

 ENTREES

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

(Try a glass of Rebel Red)

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

(Try a glass of The Tears of Gettysburg)

           18

The Saint Michael

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

(Try either a glass of the Chardonnay or the Riesling)

26

Confederate Crab Cakes

Chesapeake seasoned crabmeat broiled until golden brown and served with our signature creamy tartar sauce. Eastern shore Marylanders love it!

 (Try either a glass of the Chardonnay or the Riesling)

28

Caramelized Scallops

Five jumbo scallops with a hint of garlic

(Try either a glass of the Chardonnay or the Riesling)

24

 Rainbow Trout

Filet trout broiled to perfection, topped with an array of your choice of roasted chopped vegetables, or béarnaise sauce with roasted capers

(Try a glass of The Fairfield Inn Rose)

25

Sockeye Salmon

Who doesn’t like salmon?  Gently broiled to perfection

(Try a either a glass of the Chardonnay or the Riesling)

25

Oven Roasted Duck

Partially de-boned and perfectly roasted one-half Long Island duck, accented with mission fig and red wine reduction

(Try a glass of The Tears of Gettysburg)

26

Roasted Prime Rib

Brushed with house seasonings, then slow roasted to order, served au jus

(Try a glass of the Rebel Red or the Cabernet Sauvignon)

25

 Yankee Pot Roast

                     A country favorite.  Better ‘n mom made

(Try a glass of the Rebel Red or the Cabernet Sauvignon)

22

Filet Mignon

8- ounce beef tenderloin seasoned and char-grilled to your order, served with a rich Béarnaise sauce

(A glass of Cabernet Sauvignon goes well with this dish)

28

 Filet of Chesapeake

Combination of our crab cake and a portion of filet mignon.  Lesser mortals call this “surf and turf”, but we’re above that folderol

(A glass of Cabernet Sauvignon goes well with this dish)

33

Rack of Lamb

Broiled to perfection with a reduction sauce

(Try a glass of the Moscato or the Rose’)

32

Mushroom Ravioli

For the vegetarian, and a house favorite, especially if you love pesto.

(Try a glass of the Moscato)

23

Filet of Pork Tenderloin

Hand-cut here at the inn, broiled, and accented with bacon/horse radish sauce

(Try a glass of the Fairfield Inn Rose’)

21

 All entrees served with a choice of our signature Mansion House Salad of mixed greens, toasted walnuts and mandarin orange segments OR a cup of the Ham and Bean Soup. Entrée also includes vegetable du jour, potato or rice, or pumpkin fritters.

Desserts

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 Sundae
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 1.5

Sherbet
• 2.5

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

APPETIZERS

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

BASKET OF TAVERN CUT POTATO CHIPS OR NATURAL CUT FRENCH FRIES  ♦5

BACON CUP – we make a cup from bacon strips and fill it with crabmeat and top it with hollandaise sauce     ♦ 10

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

SOUPS

1863 HAM & BEAN SOUP        Cup:  3.5            Bowl: 5.5

(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: 3.5                      Bowl: 5.5

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

 SALADS

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

 SANDWICHES

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         ♦  7.5

~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

 LUNCHEON PLATTERS

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