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 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 parlour for a quiet nightcap and a banquet salon for business meetings and exclusive receptions, luncheons, and dinners. Wine is available.
Hours of Operation
Friday and Saturday evenings from 5:00pm to 9:00pm.
We remain available for group reservations (thirty or more people) for any day and any time.
The Adams County Winery 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.
THE HISTORIC FAIRFIELD INN
Fine Food, Spirits & Lodging for Over 255 Years!
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!
Creole Potato Tumblers
Hand Made Cajun Tater Tots. A blend of shredded Potatoes, Crawfish Meat, Peppers, Onions, Cheddar Jack Cheese and Cajun Spices. Deep fried and served with a Remoulade.
Salmon Bruschetta **
Traditional Tomato Bruschetta; Tomato, Sweet Basil, Shallots, Garlic and Olive Oil; on toasted crostini topped with Thinly sliced Cured Salmon and drizzled with Balsamic Glaze
Shredded Zucchini, Fresh Herbs, Onions and Spices, pan fried till golden brown and served with a Soy Dipping Sauce.
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. Entrée also includes vegetable du jour and baked potato, unless otherwise noted.
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.
Sliced Prime Rib on a grilled Baguette with Banana Peppers, Caramelized Onions, Horseradish Herb Sauce, spinach, and smoked Cheddar Cheese. Served with Steak fries.
Confederate Crab Cakes
Chesapeake seasoned crabmeat broiled until golden brown and served with our signature creamy tartar sauce. Eastern shore Marylanders love it!
Roasted Prime Rib **
Brushed with house seasonings, then slow roasted to order, served au jus.
Tuna Steak **
Grilled tuna steak – a menu special not often found here at the Inn!
For the vegetarian, and a house favorite, especially if you love pesto.
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 du jour.
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 du jour.
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 du jour.