Yogurt Layered in Fresh Strawberries, Blueberry Compote, Granola.
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.
1863 Ham and Bean Soup
It is reported that 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.
Grilled Romaine Salad
Flame Grilled Romaine Heart topped with creamy Caesar Dressing, Cherry Tomatoes, Croutons, and a Balsamic Glaze
Iceberg Lettuce topped with Blue Cheese Crumbles, diced Bacon, Cherry Tomatoes, Red Onion, and Blue Cheese Dressing
Additional Salad Toppings
Shredded Chicken – 4
Shrimp – 6
Salmon – 9
All Sandwiches are served with Tavern Cut Potato Chips or Pub Fries
Chicken & Biscuits
Lunch portion of our Famous Chicken & Biscuits served throughout the years.
House-made Crab Salad on a Brioche Roll, with Lettuce and Tomato.
Shrimp Po Boy
Crispy Fried Shrimp on a toasted Baguette with Lettuce, Tomato, Onion, and Remoulade Sauce
Kentucky Hot Brown
Sliced Turkey Roast served open faced on Rye Bread, with Bacon and Tomato, finished with a Mornay Sauce
Grilled Pork Tenderloin, Sliced Black Oak Ham, Dijon Mustard, Swiss Cheese, and Pickles on a toasted Baguette
Biscuits and Gravy Pizza
Biscuit Frittata Crust topped with creamy Turkey Sausage Gravy, Scallions, and Cheddar Jack Cheese.
Country Fried Steak and Egg
8 ounce Rib Eye Steak, breaded and deep fried, topped with Turkey Sausage Gravy, and served with Three-Cheese Grits, and 2 Eggs.
Chicken and Waffles
House made Buttermilk Waffles, topped with Fried Chicken and 2 Eggs Over Easy, served with Three Cheese Grits.
Bagels and Lox
House cured Salmon, Capers, Red Onions, Hard Boiled Egg, Dill Cream Cheese, Served with toasted Whole Wheat Bagel.
Andouille Sausage Sauteed with Red Peppers, Onions, and Potato, cooked with three Scrambled Eggs, topped with Cheddar Jack Cheese. Served with Wheat Toast.
Fruit Waffle Sundae
House made Buttermilk Waffle, topped with a scoop of Vanilla Ice Cream, Strawberry Compote, and Whipped Cream.