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.
Hours of Operation
The Historic Fairfield Inn announces its winter hours for the Months of
January through April. We will be open only for dinner and only on
Thursday, Friday and Saturday from 5:00 to 7:30 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
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
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
Looks exactly like a Caesar Salad, but with a pithy name. • 7
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
Five jumbo scallops with a hint of garlic, served with broccol • 32
Who doesn’t like salmon? Gently broiled to perfection, and served with asparagus. • 25
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
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
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
Apple, Fruits of the Forest (our most popular), Blueberry.
Others seasonally • 6 Add a scoop of “a la mode” for 1.50
Please note that some menu items and prices may change as we create dishes based on the seasonal fresh local produce available.