Fair Hill Inn

Named "Restaurant of the Year" for the country by Sante Magazine in 2009 - Our cooking philosophy at Fair Hill is centered on what we like to call "Farmstead Cuisine" - "Farmstead Cuisine" is the next logical step in the sustainable cuisine - "farm-to-table" concept - We have become the farm!! We are a small family who own a fine dining establishment "we live where we work" we are inextricably tied to the land we live on. From April through November we cultivate much of our own fruits, vegetables and flowers for our guests - in no small order we maintain our own vegetable garden, vinyard for the production of handcrafter "verjus", flower gardens and apiary for producing our own honey. In addition - we hand craft over 18 different types of salumi/salami - Italian-style cured meats and over 15 different types of cheese. We change our entire menu every month to reflect the individual season each month brings. We have never repeated a menu item. The monthly menu change enables us to purchase the most abundant items at their peak of flavor and, also, lower food costs. A new monthly menu also gives us the best opportunity to purchase locally or support other artisans from around the world when we are not producing the item ourselves but when they may be producing a particular item at peak. Every Sunday we also offer guests "Sunday Garden Supper: 4-Courses for $30. The menu is completely original each week and is drawn from what we find fresh in our garden or friends gardens. This menu gives guests a very affordable way of enjoying our cuisine.