Website: www.simonkentoninn.com
Telephone: (937) 399-9950
Background/overview
Simon Kenton was a frontier hero. The U.S. government deeded him the Springfield farmland where he chose to build his first log cabin in 1799. Kenton lost the land as the result of financial hardship in the early 1800s. Samuel McCord acquired the site in 1823, and built the current Federal-style Home and Spring House. However, the property was later divided and re-divided, thus, the structure was ultimately left to deteriorate.
Theresa Siejack is a registered nurse whom retired from Wright-Patterson Air Force Base after 22 years of service. All the while she’s had a passion for purchasing and creating multiple local businesses.
In 2005 she bought the remaining dilapidated 4.5 acres and its edifice on the old Simon Kenton site with a dream of revitalization. In 2009, she conducted a massive expansion project that added four more lodging rooms, a pub and an event pavilion that seats 300 guests. In 2013, she added additional event space, three treehouses and the north deck that seats 75 visitors. Today, she’s acquired 22 acres of the original site by “living the dream.”
Theresa is also the executive chef. This year, she’s added general manager Richard Ray and event coordinator Amanda Cordell to her experienced staff. They assist her in providing each patron the opportunity to “celebrate life” with handcrafted food in an elegant historic setting. Furthermore, for 2016, the Springfield Chamber of Commerce has selected Simon Kenton Inn as Retail Restaurant of the Year.
The menu
Beverages: Folger’s Coffee; Coca-Cola products-$2.
Starters: Spinach and Artichoke Dip-$10; East Coast Jumbo Shrimp-$12.
Soups: Simon’s Soup-of-the-Day-$5; Beer Cheese Soup-$6.
Salads: Garden Salad-$4; Harvester Salad-$9.
Sides: Seasonal Vegetable-$3; Garlic Smashed Potatoes-$4; Rice Pilaf-$4.
Entrees: Theresa’s Chicken-$18; Panko Crusted Pork Chop-$22; New York Strip-$25.
Desserts: “Young’s Dairy” Ice Cream; “Theresa’s Simon Kenton Inn Cake”-$6.
Sunday Brunch (includes beverage): “Made-to-Order” Omelets/Waffles-$15 (adult)/$8 (child).
Valentine’s Day special
From 4 to 7:30 p.m. Sunday. You can still reserve.
Appetizer: Fruit, Cheese & Crackers$7;
Entrees: Cast Iron Roast Chicken-$21; Chesapeake Bay Oysters Diavolo -$24;
Sea Scallops-$29; Ribeye (16 oz.)-$35. Each entree has salad, sides and bread.
“House” desserts-$6-$8.
Special package presents overnight accommodations for two, a bottle of wine, dinner for two and dessert for two-$195.
Hours
5 to 10 p.m. Tuesdays-Saturdays; Sunday brunch from 11 a.m. to 2 p.m.
More information
Same-day reservations are strongly suggested. A three-day advance reservation is needed for a group of 10 or more guests.
Wine Down Wednesdays allow $1 off a glass or $5 off a bottle of wine. Thursday is Prime Rib Night, presenting a 10-ounce prime with two sides for $20.
Easter Buffet (includes beverage), $26 (adult)/$13 (child), is booking now
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