King's Arms Tavern Menu

416 E Duke of Gloucester St, Williamsburg, VA 23185
  • DESSERT - All manner of Pastry-Works recommended by Mrs. Vobe

    • SNOW EGGS

      Beat the whites till you can turn the vessel bottom upward without their leaving it, put in two spoonful’s of powdered sugar and a little orange water…dish up your whites with custard. A little wine stirred in is a great improvement (James Hemings, Chef d’ Cuisine to Thomas Jefferson, 1787-1794)
      $10.00
    • A CHOCOLATE TART

      Take a quart of cream...sweeten it very well, lay in a spring of rosemary, grate some chocolate, stir them over the fire till it is thick... (The Complete Confectioner; Hannah Glasse, 1765)
      $11.00
    • BREAD PUDDING

      TAKE the crumb of a Penny Loaf, and pour in good milk, butter, sugar to your palate nutmeg and eggs... Serve warm and pour it over with wine sauce (The Experienced English Housekeeper, Elizabeth Raffald, 1769)
      $10.00
    • A PECAN PIE

      MAKE a good paste add to it your pecans pick’d clean of any shell eggs, butter unrefined sugar to your palate mixed together...place in a moder-ate oven for one hour
      $9.00
    • KING’S ARMS ICE CREAM SELECTION

      Take some natural ice and beat it, and strew two or three handfuls of salt over it: put some of this in the bottom of your bucket... put in your cream and let it stand half an hour... to serve it up... turn it out into your plate (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791)
      $8.00
  • Sweet wines to settle the Stomach

    • CHATEAU LARIBOTTE, SAUTERNE

      $12.00
    • LEACOCK’S RAINWATER MADEIRA

      $9.00
    • BLANDY’S 10 YEAR MALMSEY, MADEIRA

      $9.00
    • TAYLOR FLADGATE, 10 YEAR PORTUGAL

      $9.00
    • TAYLOR FLADGATE, 20 YEAR PORTUGAL

      $9.00
    • HARVEY’S BRISTOL CREAM, SPAIN

      $8.00
    • DRY SACK, SPAIN

      $9.00
    • CHURCH CREEK LATE HARVEST RED, VA

      $10.00
  • Cognac and Liqueurs

    • AMARETTO DISARONNO

      $9.00
    • B&B

      $9.00
    • BAILEY’S IRISH CREAM

      $9.00
    • CHAMBORD

      $10.00
    • DRAMBUIE

      $10.00
    • FRANGELICO

      $9.00
    • GRAND MARNIER

      $11.00
    • HENNESSEY XO

      $32.00
    • KAHLUA

      $9.00
    • REMY MARTIN VSOP

      $12.00
    • REMY MARTIN XO

      $32.00
    • ROMANA SAMBUCA

      $8.00
    • COURVOISIER VSOP

      $10.00
  • Beverages - Libations from the Bar

    • Rummer

      Black Rum, Apricot and Peach Brandy
      $15.00
    • Spiced Cranberry

      Bourbon, Cranberry Juice, Cinnamon Syrup
      $15.00
    • Apple Jack Old Fashioned

      Bourbon, Apple Jack, Honey Syrup
      $15.00
    • Apple Cider Rum Toddy

      Hot cider, Captain Morgan Spiced Rum
      $15.00
    • Champagne Cocktail

      St. Hillaire Brute, Bitter, Sugar
      $14.00
  • Punch Bowls (For sharing, serves 2-4 people $30 per Bowl / $14 per Glass)

    • Kings Arms Punch

      Rum, lime, ginger bitters, simple syrup and Ginger Ale
    • Autumn Sangria Punch

      Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup
  • Non-fortified Punch Bowls (For sharing, serves 2-4 people $16 per Bowl / $8 per Glass)

    • Orange Gingered Peach

      Juices of orange and peach, Ginger Ale
    • Fizzy Lime

      Lime juice, simple syrup, Soda water
  • On Draught (16oz $10 / 24 oz $14)

    • Billsburg Brewery, Classic Lager

    • Williamsburg Alewerks Tavern Brown Ale

    • Williamsburg Alewerks, Dear Old Mum

    • Seasonal Selection – Ask You Server

    • Williamsburg Alewerks Root Beer

      $4.00
  • Libations from the Wine Cellar - White Wines

    • St. Hillaire Brute, Blanquette De Limoux AOC, France

      Glass 13$ Bottle 60$
    • Antinori Santa Christina Pinot Grigio, Delle Venezie, DOC, Italy

      Glass 12$ Bottle 50$
    • Horton Vineyards Viognier, Virginia

      Glass 13$ Bottle 60$
    • Hess Sauvignon Blanc, Northern Coast, California

      Glass 12$ Bottle 50$
    • Chateau Graville Lacoste, Graves, AOC, Bordeaux, France

      Glass 13$ Bottle 60$
    • Storypoint Chardonnay, California

      Glass 12$ Bottle 50$
    • Barboursville Chardonnay, Virginia

      Glass 12$ Bottle 50$
    • Charles Krug Chardonnay, Napa Valley, California

      Bottle 70$
  • Libations from the Wine Cellar - Red Wines

    • Les Volets Pinot Noir, Pays D’Oc, France

      Bottle 12$ Glass 50$
    • Chevalier De La Cree, Cotes De Beaune, Bourgogne

      Glass 80$
    • Skyfall Merlot, Columbia Valley, Washington

      Glass 13$ Bottle 60$
    • Delas Freres Domaine Des Grands Chemins, Crozes, Hermitage

      Bottle 80$
    • Elizabeth Chamballan, Chateauneuf Du Pape, Rhone Valley, France

    • Chateau La Grange Client Reserve, Cotes De Bordeaux, AOP, France

      Bottle 80$
    • Barboursville Cabernet Sauvignon, Virginia

      Glass 12$ Bottle 50$
    • Charles Krug Cabernet Sauvignon, Napa Valley, California

      Glass 16$ Bottle 90$
    • Elizabeth Spenser, Special Cuvee Cabernet Sauvignon, Nappa Valley

      Bottle 90$
    • Jefferson Cabernet Franc, Virginia

      Bottle 70$
    • Williamsburg Winery Two Shilling Red, Virginia

      Glass 12$ Bottle 50$
    • Domaine Michel Magnien, Gevrey Chambertin, Bourgogone,

      Bottle 150$
    • Domaine De Couron, Cotes De Rhone, Rhone Valley France

      Glass 13$ Bottle 60$
  • Childrens Menu - Young Patriots Menu $19

    • Beef Short Rib

      Tender beef, mashed potatoes and good gravy
    • Fried Chicken Drumstick

      The best chicken, fried crisp and golden
    • TO Fry Shrimp

      Sent to table with good sauce and potatoes fried in the best manner
    • Macaroni And Cheese – “Macaroni Pye”

      A favorite DISH
    • Hamburger Or Cheeseburger

      Cooked on the grid iron and served on penny loaf buns
    • Hot Dog

      Cooked on the grid iron and served on a penny loaf bun with
    • Chicken “Fritters”

      crisp tender chicken strips “served up in the best manner”
  • Dinner - SOUPS

    • Peanut Soupe 9.5c, 12.5b

      TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine... (A Kings Arms Tradition)
    • Soup Another Way 9.5c, 12.5b

      Proper rules to be observed in making Soups and Broths In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire (The Art of English Cookery, Richard Briggs, 1788)
  • Dinner - SECOND COURSES

    • To Make A Fine Sallet

      ...are commonly made of Lettuces of any sort all pick’d and wash’d; some candied nuts and pippins as you please...these are eaten with Spanish vinegar dressing poured over and is very good with cheese. (A Kings Arms original, inspired by; The Cook’s and Confectioner’s Dictionary, John Knott, 1723)
      $13.00
    • Crab Croquettes

      TAKE some great flakes of the crab according to the quantity to be made and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape the farce like small egg and roll in fine crumb of a penny loaf…set on a frying pan full of lard, it must be boiling hot. (Inspired by; The Lady’s Assistant, Charlotte Mason, 1777)
      $18.00
    • To Serve Good Hams

      RUB with sugar and let it lie till night...then rub salt peter beat fine a pound of common salt and lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney and bread toasted on the grid iron (Inspired by; The Lady’s Assistant, Charlotte Mason, 1777)
      $18.00
    • To Stew Black Eye Peas

      SOAK your cow pea’s and put them in your pot with sweet herbs, a young onion and spring water When they are enough add tomatoes, roasted squash and hearty greens...put in your dish with pumpkin seeds fry’d and seasoned with pepper beat fine and salt to your taste (A Kings Arms Original, Ivey Boyd, 2023)
      $13.00
  • Dinner - MADE DISHES

    • Mrs. Vobe’s Prime Rib Of Beef

      Served with your choice of soupe or sallet and dessert BEEF should be kept for some time before it is dressed...when you have spitted it put it to the fire and baste well while it is roasting and sprinkle with salt...put it in a hot dish and garnish with horseradish. (The Art of English Cookery, Richard Briggs, 1788)
      $72.00
    • Cornish HEN’s Made Like A Ham

      Take well fed Cornish Hens & season them pepper and salt then hang them in your chimney…broil them over a clear fire then laying them next to the fire... shred a shallot, a little thyme, & parsley, put these into strong gravy with cranberries stewed in sugar. (A Kings Arms Original, Ivey Boyd, 2024)
      $35.00
    • TO Roast Ducks

      WHEN they are trussed put a little pepper and salt inside them, spit them, and put them down before a brisk fire… put them in a hot dish with a good gravy. (The English art of Cookery, Richard Briggs, 1788)
      $49.00
    • An Onion Pye

      Pare some potatoes…apples…onions and slice them…make a good crust. Lay in a layer of potatoes, a layer of onion, a layer of apples and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye and bake it an hour and a half. (The Kitchen Garden Display’d – Dr. Lobb’s, 1767)
      $30.00
    • To Bake Salmon With Crab Another Way

      TAKE and earthen dish, put in your salmon and rub it with butter, sprinkle it over with a little pepper, salt, nutmeg and wine…bake it until it is done or of a fine brown, keep it hot by the fire and make a good sauce with lemon and butter and dill shred fine adding some great flakes of crab…boil’d with butter and good wine. (Inspired by: The English art of Cookery, Richard Briggs, 1788)
      $48.00
    • A Game Pie

      TAKE your duck and be sure it is clean of feathers, lay it in a pastry case with chibols, mushrooms and venison...pour in strong gravy with port and claret... (A Kings Arms Original, 2023)
      $52.00
    • Beef Steaks

      THE best beef steaks...should not be more than half an inch thick, when your gridiron be hot lay your steaks on it...let it broil till they look brown and turn...sprinkle with pepper and salt. (The London Art of Cookery, John Farley, 1787)
      $58.00
    • To Stew A Choat In The French Way

      When your pork shanks are brown, place in a stew pan with claret, thyme, marjoram, savory, rosemary, pepper and mace. (Martha Washington Cookbook – origin prior to 1759)
      $39.00
  • Lunch - SOUPS

    • Peanut Soupe 9.5c, 12.5b

      TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine... (A Kings Arms Tradition)
    • Soup Another Way 9.5c, 12.5b

      Proper rules to be observed in making Soups and Broths In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire (The Art of English Cookery, Richard Briggs, 1788)
  • Lunch - SECOND COURSES

    • To Make A Fine Sallet

      ...are commonly made of Lettuces of any sort all pick’d and wash’d; some candied nuts and pippins as you please...these are eaten with Spanish vinegar dressing poured over and is very good with cheese. (A Kings Arms original, inspired by; The Cook’s and Confectioner’s Dictionary, John Knott, 1723)
      $13.00
    • Crab Croquettes

      TAKE some great flakes of the crab according to the quantity to be made and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape the farce like small egg and roll in fine crumb of a penny loaf…set on a frying pan full of lard, it must be boiling hot. (Inspired by; The Lady’s Assistant, Charlotte Mason, 1777)
      $18.00
    • To Serve Good Hams

      RUB with sugar and let it lie till night...then rub salt peter beat fine a pound of common salt and lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney and bread toasted on the grid iron (Inspired by; The Lady’s Assistant, Charlotte Mason, 1777)
      $18.00
    • To Stew Black Eye Peas

      SOAK your cow pea’s and put them in your pot with sweet herbs, a young onion and spring water When they are enough add tomatoes, roasted squash and hearty greens...put in your dish with pumpkin seeds fry’d and seasoned with pepper beat fine and salt to your taste (A Kings Arms Original, Ivey Boyd, 2023)
      $13.00
  • Lunch - MADE DISHES

    • To Stew A Choat In The French Way

      When your pork shanks are brown, place in a stew pan with claret, thyme, marjoram, savory, rosemary, pepper and mace (Martha Washington Cookbook – origin prior to 1759)
      $23.00
    • Chicken Hash

      TAKE a chicken and stew it in good broth with onion, sweet herbs and parsley…thicken with butter and some flour… served on trenchers (Miss Dandridge’s Recipe, 1753)
      $21.50
    • Stewed Beef

      stewed over a gentle fire up to four hours; then take out your beef, strain the gravy adding field mushrooms thickened and poured over your beef. Garnish with horseradish. (The London Art of Cookery – John Farley, 1787)
      $29.50
    • Salmagundi

      A popular eighteenth century “supper” dish is known as a chef’s salad in America today. Garden greens, VA Ham, chicken breast, cheese, eggs and fresh vegetables. (A Colonial Williamsburg Favorite Dish)
      $19.00
    • An Onion Pye

      PARE some potatoes…apples…onions and slice them…make a good crust. Lay in a layer of potatoes, a layer of onion a layer of apple and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye and bake it an hour and a half. (The Kitchen Garden Display’d – Dr. Lobb’s, 1767)
      $19.00

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Know a great happy hour or special for this location?

© 2025 Checkle, Inc

Privacy

Terms