King's Arms Tavern Menu

4.6

(1,800+ Reviews)

Lunch - SOUPS Lunch - SECOND COURSES Lunch - MADE DISHES Soupes Second Courses Made Dishes Second Courses Made Dishes White Wines Red Wines Libations from the Bar Punch Bowls Non-Fortified Drinks On Draught All Manner of Pastry-Works recommended by Mrs. Vobe Sweet Wines to Settle the Stomach Cognac and Cordials Mrs. Vobe's' Favorite Selections

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 Shoat 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
Soupes
- Peanut Soupe
  TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to table with cream whipped to stand having pepper and nutmeg beat fine... (A King's Arms Tradition)
  $9.50
- Soupe Another Way
  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)
  $9.50
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 Nott, 1723)
  $13.00
- To Serve Good Hams
  RUB with sugar and let it lie till night...then beat fine a pound of common salt and let lie three weeks...dry with wood smoke. Sent to the table with cheese, good chutney and bread toasted on the gird iron (Inspired by: The Lady's Assistant, Charlotte Mason, 1777)
  $18.00
- 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 a 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 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 King's Arms Original, Ivey Boyd, 2023)
  $13.00
Made Dishes
- To Stew A Shoat 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 trenches (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, 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 Disply'd, Dr. Lobb's, 1767)
  $19.00
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 King's Arms original, inspired by: The Cook's and Confectioner's Dictionary, John Nott, 1723)
  $13.00
- To Serve Good Hams
  RUB with sugar and let it lie till night... then 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
- 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 a 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 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 King's Arms Original, Ivey Boyd, 2023)
  $13.00
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 in a hot dish and garnish with horseradish
  $72.00
- Cornish Hen's Made Like A Ham
  Take well fed Cornish Hens and 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, and parsley, put these into strong gravy with cranberries stewed in sugar (A King's 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 onions, a layer of apple and layer of eggs until you have filled your pye, 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 Pye
  TAKE your duck and be sure it is clean of feather, lay it in a pastry case with chibols, mushrooms, and venison... pour in strong gravy with port and claret... (A King's Arms Original, 2023)
  $52.00
- Beef Steaks
  THE best beef steaks... should not be more than half an inch thick, when you 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 Shoat In The French Way
  When your pork shanks are brown then place in a stew pan with claret, thyme, marjoram, savory, rosemary peppercorns and mace (Martha Washington Cookbook, origin prior to 1759)
  $39.00
White Wines
- St. Hilaire Brut
  Blanquette de Limoux, France
  $60.00
- Antinori Santa Cristina Pinot Grigio
  Delle Venezie, Italy
  $55.00
- Horton Vineyards Viognier
  Virginia
  $60.00
- Hess Sauvignon Blanc
  North Coast, California
  $55.00
- Chateau Graville Lacoste
  Graves, Bordeaux, France
  $60.00
- Storypoint Chardonnay
  California
  $55.00
- Barboursville Chardonnay
  Virginia
  $55.00
- Charles Krug Chardonnay
  Carneros Napa Valley, California
  $70.00
Red Wines
- Les Volets Pinot Noir
  Pays D'Oc, France
  $55.00
- Chevalier De La Cree
  Cotes de Beaune, Bourgogne
  $80.00
- Skyfall Merlot
  Columbia Valley, Washington
  $60.00
- Delas Freres Domaine Des Grands Chemins
  Crozes Hermitage, Rhone Valley, France
  $80.00
- Elisabeth Chambellan
  Chateauneuf Du Pape, Rhone Valley France
  $75.00
- Chateau La Grange Clinet Reserve
  Cotes De Bordeaux, France
  $60.00
- Barboursville Cabernet Sauvignon
  Virginia
  $55.00
- Charles Krug Cabernet Sauvignon
  Napa Valley, California
  $75.00
- Elizabeth Spencer, Special Cuvee Cabernet Sauvignon
  Napa Valley, California
  $90.00
- Jefferson Cabernet Franc
  Virginia
  $75.00
- Williamsburg Winery Two Shilling Red
  Virginia
  $55.00
- Domaine De Couron
  Cotes de Rhone, Rhone Valley France
  $60.00
Libations from the Bar
- Rummer
  Black Rum, Apricot and Peach Brandy
  $15.00
- Apple Jack Old Fashioned
  Bourbon, Apple Jack, Honey Syrup
  $15.00
- Classic Mint Julep
  Bourbon, Fresh Mint, Simple Syrup
  $15.00
- Champagne Cocktail
  St. Hilaire Brut, Bitters, Sugar
  $14.00
- Sailor's Grog
  White Rum, Black Tea, Cinnamon Syrup and Lemon Juice
  $15.00
- Seasonal Cocktail
  Ask Your Server for Details
  $15.00
Punch Bowls
- King's Arms Punch
  Rum, Lime, Ginger Bitters, Simple Syrup and Ginger Ale
  $30.00
- Fish House Punch
  Dark Rum, Peach Brandy, Cognac, Juices of Lemons and Limes, Nutmeg
  $30.00
Non-Fortified Drinks
- Orange Gingered Peach
  Juices of Orange and Peach, Ginger Ale
  $16.00
- Fizzy Lime
  Lime Juice, Simple Syrup, Soda Water
  $16.00
On Draught
- Billsburg Brewery, Classic Lager
  $10.00
- Williamsburg Alewerks, Tavern Brown Ale
  $10.00
- Traditions Brewery, Red Ale
  $10.00
- Williamsburg Alewerks, Dear Old Mum, Spiced Ale
  $10.00
- New Realm Brewery, IPA
  $10.00
- Seasonal Selection
  ask your server
  $10.00
- Williamsburg Alewerks Root Beer
  $4.00
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 spoonfuls of powdered sugar and a little orange water... dish up your whites with custard. A little wine stirred in is a great improvement
  $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...
  $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
  $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 moderate 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
  $8.00
Sweet Wines to Settle the Stomach
- Chateau Laribotte
  Sauternes
  $12.00
- Leacock's Rainwater
  Madeira
  $9.00
- Broadbent 10 Year Malmsey
  Madeira
  $12.00
- Taylor Fladgate, 10 Year
  Portugal
  $9.00
- Taylor Fladgate, 20 Year
  Portugal
  $20.00
- Dry Sack
  Spain
  $9.00
- Church Creek Late Harvest Red
  Virginia
  $10.00
Cognac and Cordials
- 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
- Hennessy XO
  $55.00
- Kahlua
  $8.00
- Remy Martin VSOP
  $18.00
- Remy Martin XO
  $55.00
- Romana Sambuca
  $8.00
- Courvoisier VSOP
  $10.00
Mrs. Vobe's' Favorite Selections
- 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