King's Arms Tavern

Take clear butter, onions, shred fine carrots & 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)

having prepared a good broth take your squash, a bunch of sweet herbs & bring to a boil...when enough add new cream & pass through a sieve (A Kings Arms original, inspired by: The Cook's & Confectioner's Dictionary, John Nott, 1723)

...are commonly made of lettuces of any sort all pick'd & wash'd; some candied nuts & pippins as you please...these are eaten with Spanish vinegar dressing poured over & is very good with cheese (A Kings Arms original, inspired by: The Cook's & Confectioner's Dictionary, JohnNott, 1723)

Stew shrimps in a pint of wine with nutmeg... then beat up wine, & butter... serve then on sippets (The Universal Cook, or Lady's Complete Assistant, John Townsend, 1773)

soak your cow pea's & put them in your pot with sweet herbs, a young onion & spring water. When they are enough add tomatoes, roasted squash & hearty greens...put in your dish with pumpkin seeds fry'd & seasoned with pepper beat fine & salt to your taste. (A Kings Arms Original, Ivey Boyd, 2023)

Rub with sugar & let it lie till night... then rub salt peter beat fine a pound of common salt & lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney & bread toasted on the grid iron (Inspired by: The Lady's Assistant, Charlotte Mason, 1777

Prime Rib of Beef- Served with your choice of soupe or salad & a dessert

Take your duck & be sure it is clean of feather, lay it in a pastry case with chibols, mushrooms, & venison...pour in strong gravy with port & claret (A Kings Arms Original, 2023)

Take well fed Cornish Hens & season them with salt & pepper, 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 lemon (The Cooks & Confectioner's Dictionary, John Nott, 1723)

Pare some potatoes...apples...onions & slice them... make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple & layer of eggs until you have filled your pye, strewing seasoning between each layer. Close your pye & bake it an hour & a half. (Dr. Lobb's, 1767)

Season your trout with a little black & Jamacia pepper & a good deal of salt... Bake it in a moderate oven... make a sauce with butter, sweet herbs, barberries & a shallot shred fine... (Inspired by: The Experienced English Housekeeper, Elizabeth Rafald, 1769)

The best beef steaks... should not be more than half an inch thick, when you grid iron be hot lay your steaks on it... let it broil till they look brown & turn... Sprinkle with pepper & salt (The London Art of Cookery, John Farley, 1787

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

Beat the whites as you do for savory cake, till you can turn the vessel bottom upward without their leaving it...put in two spoonful's of powdered sugar & 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)

Make a good past 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

Take the crumb of a Penny Loaf, & pour in a good milk, butter, sugar to your palate nutmeg & eggs....Serve warm & pour it over with wine sauce. (The Experienced English Housekeeper, Elizabeth Raffald, 1769)

Take half a pound of rice, wash it clean, put it into a sauce pan with milk, nutmeg, cinnamon beat fine a little lemon peel & apples & sweeten to you palate... throw some fine sugar & burn it with a hot iron

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Vegetables

Bacardi Black Rum, Apricot & Peach Brandies

Maker's Mark Bourbon, Laird's Apple Jack, Honey Syrup, Orange Peel, Luxardo Cherry

Woodford Reserve, Fresh Mint, Simple Syrup

Hot Cider & Spiced Rum Cinnamon Stick

Gin, Sparkling wine, Simple Syrup & muddled blackberries

Favorite of Thomas Jefferson, St. Hilaire Brut, Bitters soaked sugar cube, Twist of lemon and a cherry

Rum, Lime, Ginger Bitters, Simple Syrup, and Ginger Ale

Whiskey & Orange Liqueur, Apple Cider & Ginger Ale

Juices of Peach and Orange Splashed with House Ginger Ale

Fresh-Squeezed Lime, Simple Syrup, Fruit, and Soda Water

Spiced Chantilly

Local cheese beignet, spiced pumpkin seeds, raspberries, sherry vinaigrette

Heritage chocolate and roasted red pepper jus

Apple cider essence

Take clear butter, onions, shred fine carrots & 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)

having prepared a good broth take your squash, a bunch of sweet herbs & bring to a boil...when enough add new cream & pass through a sieve (A Kings Arms original, inspired by: The Cook's & Confectioner's Dictionary, John Nott, 1723)

...are commonly made of lettuces of any sort all pick'd & wash'd; some candied nuts & pippins as you please...these are eaten with Spanish vinegar dressing poured over & is very good with cheese (A Kings Arms original, inspired by: The Cook's & Confectioner's Dictionary, JohnNott, 1723)

Stew shrimps in a pint of wine with nutmeg... then beat up wine, & butter... serve then on sippets (The Universal Cook, or Lady's Complete Assistant, John Townsend, 1773)

soak your cow pea's & put them in your pot with sweet herbs, a young onion & spring water. When they are enough add tomatoes, roasted squash & hearty greens...put in your dish with pumpkin seeds fry'd & seasoned with pepper beat fine & salt to your taste. (A Kings Arms Original, Ivey Boyd, 2023)

Rub with sugar & let it lie till night... then rub salt peter beat fine a pound of common salt & lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney & bread toasted on the grid iron (Inspired by: The Lady's Assistant, Charlotte Mason, 1777

Prime Rib of Beef- Served with your choice of soupe or salad & a dessert

Take your duck & be sure it is clean of feather, lay it in a pastry case with chibols, mushrooms, & venison...pour in strong gravy with port & claret (A Kings Arms Original, 2023)

Take well fed Cornish Hens & season them with salt & pepper, 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 lemon (The Cooks & Confectioner's Dictionary, John Nott, 1723)

Pare some potatoes...apples...onions & slice them... make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple & layer of eggs until you have filled your pye, strewing seasoning between each layer. Close your pye & bake it an hour & a half. (Dr. Lobb's, 1767)

Season your trout with a little black & Jamacia pepper & a good deal of salt... Bake it in a moderate oven... make a sauce with butter, sweet herbs, barberries & a shallot shred fine... (Inspired by: The Experienced English Housekeeper, Elizabeth Rafald, 1769)

The best beef steaks... should not be more than half an inch thick, when you grid iron be hot lay your steaks on it... let it broil till they look brown & turn... Sprinkle with pepper & salt (The London Art of Cookery, John Farley, 1787

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

Beat the whites as you do for savory cake, till you can turn the vessel bottom upward without their leaving it...put in two spoonful's of powdered sugar & 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)

Make a good past 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

Take the crumb of a Penny Loaf, & pour in a good milk, butter, sugar to your palate nutmeg & eggs....Serve warm & pour it over with wine sauce. (The Experienced English Housekeeper, Elizabeth Raffald, 1769)

Take half a pound of rice, wash it clean, put it into a sauce pan with milk, nutmeg, cinnamon beat fine a little lemon peel & apples & sweeten to you palate... throw some fine sugar & burn it with a hot iron

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Vegetables

Spiced Chantilly

Local cheese beignet, spiced pumpkin seeds, raspberries, sherry vinaigrette

Heritage chocolate and roasted red pepper jus

Apple cider essence

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

Tender beef, mashed potatoes and good gravy

The best chicken, fried crisp and golden

Sent to table with good sauce and potatoes fried in the best manner

A favorite DISH

Cooked on the grid iron and served on penny loaf buns

Cooked on the grid iron and served on a penny loaf bun with

crisp tender chicken strips “served up in the best manner”

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)

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)

Take the crumb of a Penny Loaf, 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)

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

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 to your plate. (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, fresh mint, simple syrup

Bourbon, Cranberry Juice, Cinnamon Syrup

Hot cider, Captain Morgan Spiced Rum

St. Hillaire Brute, Bitter, Sugar

Rum, lime, ginger bitters, simple syrup and Ginger Ale

Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup

Juices of orange and peach, Ginger Ale

Lime juice, simple syrup, Soda water

12 Single Malt Whisky, Speyside

12 Single Malt Whisky, Speyside

12, Single Malt Whisky, Islay

15 Single Malt Whisky, Speyside

Warrosquyoake Bourbon, VA

Henrico Gold Rum, VA

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Vegetables

Spiced Chantilly

Local cheese beignet, spiced pumpkin seeds, raspberries, sherry vinaigrette

Heritage chocolate and roasted red pepper jus

Apple cider essence

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

Tender beef, mashed potatoes and good gravy

The best chicken, fried crisp and golden

Sent to table with good sauce and potatoes fried in the best manner

A favorite DISH

Cooked on the grid iron and served on penny loaf buns

Cooked on the grid iron and served on a penny loaf bun with

crisp tender chicken strips “served up in the best manner”

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)

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)

Take the crumb of a Penny Loaf, 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)

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

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 to your plate. (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, fresh mint, simple syrup

Bourbon, Cranberry Juice, Cinnamon Syrup

Hot cider, Captain Morgan Spiced Rum

St. Hillaire Brute, Bitter, Sugar

Rum, lime, ginger bitters, simple syrup and Ginger Ale

Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup

Juices of orange and peach, Ginger Ale

Lime juice, simple syrup, Soda water

12 Single Malt Whisky, Speyside

12 Single Malt Whisky, Speyside

12, Single Malt Whisky, Islay

15 Single Malt Whisky, Speyside

Warrosquyoake Bourbon, VA

Henrico Gold Rum, VA

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 (James Hemings, Chef d’ Cuisine to Thomas Jefferson, 1787-1794)

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)

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)

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

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, , Mrs. Frazier, 1791)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, Fresh Mint, Simple Syrup

St. Hilaire Brut, Bitters, Sugar

White Rum, Black Tea, Cinnamon Syrup and Lemon Juice

Ask Your Server for Details

Rum, Lime, Ginger Bitters, Simple Syrup and Ginger Ale

Dark Rum, Peach Brandy, Cognac, Juices of Lemons and Limes, Nutmeg

Juices of Orange and Peach, Ginger Ale

Lime Juice, Simple Syrup, Soda Water

Williamsburg Aleworks

Williamsburg Alewerks

Billsburg Brewery

Center of the Universe Brewery

Frothy Moon Brewery

Blanquette de Limoux, France

Blanquette de Limoux, France

Delle Venezie, Italy

Delle Venezie, Italy

Virginia

Virginia

North Coast, California

North Coast, California

Graves, Bordeaux, France

Graves, Bordeaux, France

North Coast, California

North Coast, California

Virginia

Virginia

Carneros Napa Valley, California

Pays D’Oc, France

Pays D’Oc, France

Villages, France

Villages, France

Columbia Valley, Washington

Columbia Valley, Washington

Crozes Hermitage, Rhone Valley, France

Chateauneuf Du Pape, Rhone Valley France

Cotes De Bordeaux, France

Virginia

Virginia

Napa Valley, California

Napa Valley, California

Napa Valley, California

Virginia

Virginia

Virginia

Virginia

Cotes de Rhone, Rhone Valley France

Cotes de Rhone, Rhone Valley France

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

...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)

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)

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)

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)

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

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)

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)

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)

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)

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)

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)

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)

Tender Beef, Mashed Potatoes and Good Gravy

The Best Chicken, Fried Crisp and Golden

Sent to Table with Good Sauce and Potatoes Fried in the Best Manner

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Vegetables

Spiced Chantilly

Local cheese beignet, spiced pumpkin seeds, raspberries, sherry vinaigrette

Heritage chocolate and roasted red pepper jus

Apple cider essence

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

Tender beef, mashed potatoes and good gravy

The best chicken, fried crisp and golden

Sent to table with good sauce and potatoes fried in the best manner

A favorite DISH

Cooked on the grid iron and served on penny loaf buns

Cooked on the grid iron and served on a penny loaf bun with

crisp tender chicken strips “served up in the best manner”

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)

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)

Take the crumb of a Penny Loaf, 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)

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

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 to your plate. (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, fresh mint, simple syrup

Bourbon, Cranberry Juice, Cinnamon Syrup

Hot cider, Captain Morgan Spiced Rum

St. Hillaire Brute, Bitter, Sugar

Rum, lime, ginger bitters, simple syrup and Ginger Ale

Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup

Juices of orange and peach, Ginger Ale

Lime juice, simple syrup, Soda water

12 Single Malt Whisky, Speyside

12 Single Malt Whisky, Speyside

12, Single Malt Whisky, Islay

15 Single Malt Whisky, Speyside

Warrosquyoake Bourbon, VA

Henrico Gold Rum, VA

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, Fresh Mint, Simple Syrup

St. Hilaire Brut, Bitters, Sugar

White Rum, Black Tea, Cinnamon Syrup and Lemon Juice

Ask Your Server for Details

Rum, Lime, Ginger Bitters, Simple Syrup and Ginger Ale

Dark Rum, Peach Brandy, Cognac, Juices of Lemons and Limes, Nutmeg

Juices of Orange and Peach, Ginger Ale

Lime Juice, Simple Syrup, Soda Water

Williamsburg Aleworks

Williamsburg Alewerks

Billsburg Brewery

Center of the Universe Brewery

Frothy Moon Brewery

Blanquette de Limoux, France

Blanquette de Limoux, France

Delle Venezie, Italy

Delle Venezie, Italy

Virginia

Virginia

North Coast, California

North Coast, California

Graves, Bordeaux, France

Graves, Bordeaux, France

North Coast, California

North Coast, California

Virginia

Virginia

Carneros Napa Valley, California

Pays D’Oc, France

Pays D’Oc, France

Villages, France

Villages, France

Columbia Valley, Washington

Columbia Valley, Washington

Crozes Hermitage, Rhone Valley, France

Chateauneuf Du Pape, Rhone Valley France

Cotes De Bordeaux, France

Virginia

Virginia

Napa Valley, California

Napa Valley, California

Napa Valley, California

Virginia

Virginia

Virginia

Virginia

Cotes de Rhone, Rhone Valley France

Cotes de Rhone, Rhone Valley France

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

...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)

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)

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)

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)

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

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)

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)

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)

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)

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)

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)

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)

Tender Beef, Mashed Potatoes and Good Gravy

The Best Chicken, Fried Crisp and Golden

Sent to Table with Good Sauce and Potatoes Fried in the Best Manner

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 (James Hemings, Chef d’ Cuisine to Thomas Jefferson, 1787-1794)

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)

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)

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

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)

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Mashed potatoes & vegetables

Vegetables

Spiced Chantilly

Local cheese beignet, spiced pumpkin seeds, raspberries, sherry vinaigrette

Heritage chocolate and roasted red pepper jus

Apple cider essence

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)

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)

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)

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)

...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)

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)

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)

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)

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)

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)

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)

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)

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)

Tender beef, mashed potatoes and good gravy

The best chicken, fried crisp and golden

Sent to table with good sauce and potatoes fried in the best manner

A favorite DISH

Cooked on the grid iron and served on penny loaf buns

Cooked on the grid iron and served on a penny loaf bun with

crisp tender chicken strips “served up in the best manner”

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)

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)

Take the crumb of a Penny Loaf, 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)

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

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 to your plate. (The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, fresh mint, simple syrup

Bourbon, Cranberry Juice, Cinnamon Syrup

Hot cider, Captain Morgan Spiced Rum

St. Hillaire Brute, Bitter, Sugar

Rum, lime, ginger bitters, simple syrup and Ginger Ale

Apple Brandy, White Wine, Triple Sec, Cinnamon Syrup

Juices of orange and peach, Ginger Ale

Lime juice, simple syrup, Soda water

12 Single Malt Whisky, Speyside

12 Single Malt Whisky, Speyside

12, Single Malt Whisky, Islay

15 Single Malt Whisky, Speyside

Warrosquyoake Bourbon, VA

Henrico Gold Rum, VA

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup

Bourbon, Fresh Mint, Simple Syrup

St. Hilaire Brut, Bitters, Sugar

White Rum, Black Tea, Cinnamon Syrup and Lemon Juice

Ask Your Server for Details

Rum, Lime, Ginger Bitters, Simple Syrup and Ginger Ale

Dark Rum, Peach Brandy, Cognac, Juices of Lemons and Limes, Nutmeg

Juices of Orange and Peach, Ginger Ale

Lime Juice, Simple Syrup, Soda Water

Williamsburg Aleworks

Williamsburg Alewerks

Billsburg Brewery

Center of the Universe Brewery

Frothy Moon Brewery

Blanquette de Limoux, France

Blanquette de Limoux, France

Delle Venezie, Italy

Delle Venezie, Italy

Virginia

Virginia

North Coast, California

North Coast, California

Graves, Bordeaux, France

Graves, Bordeaux, France

North Coast, California

North Coast, California

Virginia

Virginia

Carneros Napa Valley, California

Pays D’Oc, France

Pays D’Oc, France

Villages, France

Villages, France

Columbia Valley, Washington

Columbia Valley, Washington

Crozes Hermitage, Rhone Valley, France

Chateauneuf Du Pape, Rhone Valley France

Cotes De Bordeaux, France

Virginia

Virginia

Napa Valley, California

Napa Valley, California

Napa Valley, California

Virginia

Virginia

Virginia

Virginia

Cotes de Rhone, Rhone Valley France

Cotes de Rhone, Rhone Valley France

Tender Beef, Mashed Potatoes and Good Gravy

The Best Chicken, Fried Crisp and Golden

Sent to Table with Good Sauce and Potatoes Fried in the Best Manner

Tender Beef, Mashed Potatoes and Good Gravy

The Best Chicken, Fried Crisp and Golden

Sent to Table with Good Sauce and Potatoes Fried in the Best Manner

Take clear butter, onions, and shred fine carrots & celery; stew them with your peanuts when they are enough to pass through a sieve and send to take with cream whipped to stand, having pepper and nutmeg beat fine…

A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth and finished with cream…

Are commonly made of lettuces of any sort pick’d and wash’d; some candied nuts and pippins as you please. These are eaten with Spanish vinegar dressing poured over & is very good with cheese

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

Rub with sugar & let it lie till night…then rub salt pepper beat fine a pound of common salt & lie three weeks…dry with wood smoke….Sent to table with cheese, good chutney & bread toasted on the grid iron

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 (James Hemings, Chef d’ Cuisine to Thomas Jefferson, 1787-1794)

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)

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)

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

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)

Black Rum, Apricot and Peach Brandy

Bourbon, Apple Jack, Honey Syrup, Orange Bitters

Bourbon, Fresh Mint, Simple Syrup

St. Hilaire Brut, Bitters, Sugar

White Rum, Black Tea, Cinnamon Syrup and Lemon Juice

Ask Your Server for Details

Rum, Lime, Ginger Bitters, Simple Syrup and Ginger Ale

Dark Rum, Peach Brandy, Cognac, Juices of Lemons and Limes, Nutmeg

For sharing, serves 2-4 people. 16 per Bowl or 8 per Glass

Juices of Orange and Peach, Ginger Ale

Lime Juice, Simple Syrup, Soda Water

Williamsburg Aleworks

Williamsburg Alewerks

Billsburg Brewery

Center of the Universe Brewery

Frothy Moon Brewery

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)

FIRSTLY, 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)

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)

TAKE some great flakes of the crab and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape 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)

RUB with sugar and let it lie till night, then rub 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)

SOAK your cow pea’s and put them in your pot with sweet herbs, a young onion and spring water When they are cooked enough add tomatoes, roasted squash and hearty greens, put in your dish with pumpkin seeds fry’d and sea- soned with pepper beat fine and salt to your taste (A King’s Arms Original, Ivey Boyd, 2023)

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)

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)

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 King’s Arms Original, 2023)

WHEN your pork shanks are brown, stew with claret, thyme, marjoram, rosemary, peppercorns and mace (Martha Washington Cookbook, origin prior to 1759)

PARE and slice potatoes, apples, onions, make a good crust. Lay potatoes, onion, 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. (The Kitchen Garden Display’d – Dr. Lobb’s, 1767)

SET and earthen dish with salmon rubbed with butter, sprinkled with pepper, salt, nutmeg and wine, bake it until it is done or of a fine brown, and make a good sauce with lemon and butter and dill shred fine (Inspired by: The English Art of Cookery, Richard Briggs, 1788)

TAKE well-fed Cornish Hens & season them with pepper and salt then hang them in your chimney. Shred a shallot, thyme, & parsley, put these into strong gravy with lemon

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 King’s Arms Tradition)

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 King’s Arms Tradition)

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)

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)