The King’s Arms Tavern

King’s Arms Tavern

$$$
Accessible

A refined chophouse experience

Originally opened by Jane Vobe in 1772, this authentic reproduction public house serves up a transporting experience for the senses in Colonial Williamsburg. Everything is true to the time period at King’s Arms Tavern, from the fashion sported by servers to the pewter candlesticks—all adding to an air of colonial elegance. Inspired by 18th-century recipes but with updates to suit 21st-century tastes, tuck into a chophouse menu featuring prime rib, pork chops, and more.

*ADA Accessible dining is available in the Purdie Kitchen. Please note that this colonial building is separate from the King’s Arms Tavern. Please check in at the front, and our host will escort guests to the Purdie Kitchen.

Our Hours

Lunch | Thursday - Monday

11:00am - 2:00pm

Dinner | Thursday - Monday

4:30pm - 8:00pm

Getting Here

416 East Duke of Gloucester Street
Williamsburg VA

View on Map

Phone

(855)-240-3278

Lunch

*Consuming raw or undercooked meats, poultry, beef, pork, lamb, seafood, shellfish, or eggs increases your risk of food-borne illness, especially if you have certain medical conditions.

Starters

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.

Peanut Soupe
9.50 cup / 12.50 bowl
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 & nutmeg beat fine...
A Kings Arms Tradition
To Butter Shrimp
17
Stew Shrimps in a pint of wine with nutmeg...then beat up
eggs, wine, & butter...serve them on sippets
The UniversalCook, or Lady's Complete Assistant, John Townsend, 1773
Sallet
13
are commonly made of lettuces of any sort all pick's &
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, John Nott, 1723
Westphalia Ham
17
Rub with sugar & let it lie till night...then rub salt peter beat fine a pound of common salt & let lie three
weeks...dry with wood smoke. Sent to the table with
cheese, good chutney & bread toasted on the gird iron
Inspired by; The Ladys Assistant, Charlotte Mason, 1777
To Stew Black Eye Peas
13
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
A Soupe of Squash
9.50 cup / 12.50 bowl
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

Favourites

Chicken Hash
21.50
Take a chicken & stew it in good broth with onion, sweet herbs & parsley...thicken with butter & some flour...served on trenchers
Miss Dandridge's Recipe, 1753
Salmagundi
19
A popular eighteenth century "supper" dish is known as a chef's salad in America today. Garden greens, VA ham,
chicken breast, cheese, eggs & fresh vegetables.
A Colonial Williamsburg Favorite Dish
Stewed Beef
29.50
Stewed over a gentle fire up to four hours; then take out your beef, strain the gravy adding field mushrooms thickened &
poured over your beef, garnish with horseradish.
The London Art of Cookery, John Farley, 1787
An Onion Pye
19
Pare some potatoes...apples...onions & slice them...make a good crust. Lay in a layer of potatoes, layer of onion, a layer of
apple, & a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pye & bake it an
hour & a half.
The Kitchen Garden Disply'd, Dr. Lobb's, 1767

Dinner

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, beef, pork,lamb,
seafood, shellfish or eggs increases your risk of food-borne illness, especially if you have certain medical conditions.

Soupes

GF=Gluten Free

Peanut Soupe
9.50
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 Kings Arms Tradition)
A Soupe of Squash
9.50
Having prepared a good broth, take your squash and a bunch of sweet herbs & bring to a boil...when enough add new cream and pass through a sieve (A Kings Arms original, inspired by: The
Cook's & Confectioner's Dictionary, John
Nott, 1723)

Starters

Sallet
13
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 Kings Arms original, inspired by: The Cook's &
Confectioner's Dictionary, John Nott, 1723)
To Butter Shrimp
17
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)
To Stew Black Eye Peas
13
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)
Westphalia Ham
17
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)

Tavern Dinners

Mrs. Vobe is obliged to offer soupe or sallet & a dessert for a tariff $17. All main dishes are served to table with garden offerings dressed in the appropriate manner.

Mrs. Vobe’s Tavern Dinner, Prime Rib of Beef
72

Served with your choice of soupe or salad & a dessert
Beef should be kept for some time before it is dressed... when you have
spitted it put it to the fire & baste well while it is roasting & sprinkle
with salt... put in a hot dish & garnish with horseradish.
King's Cut Tariff $13
To Broil Cornish Hens
35
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
An Onion Pye
30
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
To Bake Trout
48
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
A Game Pye
52
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
Beef Steaks
58
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
To Stew a Choat in the French Way
39
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

Dessert

King’s Arms Sweet Treats

Snow Eggs
10
Beat the whites as you do for savoy cake, till you can turn the vessel bot-tom 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
A Chocolate Tart
11
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
Bread Pudding
10
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
A Pecan Pie
9
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
King’s Arms Ice Cream Selection
8
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

Sweet Wines to End a Meal

Chateau Laribotte, Sauterne 12
Leacock’s Rainwater Madeira 9
Blandy’s 10 year Malmsey, Madeira 9
Taylor Fladgate, 10 year Portugal 9
Taylor Fladgate, 20 year Portugal 9
Harvey’s Bristol Cream, Spain 12
Harveys Bristol Cream 8
Dry Sack, Spain 9 9
Church Creek Late Harvest Red, VA 10

Cordials and Liqueurs

Amaretto Disaronno 9
B&B 9
Bailey’s Irish Cream 9
Chambord 10
Drambuie 10
Frangelico 9
Grand Marnier 11
Hennessey XO 32
Kahlua 9
Pernod 9
Remy Martin VSOP 12
Remy Martin XO 32
Romana Sambuca 8
Courvoisier VSOP 10

Beverages

Libations from the Bar

Fortified Drinks

King's Arms Punch Bowls

Served in Punch Bowls Made for Sharing, Serves 2-4 $30 per Bowl or $14 per glass

Fortified Drinks

King’s Arms Punch
$30 per Bowl or $14 per glass
Rum, Lime, Ginger Bitters, Simple Syrup, & Ginger Ale
Serves 2-4
Caribbean Punch
$30 per Bowl or $14 per glass
Rum and Orange Liqueur with Tropical Juices
Serves 2-4
Rummer
15
Black Rum Apricot & Peach Brandies
Apple Jack Old Fashioned
15
Bourbon, Apple Jack, Honey Syrup, Orange Peel, Luxardo Cherry
Classic Mint Julep
15
Bourbon, Fresh Mint, Simple Syrup
East India Company
15
Rum and Black Tea splashed with Sugar and Citrus.
Classic Kir
14
Chardonnay with Creme de Cassis over ice
Champagne Cocktail
14
Favorite of Thomas Jefferson, St. Hilaire Brut, Bitters Soaked Sugar Cube, Twist of lemon & a Cherry

Non-Fortified Drinks

Punch Bowls are made for sharing.
Serves 2-4 people.

Family Punch Bowls

Orange Gingered Peach
$14 per punch bowl
Juices of Peach and Orange Splashed with House Ginger Ale
Fuzzy Lime
14 per punch bowl
Fresh-Squeezed Lime, Simple Syrup, Fruit, and Soda Water

Sparkling Cider 4
Draft Root Beer 4

On Draught

16oz Mug~$10 Or 24oz Mug $14

Tavern Classic Lager, Williamsburg, VA
Tavern Brown Ale, Williamsburg, VA
Tavern Special Ale, Williamsburg, VA
Tavern Red Ale, Williamsburg, VA
Tavern IPA, VA Beach, VA

Wine Cellar

Glass Bottle
St. Hilaire Brut Blanquette de Limoux AOC, France 13 60
Antinori Santa Cristina Pinot Grigio Delle Venezie DOC, Italy 12 55
Hugel Gentil Alsace AOC, France 13 60
Domaine Vincent Careme Vouvray Sec France 60
Horton Vineyards Viognier Virginia 13 60
Hess Sauvignon Blanc, North Coast AVA, California 12 49
Chateau Graville Lacoste, Graves AOC, Bordeaux, France 13 60
Storypoint Chardonnay, California 12 55
Barboursville Chardonnay, Virginia 12 55
Charles Krug Chardonnay, Carneros Napa Valley AVA, California 70
Stag's Leap Karia Chardonnay, Napa Valley AVA, California 16 75
Chateau Carbonnieux, Grand Cru Classe, Pessac Leognan Bordeaux France 100
Les Volets Pinot Noir, Pays D'Oc, France 12 55
Chevalier de la Cree, Knights Templar Cuvee Cotes de Beaune AOP, Bourgogne 80
Ken Wright Pinot Noir Eola Amity Hills AVA, Oregon 80
Skyfall Merlot, Columbia Valley AVA, Washington 13 60
Charles Krug Merlot, Napa Valley, AVA California 60
La Vieille Ferme Recolte, Ventoux AOP, Rhone Valley, France 12 55
Delas Freres Domaine des Grands Chemins, Crozes Hermitage 80
Elizabeth Chamballan, Chateauneuf Du Pape AOP, Rhone Valley France 75
Chateau la Grange Clinet Reserve, Cotes De Bordeaux AOP, France 60
Barboursville Cabernet Sauvignon, Virginia 12 55
Charles Krug Cabernet Sauvignon, Napa Valley AVA, California 16 75
Buehler Cabernet Sauvignon, Napa Valley AVA, California 75
Elizabeth Spencer, Special Cuvee Cabernet Sauvignon, Napa Valley AVA, California 90
Jefferson Petit Verdot, Virginia 75
Lovingston Rotunda Red, Josie's Knoll, Monticello AVA, Virginia 13 60
Williamsburg Winery Two Shilling Red, Virginia 12 55
Domaine Michel Magnien Gevry Chambertin, Seuvrees, Bourgogne 140
Chateau Grand - Puy Ducasse, Pauillac, Bordeaux, 2019 140
Domaine de Couron, Cotes de Rhone, Rhone Valley France 13 60

Special Features from the Bar

Glenmorangie Original 10 year Single Malt Whisky, Ross Shire 13
Glenlivet 12 Single Malt Whisky, Speyside 18
Glenfiddich 12 Single Malt Whisky, Speyside 16
Bowmore 12, Single Malt Whisky, Islay 23
Macallan 15 Single Malt Whisky, Speyside 44
Eight Shires Warrosquyoake Bourbon, VA 15
Eight Shires Henrico Gold Rum, VA 12

Menus

Dining Events

SOCIAL TERRACE: TIDE TO TABLE

Join us for our 2nd Annual Tide to Table event featuring local brews, oyster farmers, seafood, and music.

Learn More

SOCIAL TERRACE FALL BASH

Bring your fall scarves, boots, and warm up around the fire pits on the Social Terrace. We will have fall-inspired food, cocktails, and live music. Finish the night with gourmet s’mores.

Learn More

Fall for Autumn Afternoon Tea

Enjoy a delightful afternoon with your family and friends while indulging in the fine Afternoon Tea at the Williamsburg Inn with a fall-inspired menu.

Learn More