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 | Daily

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

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 cup / 12 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
16
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
12
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
16
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
12
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 cup / 12 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

To Stew a Duck in the French Way
28
Roasted leg quarter to a light brown then placed in a step pan with claret, thyme, marjoram, savory, rosemary, peppercorns & mace.
(Martha Washington Cookbook...origin prior to 1759)
Chicken Hash
20
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
18
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
28
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
18
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)
*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.

Dinner

Soupes

GF=Gluten Free

Peanut Soupe
9
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
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
12
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
16
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
12
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
16
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 $14. All main dishes are served to table with garden offerings dressed in the appropriate manner.

Mrs. Vobe’s Tavern Dinner, Prime Rib of Beef
68

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
32
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
28
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
46
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
49
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
36
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
*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.

Dessert

King’s Arms Sweet Treats

Snow Eggs
9
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)
APecan Pie
8
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
Bread Pudding
8
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)
To Make a Carolina Rice Pudding
8
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

Sweet Wines to End a Meal

Domaine de Durban, Muscat France 9
Leacock's Rainwater Madeira 9
Blandy’s 10 year Malmsey Madeira 9
Port Taylor Fladgate, 10 years, Portugal 8
Port Taylor Fladgate, 20 years, Portugal 12
Harveys Bristol Cream Spain 8
Dry Sack Spain 8
Church Creek Late Harvest Red Virginia 10

Cognac and Liqueurs

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

Beverages

Libations from the Bar

Fortified Drinks

Rummer
15
Bacardi Black Rum Apricot & Peach Brandies
Apple Jack Old Fashioned
15
Maker's Mark Bourbon, Laird's Apple Jack, Honey Syrup, Orange Peel, Luxardo Cherry
Classic Mint Julep
15
Woodford Reserve, Fresh Mint, Simple Syrup
Hot Buttered Rum
12
Hot Cider & Spiced Rum Cinnamon Stick
Blackberry Fizz
14
Gin, Sparkling wine, Simple Syrup & muddled blackberries
Champagne Cocktail
14
Favorite of Thomas Jefferson, St. Hilaire Brut, Bitters Soaked Sugar Cube, Twist of lemon & a Cherry

Fortified Drinks

Served in Punch Bowls made for sharing!
Serves 2-4

King's Arms Punch Bowls

King's Arms Punch
30 per Bowl or 14 per glass
Rum, Lime, Ginger Bitters, Simple Syrup, and Soda Water
Gingered Apple Punch
30 per bowl or 14 per glass
Whiskey & Orange Liqueur, Apple cider & Ginger Ale

On Draught

16 oz Mug - 10

24 oz Mug - 14

Tavern Classic Lager
10|14
Williamsburg, VA
Old Stitch Brown Ale
10|14
Williamsburg, VA
Tavern Special Ale
10|14
Williamsburg, VA
Planet 4 Red Ale
10|14
Williamsburg, VA
Hazy Like a Fox IPA
10|14
Virginia Beach, VA

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

Wine Cellar

Glass Bottle
St. Hilaire Brut Blanquette de Limoux AOC, France 13 55
Antinori Santa Cristina Pinot Grigio Delle Venezie DOC, Italy 10 47
Hugel Gentil Alsace AOC, France 11 49
Domaine Vincent Careme Vouvray Sec France 60
Horton Vineyards Viognier Virginia 10 47
Hess Sauvignon Blanc, North Coast AVA, California 11 49
Chateau Graville Lacoste, Graves AOC, Bordeaux, France 10 47
Storypoint Chardonnay, California 10 47
Barboursville Chardonnay, Virginia 55
Charles Krug Chardonnay, Carneros Napa Valley AVA, California 55
Stag's Leap Karia Chardonnay, Napa Valley AVA, California 15 60
Chateau Carbonnieux, Grand Cru Classe, Pessac Leognan Bordeaux France 100
Les Volets Pinot Noir, Pays D'Oc, France 11 49
Chevalier de la Cree, Knights Templar Cuvee Cotes de Beaune AOP, Bourgogne 75
Ken Wright Pinot Noir Eola Amity Hills AVA, Oregon 75
Skyfall Merlot, Columbia Valley AVA, Washington 11 49
Charles Krug Merlot, Napa Valley, AVA California 60
La Vieille Ferme Recolte, Ventoux AOP, Rhone Valley, France 10 47
Delas Freres Domaine des Grands Chemins, Crozes Hermitage 75
Elizabeth Chamballan, Chateauneuf Du Pape AOP, Rhone Valley France 70
Chateau la Grange Clinet Reserve, Cotes De Bordeaux AOP, France 55
Barboursville Cabernet Sauvignon, Virginia 10 47
Charles Krug Cabernet Sauvignon, Napa Valley AVA, California 15 65
Buehler Cabernet Sauvignon, Napa Valley AVA, California 70
Elizabeth Spencer, Special Cuvee Cabernet Sauvignon, Napa Valley AVA, California 75
Jefferson Petit Verdot, Virginia 60
Lovingston Rotunda Red, Josie's Knoll, Monticello AVA, Virginia 12 55
Williamsburg Winery Two Shilling Red, Virginia 9 45
Domaine Michel Magnien Gevry Chambertin, Seuvrees, Bourgogne 125
Chateau Grand - Puy Ducasse, Pauillac, Bordeaux, 2019 125
Villa d'Angelo Vino Nobile de Montepulciano, Tuscany, Italy 50
Domaine de Couron, Cotes de Rhone, Rhone Valley France 11 49

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
Bowman Brothers Small Batch Bourbon, VA 23
Eight Shires Warrosquyoake Bourbon, VA 15
Jefferson Very Small Batch Bourbon, KY 12
Whistlepig PiggyBack Rye Whiskey 15
Eight Shires Henrico Gold Rum, VA 12
Plymouth Gin, Blackfriars Distillery 13

Menus

Experiences & Special Offers

WINE DINNER WITH A NATION BUILDER

Dine in the company of two Nation Builders and enjoy a delightful combination of their favorite fare and international wines as they reflect on their world travels and experiences.

Learn More

GRAND ILLUMINATION DINNER

King's Arms Tavern presents a festive three-course holiday meal that includes your choice of starter, entrée, and dessert, all while being serenaded by tavern music.

Learn More