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 this colonial building is separate from King’s Arms Tavern. Please check-in at the front, and our host will escort guests to the Purdie Kitchen.

open now

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

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Phone

(855)-240-3278

Lunch Fare

Savouries

Mr. Chowning's Soup Pot
Cup 8

Bowl 12
(A Chowning's Tavern Original)
Boiled up daily from the finest market offerings today
Brunswick Stew
Cup 8

Bowl 12
(A Colonial Williamsburg Favorite)
Traditional stew made with young fowl, beef, corn,
tomatoes and lima beans
Welsch Rarebit
9
(A Colonial Williamsburg Favorite)
A savoury made of cheddar cheese, mustard and good wine. Served with country ham and Mr. Chowning's bread
Crock of Cheese
10
(A Chowning's Tavern Original)
Fine cheese mixed up with red roasted bell peppers and
chives. Served with pickles and good bread
Garden Lettuces & Seasonal Vegetables
9
(A Chowning's Tavern Original)
The best of the garden dressed to your liking with sour
cream & herb or Josiah's Spanish vinegar dressing

Main Dishes

All Main Dishes are served to the table with garden offerings dressed in a the appropriate manner

Chicken Hash
20
(Miss Dandridge's Recipe, 1753)
Take a chicken and stew it in good broth with onion, sweet herbs and parsley...thicken with butter and some flour...served on trenchers
Stewed Beef
23
(The London Art of Cookery - John Farley, 1787)
Stewed over a gentle fire for 4 hours; then take out your beef, strain the gravy adding mushrooms thickened and poured over your beef. Garnish with horseradish.
Salmagundi
18
(A Colonial Williamsburg Favorite Dish)
A popular eighteenth century "supper" dish is know as a chef's salad in America today. Garden greens, Virginia ham, chicken breast, eggs and fresh vegetables.
Virginia Pork BBQ
21
(A Chowning's Tavern Original)
Shoulder of pork seasoned with Mr. Chowning's spice blend & smoked slow over apple wood, served with tavern slaw and manchet bread
An Onion Pye
19
(The Kitchen Garden Desplay's - Dr. Lobb's, 1767)
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 a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pie and bake it an hour and a half.
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.

Sweets

Snow Eggs
9
(James Hemmings, Chef d' Cuisine to Thomas Jefferson, 1787-1794)
Beat the whites as you do for savoy cake, till you can turn the vessel bottom upwards 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
American Heritage Chocolate Cobbler
9
(A Colonial Williamsburg Favorite)
A rich dish of baked custard and chocolate served warm
Peanut Butter Pie
8
(A Chowning's Tavern Original)
Smooth creamy peanut butter baked nicely in a flaky crust with proper measures of sugar and butter
Chowning's Ice Cream Selection
6
(A Chowning's Tavern Original)
Served with Ginger Wafers
All sweets are homemade by Colonial Williamsburg Pastry Chefs

Dinner

Soupes

GF=Gluten Free

Peanut Soupe
8
A Tavern Specialty Garnished with Roasted Peanuts
and a Sherry Cream
A Good Soupe for the Season
8
Boiled up daily from the finest market offerings of the day

Salats

Romaine Hearts Salat
10
Crisp romaine, shaved Locatelli cheese, garlic croutons, lemon dressing another way with anchovy and good mustard
Mrs. Purdie's Salat
10
Baby Iceberg, English Cucumber, Bacon Lardons, Blue Cheese Dressing
Duck from the Smoak House
15
Delicate garden greens, citrus, cracklings of skin, candied pecans, pomegranate vinaigrette

Starters

Heirloom Carrot Puff
10
Spring Pea Hummus, Pistachio Carrot top Pistou Benne Seed Sorgum Lavish
Hoppin' John Risotto
13
Blackeye peas, Carolina gold rice, country ham, baby spinach
Macaroni & Foraged Mushroom Gratin
15
Hand gathered mushrooms, herbs and garlic crust, Locatelli cream

Main Dishes

All main dishes are served to table with garden offerings dressed in the appropriate manner

Mrs. Vobe’s Tavern Dinner
58

King's Cut $8 Tariff
Herb and Garlic Crusted Prime Rib of Beef
Served up with your selection of soupe and dessert
Madeira Braised Shank of Lamb
44
Rosemary orange gremolata, Madeira jus
Sage Roasted Butternut Squash “Steak”
26
Wild Mushroom Ragout, Parsley Chili Pesto
Daily Catch
Market Pricing
The best to be found from market and the Chesapeake waters
Chop of Shoat
33
Brandy and maple brined heritage pork, cherry apricot jam, whiskey pork jus
Hunter’s Game Pye
39
Tender venison, rabbit and duck with mushrooms, onions and bacon lardons. Stewed in fine port wine and put forth under flaky pastry crust.
Smoked Golden Yard Bird
29
Pickled golden beets, raspberry mostarda
Beef Tenderloin
50
Cooked on the grid iron with roasted button onions and good Cabernet gravy
*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

Ice cream put to any dessert - $2.50 tariff

Southern Pecan Pie
8
Vanilla Whipped Cream, Caramel
Jefferson Bread Pudding
8
Bourbon Custard Sauce
Syllabub
8
Wine-laced Cream whipped to froth, seasoned with Lemon Zest and garnished with fruit of the season
Chocolate Custard Another Way
10
American Heritage Chocolate, Cream and egg yolks, Baked slow and served up chilled with fruit of the season and a Chantilly cream
Kings Arms Seasonal Ice Cream Selection
6.95

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

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King’s Arms Tavern