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

SOUPS

Peanut Soupe
9.5c, 12.5b
TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine...
(A Kings Arms Tradition)
Soup Another Way
9.5c, 12.5b
Proper rules to be observed in making Soups and Broths
In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire
(The Art of English Cookery, Richard Briggs, 1788)

SECOND COURSES

To make a fine Sallet
13
...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
Crab Croquettes
18
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)
To Serve Good Hams
18
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)
To Stew Black Eye Peas
13
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)

MADE DISHES

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

To Stew a Choat in the French Way
23
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)
Chicken Hash
21.50
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 Beef
29.50
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)
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 and fresh vegetables.
(A Colonial Williamsburg Favorite Dish)
An Onion Pye
19
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)

Dinner

SOUPS

Peanut Soupe
9.5c, 12.5b
TAKE clear butter onions shred fine carrots and celery, stew them with your peanuts...when they are enough pass through a sieve...send to take with cream whipped to stand having pepper and nutmeg beat fine...
(A Kings Arms Tradition)
Soup Another Way
9.5c, 12.5b
Proper rules to be observed in making Soups and Broths
In the first place, take great care that your soup-pots and covers are kept very clean inside and out...Lastly, for all brown and white soups cut the crust of a French roll in round or square pieces, and crisp them before the fire
(The Art of English Cookery, Richard Briggs, 1788)

SECOND COURSES

To make a fine Sallet
13
...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)
Crab Croquettes
18
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)
To Serve Good Hams
18
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)
To Stew Black Eye Peas 13
13
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)

MADE DISHES

All MADE dishes are sent to table with Warm Sally Lunn bread, a corner dish of seasonal relishes, butter, garden offerings dressed according to the appropriate rules of garden stuffs.

Mrs. Vobe’s Prime Rib of Beef
72
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 it in a hot dish and garnish with horseradish.
(The Art of English Cookery, Richard Briggs, 1788)
Cornish HEN’s made like a Ham
35
Take well fed Cornish Hens & 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, & parsley, put these into strong gravy with cranberries stewed in sugar.
(A Kings Arms Original, Ivey Boyd, 2024)
TO Roast Ducks
49
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)
An Onion Pye
30
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 apples 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)
To Bake Salmon with Crab another Way
48
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)
A Game Pie
58
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 Kings Arms Original, 2023)
Beef Steaks
58
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)
To Stew a Choat in the French Way
39
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)

Young Patriots

For Children 10 and Younger.
Price is $19

Mrs. Vobe’s’ Favorite Selections

Patriots 10 years and younger receive a fountain beverage and ice cream with the entrée selection

Beef Short Rib

Tender beef, mashed potatoes and good gravy
Fried Chicken Drumstick

The best chicken, fried crisp and golden
TO Fry Shrimp

Sent to table with good sauce and potatoes fried in the best manner
Macaroni and Cheese – “Macaroni Pye”

A favorite DISH

21st Century Traditions

21st Century Traditions are Served with French Fries “potatoes fried in the best manner”

Hamburger or Cheeseburger

Cooked on the grid iron and served on penny loaf buns
Hot Dog

Cooked on the grid iron and served on a penny loaf bun with
Chicken “Fritters”

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

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 20
Harvey’s Bristol Cream, Spain 12
Dry Sack, Spain 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
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
Autumn Sangria Punch
$30 per Bowl or $14 per glass
Apple Brandy, White wine, Triple Sec, Cinnamon Syrup
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
Spiced Cranberry
15
Bourbon, Cranberry Juice, Cinnamon Syrup
Apple Cider Rum Toddy
14
Hot cider, Captain Morgan Spiced Rum
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
Fizzy 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
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
Les Volets Pinot Noir, Pays D'Oc, France 12 55
Chevalier de la Cree, Knights Templar Cuvee Cotes de Beaune AOP, Bourgogne 80
Skyfall Merlot, Columbia Valley AVA, Washington 13 60
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
Elizabeth Spencer, Special Cuvee Cabernet Sauvignon, Napa Valley AVA, California 90
Jefferson Petit Verdot, Virginia 75
Williamsburg Winery Two Shilling Red, Virginia 12 55
Domaine Michel Magnien Gevry Chambertin, Seuvrees, Bourgogne 140
Domaine de Couron, Cotes de Rhone, Rhone Valley France 13 60