6.25
A southern favourite and a tavern specialty garnished with roasted peanuts and sippets
King's Arms Tavern
アメリカ料理店$$$$
Historic Williamsburg, ウィリアムズバーグ
保存共有
140枚の写真
メニューLunch 8Dinner 7Children's Lunch 2Children's Dinner 2Wine List 11
Lunch
Starters
Soupe Befitting the Gentry
7.50
Creations made from fresh seasonal ingredients inspired by 18th century receipts
The Cheesemonger’s Selection
14.50
A fine sampling of assorted local and imported cheeses, fresh fruit garnish and tomato conserve served with sippets
Romaine Salat
7.25
Fresh crisp hearts of romaine tossed with anchovy dressing, parmesan cheese, croutons, and fresh-ground black pepper
Mrs. Purdie’s Spinach Salat
7.25
Fresh baby spinach, garden greens, fresh strawberries, caramelized walnuts, golden raisins and goat cheese croutons with raspberry vinaigrette
Tavern Sandwiches
Ham or Turkey with Cheese
14.25
Choice of honey-baked ham or fresh roasted turkey breast with white cheddar cheese on honey-potato bread or marble roll with stone-ground mustard sauce, red pepper corn relish and house-made potato chips
Mobjack-Bay Crabcake Sandwich
15.00
Pan-seared cakes of the finest crabmeat served tavern bread with house-made tartar sauce and tavern fried potatoes
Favourites
Mrs. Vobe’s Southern Fried Chicken
15.50
Skillet fried, lightly spiced and put forth with a rasher of salty ham, broiled tomato and skillet fried potatoes
Mrs. Vobe’s Garden Pye
13.00
Braised cymblings, eggplant, mushrooms, leeks, spinach, and parmesan cheese baked in a deep dish with fresh tomato-basil sauce
Chopped Beefsteak
13.50
Grid-iron cooked and served on sally lunn bread with lettuce, tomato, red onion, white cheddar cheese and choice of bacon, salty ham, or mushrooms
Cook’s Gridironed Chicken Salat
14.25
Grilled chicken tenderloin served atop garden greens with tomato, cucumber, parmesan cheese, ham lardoons and honey-mustard vinaigrette or buttermilk-herb dressing
Norfolk Pottage Pye
14.00
Tender chicken made into a creamy stew with aromatic vegetables baked under a flaky pastry crust
A Dish of Beef
16.00
Slow-roasted until tender with tavern fried potatoes, roasted carrots, onions, forest mushrooms and natural pan-jus
Fortified Drinks
Punch and Punch Royal
7.50
Punch is a mixture of lemons and sugar with your liquor of choice: rum, scotch, bourbon, whiskey, or brandy. Punch royal uses lime juice instead of lemon
Champagne Cocktail
6.50
Champagne, sugar cubes soaked in bitters, a cherry, and a twist
Mint Julep
7.50
Bourbon mixed with fresh mint and sugar poured over crushed ice
Wine Cooler
6.00
A mixture of lemons and sugar layered with red wine, a refreshing beverage
Rummer Dark Rum
7.50
Dashed with apricot and peach brandies served over crushed ice
Kir
7.00
A classic beverage. Chardonnay and creme de cas served over ice
Ales and Lagers
From the barrel
St. George Nut Brown, Hampton, Va
6.00
Old Dominion Lager, Dover, Del
6.00
Raleigh Tavern Ale
4.50
Old Stitch, Williamsburg, Va
6.50
Legend Porter, Richmond, Va
6.00
Mr. Purdie’s Home Brew
Market
O’Doul’s Amber Nonalcoholic Beer
4.50
Nonfortified Beverages
Old Dominion Root Beer, Draft
3.00
Sparkling Apple Cider
2.50
Fruit Shrub
4.00
Frosted tropical fruit juices and lemon sorbet
King’s Arms Tavern Ginger Ale
2.75
Berry Shrub
4.00
Frosted cranberry juice and raspberry sorbet
Mrs. Vobe’s Sweets
Chocolate Fudge Torte
6.50
Dark chocolate cake with a rich fudge icing
Meringue Shell Baked Egg Whites
6.50
Served with vanilla ice cream and fresh strawberries
Williamsburg Pecan Pie
6.50
Peppermint Stick
5.50
Syllabub
6.50
Wine-laced cream whipped to a froth, seasoned with lemon zest, and garnished with seasonal berries
Thomas Jefferson’s Brandy-Spiked Bread Pudding
5.25
With a warm vanilla bean sauce
Williamsburg Ice Creams
5.25
Vanilla or chocolate
Raspberry or Lemon Ice
5.00
Dinner
Sweet Wines to End a Meal
From the barrel
Muscat De Beaulieu, California
6.00
Port, Taylor Fladgate, 10 Years, Portugal
10.00
Harveys Bristol Cream, Spain
6.00
Madeira, Blandy's 10 Year Malmsey
11.00
V D’or, Rockbridge, Virginia
7.00
Port, Taylor Fladgate, 20 Years, Portugal
16.00
Dry Sack, Spain
6.00
Cordials and Liqueurs
King’s arms is pleased to offer the following cordials and liqueurs:
Baileys Irish Cream
Chambord
Drambuie
Grand Marnier
Port
Sherry
Amaretto
B & B
Cognac
Frangelico
Kahlua
Sambuca
Mrs. Vobe's Sweets
Chocolate Fudge Torte
6.50
Dark chocolate cake with a rich fudge icing
Meringue Shell
6.50
Baked egg whites served with vanilla ice cream and fresh strawberries
Williamsburg Pecan Pie
6.50
Syllabub
6.50
Wine-laced cream whipped to a froth, seasoned with lemon zest, and garnished with seasonal berries
Thomas Jefferson's Brandy-Spiked Bread Pudding
5.25
With a warm vanilla bean sauce
Mrs. Vobe's Sweets: Williamsburg Ice Creams
Vanilla or Chocolate
5.25
Raspberry or Lemon Ice
5
Peppermint Stick
5.50
Evening Billof Fare: First Courses
Mrs. Vobe's Peanut Soupe
6.75
A southern favourite and a tavern specialty garnished with roasted peanuts and sippets
Potted Cheddar
12.95
Aged cheddar cheese spiced with fresh horseradish and port wine served up with fresh fruit, tomato conserve and sippets
Mrs. Purdie's Garden Salat
7.75
Fresh garden greens, mandarin orange segments, toasted almonds, golden raisins, goat cheese drizzled with raspberry vinaigrette
Romaine Salat
8
Fresh crisp romaine hearts with anchovy dressing, parmesan cheese, croutons, and fresh-ground black pepper
Soupe Befitting the Gentry
7.75
Creations made from fresh seasonal ingredients inspired by 18th-century receipts
Grid-Iron Salmon Salat
14.50
Hickory-flavored grid-iron cooked salmon put forth on a bed of garden greens with red onions, cucumbers, tomatoes and saffron aioli
Main Courses
Mrs. Vobe's Tavern Dinner
35.75
Choice of soupe followed by sage and rosemary rubbed half of cornish hen, blended wild rice dressing, scuppernong-chutney sauce and cook vegetables ending sweetly with choice of williamsburg pecan pie or ice cream (chocolate or vanilla)
Seafood Jambalaya
32.50
Shrimp, scallops, clams, andouille sausage with aromatic vegetables, tomato-basil, broth and rice
Hunter's Game Pye
32
Tender venison, rabbit, and duck braised in a fine port wine sauce with mushrooms, aromatic vegetables, and bacon lardoons put forth under a flaky pastry crust
Half Duck
32
Spiced rubbed duck served with citrus glaze, garlic-smashed potatoes and vegetables
A Chop of Shoat
33
Maple and whiskey-brined pork chop with grain-mustard glaze, cheddar-onion soft polenta, red cabbage braised with applewood bacon
Beef Tenderloin
35
Hand-cut beef tenderloin with herb rub, grilled served with molasses-butter, potato-leek patty and asparagus
Prime Rib of Beef
34
The favourite English joint with asparagus, popovers, grated fresh horseradish, and jus 10-ounce queen’s cut
Children's Lunch
For children 12 and under
All meals are served with applesauce, Tavern potatoes and choice of fountain beverage.
Three-Cornered Ham and Cheese Sandwich
6.75
Served with potato chips
All-Beef Hot Dog
5.75
Fried Chicken Strips
6.50
American Cheeseburger
7.75
Thomas Jefferson’s Macaroni and Cheese
6.50
Children's Dinner
For children 12 and under
All meals are served with applesauce, Cook’s vegetables and potatoes and fountain beverage
Thomas Jefferson’s Macaroni and Cheese
6.50
Prime Rib of Beef*
12.25
Fried Chicken Strips
6.50
Captain’s Sea Catch
10.50
Wine List
Nonfortified Beverages: From the Barrel
Sparkling Apple Cider
2.75
Berry Shrub-Frosted Cranberry Juice and Raspberry Sorbet
4.00
Old Dominion Root Beer, Draft
3.00
Nonfortified Beverages: From the Bottle
Sparkling Mineral Water
2.75
Fruit Shrub—Frosted Tropical Fruit Juices and Lemon Sorbet
4.00
King’s Arms Tavern Ginger Ale
2.75
Fortified Drinks
Wine Kir
7.50
A Combination of white Wine and Crème de Cassis
Punch and Punch Royal
7.50
A Mixture of Lemon Juice and Sugar, Punch Royal uses Lime Juice instead of Lemon Mix either with your favorite Spirits
Rummer
7.50
Dark Rum dashed with Apricot and Peach Brandies, served over Ice
Wine Cooler
7.50
A Mixture of Lemons and Sugar, layered with red Wine
Mint Julep
7.50
Bourbon mixed with fresh Mint and Sugar poured over crushed Ice
Champagne Cocktail
7.50
Champagne, Sugar Cube soaked in Bitters, a Cherry, and a Twist
Ales and Lagers: From the Barrel
Mr. Purdie’s Home Brew
Market
Dear Old Mum, Williamsburg, Va.
6.50
Legend Porter, Richmond, Va.
6.50
Old Stitch, Williamsburg, Va
6.50
St. George Nut Brown, Hampton, Va.
6.50
Ales and Lagers: From the Bottle
Bold Rock Hard Cider, Va.
4.50
O’Doul’s Amber Nonalcoholic Beer
4.50
Raleigh Tavern Ale
4.50
Champagnes and Sparkling Wines
Brachetto Ricossa, Piemonte, Italy
7.5 - 30
Cherry-colored Wine with Floral Aromas and Berry and Citrus Fizz
Brut Blanc de Blanc, Francois Montand, France
6.5 - 25
Fruity Wine with Flavors of Apples wrapped in Lemon Zest with a zingy Texture
Moscato d’Asti, Ricossa, Italy
7.5 - 32
Wonderful Peach Aromas and the Taste of Honey
Brut Champagne, Veuve Clicquot, France
135
Fresh and fragrant Fruit as well as richness, a soft, creamy Texture with bright Acidity
White Wines: New World
Viognier, Horton Vineyards, Virginia (Monticello Trail)
34
Deep, slightly candied scents of Peaches, Honey, Grapefruit and Wildflowers
Chardonnay, Charles Krug, Napa Valley, California
9 - 45
Apple and Pear Flavors to pair with Poultry, Fish and Seafood
Pinot Grigio, Barboursville, Virginia (Monticello Trail)
33
Apple, Pear, and a Touch of Pineapple; dry and well-balanced Finish
Sauvignon Blanc, Charles Krug, Napa Valley, California
9 - 45
Guava, Grapefruit, and Melon Flavors
Chardonnay, Reserve, Jefferson Vineyards, Charlottesville, Virginia (Monticello Trail)
50
Balanced Acidity accentuated by bright Citrus Flavors of Apple and Lemon Peel (Monticello Trail)
White Wines: Old World
Riesling, Dr. Loosen, Morel, Germany
7.5 - 31
Delicate Peach, and Mineral Flavors with a balance, graceful subtle Finish
Chardonnay, La Fruitiere, Val de Loire, France
7.5 - 30
Un-oaked, rich and crisp at the same Time with an underlying Mineral Backbone
Vouvray, Michel Picard, France
27
Hints of Apricots and Stone Fruit, counter balanced with high Acidity
Pinot Grigio, Candoni De Zan, Italy (Organic)
7 - 26
Aromas of Melon, Pear, and Pineapple, Lemons and Figs
Rosé, D’Anjou, AOC, France
27
Aroma of Gooseberries, Strawberries and Roses. Red Berries and Fruit Flavors
Chardonnay, Pouilly Fuisse, Joseph Drouhin Côte d’Or, France
64
A plump, smooth white, with Peach, Apple and Spice Notes
Sauvignon Blanc, Buitenverwachting “Beyond”, Constantia, S. Africa
6.5 - 24
Packed with zesty Flavors of Gooseberry, Melon, Kiwi and Lime
Red Wines: New World
Pinot Noir, Charles Krug, Napa Valley, California
9.5 - 47
Scents of Strawberry, ripe Plum, and black Cherry
Merlot, Charles Krug, Napa Valley, California
9.5 - 47
Supple Tannin Structure and a Medley of Vanilla, Chocolate, and Spice Notes
Cabernet Sauvignon, Charles Krug, Napa Valley, California
9.5 - 47
Robust and full-bodied, this Wine has chewy Tannins
Rotunda Red, Lovingston Vineyards, Monticello, Va. (Monticello Trail)
8.5 - 32
A Blend of Merlot and Pinotage, Fruit forward and incredibly soft on the Palate
Cabernet Franc, Jefferson Vineyards, Charlottesville, Virginia (Monticello Trail)
9 - 42
Strawberry and red Cherry Surface on the Nose, followed by Beeswax, Dill and exotic Spice
Zinfandel, Ravenswood, Sonoma, California
36
Ripe with Raspberry and black Cherry Flavors and a Touch of Oak
Red Wines: Old World
Gamay Beaujolais-Villages, Louis Jadot, Beaujolais, France
32
Fresh red Fruits with a Hint of dark Cherry
La Vieille Ferme Red, Cotes du Ventoux, Rhone
6 - 19
Fruity, full-bodied with soft Tannins
Barbera d’Asti, Sopra Berruti, L’Armangia, Italy
7 - 26
Stone-fruit, Strawberries, Violets, Vanilla and Almonds, associated with Smoke Hues
Sangiovese, Brunello di Montalcino, SanFelice Campogiovanni, Tuscany, Italy
98
Ripe red Berries, Notes of Tobacco, tanned Leather, Rosemary, and black Berry Preserves
Premères Côtes de Bordeaux, Château La Grange Clinet, France
35
Intense dark Berry Fruits with full, ripe Tannins
Pinot Noir, Darnat Pommard, Burgundy France
96
Aromas of red Currants and Raspberries excellent Structure and lingering Finish
Montepulciano, Masciarelli, Italy
6.5 - 23
A lush Wine with black Berry and Cherry Notes and a Touch of Spice
Chianti, Reserva, Ducarosso, Tuscany, Italy
31
Dry, robust; slightly tannic and well-structured
Querciabella Mongrana, Tuscany, Italy (suitable for Vegans)
9 - 45
Cherry, Plum, Cedar and loamy Flavors 50% Sangiovese, 25% Merlot, & 25% Cabernet Sauvignon
Cabernet Sauvignon, Philip Mazzei, (Philip planted Monticello vines in 1774) Tuscany, Italy
90
Dark Cherry and Oak Spices
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Everything is true to the time period at King’s Arms Tavern - all adding to an air of colonial elegance.
11:00まで閉店 （もっと詳しく）
- 月, 木–日
- 11:00–14:00
- 16:30–20:00
- 火–水
- 11:00–14:00
(855) 240-3278
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特長
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はい（アメリカンエキスプレス & MasterCardも含めて）
Wi-Fi
はい
屋外テラスあり
いいえ
車椅子アクセスあり
はい
音楽
ライブミュージック
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