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King's Arms Tavern

American Restaurant$$$$

Historic Williamsburg, Williamsburg

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King's Arms Tavern

8.4^/10

130

ratings

140 Photos

Lunch 8Dinner 7Children's Lunch 2Children's Dinner 2Wine List 11

Lunch

Starters‎

Peanut Soupe

6.25

A southern favourite and a tavern specialty garnished with roasted peanuts and sippets

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

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

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

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

Spiced rubbed duck served with citrus glaze, garlic-smashed potatoes and vegetables

A Chop of Shoat

Maple and whiskey-brined pork chop with grain-mustard glaze, cheddar-onion soft polenta, red cabbage braised with applewood bacon

Beef Tenderloin

Hand-cut beef tenderloin with herb rub, grilled served with molasses-butter, potato-leek patty and asparagus

Prime Rib of Beef

The favourite English joint with asparagus, popovers, grated fresh horseradish, and jus 10-ounce queen’s cut

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)

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)

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)

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

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

Aroma of Gooseberries, Strawberries and Roses. Red Berries and Fruit Flavors

Chardonnay, Pouilly Fuisse, Joseph Drouhin Côte d’Or, France

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

Ripe with Raspberry and black Cherry Flavors and a Touch of Oak

Red Wines‎: Old World

Gamay Beaujolais-Villages, Louis Jadot, Beaujolais, France

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

Ripe red Berries, Notes of Tobacco, tanned Leather, Rosemary, and black Berry Preserves

Premères Côtes de Bordeaux, Château La Grange Clinet, France

Intense dark Berry Fruits with full, ripe Tannins

Pinot Noir, Darnat Pommard, Burgundy France

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

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

Dark Cherry and Oak Spices

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King's Arms Tavern

Lunch

Dinner

Children's Lunch

Children's Dinner

Wine List

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