Historic Taverns

Stewed Beef

This hearty dish follows a classic recipe from The London Art of Cookery (1787), featuring beef stewed slowly over a gentle fire for up to four hours. The tender beef is then served with a rich, flavorful gravy made from the drippings, thickened with field mushrooms, and poured over the meat. To finish, it's garnished with a dollop of horseradish, adding a sharp contrast to the savory richness. A timeless favorite that transports you to the heart of 18th-century dining.

A Seafood Pye

Inspired by the 1773 recipe from The Universal Cook; Or Lady’s Complete Assistant by John Townshend, this dish features a savory medley of boiled fish, scallops, shrimp, and lobster, all combined in a rich, flavorful gravy. Encased in a perfectly crafted crust, it’s a comforting and indulgent seafood pie that captures the essence of Christiana Campbell’s original recipe. A true taste of colonial Williamsburg, crafted with care and history in every bite.

Fry Chicken

A classic recipe from Dictionarium Domesticum (1736), this dish features chicken cleaned and marinated in salt and vinegar (or lemon juice for a lighter touch). The chicken is then coated in fine flour and fried quickly in lard or clear oil, achieving a golden, crispy exterior and tender, juicy meat. This traditional preparation brings a taste of colonial-era comfort food, offering a delightful balance of flavor and texture with every bite.