Dinner Menu

First Course

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Peanut Soupe $8

TAKE clear butter, onions shred fine, carrots and celery, stew them with your peanuts. When they are enough pass through a sieve, send to table with cream whipped to stand having pepper and nutmeg beat fine.

(A King’s Arms Tradition)

Soupe Another Way $8

FIRSTLY, 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)

To Make a Fine Sallet $12

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 King’s Arms original, inspired by: The Cook’s and Confectioner’s Dictionary, John Nott, 1723)

Fried Crab Croquettes $17

TAKE some great flakes of the crab and some bread, pepper and salt, sweet herbs shred fine. Mix in some eggs, shape 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 $16

RUB with sugar and let it lie till night, then rub 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 $12

SOAK your cow pea’s and put them in your pot with sweet herbs, a young onion and spring water. When they are cooked 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 King’s Arms Original, Ivey Boyd, 2023)

Made Dishes

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Mrs. Vobe’s Prime Rib of Beef $58
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)

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)

A Game Pye $54
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 King’s Arms Original, 2023)

To Stew a Shoat in the French Way $42
WHEN your pork shanks are brown, stew with claret, thyme, marjoram, rosemary, peppercorns and mace.
(Martha Washington Cookbook, origin prior to 1759)

An Onion Pye $32
PARE and slice potatoes, apples, onions, make a good crust. Lay potatoes, onion, 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.
(The Kitchen Garden Display’d – Dr. Lobb’s, 1767)

To Bake Salmon with Crab another Way $49
SET an earthen dish with salmon rubbed with butter, sprinkled with pepper, salt, nutmeg and wine, bake it until it is done or of a fine brown, and make a good sauce with lemon and butter and dill shred fine.
(Inspired by: The English Art of Cookery, Richard Briggs, 1788)

Cornish Hen’s Made Like a Ham $38
TAKE well-fed Cornish Hens & season them with pepper and salt then hang them in your chimney. Shred a shallot, thyme, & parsley, put these into strong gravy with lemon.

If you have a food allergy, please notify us.

Menu items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, beef, pork, seafood or eggs increases your risk of food borne illness, especially if you have medical conditions.

Select Menu items can be prepared gluten-free. Please ask your server. If you have a food allergy, please notify us.