Lunch Menu
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Lunch
Soupes and Pretty Little Dishes
Peanut Soupe $8 cup | $10 bowl
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 King’s Arms Tradition)
Soupe Another Way $8 cup | $10 bowl
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)
To Make a Fine Sallet $12
...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 King’s Arms original, inspired by: The Cook’s and Confectioner’s Dictionary, John Nott, 1723)
Crab Croquettes $17
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 $16
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...Send 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 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)
Sandwiches
To Stuff Fish $16
Having opened your bread, fill it with good fish, being sure the eyes are bright. Dip in batter using flour, eggs and milk…fry them in boiling lard, placing on lettuce before closing it up. Send to table with a good sauce made with pickles and truffles.
To Barbicue Grid Iron Chicken $16
Rub your grid iron with suet and when the grid iron be hot lay your chicken on it and let them broil until they look brown turn them…lay them in a dish and let stand, cover with sauce made with cranberries, sugar and spice, stuff them in your bread with arugula and pippins.
All sandwiches are crafted on good rolls and sent to table with potatoes sliced thin and fry’d until crisp.
Made Dishes
All dishes are sent to table with garden offerings dressed in the appropriate manner
Chicken Hash $17
TAKE a chicken and stew it in good broth with onion, sweet herbs and parsley...thicken with butter and some flour...served on trenches.
(Miss Dandridge’s Recipe, 1753)
An Onion Pye $17
PARE some potatoes...apples...onions and slice them...make a good crust. Lay in a layer of potatoes, 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 Disply’d, Dr. Lobb’s, 1767)
To MAKE a Beef Hash $22
TAKE a small rump or a piece of brisket of beef, cut it from the bone and lay it in a deep earthen pan. Mix a pint of red and port wine, a little vinegar, cloves, mace and nutmeg beat fine, parsley, sweet herbs and shallots chopped fine and put over the beef and let it set until morning. Place beef in pan with two quarts of good gravy and braise for 5 hours.
(inspired by: The English Art of Cookery, Richard Briggs, 1778)
Vegetable CURRY Another Way $16
PUT your stew pot over the fire adding clear butter, cymlings, carrots scraped and cut neat, onions pepper, salt and India curry to your palate stew these together adding coulis made from red peppers to thicken…set beside a warm fire…this is very good served on waffles made with sweet potatoes…
(A Kings Arms Original, 2026)
Salmagundi $17
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)
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 foodborne 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.
If you have a food allergy, please notify us.
