Dinner Menu

Corner Dishes

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The Cook’s Pottage $8
A nourishing soup compos’d of the freshest fruits of the earth, according to the market and the season.
(Original inspirations, Shields Tavern, 2026)

To Make a Grand Sallet $10
AFTER washing your lettuce, be sure it is dry and chopped, arrange it on a platter with pippins sliced fine, good cheese as you choose, pickled vegetables, candied nuts…dress with the juice of lemons and good oil mixed up well or a dressing of sour’d cream and sweet herbs will also be fine.
(The English Art of Cookery, Richard Briggs, 1788)

To Dress a Dish of [Mushrumps] $14
Take yr firme mushrumps & pill ye scin from them…stew them & put in sweet cream yt is thick & shred some thyme & parsley & some grated nutmeg…& soe dish them up.
(BOOKE of COOKERY, Martha Washington, 1759)

To Scallop Crabs $17
PICK out the fish and heat with a little wine, some pepper, salt, nutmeg, a piece of butter…and lemon juice.
(The Lady’s Assistant, Charlotte Mason, 1777)

Bread and Butter $5
About 8 o’clock I went to see Mr. Hamilton at Marot’s and went with him to the Governor’s [Alexander Spotswood’s] where we ate bread and butter…
(From the diary of William Byrd, November 1, 1710)

Made Dishes

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Are sent to table in the best manner with corner dishes according to the
Proper Rules to be observed in dressing Roots and Vegetables
(The English Art of Cookery, Richard Brigthe gs, 1788)

To Make a White Fricasey $36
YOU may take two chickens or rabbits and cut them in little pieces…put them in a stew pan with milk…stew them until they are tender, put in a pint of cream and a quarter of a pound of butter…add your spices beat fine and leeks…shake it all together a minute or two, and dish it up.
(The Art of Cooking Made Plain and Easy, Hannah Glasse, 1768)

Beef Collops $52
Put butter in a pan then the collops, shallots shred fine and fry them quick…put in good gravy. Send them up with cucumber pickled and capers.
(The English Art of Cookery, Richard Briggs, 1789)

To Make Gammon $42
TAKE small slices of raw gammon and beat them well, toss them in a stew pan and let them brown. Then put in some good gravy, chibols, sweet herbs and truffles…
(The Cooks and Confectioners Dictionary, John Nott, 1723)

To Fry Fish $40
Once made brown with butter is best served up with rice the Indian way using the best currey beat fine, and sent to table with butter sauce garnished with chop’t boiled eggs.
(A Shields Tavern original inspired by Hannah Glasse and Kedgeree)

Very Fine Sausages $32
TAKE a leg of pork, chop it fine and make a force, season it high with pepper, salt, mace and sweet herbs…stuff them in a casing and brown them…place in a dish and send to table with pippins peeled, sliced and fry’d in butter.
(The Lady’s Assistant, Charlotte Mason, 1777)

To Stuff a Squash Another Way $30
Open your squash, season it with pepper beat fine and salt to your liking, boil and when it is enough stuff it with barley, mushrooms, and garden stuffs according to your taste, sweet herbs shred fine and bind it with cream…bake it in a modest oven…cheese mixed in is also fine.
(Original inspirations, Shields Tavern, 2026)

Dessert

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To Make Strawberry Cream $10
Take one pint of thick cream and set it on the fire, keep stirring and make it sweet with double refined sugar, add in strawberry jam and the peel of a lemon. When it is cold bring it to froth… Is very good served with warm doughnuts.
(The Complete Confectioner, Hannah Glasse, 1765)

Warm Doughnuts $10
TAKE a pint of cream, thicken it with flour…put in a little cinnamon and nutmeg…put them in boiling lard. Sprinkle with fine sugar…these are sent to table with chocolate sauce.
(Inspired by The Cooks and Confectioners Dictionary, John Nott, 1723)

Prices are subject to a 20% service charge and applicable taxes. Menus and prices are subject to change at any time.
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