King's Arms Tavern - Menu completo

Rum and Black Tea splashed with Sugar and Citrus

Favorite of Thomas Jefferson, St. Hilaire Brut, Bitters Soaked Sugar Cube, Twist of lemon a Cherry

Rum and Orange Liqueur with Tropical Juices

Bourbon, Fresh Mint, Simple Syrup

Mashed potatoes vegetables

TAKE the crumb of a Penny Loaf, and pour in good milk, butter, sugar to your palate nutmeg and eggs... Serve warm and pour it over with wine sauce (The Experienced English Housekeeper, Elizabeth Raffald, 1769)

Bacardi Black Rum, Apricot Peach Brandies

Bourbon, Apple Jack, Honey Syrup, Orange Peel, Luxardo Cherry

Chardonnay with Creme de Cassis over ice

The best beef steaks... should not be more than half an inch thick, when you grid iron be hot lay your steaks on it... let it broil till they look brown turn... Sprinkle with pepper salt (The London Art of Cookery, John Farley, 1787)

Take clear butter, onions, shred fine carrots 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 Kings Arms Tradition)

are commonly made of lettuces of any sort all pick's wash'd; some candied nuts pippins as you please...these are eaten with Spanish vinegar dressing poured over is very good with cheese (A Kings Arms original, inspired by; The Cook's Confectioner's Dictio

Soak your cow pea's put them in your pot with sweet herbs, a young onion spring water. When they are enough add tomatoes, roasted squash hearty greens...put in your dish with pumpkin seeds fry'd seasoned with pepper beat fine salt to your taste. (A Kings

Stew shrimps in a pint of wine with nutmeg... then beat up wine, butter... serve then on sippets (The Universal Cook, or Lady's Complete Assistant, John Townsend, 1773

having prepared a good broth take your squash, a bunch of sweet herbs bring to a boil...when enough add new cream pass through a sieve (A Kings Arms original, inspired by: The Cook's Confectioner's Dictionary, John Nott, 1723

(A Colonial Williamsburg Favorite Dish) A popular eighteenth century supper dish is know as a chef 's salad in America today. garden greens, Virginia ham, chicken breast, eggs and fresh vegetables.

Mashed potatoes vegetables

(Miss Dandridge's Recipe, 1753) Take a chicken and stew it in good broth with onion, sweet herbs and parsley...thicken with butter and some flour...served on trenchers

Mashed potatoes vegetables

Take clear butter, onions, shred fine carrots 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 Kings Arms Tradition)

having prepared a good broth take your squash, a bunch of sweet herbs bring to a boil...when enough add new cream pass through a sieve (A Kings Arms original, inspired by: The Cook's Confectioner's Dictionary, John Nott, 1723)

Juices of Peach and Orange Splashed with House Ginger Ale

Fresh-Squeezed Lime, Simple Syrup, Fruit, and Soda Water

Rum, Lime, Ginger Bitters, Simple Syrup, Ginger Ale

Vegetables

(The London Art of Cookery John Farley, 1787) Stewed over a gentle fire for 4 hours; then take out your beef, strain the gravy adding mushrooms thickened and poured over your beef. Garnish with horseradish.

Rub with sugar let it lie till night... then rub salt peter beat fine a pound of common salt lie three weeks... dry with wood smoke... Sent to table with cheese, good chutney bread toasted on the grid iron (Inspired by: The Lady's Assistant, Charlotte Mas

Beef should be kept for some time before it is dressed... when you have spitted it put it to the fire baste well while it is roasting sprinkle with salt... put in a hot dish garnish with horseradish.

Season your trout with a little black Jamacia pepper a good deal of salt... Bake it in a moderate oven... make a sauce with butter, sweet herbs, barberries a shallot shred fine... (Inspired by: The Experienced English Housekeeper, Elizabeth Rafald, 1769)

Take well fed Cornish Hens season them with salt pepper, broil them over a clear fire then laying them next to the fire... shred a shallot, a little thyme, parsley, put these into strong gravy with lemon (The Cooks Confectioner's Dictionary, John Nott, 17

Take your duck be sure it is clean of feather, lay it in a pastry case with chibols, mushrooms, venison...pour in strong gravy with port claret (A Kings Arms Original, 2023)

When your pork shanks are brown then place in a stew pan with claret, thyme, marjoram, savory, rosemary peppercorns and mace (Martha Washington Cookbook, origin prior to 1759)

(The Kitchen Garden Desplay's Dr. Lobb' s, 1767) Pare some potatoes...apples...onions and slice them...make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple and a layer of eggs until you have filled your pie, strewing seasonin

Roasted leg quarter to a light brown then placed in a step pan with claret, thyme, marjoram, savory, rosemary, peppercorns mace. (Martha Washington Cookbook...origin prior to 1759)

Take a quart of cream...sweeten it very well, lay in a spring of rosemary, grate some chocolate, stir them over the fire till it is thick... (The Complete Confectioner; Hannah Glasse, 1765)

Beat the whites as you do for savoy cake, till you can turn the vessel bot- tom upward without their leaving it...put in two spoonful’s of powdered sugar and a little orange water...dish up your whites with custard. A little wine stirred in is a great imp

MAKE a good paste add to it your pecans pick’d clean of any shell eggs, butter unrefined sugar to your palate mixed together...place in a moder- ate oven for one hour

Take some natural ice and beat it, and strew two or three handfuls of salt over it: put some of this in the bottom of your bucket...put in your cream and let it stand half an hour...to serve it up...turn it out into your plate (The Practice of Cookery, Pa