WILLIAMSBURG-When The King’s Arms tavern reopens in Colonial Williamsburg in April, guests will be treated to both a new look and a new menu.
New or reimagined dishes have been created as part of the tavern’s renovation and relaunch.
“We wanted to take the classics of The King’s Arms tavern and reinvent them,” said Chef Keith Nickerson, Director of Culinary for the Historic Area at Colonial Williamsburg. “We are very excited about this. It is something that is unique to Williamsburg and hopefully anywhere.”
The tavern’s soups, salads, starters, and main dishes have all been updated. Among the new appetizer offerings are a Chesapeake Smoked Fish Dip served on sourdough with a pea shoot salad, Ale Stewed Beef A Top Johnny Cakes, and Heirloom Carrot Puffs, fritter-like hush puppies.
“It is one of our favorite new dishes that we’ve added to the menu,” Nickerson said.
Patrons will also have entrée choices of Madeira Braised Shank of Lamb, Chop of Shoat, Smoked Golden Yard Bird, or Hunter’s Game Pye.
The King’s Arms tavern’s interior has also been modernized with fresh coats of more brightly colored paint and new light fixtures.
The King’s Arms tavern will reopen on April 1 just ahead of the Easter holiday weekend. It is among one of the first taverns to reopen in Colonial Williamsburg since the covid-19 pandemic began.
