Rustic hand-cut seasoned potato chips served with a caramelized onion dip.

The 18th-century spread of cheddar, pimento, spices, and bacon jam served with crackers and sweet pickles.

Taste both our beef and vegetable pasties, served with mango chutney.

Spicy southern-fried chicken wings tossed in Chowning's gunpowder sauce, with celery, buttermilk herb dressing or malt blue cheese dressing.

Beef pasty, vegetable pasty, gunpowder wings, a crock of cheese, and sippet.

Potato, leek, cheddar cheese, fresh cream, Virginia ham.

A serving of each of our chef 's soups and Brunswick stew.

A wedge of garden iceberg lettuce, diced tomatoes, cucumbers, smoked bacon, and crumbled blue cheese, served with parmesan peppercorn dressing.

Smoked turkey, bacon, boiled egg, cheddar cheese, tomatoes, and cucumbers on a bed of greens with buttermilk herb dressing.

The 18th-century savory of cheddar cheese and mustard-spiced beer sauce over toasted sippets garnished with crispy ham.

Half rack of pork ribs slow-cooked with house-made sauce.

Made with young fowl, smoked brisket and fresh garden vegetables topped with pickled okra.

Warm beef brisket, caramelized onions, savory cheddar cheese, and mustard-spiced beer sauce, horseradish cream, served on hearth-baked bread.

Smoked turkey, baby spinach, swiss cheese, bacon, herb mayo, on hearth-baked bread.

Seasonal vegetables tossed with olive oil and fresh herbs on a bed of roasted onions, baby spinach, and herb mayo, on hearth-baked bread.

Slow-cooked pork on a brioche roll served with tavern slaw.

Savory stew of lamb, aromatic vegetables, and smashed colcannon potatoes.

A cup of Brunswick stew, a beef and a vegetable pasty.

Andouille sausage, bell pepper, tomato, yellow dirty rice, pickled okra.

Pineapple juice, ginger ale, and candied ginger fruit served over ice.

Lemon and berry juices with simple syrup and soda water make this fizzy delight.