A southern favorite and a King's Arms Tavern specialty, garnished with peanuts and served with sippets.

Made from the freshest seasonal ingredients. Inspired by 18th-century recipes.

Chopped romaine, Parmesan cheese, croutons, with house Caesar dressing.

Arugula, baby spinach, golden raisin, truffle-champagne vinaigrette.

Baby iceberg, cucumber, heirloom tomato, crispy bacon, blue cheese dressing.

Choice of soupe followed by herb-garlic crusted prime rib of beef, horseradish, herb fingerling, potatoes, popover, au jus. Finished with choice of dessert.

Whiskey-maple brined pork chop with butternut squash-potato mash, tart apple compote, whiskey pork jus.

Herb fingerling potatoes, wild mushroom "gravy", parsley chili pesto.

Local offerings prepared with accompaniments of the season.

Tender venison, rabbit, and duck braised in fine Port wine. Put forth under a flaky pastry crust with mushrooms, vegetables, and bacon lardons.

Butternut squash potato mash, pan jus, golden raisin agrodolce.

Molasses bacon butter, herb fingerling potatoes, Cabernet Demi, caramelized cipollini.

Layered chocolate cake with rich fudge and chocolate icing.

Southerners replaced almonds with American pecans in British nut pies with bourbon laced whipped cream and caramel drizzle.

Wine-laced cream whipped to froth, seasoned with lemon zest and garnished with seasonal berries.

Comes with a warm vanilla bean sauce.

Baked egg whites. Served with vanilla ice cream and fresh strawberries.