Christiana Campbell's Tavern | Colonial Williamsburg Resorts (2024)

• Green Pease Soup without Meat

  9

  When your pease are boil’d enough, put thyme and sweet marjoram, a little mint…and green onion shred fine…add some white toasts neatly cut and the young pease.

  Dictionarium Domesticum, Nathan Bailey, 1736

• Lettuces from the Garden

  12

  Dressed with ver jus and the finest Italian oil
  

  Inspired by Thomas Jefferson’s acclaimed 250 varieties of greens at Monticello)

• To Roast Lobsters

  28

  Boil your lobsters, then lay them before the fire, baste with butter, then strew with herbs and crumbs of fine bread...send to table with a good sauce made with citrus and butter

  Inspired by The Art of Cookery Mae Plain and Easy, Hannah Glasse, 1765)

From the waters of the Chesapeake region Mrs. Campbell’s oysters are grown in the pristine waters of Virginia. These exclusive locations continue to grace the table and were famously enjoyed by George Washington

• On the half shell

  19

  mushroom catsup & allegar mignonette/nasturtium

  Campbell’s Tavern Original, 2022

• Farced Oisters

  19

  Having open’d your oisters, add to them greens minc’d small and boiled in cream and smoked streak...place some on each and strew with buttered crumb

  Inspired by, The Court and Country Cook, Massialot, 1702

• Mrs. Campbells Fried Chicken

  32

  Marinate your chicken after it is clean of feathers…dip’t in flour strewn with salt pepper…fried quickly Serv’d up with good ham
  

  A Colonial Williamsburg Favorite

• Crab Cakes

  48

  When boil’d clean the best flakes from the crab, add to it egg, onions shred fine, bread crumbs & season it well
  

  A Campbell’s Tavern Original

• To Fry Fish

  36

  The great art of frying fish is to have it free from grease… the fish should be dipped in egg, then in bread crumbs
  

  Recipes from the Personal cookbook of Thomas Jefferson, beginning in 1788

• A Seafood Pye

  52

  Make a good crust…boil two pounds of fish add to it scallops, shrimp and lobster in the same manner, shred fine lemon peel and sweet herbs and put in wine, a piece of butter…close it up. Send to table with gravy made of the lobster bones

  Campbells original, inspired by The Universal Cook; Or Lady’s Complete Assistant, John Townshend, 1773

• To Broil Beef Steaks

  58

  The best steaks are cut from the middle…let the fire be very clear and quick…season them with pepper and salt, when they are enough lay them in the dish and rub a bit of butter over them.

  The Lady’s Assistant, Charlotte Mason, 1777

• Potato Dumplings in the Italian Manner

  28

  Put your potatoes to boil and strew it with pepper and salt as much as you like…roll in fine flour and cut into dumplings. Serve with sweet herbs and the peel of lemon chopped fine…brown with butter and send it to table with pretty vegetables form the garden

  A Campbell’s Tavern Original

• Hand Breaded Filet of Fish

  A good sauce for fish & potatoes fried in the proper manner
  

• To Fry Shrimp

  A good sauce for shrimp & potatoes fried in the proper manner
  

• Mrs. Campbell’s Fried Chicken Breast

  Is best with macaroni made with cheese
  

• Macaroni made with Cheese

  Bake in your tin oven to make golden
  

Family Punch Bowls

• Punch Bowls

  Bowl | 30

  Glass | 14

  Served in Punch Bowls for sharing. Serves 2-4

• Boston Punch

  Bowl | 30

  Glass | 14

  Cognac, Peach brandy, aged rum, black tea, lemon & sugar

• Laird's Punch

  Bowl | 30

  Glass | 14

  Applejack Whiskey, bourbon, orange, lime sugar, & bitters

• Cherry Bounce

  15

  Cherry Infused brandy, allspice dram & lime
  (a George Washington Favorite)
  

• Pringle's Potable

  14

  Fine Bourbon, ginger beer, ginger,
  

• Whiskey Cup

  15

  Rye whiskey, light rum, & juices of orange, pineapple & cranberry

• Monticello Spritzer

  15

  Sauvignon blanc, strawberry, lemon & prosecco
  

  A Thomas Jefferson Favorite

• Blackbeard

  14

  Light rum, house raspberry shrub, lime, soda water

• Rummer

  15

  Rum, peach & apricot brandies

• Colonial Shrub

  Bowl 14 ~~Glass 6

  House raspberry shrub, lemon & soda water

• West Indies Punch

  Bowl 14 ~~Glass 6

  Pineapple, orange, lime, orgeat & Luxardo cherry
  

• Glass Bottle
• Prosecco Bisol Jeio, Italy 12 42
• Brut Barboursville Cuvee 1814, Virginia 65
• Champagne Charles Heidsieck, France 80
• Sparkling Rose Lucien Albrecht, Alsace 14 54
• Grenache Perassol, France 11 42

• Glass Bottle
• Vinho Verde Aveleda, Portugal 12 46
• Pinot Grigio Maso Canali, Trentino, Italy 12 46
• Sauvigon Blanc Daou Vineyards, Paso Robles, CA 13 49
• Chardonnay Domaine Larouche, Chablis, France 88
• Chardonnay Barboursville Vineyards, Virginia 14 54
• Chardonnay St. Francis, Sonoma Co., CA 65
• Riesling Williamsburg Winery, Virginia 13 49
• Viognier Williamsburg Winery, Virginia 68
• Terras Gauda Albarino, Spain 14 54

• Glass Bottle
• Pinot Noir Banshee, Sonoma Co., CA 14 54
• Pinot Noir Elouan, Burgundy, France 15 58
• Pinot Noir Boen, Sonoma Co., CA 65
• Pinot Noir Bouchard Pere & Fils, Bourgogne, France 80
• Gamay Louis Jadot, Beaujolais, France 13 50
• Grenache Rouge M. Chapoutier, Cotes du Rhone 14 54
• Cabernet Sauvignon Chateau La Freynelle, Bordeaux, France 62
• Cabernet Sauvignon Barboursville Vineyards, Virginia 14 54

• Old Stitch, Alewerks 10
• Billsburg Lager 10
• Superb IPA, Alewerks 10
• Seasonal Selection 10

• Glass Bottle
• Bold Rock Apple Hard Cider 9
• Chowning's Root Beer Non-fortified 4
• Sparkling Cider Non-fortified 4

• Glenmorangie

  13

  Original 10 year Single Malt Whiskey, Ross Shire

• Glenfiddich

  16

  12 Single Malt Whiskey, Speyside

• Gentleman Jack

  13

  Tennessee Whiskey

• Jack Daniel's Single Barrel

  14

  Tennessee Whiskey

• Copper Fox

  13

  Original Single Malt Whiskey, VA

• Woodford Reserve

  12

  Kentucky Bourbon

• Dewars Blended Scotch

  9

  White Label, Aberfeldy Perthshire

• Jameson

  13

  Irish Whiskey

• Jim Beam Rye

  9

  Tennessee Whiskey

• A Rum Cream Tart

  10

  Served with cream...whipped up to stand strewn with a double refined sugar
  

  A Christiana Campbell’s Classic

• Apple Pie

  10

  Pare, core and quarter apples, lay some sugar at the bottom of the dish then the apples, grate a little lemon peel..put in piece of butter..cover the dish with puff pastry

  The Lady’s Assistant, Charlotte Mason, 1777

• Trifle of the Season

  10

  The best fruits gathered from the orchard, field or market, layered with cake and wine-laced cream.

  A Christiana Campbell’s Original 2022

• A Chocolate Cake

  10

  Flavors of the season, sent to table with the best short breads
  Take a pound of preserved fruit: squeeze them through a sieve: fine chocolate also is very good...boil a chopin of cream with a piece of sugar and boil it with your mixture and pass it once again: hen ice it in your bucket with salt strewn over...let it stand half an hour...to serve it up...turn it out into your plate

  The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791

Family Punch Bowls

• Oisters on the Half Shell

  9

  Mignonette
  

• Grilled Oisters

  9

  With herb butter

• Shrimp Another Way

  12

  Grilled with sorghum sweet & sour sauce

• Pimento Cheese

  10

  Grilled bread & pickled local peppers

• To Stew Pork

  15

  Pork belly, creamy Heritage grits & greens
  

• Crab Cake

  20

  Fennel Slaw, Barberries

• A Seafood Pye

  49

  Make a good crust…boil two pounds of fish add to it scallops, shrimp and lobster in the same manner, shred fine lemon peel and sweet herbs and put in wine, a piece of butter…close it up. Send to table with gravy made of the lobster bones

  Campbells original, inspired by The Universal Cook; Or Lady’s Complete Assistant, John Townshend, 1773

• To Broil Beef Steaks

  49

  The best steaks are cut from the middle…let the fire be very clear and quick…season them with pepper and salt, when they are enough lay them in the dish and rub a bit of butter over them.
  

  The Lady’s Assistant, Charlotte Mason, 1777)

• Potato Dumplings in the Italian Manner

  29

  Put your potatoes to boil and strew it with pepper and salt as much as you like…roll in fine flour and cut into dumplings. Serve with sweet herbs and the peel of lemon chopped fine…brown with butter and send it to table with pretty vegetables form the garden

  A Campbell’s Tavern Original

Menu selections celebrating International Women’s Month

March 8th – 30th
Inspired and chosen from
Eliza Smiths “The Compleat Housewife, Or, Accomplished Gentlewomen’s Companion” was originally published in London in 1727 and again in Williamsburg in 1742

$28.00 ala carte
Serves Two

• Oyster Loaf

  Fried oyster “Po Boys” alegar remoulade
  

• Pickled Fish

  Shallots, barberries, crostini
  

• Cheese Pie

  Ricotta, Meadow Creek Dairy Appalachian, Quince marmalade
  

Indulge in a luxurious Easter Brunch experience at Campbell’s Tavern on March 31st.

Join us for this unforgettable Easter celebration priced at $75.00++ per person.

• The Kings Onion Soup

  Toast, broiled cheese
  

• Mrs. Campbell’s Oysters

  Spinach, country ham, gruyere cheese
  

• Local Greens from Manakintowne

  Candied nuts, craisins, shaved apple, sherry vinaigrette
  

• Lamb Pye

  Chive mashed potatoes, petite vegetables, natural jus
  

• Jumbo Lump Crab Salmagundi

  Blistered tomato, egg, bacon, avocado, bleu cheese dressing
  

• Pappardelle

  Asparagus, peas, mushrooms, grana cream
  

• Pan Roasted Salmon

  Fava bean succotash, grain mustard beurre blanc
  

• Roast Sirloin of Beef

  Chive Whipped potato, roasted cipollini, natural jus
  

• Carrot Cake

  Cream cheese mousse, caramel, walnut brittle
  

• Lemon Meringue Tart

• Flourless Chocolate Torte

See All Photos