Christiana Campbell's Tavern Menu (Update 2025)

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)

Dressed with ver jus and the finest Italian oil (Inspired by Thomas Jefferson’s acclaimed 250 varieties of greens at Monticello)

Mushroom catsup & allegar mignonette/nasturtium (Campbell’s Tavern Original, 2022)

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)

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)

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)

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)

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 (Campbell’s Original, inspired by The Universal Cook; Or Lady’s Complete Assistant, John Townshend, 1773)

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)

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)

Served with cream...whipped up to stand strewn with double refined sugar (Christiana Campbell’s Tavern Classic)

Pare core, and quarte apples; lay some sugar at the bottom of the dish then the apples; grate a little lemon peel...put in a piece of butter...cover the dish with puff pastry (The Lady’s Assistant, Charlotte Mason, 1777)

The best fruits gathered from the orchard, field, or market; layered with cake and wine laced cream (A Christiana Campbell’s Original, 2022)

Ground your cocoa fine and put to it butter, sugar as much as you like and the yolk of hen eggs...stir together well. Once in the tin, your oven must be moderate, when it is enough, cool and send to table with cream whipped to stand... is very good with raspberries (A Colonial Williamsburg Original with American Heritage Chocolate)

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)