| Cuisine type | American | |
| Price range | $30 and under |
| Top tags |
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| Cuisines | American, British |
| Dining style | Casual Dining |
| Phone number | +1 855 546 7748 |
| Website | www.colonialwilliamsburghotels.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Florence Allen |
| Location | 422 East Duke of Gloucester Street, Williamsburg, VA 23185 |
interior (1)
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| Mango Apricot Swizzle | $9.00 | Vodka, Apricot Jam, Lime, Mango, Cinnamon |
| Seasonal Cocktail | $9.00 | A Seasonally Inspired Fortified Beverage |
| Blackberry on Rye | $9.00 | Rye Whiskey, Blackberry, Lemon, and Soda |
| Pimm's Cup | $9.00 | Pimm's, Lemonade, Ginger Ale |
| Stone Fence | $9.00 | Rum with Bottled Hard Cider |
| Doctors' Delight | $9.00 | Gin, Lime, Cucumber, Lemongrass "Just what the doctor ordered to keep scurvy away!" |
| Rummer | $9.00 | Dark Rum with Apricot and Peach Brandy |
| Shields Tavern Punch Bowl | Pinealpple-Infused Rum and Flavored Brandy, Orange and Ginger | |
| Sangaree Punch Bowl | Madeira, Red Wine, Citrus, and Simple Syrup |
| Weekend Lager, Williamsburg, VA |
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| Old Stitch Brown Ale, Williamsburg, VA |
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| Dear Old Mum Spiced Ale, Williamsburg, VA |
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| Tavern Seasonal Ale |
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| Bold Rock Hard Virginia Ale |
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| O'Doul's Amber (Non-Alcoholic) |
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| Sparkling Cider | $3.00 | |
| King's Arms Ginger Ale | $3.00 | |
| Draft Root Beer | $3.00 | |
| Bottled Water for Two | $7.00 |
| Cranberry, Apple, Orange Punch Bowl | Juices of Cranberry, Apple and Orange Splashed with Soda Water | |
| Mango Lemon Punch Bowl | Juices of Peach and Orange Splashed with House Ginger Ale |
| Cava (Brut Reserva), Castillo Perelada, Catalonia, Spain |
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| Tavern White, House White Wine |
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| Pinot Grigio, Ca'Stella, Friuli, Italy |
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| Riesling, Rapidan River, Virginia |
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| Sauvignon Blanc, Champteloup, Touraine area of Loire, France |
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| Chardonnay, Heron Wines, Mendocino, CA |
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| Rose, Les Dauphins, Côtes du Rhône, France |
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| Tavern Red, House Red Wine Blend |
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| Tavern Red, House Red Wine Blend |
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| Pinot Noir, 10 Span, Central Coast, CA |
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| Cabernet Sauvignon, Sterling Vintner's, Central Coast, CA |
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| Merlot, Bonterra, Mendocino, CA |
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| Meritage, Rappahannock Cellars, Virginia |
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| Crayfish And Shrimp Stew | An 18th-century recipe of Tomatoes, Vegetables, Sherry, Shrimp, and Crayfish |
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| Soup of the Day | Seasonal Creation |
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| Savory Beef Pasty | $9.95 | A traditional Caribbean Meat Pye Served with Mango Chutney | ||||
| Tavern Garden Salet | $6.95 | A Salet of Romaine Lettuce, Tomatoes, Cucumbers, Red Onions, Tossed in a Dressing of Your Choice | ||||
| Mrs. Shields' BLT Salet | $8.95 | A Heirloom Tomato, Frisee Lettuce, Arugula, Bacon, with Crumpets Served on the Side with Peppercorn Ranch Dressing | ||||
| Tavern Sampler Platter | $15.95 | A Taste of the Empire with Glazed Chicken, Virginia Ham Biscuit, Grilled Shrimp Skewer and Shield's Aïoli |
| Pork Shank | $28.95 | Pork Osso Bucco Generously Seasoned with Salt, Pepper, and Garlic, Served with Madeira Sauce, Herb Polenta and Braised Cabbage |
| Stuffed Holland Bell Pepper | $22.95 | Ratatouille and Quinoa Stuffing, Parmesan Cheese, Tomato Basil Fondue with a Warm Wild Mushroom Salad and Parsley Chili Pesto |
| Blackened Chesapeake Catfish | $26.95 | Seafood Etouffee, Hominy Grits and Tavern Greens |
| Ale-Braised Boneless Beef Shortrib | $33.95 | Tender Beef Simmered in an Ale-Laced Sauce with Roasted Carrots, Celery, Cipollini Onions, and Forest Mushrooms Served with Rosemary Garlic Mashed Potatoes |
| Mrs. Shield's 3-course Supper | $29.95 | A Cup of Soup, Southern-Fried Chicken, Rosemary Garlic Mashed Potatoes, Tavern Vegetables, Choice of Dessert |
| Southern Bourbon Pecan Pie | $7.95 | Vanilla Whipped Cream, Caramel |
| Rum Cream Pie | $6.95 | Shaved Chocolate, Strawberry |
| Warm Wild Berry Crumble | $6.95 | Spiced Crumble, Vanilla Bean Ice Cream |
| Seasonal Tavern Ice Cream | $4.95 | |
| American Heritage Chocolate Fudge Cake | $7.95 | Warm Chocolate Sauce |
| Tawney Porto, Taylor 10 Year, Douro, Portugal | $9.00 | |
| Bristol Cream Sherry, Harveys, Jerez Superior, Spain | $10.00 | |
| Moscato D'Asti, Ricossa, Piedmont, Italy | $10.00 |
| Amaretto Disaronno | $9.00 | |
| B&B | $9.00 | |
| Bailey's Irish Cream | $8.00 | |
| Chambord | $10.00 | |
| Courvoisier VSOP | $11.00 | |
| Drambuie | $10.00 | |
| Frangelico | $11.00 | |
| Galliano | $9.00 | |
| Grand Marnier | $11.00 | |
| Kahlua | $8.00 | |
| Romana Sambuca | $8.00 |
| Crayfish and Shrimp Stew | An 18th-century recipe of Tomatoes, Vegetables, Sherry, Shrimp, and Crayfish |
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| Soup of the Day | Seasonal Creation |
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| Seasonal Berry Salet | $8.95 | A Salet of Mixed Greens, Spiced Pecans, Seasonal Berries, Goat Cheese, Finished with an English Malt Vinaigrette | ||||
| Savory Beef Pasty | $9.95 | A Traditional Caribbean Meat Pye Served with Mango Chutney | ||||
| Tavern Sampler Platter | $15.95 | A Taste of the Empire with Glazed Chicken, Virginia Ham Biscuit, and Grilled Shrimp Skewer with Shield's Aïoli |
| BBQ Pork Sandwich | $14.95 | Slow-Cooked Southern-Style Pulled Pork on a Potato Bun with Crispy Slaw Served with Tavern Fries |
| Roasted Turkey Sandwich | $14.95 | Roasted Turkey Breast, Arugula, Smoked Gouda, and Sun-Dried Tomato Aïoli on Grilled Flatbread |
| Shields' Classic Hamburger* | $15.95 | Gridiron-cooked Delmonico Patty, Potato Bun with Pickle Spear, Tomato, Lettuce, Shaved Onion, Applewood Bacon, Cheddar Cheese and Tavern Spread Served with Tavern Fries |
| Impossible Burger | $14.95 | Meatless Patty, Lettuce, Tomato, Shaved Onion, Cheddar Cheese, and Tavern Spread Served with Tavern Fries |
| Southern Fried Chicken Sandwich | $15.95 | Buttermilk Fried Chicken, Potato Bun, Tomato, Crispy Slaw, Spicy Aïoli, and Sweet Pickles Served with Tavern Fries |
| Ale Braised Beef | $16.95 | Tender Beef Simmered in an Ale-Laced Sauce with Roasted Cipollini Onions and Forest Mushrooms, Served on a Bed of Garlic Mashed Potatoes with Tavern Vegetables, Topped with Fried Onion Strings |
| Mrs. Shields' Apple-Brined Chicken | $15.95 | Grilled Chicken with Garlic and an Array of Seasonings, Served with Tavern Baked Beans and Collard Greens |
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