Overview

Sit down to a candlelit dinner of Southern proportions. Shields Tavern serves hearty 18-century dishes on reproduction plates atop long wooden tables. Throughout dinner, fiddlers set the mood.

The bill of fare’s first courses are local delights. Try Peanut Soupe, salads decorated with chopped apples or the tasty Crayfish and Shrimp Stew made with sherry. From seared salmon to barnyard chicken, the main courses are memorable. A great ode to the past is Ale-potted Beef. Set on a bed of rosemary-garlic mashed potatoes, this dish simmers beef, carrots, celery, pearl onions and forest mushrooms in ale. The deserts are timeless finishes: Granny Smith Caramel Apple Pie, Fudge Torte and Whipped Chocolate Pudding.

The drinks also embrace the colonial setting. Order a Rummer, a dark rum tossed with apricot and peach brandies, and a Primm’s cup, a gin and ginger ale spiced to perfection.