Eagles

Williamsburg Virginia restaurantThis authentic steak and chophouse features Kingsmill’s exclusive beechwood-smoked cooking. We cold-smoke our beef, chops, poultry and seafood over Budweiser-bathed Beechwood chips to create Eagles’ signature taste. All served with the freshest Anheuser-Busch products from the Brewery next door. Hearty, traditional breakfasts, delicious lunches of soup, salad and sandwiches, and vegetarian specials are also available. Eagles hours of operation.

View Eagles Menu:

Breakfast
Lunch
Dinner
After Dinner / Desserts
Wine List

Beer Pairing Dinners



Breakfast Menu
Fruits and Juices  
Assorted Yogurt Flavors, Bananas and Strawberries  
Sliced Fruits and Ripe Berries with Honey Lemon Dipping Sauce  
Fruit Smoothies- Strawberry, Raspberry, Honeydew Melon, Banana, Pineapple (Add Ginseng for additional charge)  
Fresh Juices-Orange, Grapefruit, Apple, Cranberry, V-8 or Pineapple  

Whole Milk, (2% or Skim), Fresh Brewed Coffee, Hot Chocolate or Hot Tea

 
 
Cereals and Bakeries  
Fresh Bakeries
Enjoy a Fresh Bakery Muffin, Croissant, or Danish
 
Smoked Salmon On a Toasted Bagel
Red Onion, Capers, Lemon, Cream Cheese and a Hard Boiled Egg
 
Euro Breakfast
Artisan Bread with Brie Cheese, Prosciutto Ham and Sliced Fruit
 
Hot or Cold Cereal
Your favorite cold cereal with fresh strawberries or bananas.
Breakfast Favorites  
The Tee Off
Two Eggs Cooked Your Way with Toast or Biscuit
 
Plantation Breakfast
Two Eggs Cooked Your Way with a Choice of Two Buttermilk Pancakes or Two Slices of French Toast
 
Quiche Me
Savory Quiche Filing Baked in a Light Flaky Crust. Ask you server for Today's Special Quiche.
 

Twin Buttermilk Biscuits
Spinach, Cheddar, and Egg
Roasted Red Pepper, Prosciutto and Egg

 
Poached Eggs Gratinee
Poached Eggs on Toasted Country Bread
Canadian Ham and Sauteed Spinach in a Crock
Hollandaise Gratinee
 
Breakfast Ciabatta
Chef Uwe's Ciabatta Bread with Scrambled Eggs, Mozzarella Cheese, Sun Dried Tomoato Pesto
 
Big Swingin' Omelet
A Three-Egg Omelet with Choice of Fillings - Prosciutto, Roasted Red Peppers, Oyster Mushrooms, Caramelized Onions.
Ementhaler Swiss or Smoked Gouda
Shrimp or Smoked Salmon
 
 
   
Breakfast Specialties  
Cinnamon Skillet
Cinnamon Roll Fresh Baked in an Iron Skiller Smothered with Caramel Sauce
 
Git-em Your Way Pancakes
Choose your filling-Blueberries, Pecans, Bananas, or Chocolate
 
Belgian Waffle
Old Fashion Malted Belgian Waffle
Strawberries and Whipped Cream
 
Vanilla French Toast
Vanilla Soaked Country Cut Bread with Creamery Butter
 
 
 
 



Lunch Menu
Soups and Salads  
Kingsmill’s Signature Corn and Crab Chowder
 

Onion Soup Gratinee

 
Traditional Caesar Salad
  • As a Side
  • As a Meal
  • With Grilled Chicken
  • With Grilled Shrimp
  •  
    Grilled Tenderloin Salad
    Mixed Green Salad with Tomato, Grilled Portobello, Smoked Gouda, Shaved Fennel, Roasted Red Pepper, Beef Tenderloin and Balsamic Vinaigrette
    Lettuce Wrapped Tuna Roll
    Boston Bibb Lettuce with Jerked Tuna Salad. Served with Pineapple-Mango-Kiwi Salsa and Sweet Pita Chips.

    Pineapple Bowl
    Filled with Fresh Fruit and Served with Seasonal Bread
    Add Chicken or Tuna Salad (additional charge)


    Curry Chicken Salad
    Shredded Chicken Salad with Curry, Raisins, Soy Nuts, Coconut Flakes, Grapes and Toasted Almonds. Served on a Bed of Mixed Greens.
    Cup and a Half
    A Cup of Today’s Soup and a Half Sandwich, or Eagles Side Salad
    Add Corn and Crab Chowder or Onion Soup (additional charge)
     
    Eagles Hot Pastrami
    Chef Uwe's Rye Bread Filled with Hot Pastrami, Emmenthal Swiss Cheese and Thousand Island Dressing
     
    “BUD” Roasted Turkey Club
    Thin Sliced Turkey, Lettuce, Tomato, Applewood Smoked Bacon and Chef Uwe's Whole Grain Wheat, Honey Mustard Mayonnaise
     
    Saint Louie
    Sliced Beechwood-Smoked Prime Rib served with Monterey Jack Cheese, Caramelized Peppers and Onions and Roast Garlic Aioli on a Hoagie Roll
     
    Kingsmill Burger
    A Half-Pound of Angus Beef with Lettuce, Tomato and Red Onion on a Kaiser Roll.
    Add Cheddar, Swiss, Provolone, or American Cheese (additional charge)
     
    “Bud” Dog
    Quarter-Pound All Beef Hot Dog Boiled in The King of Beers then Rolled on the Grill
    Add Sauerkraut
     
     
    Local Favorites
    Budweiser BBQ Baby Back Ribs
    1/2 Rack of baby back ribs served with Budweiser Genuine BBQ Sauce. Sweet Potato Fries and Creamy Cole Slaw
     
    Genuine Budweiser Barbecue
    Beechwood-smoked Virginia Pulled Pork with Budweiser Genuine BBQ Sauce and Creamy Cole Slaw
     
    Tidewater Shrimp and Crab Imperial
    Baked Lump Crabmeat and Shrimp Salad on Farm House Bread Served with Mornay Sauce
     
    Iron Skiller Casserole
    Penne Pasta, Chicken, Ricotta, Spinach and Mushroom. Baked in an Iron Skillet with Melted Mozzarella.




    Dinner Menu
    Appetizers  
    Oysters on the Half
    Fresh Shucked Oysters, Cocktail Sauce and Lemon Wedge
     
    Budtini Shrimp Cocktail
    Large Gulf Shrimp Poached in Budweiser served with Cocktail Sauce and Lemon
     
    Quintessential Clams
    A Baker’s Dozen Steamed in our seasonal beer, Michelob ULTRA Beer Blanc.
     
    Duck Purses
    Fried Wontons Filled with Beechwood Smoked Duck Breast and Raspberry Mascarpone Fennel Salad, Fig and Chive Essence
     
    Babyback Six Pack
    Sweet and Picy Ribs, Slow Roasted in Budweiser Beer-Flame Broiled and Tossed in a Sweet Chili Sauce, Polenta Fries and Sesame Asparagus
     
       
       
    Soups and Salads
    Kingsmill Signature Corn and Crab Chowder
     
    French Onion Soup Gratinee - Emmenthal Swiss  
    Mozzarella al Fresca
    Golden Fried Masa Pockets Stuffed with Mozzarella, Sun Dried Tomoato and Basil, tossed in garlic butter and served with a spicy salsa fresca
     
    Boston Bibb Crab Salad
    Tender Leaves of Boston Lettuce with Lump Crab, Goat Cheese, Manarin Orange Segments, Shaved Fennel, and Avocados with Ginger Lime Vinaigrette.
     
    Mediterranean Wedge
    Wedges of Baby Iceberg Lettuce Individually Garnished with Roasted Red Peppers, Tomato, Olives, Pickled Red Onions, Shaved Asiago Ciabatta Crouton, Lemon-Oregano Dressing.
     
    Chophouse Caesar Salad
    Garlic Crisp and Parmesan
     
    Small Simple Salad
    Mixed Greens with Tomato, Carrots, Cucumbers and Your Choice of Dressing
     
       
    Kingsmill’s Exclusive Beechwood Smoking Process

    Cold-Smoking Our Beef, Chops, Poultry and Seafood Over Budweiser-Bathed Beechwood Chips Creates Eagles’ Signature Taste. After Receiving the Chips From the Anheuser-Busch Brewery, We Prepare Them For Use in Our Cooking Process. Heated Just Enough To Smolder, Beechwood Chips Bless Our Foods With a Smooth Fragrant Bouquet That is Available Only at Kingsmill Resort. (Non-Smoked Meats Are Available Upon Request)
    St. Louis Strip
    Yukon Whipped Potatoes, AmberBock Demi Glace- 18 oz.
     
    Kansas City Strip Steak
    Bone-in New York Strip, Polenta Fries, Maytag Scallion Butter- 14 oz.
     
    Filet Mignon
    Herbed Risotto, Demi Hollandaise- 8 oz.
     
    Filet and Lobster
    4 oz. Filet and 1/2 Stuffed Lobster, Herbed Risotto and Duet of Sauces
     
    Our Signature Prime Rib
    Baked Potato and Horseradish Cream
  • King Cut 16 oz.
  • Queen Cut 10 oz.
  •  
       
    Pork and Lamb Options  
    Pork Porterhouse
    Baked Potato, Apple Butter Beurre Blanc
     
    Roast Rack of Lamb
    Dijon Mustard Demi Glace, Goat Cheese au Gratin Potatoes
     
       
    Chicken and Seafood  
    Mango & BBQ Chicken
    Herbed Risotto, Mango Infused BBQ Sauce
     
    Grilled Salmon
    Lima Bean, Corn and Grape Tomato Succotash, Citrus Herb Butter
     
    Olive Oil Poached Halibut
    Citrus Fennel Salad, Creamy Polenta
     
    Stuuffed Maine Lobster
    Crab Stuffed Maine Lobster, Michelob ULTRA Citrus Butter Sauce, Goat Cheese Au Gratin Potatoes
     
    Kingsmill Signature Crab Cake Trio
    Yukon Whipped Potatoes, Michelob ULTRA Butter Sauce
     
       
     




    After Dinner / Desserts

    "Claret is the liquor for boys, port for men; but he aspires to be a hero must drink brandy."

    Samuel Johnson, 1779


    Cognacs and Brandies
    Remy Martin XO  
    Kelt XO  
    Martell Cordon Bleu  
    Remy Martin Louis XIII  
    Germain Robin Shareholders Reserve  
    Germain Robin XO  

    Ports
     
    Graham's Six Grapes  
    Graham's Ten Year Old Tawny  
    Quinta Do Vesuvio, 1999  
    Graham's Vintage Porto, 1977  
    Graham's Vintage Porto, 1985  

    Cordials
     
    Chambord  
    Amaretto Disaronno  
    Cointreau  
    Grand Marnier  
    Sambuca Romana  
    Drambuie  
    B&B  

    Bourbon
     
    Knob Creek, Kentucky  
    Maker's Mark, Kentucky.  
    Woodford Reserve, Kentucky  
    Gentleman Jack, Tennessee  
    Jack Single Barrel, Tennessee  
    A.H. Hirsch, 16 Year-Old, Pennsylvania  
    A.H. Hirsch, 20 Year-Old, Pennsylvania  

    Single Malt Scotch
     
    Bowmore, 21 Year-Old, Islay  
    Glenmorangie, 10 Year-Old, Highlands  
    Glenfiddich, Speyside  
    The Glenlivet, Speyside  
    The Balvenie, PortWood, 21 Year-Old, Speyside  
    The Macallan, 12 Year-Old, Speyside  
    The Macallan, 18 Year-Old, Speyside  
    The Macallan, 25 Year-Old, Speyside  
    Springbank, 21 Year-Old, Campbeltown  
    Auchentoshan 21 Year-Old, Lowlands  
    Cigars
    For your enjoyment in our lounge after dinner.
    Macanudo Portofino, 7x34  
    Romeo & Julieta Cedros Deluxe, 5.5x44  
    Leon Jimenes Maduro Belicoso, 6.25x52  
    Ashton Prime Minister, 6.875 x48  
    Cohiba Corona, 7.5x50  
    Olivero Gold Series Double Corona
        Kelt Cognac in Crystal, 7.5x50
     

    Desserts

    Crème Brulee
    Served with Fresh Berries

    Iced Cappuccino Sundae
    Chilled Sweet Cappuccino served with Vanilla Ice Cream, a Dollop of Cream and Caramel Sauce

    Warm Truffle Brownie
    Served with Vanilla Ice Cream and Candied Pecans

    Key Lime Cream Tart
    Served with Fresh Berries and Strawberry Coulis

    Sour Cream Apple Cobbler
    Served warm with Caramel Sauce

    NY Style Cheesecake
    A Steakhouse Tradition. Served with Fresh Strawberry Topping

     



    Wine List

    Champagne & Sparkling Wines
    Korbel Brut, California, Non-Vintage, 187 ml  
    Seaview Brut, South East Australia, 2000  
    Louis Roederer, Brut Premier, Non-Vintage, ½ bottle  
    Veuve Clicquot, Yellow Label, Remis, Non-Vintage  
    Schramsberg, Blanc de Blanc, Napa, 1997  
    Veuve Clicquot Brut, Gold Label Vintage Reserve, 1995  
    Louis Roederer Brut, Cristal Brut, France,1999  
    Salon Brut Blanc de Blanc, Les Mesnils, France, 1985  

    White Wines
    Chenin Blanc/Viogner, Pine Ridge, 2000  
    Riesling, Trimbach,Alsace, France, 1999  
    Sauvignon Blanc, Simi, Sonoma, 2001  
    Fume Blanc,Robert Mondavi, Napa, 2000  
    Fume Blanc, Grgich Hills, Napa, 2000  
    Pinot Grigio, Santa Margherita, Veneto, Italy, 2001  
    Pouilly-Fuisse, Louis Jadot, France, 2000  
    hardonnay, Trefethen "Eshcol", Napa, 1999  
    Chardonnay, Grgich Hills, Napa, 1998, ½ bottle, 1999  
    Chardonnay, Chateau St. Jean, Sonoma, 2000  
    Chardonnay, Simi, Sonoma, 2001  
    Chardonnay, Kendall-Jackson Vintner Resv. California, 2001  
    Chardonnay, Sonoma-Cutrer 'Russian River Ranches', Sonoma, 2001  
    Chardonnay, Pine Ridge, Napa, 2000  
    Conundrum, Caymus, Napa 2001  
    Chardonnay, Grgich Hills, Napa, 2000  
    Chardonnay, Cakebread, Napa, 2000  
    Chardonnay, Chalk Hill, Sonoma, 1998  
    Chardonnay, Far Niente, Napa, 2000  
    Puligny-Montrachet Les Enseigneres, Vincent Girardin, 2000  
    Beaujolais-Villages, Louis Jadot, France, 2001  
    Shiraz, Rosemount Estate, Australia, 2001  
    Pinot Noir, Robert Mondavi, Napa, 2000  
    Pinot Noir, Etude, Carneros, Napa, 1999  
    Pinot Noir, Panther Creek, Freedom Vineyard, Willamette Valley, 1999  
    Merlot, Chateau Souvereain, Alexander Valley, 1999  
    Merlot, Franciscan, Napa, 2000  
    Merlot, Havens, Napa, 1999  
    Merlot, Ravenswood, Sonoma, 2000  
    Merlot, Arrowood, Sonoma, 1998  
    Sinskey Vineyard Reserve, Napa, 1997  
    Syrah, Rosemont, Balmoral, Australia, 1999  
    Cabernet Sauvignon, Columbia Crest Grand Estates, California, 2000  
    Cabernet Sauvignon, Liberty School, California, 2000  
    Cabernet Sauvignon, Guenoc, North Coast, 1998  
    Cabernet Sauvignon, Simi, Sonoma, 1998  
    Cabernet Sauvignon, Sebastiani, Sonoma, 1998  
    Cabernet Sauvignon, Kenwood, Sonoma, 1999  
    Cabernet Sauvignon, Pine Ridge, Napa Valley, 2000  
    Cabernet Sauvignon, Titus, Napa, 1997  
    Cabernet Sauvignon, Raymond Generations, Napa, 1996  
    Cabernet Sauvignon, Arrowood, Sonoma, 1998  
    Cabernet Sauvignon, Jordan, Sonoma, 1997  
    Cabernet Sauvignon, Cakebread, Napa, 1998  
    Chianti Classico, Riserva Ducale Gold Label, Ruffino, Italy, 1997  
    Zinfandel, Rabbit Ridge, Sonoma, 1999  
    Zinfandel, Ravenswood, Sonoma, 2000  
    Medoc, Chateau Greysac, France,1998  
    St. Estephe, Frank Phelan, France, 1997  
    Chateauneuf du Pape, Chateau La Nerthe, France, 1999  
    St.Estephe, Chateau Desmirail, France, 1997  
    Moulis en Medoc, Chateau Jander, France, 1998  
    Pauilliac, Chateau d'Armailahac, France, 1995  
    Pommard, Les Chaponnieres, Girardin, France, 1999