Served 4:00pm – 9:00pm Sun-Thurs,
and 4:00pm – 10:00pm Fri & Sat
A warm blend of English cheddar and Stilton cheeses
swirled with Smithwick’s Irish Ale,
served with crostini for dipping.
Mussels in Cider
P.E.I. Mussels steamed in an aromatic broth of
For Fox Sake cider, garlic, kale and banger sausage.*
Bubble and Squeak
Skillet browned potato cake filled with a
tender sauté of leeks and cabbage.
English Pea Hummus
House-made roasted garlic, mint and pea puree, local goat feta,
cucumbers, grape tomatoes, Kalamata olives, toasted pita.
Doe Run Farms Cheese Plate
Three select Doe Run cheeses, local honey, proscuitto,
grain mustard, cornichons, and candied pecans.
House-cured Scottish salmon on potato pancakes,
dill crème fraiche, capers, and radish.*
Seared sea scallops with creamed leaks and
crispy black fingerling potatoes.
A pub favourite!
Hard cooked egg wrapped in house-ground local pork,
lightly breaded and fried.
Cooked slowly with grain mustard and aromatics,
served with creamy citrus polenta, cider soaked raisins,
and local apples.
Chicken Liver Pâté
Fig mostarda, onion confiture, toast points, cornichons.
Green Meadow Farms bacon, horseradish, Colman's mustard,
bacon-infused steelhead trout roe.
Coriander and fennel crusted rare Ahi tuna with avocado mousse,
watermelon salad with fresh mint and shaved red onion,
sweet soy reduction.
Foie Gras Ravioli
Pan seared with Hudson Valley foie gras, black truffle butter,
herbs and local apples.
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(Add chicken 7, salmon 8, arrowhead tenderloin steak 15)
Fresh chopped hearts of Romaine, garlic parmesan croutons
and our own Caesar dressing.*
Fresh watercress with toasted pine nuts, English cheddar
and Guinness vinaigrette.
Mixed field greens with our creamy Stilton dressing.
Fresh and Local Salad
Highlighting ingredients from our finest local suppliers.
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Kennett Square mushrooms in porcini broth.
Caramelized onions flavoured with For Fox Sake cider,
topped with aged English cheddar.
Soup of the Day
Chef’s special preparations.
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8 oz. locally raised twenty-one day aged grass fed
Black Angus served on a brioche roll. With chips.*
A savory house-made patty of French lentils, quinoa and fennel
(no dairy or binders) with a cilantro-lime aioli on a whole wheat roll.
With a side salad.
The Black Mack
Two quarter-pound patties of our delicious Black Angus beef, Russian dressing,
shredded lettuce, American cheese, pickles and sliced onion on ciabatta bread.*
Beef on Weck
Thinly sliced locally raised grass fed beef on a Kummelweck roll
served with a side of fresh horseradish. With chips.*
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ENGLISH SPECIALTIES(Add a side salad to your order 3.99)
Bangers and Mash
Two roasted pork banger sausages served over house-mashed potatoes
with onion sage gravy.
Fish and Chips
Two pieces of Atlantic cod hand dipped in our house-made batter
and fried golden brown and crispy.
Side of our mushy peas 1.00
Side of house-made coleslaw 2.00
Shrimp, mussels, and calamari in
a yellow Thai curry sauce served over Basmati rice.
Ground lamb and vegetables in savory gravy
under mashed potatoes.
(Add a side salad to your order 3.99)
Braised Short Ribs
Boneless Lancaster County beef short ribs cooked until fork tender.
Served with a red wine demi-glace, cauliflower puree and candied carrots.
Preparations and prices vary.
Free range chicken breast, fingerling potatoes and roasted cauliflower
with a whole grain mustard sauce.
Grilled bone-in pork chop with a spiced apple purée,
roasted fingerling potatoes and sautéed kale.
Grilled 8 oz. hanger steak with chimichurri sauce,
roasted fingerling potatoes and kale.
Roasted beets, brown butter, and toasted walnuts.
Sautéed kale with garlic and chilies.
Sautéed green beans with mushrooms and black truffle butter.
Curried roasted chickpeas and eggplant.
WEEKEND DINNER FEATURES
First Weekend - Roast Beef with Yorkshire Puddings
Ten oz. of slow roasted prime rib with puddings,
horseradish cream and onion gravy.
Second Weekend - Roasted New England Lobster
New England Lobster and Gulf shrimp, lobster mashed potatoes,
yellow tomato and shellfish reduction with For Fox Sake cider,
summer savory and lemon butter.
Third Weekend - Roast Lamb
Birch Run Farm lamb with mint sauce and Chef's choice of potato.
Fourth Weekend - Beef Wellington
Filet of beef wrapped in puff pastry with
Kennett mushroom duxelles, free-range foie gras,
and sauce bordelaise.
Fifth Weekend - Haggis
Traditional Scottish haggis served bagless with onion sage gravy,
neeps (in season) and tatties.
Rare - cold red center
Medium Rare - warm red center
Medium - warm reddish pink center
Medium Well - warm pink to brown center
Well - warm brown center
LOCAL INGREDIENTS ARE NOT ONLY USED WHERE INDICATED.
WE USE LOCAL AND SUSTAINABLE INGREDIENTS WHENEVER POSSIBLE.
These items are Gluten Free as prepared.
Many of our preparations can be adjusted to accommodate allergies.
Please ask us for assistance.
A $2.00 fee will be charged to all split and shared plates.
A $2.50 corkage fee will be charged for each BYO container of alcohol.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase
your risk of foodbourne illness, especially if you have certain medical conditions.
Open 11am - Midnight | Closed Tuesday
1383 North Chatham Road, Coatesville, Pennsylvania 19320
610.383.0600 | firstname.lastname@example.org
Copyright 2013 The Whip Tavern | Site Design by Smithworks