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Dinner Menu

Served 4:00pm – 9:00pm Sun-Thurs,
and 4:00pm – 10:00pm Fri & Sat


STARTERS

Welsh Rarebit
A warm blend of English cheddar and Stilton cheeses
swirled with Smithwick’s Irish Ale,
served with crostini for dipping.
7.99

Mussels in Cider
Prince Edward Island mussels steamed in an aromatic broth of
Strongbow cider, garlic and fresh sage.*
14.99

Braised Pork Belly
Slow roasted pork belly infused with rosemary and aromatics,
frisee tossed with apple cider vinaigrette and feta.
11.99

Bubble and Squeak
Skillet browned potato cake filled with a
tender sauté of leeks and cabbage.
6.99

Doe Run Farm Cheese Plate
Three select Doe Run cheeses, local honey, candied pecans,
game sausage, pear chutney and grain mustard.
16.99

House Cured Gravlax
Four pieces of house-cured Scottish salmon on potato pancakes
with dill crème fraiche and capers.*
11.99

Chicken Liver Parfait
Madeira wine infused chicken liver mousse served with
toast points and a saffron and quince jam.
9.99

Naan Bread
Tandoori style Naan bread spread with a caramelized shallot and
date puree, topped with baon, chėvre and arugula.
7.99

Scotch Egg
A pub favourite!
Hard cooked egg wrapped in seasoned ground local pork,
lightly breaded and fried.
4.99

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SALADS
(Add chicken 7, salmon 8, shrimp 10, hanger steak 12, or scallops m.p.)

Caesar
Romaine and our own Caesar dressing.*
7.99

Runnymede Watercress
Fresh watercress with toasted pine nuts, English cheddar
and Guinness vinaigrette.
12.99

Tavern
Mixed field greens with our creamy Stilton dressing.
7.99

Arugula Salad
Baby arugula, chopped hardboiled egg and cherry tomatoes
with a warm bacon and caramelized shallot vinaigrette.
9.99

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HOUSE-MADE SOUPS

Mushroom
Kennett Square mushrooms in porcini broth.
8.99

English Onion
Caramelized onions flavoured with Strongbow cider,
topped with aged English cheddar.
9.99

Soup of the Day
Chef’s special preparations.
Prices vary.

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SANDWICHES

Beef Burger
8 oz. locally raised twenty-one day aged grass fed
Black Angus served on La Fia Bakery roll. With chips.*
13.99

Green Meadow Farm Turkey Burger
6 oz. turkey burger, topped with Doe Run Seven Sisters cheese and
chipotle aioli on a whole wheat roll. With a side salad.
13.99

Vegetarian Burger
A savory house-made patty of split peas and brown rice
(no dairy or binders). With a side salad.
8.99

Beef on Weck
Thinly sliced locally raised grass fed beef on a La Fia Bakery Kummelweck
served with a side of fresh horseradish. With chips.*
11.99

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.*
14.99

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MAINS
(Add a side salad to your order 3.99)

ENGLISH SPECIALTIES

Bangers and Mash
Locally made roasted pork banger sausages served over
house-mashed potatoes with onion sage gravy.
16.99

Toad in the Hole
Locally made roasted pork banger sausages in our house-made
Yorkshire pudding batter served in a cast iron skillet.
16.99

Luxury Pie
Bay scallops, shrimp and salmon in a dill cream sauce
under mashed potatoes.
22.99

Shepherd’s Pie
Ground lamb and vegetables in savory gravy
under mashed potatoes.
13.99

Guinness Lamb Stew
Tender pieces of lamb slow cooked in Guinness, with carrots
turnips, parsnips and potatoes.
21.99

Curry
Chef’s daily preparation with Naan bread
and Basmati rice.
16.99

Fish and Chips
Two pieces of Atlantic cod hand dipped in our house-made batter
and fried golden brown and crispy.
15.99
Side of our mushy peas 1.00
Side of house-made coleslaw 2.00

 

WHIP SPECIALTIES
(Add a side salad to your order 3.99)

Roasted Half Chicken
Slow roasted cider brined chicken from Lancaster County
with a fenel and thyme jus and creamy goats cheese polenta.
19.99

Fresh Catch
Preparations and prices vary.

Grilled New York Steak
12 oz. twenty-one day dry aged Lancaster County Black Angus NY Strip
with a wild mushroom and Stilton demi-glaze.
29.99

Moroccan Spiced Lamb Rack
Dry rubbed with Moroccan spices, then pan roasted with cloves, ginger, and aromatics.
Served with warm couscous tossed with dried apricot and pine nuts.
28.99

Diver Scallops
Pan seared Maine Diver Scallops, warm barley salad tossed with carrots, celery and wilted arugula.
Served with roasted asparagus and a white wine and herb pan sauce.
28.99

Pork Medallions
Pan roasted with lemon, ghee, rosemary and mushrooms.
Served with a crispy root vegetable hash.
18.99

Braised Short Ribs
Boneless Lancaster County beef short ribs dusted with One Village
organic coffee and cooked until fork tender. Served with a black
currant demi-glace and garlic whipped potatoes.
27.99

 

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 - Steak and Mushroom Pie
A hearty pie filled with chunks of beef and
local mushrooms served with chips and gravy.

Third Weekend - Bison Cottage Pie
Locally raised ground bison and vegetables in
savory gravy under mashed potatoes.

Fourth Weekend - Beef Wellington
Lancaster County filet of beef wrapped in puff pastry with
Kennett mushroom duxelles and free-range foie gras.

Fifth Weekend - Haggis
Traditional Scottish haggis served bagless with a Scotch and
grain mustard cream, with neeps (in season) and tatties.


Temperatures
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

THE WHIP TAVERN PROUDLY USES LOCAL, ORGANIC, 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 | info@thewhiptavern.com


Copyright 2013 The Whip Tavern | Site Design by Smithworks | updated: 6/21/13 4:53 PM