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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
Mussels in Cider
Prince Edward Island mussels steamed in an aromatic broth of
Strongbow cider, garlic and fresh sage*
Doe Run Farm Cheese Plate
Three select Doe Run Farm cheeses with local honey, candied pecans,
locally made sausage and grain mustard.
Potted Duck
Delicious potted duck confit served with
cornichons and pear chutney.
Smoked Fish Plate
One piece each of sustainable Scottish salmon, trout and
mackeral on potato pancakes with dill creme
fraiche and capers
Braised Beef Cheeks
Tender beef cheek with natural jus and
creamy Kennett mushroom risotto.
Pork Belly
Cider braised belly with maple & red onion jam
and pecan chèvre.
Bubble and Squeak
Skillet browned potato cake filled with a
tender sauté of leeks and cabbage
Scotch Egg
A pub favourite!
Hard cooked egg wrapped in seasoned ground local pork,
lightly breaded and fried.
SALADS
(Add chicken , shrimp , hanger steak , salmon or scallops m.p.)
Caesar
Baby hearts of romaine and our own Caesar dressing*
Runnymede Watercress
Fresh watercress with toasted pine nuts, English cheddar
and Guinness vinaigrette
Tavern
Mixed field greens with a creamy Stilton dressing
Sweet Bread and Black Pudding
Crispy fried veal sweetbreads and traditional black pudding
on baby arugula with a roasted shallot vinaigrette.
HOUSE-MADE SOUPS
Mushroom
Kennett Square mushrooms in porcini broth
English Onion
Caramelized onions flavoured with Strongbow cider,
topped with aged English cheddar
Soup of the Day
Chef’s special preparations
SANDWICHES
(All dinner sandwiches include chips unless noted otherwise)
Beef Burger
8 oz. locally raised twenty-one day aged grass fed Black Angus*
Chicken Breast
Grilled antibiotic & hormone free local chicken breast, with bacon
and leek chèvre on a whole wheat roll.
Vegetarian Burger
A savory house-made patty of split peas and brown rice,
includes lettuce, tomato, raw onion with a side salad
Beef on Weck
Thinly sliced locally raised grass fed beef on a
Kummelweck roll served
with fresh horseradish on the side*
The Black Mack
Two quarter-pound patties of Black Angus beef, Russian dressing,
shredded lettuce, American cheese, pickle and onion
slices on crostini bread*
ENTREES
(Ask to add a side salad to your order)
ENGLISH SPECIALTIES
Bangers and Mash
Traditional pork banger sausages roasted and served over
house-mashed potatoes with onion sage gravy
Curry
Chef’s daily preparation with Naan bread
and basmati rice.
Shepherd’s Pie
Ground lamb and vegetables in savory gravy
under mashed potatoes
Gunniess Lamb Stew
Tender pieces of Guinness braised lamb in a hearty stew
with root vegetables.
Luxury Pie
Bay scallops, shrimp and salmon in a dill cream sauce
under mashed potatoes
Gammon Steak
18 oz. Guinness and grain mustard glazed bone-in
ham steak, with two fresh fried eggs and chips.
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
Side of house-made coleslaw
WHIP SPECIALTIES
All entrees are served with seasonal vegetable unless otherwise noted
Roasted Half Chicken
Hormone and anti-biotic free Lancaster County
chicken brined in cider and slowly roasted. Served with a
honey and rosemary pan sauce and forbidden black rice.
Fresh Catch
Preparations and prices vary.
Lamb Osso Bucco
Lamb “on the Bone” slow cooked with Guinness Stout.
Served with parsnip puree.
Grilled Ribeye Steak
12 oz. twenty-one day dry aged Lancaster County Black Angus
with a roasted shallot and thyme demi-glace and garlic whipped potatoes.*
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
Diver Scallops
Pan-seared Maine diver scallops with crispy butternut squash risotto cake
and vanilla and maple crème fraiche.*
Duck Breast
Five spice dusted Long Island duck breast with warm apple and
rosemary chutney, Sweet potato puree and pecan crumbles.*
WEEKEND SPECIALS
First Weekend
Roast beef with Yorkshire puddings
Ten ounces 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 no pink center
LOCALLY SOURCED ARE NOT ONLY USED WHERE INDICATED. WE USE LOCAL AND
SUSTAINABLE INGREDIENTS WHENEVER POSSIBLE.
These items are Glutem Free as prepared.
Many of our menu items can be prepared to accommodate allergies.
Please ask us for assistance.
A $2.00 fee will be charged to all split and shared plates.
18% Gratuity may be added to parties of eight or more.
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:
5/2/13 11:04 AM