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Served 4:00pm – 9:00pm Sun-Thurs,
and 4:00pm – 10:00pm Fri & Sat
STARTERS
Mussels in Cider
Prince Edward Island mussels steamed in an aromatic broth of
Strongbow cider, garlic and fresh sage*
Bubble and Squeak
Skillet browned potato cake filled with a
tender saute of leeks and cabbage
Welsh Rarebit
A warm blend of English cheddar and Stilton cheeses
swirled with Smithwick’s Irish Ale,
served with crostini for dipping
Scotch Egg
A pub favourite!
Hard cooked egg wrapped in seasoned ground pork,
lightly breaded and fried
Stuffed Mushrooms
Locally grown mushrooms with cidered local pork stuffing,
topped with our creamy Welsh rarebit
Smoked Fish Plate
One piece each of sustainable Scottish salmon, trout and
mackeral on potato pancakes with dill creme
fraiche and capers
Sweetbreads
Sautéed in red wine with Kennett mushrooms,
cranberrries and Berkshire pancetta
SALADS
(Add chicken , shrimp , Salmon or scallops m.p.)
Runnymede Watercress
Fresh watercress with toasted pine nuts, English cheddar
and Guinness vinaigrette
Caesar
Baby hearts of romaine and our own Caesar dressing*
Tavern
Mixed field greens with a creamy Stilton dressing
HOUSE-MADE SOUPS
Mushroom
Kennett Square mushrooms in porcini broth
English Onion
Caramelized onions flavoured with Strongbow cider,
topped with toast and aged English cheddar
Soup of the Day
Chef’s special preparations
SANDWICHES
(All sandwiches include chips)
Beef Burger
8 oz. locally raised twenty-one day aged grass fed Black Angus*
Chicken Breast
Antibiotic and hormone free local chicken breast with
smoked chipotle chévre and roasted red peppers
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
(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
Fish and Chips
Two pieces of cod hand dipped in our house-made batter
and fried golden brown and crispy
Shepherd’s Pie
Ground lamb and vegetables in savory gravy
under mashed potatoes
Curry
Chef's daily preparation on Basmati rice with nan bread
Luxury Pie
Bay scallops, shrimp and salmon in a dill cream sauce
under mashed potatoes
Guinness Lamb Stew
Tender pieces of Guinness braised lamb in
a hearty stew
with root vegetables
WHIP SPECIALTIES
All entrees are served with garlic whipped potatoes
and seasonal vegetable unless otherwise noted
Fresh Catch
Preparations and prices vary
Chicken Breast
A 10oz. hormone and antibiotic free Lancaster County
airline chicken breast
with a Stilton and fruitwood smoked bacon cream sauce
Pork Chop
A 10oz. Lancaster County bone-in chop with roasted shallot demi-glace
and rosemary-garlic fingerling potatoes
Pasta
Talluto's Lobster stuffed ravioli with a sautée of local
mushrooms and asparagus
with a tarragon and sherry blush sauce.
No potatoes or seasonal vegetables
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 parsnip puree
Duck Breast
Crispy skinned 10oz duck breast with Balsamic vinegar and
thyme reduction
and sweet mashed potatoes
N.Y. Strip Steak
Ten ouces of twenty-one day aged Lancaster County Black Angus beef
(Add au Poivre sauce, demi-glace, shrimp, or scallops)
WEEKEND SPECIALS
First Weekend
Roast beef with Yorkshire puddings
Second Weekend
Steak and Mushroom Pie
Third Weekend
Bison Cottage Pie
Fourth Weekend
Beef Wellington
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
THE WHIP TAVERN PROUDLY USES LOCAL, ORGANIC AND
SUSTAINABLE INGREDIENTS WHENEVER POSSIBLE
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 2008 The Whip Tavern | Site Design by Smithworks | updated:
11/4/11