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.
Thai Curry Mussels
P.E.I. Mussels steamed in a yellow Thai curry sauce with cherry
tomatoes, coriander, and bread.*
Bubble and Squeak
Skillet browned potato cake filled with a
tender sauté of leeks and cabbage.
Chickpea flour and Kalamata olive panisse, tomato
star anise and orange chutney.
Kobe Beef Carpaccio
Crispy capers, horseradish cream,
cornichons, quail egg, toast.
Grilled Spanish Rock Octopus
Red quinoa salad, roasted butternut squash, toasted pumpkin seeds,
local apples, curry emulsion.
Crispy Brussels sprouts, garlic walnut butter, toast points.
Doe Run Farms Cheese Board
Three select Doe Run cheeses, local honey, soppressata,
whole grain mustard, cornichons, candied pecans and bread.
House-cured Scottish salmon on potato pancakes,
dill crème fraiche, capers, and cucumber.*
Green Meadow Farms bacon, horseradish, Colman's mustard,
bacon-infused steelhead trout roe.
Assorted vegetables, local goat feta, Castelvetrano olives,
olive oil, toasted pita.
Chicken liver mousse topped with fig jam, country pâté,
Buffalo Run Ranch bison bologna, cornichons, pickled carrots and
cauliflower with whole grain mustard and toast points
Add aged English cheddar or Stilton 3.00;
Add a select Doe Run Farms cheese 5.00
Icelandic cod, with Meyer lemon and chili aioli.
A pub favourite!
Hard cooked egg wrapped in house-ground local pork,
lightly breaded and fried.
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(Add chicken 7, salmon 8, shrimp 10, hanger steak 12)
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.
Iceberg lettuce, diced fruitwood bacon, tomato and
red onion, Stilton dressing.
Semi-boneless quail, bacon and date puree, Doe Run Farm Greens,
local apples, candied walnuts, pomegranate drizzle.
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Kennett Square mushrooms in a house made mushroom
broth with sherry and herbs.
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, leeks, carrots
and celery (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 with
garlic whipped potatoes and onion sage gravy.
Fish and Chips
Atlantic cod hand dipped in our house-made batter,
fried golden brown and crispy with thick cut fries.
Side of our mushy peas 2.00
Side of house-made coleslaw 2.00
Spicy Lamb Curry
Garam masala curry with McCauley Farms lamb, basmati rice
and house-made toasted naan bread.
Ground lamb and vegetables in savory gravy
with garlic whipped 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, garlic whipped potatoes,
candied carrots and sautéed kale.
Preparations and prices vary.
Free range chicken breast, bacon and chestnut purée,
roasted cauliflower and butternut squash with a whole grain mustard sauce.
Grilled 8 oz. hanger steak with chimichurri sauce,
cauliflower gratin, roasted broccoli and tomatoes.
Roasted Pekin duck breast, sour cherry bordelaise, fingerling potatoes
Brussel sprouts and wild mushrooms.
Sautéed kale with garlic and chilies.
Roasted wild mushrooms, black truffle butter.
Roasted Brussels sprouts, bacon and butternut squash.
WEEKEND DINNER FEATURES
First Weekend - Roast Beef with Yorkshire Puddings
Ten oz. of slow roasted prime rib with puddings,
horseradish cream and onion sage gravy.
Second Weekend - Chef Anne’s Luxury Pie
New England lobster, Gulf shrimp and bay scallops
in a lobster-infused shellfish sauce with lemongrass and ginger,
under garlic whipped potatoes.
Third Weekend - Roast Lamb
Roasted locally sourced lamb, rosemary bordelaise, and Chef’s choice of sides.
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.
These items are Vegan 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 | email@example.com
Copyright 2016 The Whip Tavern | Site Design by Smithworks