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 and coriander.*
Bubble and Squeak
Skillet browned potato cake filled with a
tender sauté of leeks and cabbage.
Cooked slowly with grain mustared and aromatics, served with
creamy citrus polenta and summer squash.
Green Meadow Farms ham, pistachios, dried cranberries,
whole grain mustard, cornichons, pickled cauliflower
and carrots, toast points.
Semi-boneless quail, bacon and date puree, Doe Run Farm Greens,
local apples, candied walnuts, pomegranate drizzle.
Seared sea scallops, curried cauliflower puree,
baby arugula, tomato marmalade.
Doe Run Farms Cheese Plate
Three select Doe Run cheeses, local honey, soppressata,
grain mustard, cornichons and candied pecans.
House-cured Scottish salmon on potato pancakes,
dill crème fraiche, capers, and radish.*
Green Meadow Farms bacon, horseradish, Colman's mustard,
bacon-infused steelhead trout roe.
English Pea Hummus
House-made roasted garlic, mint and pea puree, local goat feta,
cucumbers, grape tomatoes, Kalamata olives, toasted pita.
A pub favourite!
Hard cooked egg wrapped in house-ground local pork,
lightly breaded and fried.
Icelandic cod, Meyer lemon, chili aioli.
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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.
Iceberg lettuce, diced fruitwood bacon, tomato and
red onion, Stilton dressing.
Crab and Mango
Crab and mango dressed with a lemongrass vinaigrette and tarragon,
avocado mousse, crispy wontonchips, Doe Run Farms microgreens
and a passion fruit vinaigrette.
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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, 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 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
Garam masala curry with Birch Run Farms beef, basmati rice
and house-made naan bread.
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 and cranberry purée,
roasted fingerling potatoes and sautéed kale.
Grilled 8 oz. hanger steak with chimichurri sauce,
potato galettes, and roasted tomatoes.
Sautéed kale with garlic and chilies.
Roasted wild mushrooms, black truffle butter.
Chilled marinated beets with herbs and feta.
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 - 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 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 | email@example.com
Copyright 2013 The Whip Tavern | Site Design by Smithworks