Whip Tavern

Name: Whip Tavern
Address: 1383 N. Chatham Rd., 19320, PA, 19320
Telephone: 610-383-0600

1383 N. Chatham Rd., Coatesville, PA 19320, US

• Monday: 11:00AM-12:00PM •Wednesday: 11:00AM-12:00PM •Thursday: 11:00AM-12:00PM •Friday: 11:00AM-12:00PM •Saturday: 11:00AM-12:00PM •Sunday: 11:00AM-12:00PM •

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Details

Cuisine: British (Traditional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SUNDAY BRUNCH MENU

APPETIZERS

Chicken Fingers

Served plain with honey mustard, Buffalo style (hot or mild) or with our special spicy maple glaze (includes chips)

Chicken Wings

Served mild, hot or with our special spicy maple glaze with blue cheese and celery

Smoked Fish Plate

Salmon and Trout with dill crème fraiche, capers and potato pancakes

Scotch Egg

A pub favourite! Hard cooked egg wrapped in seasoned ground pork, lightly breaded and fried

SALADS

Runnymede Watercress

Local organic watercress with toasted barley and balsamic marinated strawberries and strawberry peppercorn vinaigrette

Caesar

Our own Caesar dressing

Tavern Salad

Mixed field greens with a creamy Stilton dressing

SOUPS

Mushroom

Locally grown exotic mushrooms in porcini broth

English Onion

Caramelized onions flavoured with Strongbow cider, topped with toast and aged English cheddar

Soup Du Jour

Chef’s special preparations

BRUNCH

French Toast

Two thick slices of bread hand dipped in a vanilla and cinnamon batter served with Cumberland rum butter and garnished with walnuts

Crepe Quiche Lorraine

Chopped rashers, grated English cheddar and egg custard baked in a house-made crepe

Eggs Benedict

Poached eggs and rashers over an English muffin with Hollandaise

Smoked Fish Crepe

House-made crepe filled with scrambled eggs blended with smoked salmon, red onion and cream cheese. Topped with Hollandaise

Salmon Kedgeree

Oven baked salmon filet over curried rice with hard cooked eggs

Breakfast Bubble and Squeak

Skillet browned potato cake filled with sauteed leeks and cabbage, topped with ra shers and a fried egg

Traditional Victorian English Breakfast

A fried egg, bacon, banger, black and white pudding, sautéed mushrooms, fried toast and half a broiled tomato

Brunch Sides

SANDWICHES

Elkins Burger

8 oz. locally raised grass fed organic beef burger, includes lettuce, tomato, onion, and chips

Beef on Weck

Thinly sliced beef on a Kummelweck roll served with a side of fresh horseradish and chips

Reuben

Sauerkraut and corned beef and Swiss cheese on rye served with crisps

The Tavern Sandwich

A thick slice of smoked ham on crusty bread with Brie, tomato, and spicy honey mustard served with crisps

Polo Wrap

Chilled grilled chicken in a wrap with Chimichurri, cheddar cheese and greens served with a side salad

Vegetarian Burger

A savory house-made patty of split peas and brown rice served with chips

Bacon or Banger Sarnie

Applewood bacon or roasted banger sausages on crusty bread served with crisps

Additional Sandwich Toppings

ENTREES

Bangers and Mash

Two traditional pork bangers roasted and served over house-mashed potatoes with onion sage gravy

Fish and Chips

A 4oz. strip of cod coated in our house-made batter and fried golden brown and crisp

Shepherd’s Pie

Lamb and vegetables in a savory gravy under mashed potatoes

Ploughman’s Lunch

Slices of crusty bread, aged English cheddar and Stilton cheeses, Branston pickle, and pickled onions

Guinness Lamb Stew

Guinness braised lamb stew with root vegetables

LUNCH MENU

APPETIZERS

Mussels in Cider

Steamed in a broth of Strongbow cider, garlic and fresh sage

Chicken Fingers

Served plain with honey mustard, Buffalo style (hot or mild) or with our special spicy maple glaze (includes chips)

Chicken Wings

Served mild or hot with blue cheese and celery

Welsh Rarebit

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

Smoked Fish Plate

Salmon and Trout with dill crème fraiche, capers and potato pancakes

Scotch Egg

A pub favourite! Hard cooked egg wrapped in seasoned ground pork, lightly breaded and fried

SALADS

Runnymede Watercress

Local organic watercress with toasted barley and balsamic marinated strawberries and strawberry peppercorn vinaigrette

Caesar

Our own Caesar dressing

Tavern Salad

Mixed field greens with a creamy Stilton dressing

SOUPS

Mushroom

Locally grown exotic mushrooms in porcini broth

English Onion

Caramelized onions flavoured with Strongbow cider, topped with toast and aged English cheddar

Soup Du Jour

Chef’s special preparations

CARVERY

MEATS

| Turkey | Ham | Roast Beef | Corned Beef

CHEESES

BREADS

DRESSING

SANDWICHES

Elkins Burger

8 oz. locally raised grass fed organic beef burger, includes lettuce, tomato, onion, and chips

The Deli Cheese Steak

Made with provolone cheese, includes and crisps

Chicken Breast

Grilled balsamic vinegar and thyme marinated breast served with provolone cheese and red pepper mayonnaise

Beef on Weck

Thinly sliced beef on a Kummelweck roll served with a side of fresh horseradish and chips

Reuben

Sauerkraut and corned beef and Swiss cheese on rye served with crisps

The Tavern Sandwich

A thick slice of smoked ham on crusty bread with Brie, tomato, and spicy honey mustard served with crisps

Polo Wrap

Chilled grilled chicken in a wrap with Chimichurri, cheddar cheese and greens served with a side salad

Vegetarian Burger

A savory house-made patty of split peas and brown rice served with chips

Bacon or Banger Sarnie

Applewood bacon or roasted banger sausages on crusty bread served with crisps

Additional Sandwich Toppings

ENTREES

Bangers and Mash

Two traditional pork bangers roasted and served over house-mashed potatoes with onion sage gravy

Fish and Chips

A 4oz. strip of cod coated in our house-made batter and fried golden brown and crisp

Shepherd’s Pie

Lamb and vegetables in a savory gravy under mashed potatoes

Ploughman’s Lunch

Slices of crusty bread, aged English cheddar and Stilton cheeses, Branston pickle, and pickled onions

Guinness Lamb Stew

Guinness braised lamb stew with root vegetables

DINNER MENU

APPETIZERS

Mussels in Cider

Steamed in a broth of Strongbow cider, garlic and fresh sage

Bubble and Squeak

Skillet browned potato cake filled with a tender sauté 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

Crab and Mango Salad

Fresh lump crab and juicy Mango blended with toasted pecans and fruitwood s moked bacon in a creamy vanilla vinaigrette garnished with Runnymede Watercress

Stuffed Portobello

Locally grown mushroom with pork, Cheddar cheese and apple stuffing, topped with a Stilton rarebit

Smoked Fish Plate

Salmon and Trout with dill crème fraiche, capers and potato pancakes

Duck Confit

Organic duck confit and shitake mushroom risotto with a port wine drizzle

SALADS

Runnymede Watercress

Local organic watercress with toasted barley and balsamic marinated strawberries and strawberry peppercorn vinaigrette

Caesar

Our own Caesar dressing

Baby Beet

Roasted baby beets and locally made goat's cheese with watercress in a lemon-thyme vinaigrette

Tavern Salad

Mixed field greens with a creamy Stilton dressing

SOUPS

Mushroom

Locally grown exotic mushrooms in porcini broth

English Onion

Caramelized onions flavoured with Strongbow cider, topped with toast and aged English cheddar

Soup Du Jour

Chef’s special preparations

SANDWICHES

Elkins Burger

8 oz. locally raised organic beef burger

Chicken Breast

Grilled chicken breast served with provolone cheese and red pepper mayonnaise

Vegetarian Burger

A savory house-made patty of split peas and brown rice

Beef on Weck

Thinly sliced beef on a Kummelweck roll served with fresh horseradish on the side

Additional Sandwich Toppings

ENTREES

ENGLISH SPECIALTIES

WHIP SPECIALTIES

WEEKEND SPECIALS

First Weekend

Roast beef with Yorkshire puddings

Second Weekend

Meat pie

Third Weekend

Pot pie

Fourth Weekend

Haggis