The welcoming weather is finally in full swing and The Whip is set for your next celebration, weeknight dinner or a quick pint with friends.
Your ride through West Marlborough is blooming with the summer’s best, and once you hit North Chatham Road you’ll notice the tavern’s patio is open for the season. The weather determines if your table along the Doe Run will be available on any particular day. Rain or shine, once you’re there, they’ll celebrate your arrival with their handpicked selection of beer and ale.
Be sure to check out the day’s featured brews or try a cask-conditioned specialty draft from the local taps. Their choice selections of imports and locals are accompanied by a limited supply of seasonals and short runs. Periodically, the Whip Tavern announces these taps on Facebook and Twitter, so if you see one you’d like, it’s best to arrive quickly to take part.
Also, you’ll see some changes and additions to each of their menus this season, too—every one artfully exploring the highest quality local harvest. They are personally acquainted with area-wide small businesses that carefully continue to provide exceptional local offerings, allowing the eatery to promise superior quality and fresh flavors from nearby farms.
Executive Chef Wyatt Lash invites you to taste his new hummus starter with cucumbers, tomatoes, olives and fresh Feta from Apple Tree Dairy. Kennett Square mushrooms are now stuffed with cidered pork and topped with creamy Welsh rarebit. Along with a selection of six other starters, you’ll be choosing from English specialties, sharable plates and pub snacks to get your meal underway.
New for lunch, try an 8-ounce locally raised dry aged beef burger or the Turkey Rachel with Swiss, Russian dressing and housemade coleslaw over smoked turkey from Green Meadow Farms.
A new grilled Veggie Wrap is full of spring zucchini, yellow squash and roasted red peppers with hummus and feta. The Tavern Sandwich is a generous slice of smoked ham on crusty bread with Brie, tomato and spicy honey mustard. A new antibiotic- and hormone-free chicken sandwich features smoked bacon, avocado and alfalfa sprouts on a whole wheat Kaiser. The Runnymede Watercress has toasted pine nuts, English cheddar and Guinness vinaigrette—a warm-weather favorite with chicken, salmon, shrimp or scallops.
Bring your appetite for dinner. Maine diver scallops available with crispy basil pesto risotto cakes and asparagus. If you’re in the mood for pasta, you’ll love Philly’s legendary Talluto’s egg fettuccine tossed with Runnemede watercress pesto and grape tomatoes, garnished with Seven Sister’s cheese from Doe Run Farm.
And don’t forget brunch, where you’ll find all the traditional English breakfast items; bacon, bangers, black and white pudding, sautéed mushrooms, fried toast and roasted tomato with the freshest eggs, hatched and hand delivered daily from the Doe Run Farm.
Spot each of the above-mentioned options on the new menus, available for viewing on Whip’s new and refreshed website, now compatible with any mobile device. Connect anytime at www.thewhiptavern.com.
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