Chicago Chef Sean Currie, having most recently worked at The Dawson, Oon, Moderno in Highland Park, and Bin Wine Café, is now Head Chef for The Butcher’s Taphttp://thebutcherstap.com/, a Last Call Tavern Group property in the Southport Corridor. Chef Currie’s first venture is to reboot the brunch at The Butcher’s Tap, for which he has created Brunch Boards & Buckets.
The Butcher's Tap Brunch Boards feature meats, cheeses, sweets, and fruit ideal for a midday brunch, served on The Butcher’s Tap pig-shaped serving boards. The Buckets will offer adult beverage options such as bloody mary buckets, champagne buckets, and beer buckets, because a brunch without booze is just a sad, late breakfast! Chef Currie will continue to enhance the menu at The Butcher’s Tap and rollout monthly and seasonal offerings. Here's is a sampling of the new Brunch Boards & Buckets now offered on Saturdays and Sundays at The Butcher’s Tap.
Butcher’s Breakfast $16
Bacon (jowl, bourbon soaked, or Applewood smoked)
Marin Breakfast Brie
Breakfast Sandwich Deviled Eggs
Brioche French Toast Cinnamon Sticks
Seasonal Fruit Parfait
Sliced Cantaloupe
French Farmhouse $16
Satori Espresso Gruyere
Amber Valley Double Gloucester
Marin Breakfast Brie
Capriole Goat Cheese
Seasonal Fruit Salad
Fresh Baguette with Nutella
Smörgåsbord $20
Breakfast Sandwich Deviled Eggs
Marin Breakfast Brie
Bourbon Soaked Bacon
Seasonal Fruit
Brioche French Toast Sticks
Chef’s Choice of two Charcuteries
French Baguette with Nutella
Bloody Bucket $25
Six-ounce serving of UV, UV sriracha, or Prairie cucumber vodka* with housemade bloody mary mix accompanied by Miller High Life minis and garnish skewers
*Other vodkas available for an upcharge
The Bubbly Bucket $25
A bottle of house champagne served with orange, pineapple, and pomegranate juices with fresh berries
Chicago Chef Sean Currie, having most recently worked at The Dawson, Oon, Moderno in Highland Park, and Bin Wine Café, is now Head Chef for The Butcher’s Tap http://thebutcherstap.com/, a Last Call Tavern Group property in the Southport Corridor. Chef Currie’s first venture is to reboot the brunch at The Butcher’s Tap, for which he has created Brunch Boards & Buckets.
The Butcher's Tap Brunch Boards feature meats, cheeses, sweets, and fruit ideal for a midday brunch, served on The Butcher’s Tap pig-shaped serving boards. The Buckets will offer adult beverage options such as bloody mary buckets, champagne buckets, and beer buckets, because a brunch without booze is just a sad, late breakfast! Chef Currie will continue to enhance the menu at The Butcher’s Tap and rollout monthly and seasonal offerings. Here's is a sampling of the new Brunch Boards & Buckets now offered on Saturdays and Sundays at The Butcher’s Tap.
Butcher’s Breakfast $16
Bacon (jowl, bourbon soaked, or Applewood smoked)
Marin Breakfast Brie
Breakfast Sandwich Deviled Eggs
Brioche French Toast Cinnamon Sticks
Seasonal Fruit Parfait
Sliced Cantaloupe
French Farmhouse $16
Satori Espresso Gruyere
Amber Valley Double Gloucester
Marin Breakfast Brie
Capriole Goat Cheese
Seasonal Fruit Salad
Fresh Baguette with Nutella
Smörgåsbord $20
Breakfast Sandwich Deviled Eggs
Marin Breakfast Brie
Bourbon Soaked Bacon
Seasonal Fruit
Brioche French Toast Sticks
Chef’s Choice of two Charcuteries
French Baguette with Nutella
Bloody Bucket $25
Six-ounce serving of UV, UV sriracha, or Prairie cucumber vodka* with housemade bloody mary mix accompanied by Miller High Life minis and garnish skewers
*Other vodkas available for an upcharge
The Bubbly Bucket $25
A bottle of house champagne served with orange, pineapple, and pomegranate juices with fresh berries
Working Man Buck $20
Choice of six domestic bottles or cans
The Butcher's Tap
3553 N Southport Ave
Chicago, IL 60657
(773) 325-0123
thebutcherstap.com
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