Brunch Boards and Buckets at The Butcher's Tap

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.

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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