WEEKDAY MENU AS of August 14, 2018

STARTERS

SWEET CORN SOUP - creme fraiche, curried apples, toasted pecans, and basil - cup $4/bowl $7

GAZPACHO - tomato, cucumber, almond, and basil - cup $4/bowl $7

MARKET SALAD - marinated squash, petite mixed greens, cherry tomatoes, ricotta salata, sunflower seeds, and creamy dill dressing  - $11

THE OUTKAST - arugula, endive, parmesan, lemon and balsamic viniagrette - $5 half / $10 full

TOMATO SALAD - nichols farms tomatoes, cucumbers, stracciatella, lemon-arbol vinaigrette, seeded-rye crackers, with basil & mint - $13

all salads available with

  • smoked turkey add $4
  • poached chicken add $6

BUTCHER’S DAILY CHEESE PLATE
1 cheese - $6 / 3 cheeses - $16

BUTCHER’S COLD CHARCUTERIE PLATE
1 selection - $9 / 3 selections - $15 / 5 selections - $22

BREAD & SPREAD - a daily selection of publican quality bread, pickles and your choice of spread - $6

  • pork & duck rillettes
  • pimento cheese

SANDWICHES & PLATES 

THE BGS - crispy falafel, red curry soubise, urfa yogurt, fennel, pickled cauliflower, gem lettuce on a potato bun - $13

COLONEL JERRY'S FRIED CHICKEN - seeded fried chicken thigh, roasted cabbage, green tahina, and poppy seeds on a griller bun - $12

P.S.T. CLUB - smoked turkey, bacon, ranch dressing, munster, avocado, shredduce, giardiniera on sourdough - $12

TOM'S SILVER MEDAL - spicy capicola, lonza cotto, ham, provolone, pickled peppers, piperade, aioli on a hoagie roll - $11

the 125 - baked kosher bologna, gouda, marinated cucumbers, and yellow mustard on seeded rye - $14

SPRING CHICKEN - poached chicken breast, shabazi yogurt, cucumber, pea shoots, seeds, bread & butter pickles and gem lettuce on 1979  - $13

B.P.B.L.T. - black-pepper bacon, gem lettuce, nichols tomato, avocado mash, and ramp aioli - $11

E.T.A. - marinated japanese eggplant, local arugula, heirloom tomato, crispy bits, and nori-mayo on toasted sourdough - $12

SIDES

  • fries cup $3 - bowl $5
  • potato salad - $4
  • marinated kale - $3
  • chips - $2