The Black Sheep Restaurant Menu

fried calamari and cherry peppers, served with homemade marinara sauce and garlic aioli

fried wings tossed in your choice of garlic honey sauce or bourbon hot sauce

classic creamy deviled eggs topped with candied nueske bacon

fried green tomatoes with citrus goat cheese crema and spicy remoulade

grilled octopus marinated with spanish spices served with roasted potatoes, romesco sauce, and olive salsa verde

jasmine rice, spam, jalapeños, pineapple, and crispy onions topped with a fried egg

heirloom tomatoes atop a roasted red pepper and walnut purée with tomatillo vinaigrette and topped with torn herbs

roasted bell pepper hummus topped with sun-dried tomatoes, olives, caponata, smoked paprika, and olive oil served with grilled rustic bread

light and savory fried cornbread served with whipped honey butter

choice of fra diavolo, white wine lemon butter, or thai green curry sauce, served with grilled bread

crispy roasted potatoes, spicy tomato sauce with garlic aioli

molasses rum glazed pork belly confit stacked atop crispy plantains with mojo aioli and tomatillo pico de gallo

black beans, roasted corn, peppers, red onion and mozzarella served on a bed of pico de gallo and southwest sauce

american kobe beef with bacon jam and white cheddar cheese on a potato roll

mediterranean olive mix marinated with citrus and herbs. accompanied with roasted almonds

Thinly sliced soppressata calabrese, a traditional Italian dry-cured salami with a robust blend of pork and spices.

Sliced wild boar salami with a rich marbled texture, offering a savory and robust flavor profile.

Thinly sliced, dry-cured ham with a delicate texture and rich, savory flavor.

Thinly sliced Genoa salami with a robust blend of pork, garlic, and spices.

Three varieties of cheese served with cured meats, roasted nuts, and a sprig of fresh rosemary.

A selection of five cheeses, thinly sliced cured meats, almonds, and a sprig of rosemary.

chef’s selection of two meats, two cheeses,\r\nlocal honey and homemade jam

stone crab cocktail claws, malt vinegar mustard mayo, anchovy vinaigrette, old bay and lemon

chopped romaine lettuce tossed with homemade caesar dressing, topped with shaved parmesan, homemade croutons and cracked black pepper

spring mix, romaine, cherry tomatoes, roasted corn, dried cranberries, and homemade croutons tossed in an herb buttermilk dressing

spring mix, romaine, cherry tomatoes, roasted corn, dried cranberries, and homemade croutons tossed in an herb buttermilk dressing

quartered head of lettuce topped with hard boiled eggs, crispy nueske bacon, diced tomatoes, and pickled onions, drizzled with bleu cheese dressing, topped with gorgonzola crumbles

quartered head of lettuce topped with hard boiled eggs, crispy nueske bacon, diced tomatoes, and pickled onions, drizzled with bleu cheese dressing, topped with gorgonzola crumbles

grilled sirloin, arugula and romaine lettuce tossed with tomatoes, pickled onions, gorgonzola cheese and marcona almonds. dressed with a champagne mustard vinaigrette

baby bibb lettuce, citrus segments, avocado, pickled fresno peppers and spiced almonds tossed in a tahitian coconut vinaigrette

Chef's daily creation

Chef's daily creation

Contains nuts

Broccolini cooked with chili oil and roasted garlic

Gluten free.

Roasted root vegetables typically include parsnips, carrots, sweet potatoes, and beets, seasoned and oven-roasted for a savory side dish.

Crispy fries seasoned with fresh rosemary, typically served as a savory side dish.

Mushrooms sautéed with garlic and herbs, often finished with a splash of white wine.

Gluten free.

Crispy french fries coated with truffle infused oil, topped with freshly grated parmigiana cheese

Macaroni and cheese typically includes truffle oil and a blend of cheeses, topped with bread crumbs.

carrot ginger cake with pecans, layered with cream cheese frosting

layers of chocolate cake, dark chocolate hazelnut mousse, hazelnut crunch, and dark chocolate ganache

coffee cream stuffed beignets, espresso crème anglaise, lavendar sugar and espresso bean chocolate dust

with choice of butter or marinara sauce

with 2 kobe beef meatballs and a choice of butter or marinara sauce

american kobe beef mini cheeseburgers with choice of broccolini, french fries or mashed potatoes

pasta shells tossed in a cheddar cream sauce

with choice of broccolini, french fries or mashed potatoes

with choice of broccolini, french fries or mashed potatoes

with choice of broccolini, french fries or mashed potatoes

A scoop of vanilla ice cream atop a rich chocolate brownie, drizzled with caramel and white chocolate sauces.

open-faced english muffin topped with poached eggs and hollandaise sauce, served with home fries with bacon

three fresh-baked biscuits with scrambled eggs and cheddar cheese 1) with nueske bacon, 2) with bacon jam, and 3) with applewood bacon, drizzled with spicy honey and served with home fries

wagyu burger patty with teriyaki demi “gravy” and wild roasted mushrooms over pineapple jalapeño rice, topped with a sunny-side-up egg

buttermilk fried chicken, belgian waffles, warm bourbon maple syrup, whipped butter, and home fries

sautéed spicy chorizo, diced onions, and tomatoes served with home fries and drizzled with an herb garlic aioli sauce

traditional french toast topped with roasted strawberries sauce, sweet butter, and maple syrup

open-faced english muffin topped with poached eggs and hollandaise sauce, served with home fries with smoked salmon

creamy parmesan pepper grits topped with cajun seasoned shrimp, andouille sausage, red onions, and red peppers. drizzled with a cajun style cream sauce

bourbon glazed sticky bun topped with a caramel sauce, cinnamon powdered sugar and pecans

greek yogurt topped with dried stone fruit,\r\nseasonal fresh fruit, almond granola, and\r\nacai, drizzled with agave

grilled salmon filet topped with a lemon butter sauce and served over roasted vegetable couscous

campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce

roasted cauliflower steak over celery root\r\npurée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce

pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped\r\nwith torn herbs

bone-in frenched chop served with kale pesto farro risotto, grilled fruit and a red wine demi-glace

Fluffy buttermilk pancakes served with fresh strawberries and a side of maple syrup.

Crispy, golden-brown potato cubes seasoned with herbs and mixed with sautéed onions.

Crispy, thick-cut slices of premium Neuske bacon.

Creamy grits blended with Parmesan cheese, garnished with chopped chives.

A vibrant mix of sliced strawberries, blueberries, and pineapple chunks.

jalapeño honey, pickled fresno coleslaw, calabrese aioli and house made pickles, served on a toasted brioche bun

blackened tilapia topped with a pickled fresno pepper slaw, homemade mango salsa and goat cheese crema. served with cajun fries

seared tenderloin tips, roasted mushrooms, and a creamy gorgonzola fonduta, atop crispy ciabatta, with arugula and pickled onions

jalapeño honey, pickled fresno coleslaw, calabrese aioli and house made pickles, served on a toasted brioche bun

blackened tilapia topped with a pickled fresno pepper slaw, homemade mango salsa and goat cheese crema. served with cajun fries

seared tenderloin tips, roasted mushrooms, and a creamy gorgonzola fonduta, atop crispy ciabatta, with arugula and pickled onions

7oz grilled tenderloin served with garlic mashed potatoes and haricots verts

grilled salmon filet topped with a lemon butter sauce and served over roasted vegetable couscous

campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce

oven roasted and served with sticky coconut rice and stir-fried vegetables

peruvian style roasted half young chicken, served with fried yucca, chaufa rice, creamy green salsa and a peruvian aioli

roasted cauliflower steak over celery root\r\npurée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce

pan bronzed sea scallops over brown butter parsnip purée with bacon jam, herb oil and crispy sunchokes

grilled lamb rack over roasted root vegetables, carrot purée, mediterranean spiced demi-glace and horseradish gremolata

locally sourced from Roseda Farm, Maryland. grilled and topped with harissa butter and served with crispy fingerling potatoes and asparagus

butter-poached lobster in a saffron risotto, accompanied by aleppo crema and blistered grape tomatoes

pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped with torn herbs

grilled salmon filet topped with a lemon butter sauce and served over roasted vegetable couscous

campanelle pasta, blackened chicken, shrimp, mushrooms, tomatoes, onions and andouille sausage tossed in a cajun style cream sauce

oven roasted and served with sticky coconut rice and stir-fried vegetables

peruvian style roasted half young chicken, served with fried yucca, chaufa rice, creamy green salsa and a peruvian aioli

roasted cauliflower steak over celery root\r\npurée, sautéed kale, pickled onions, and red fresno peppers with a zesty chimichurri sauce

pan seared scallops seasoned with old bay and served with a roasted corn blend, blue crab meat, chimichurri sauce, and crispy nueske bacon

bone-in frenched chop served with kale pesto farro risotto, grilled fruit and a red wine demi-glace

grilled lamb rack over roasted root vegetables, carrot purée, mediterranean spiced demi-glace and horseradish gremolata

pan roasted king trumpet mushrooms over “impossible” bolognese ragu and topped\r\nwith torn herbs

butter-poached lobster in a saffron risotto, accompanied by aleppo crema and blistered grape tomatoes

locally sourced from Roseda Farm, Maryland. grilled and topped with harissa butter and served with crispy fingerling potatoes and asparagus

half-pound wagyu beef, white cheddar cheese, lettuce, bacon jam and crispy onions, served with a gochujang dipping sauce