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

charred octopus served with red pepper romesco sauce, harissa oil, and chimichurri sauce

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

mediterranean chickpea dip, harissa oil, and watermelon radish, served with grilled pita bread

southern fried cornbread fritters served with whipped honey butter

fresh mussels sautéed in white wine lemon butter sauce, served with grilled bread

crispy fingerling potatoes, piquillo pepper relish, spicy tomato sauce and garlic aioli

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

chicken, black beans, roasted corn, poblano peppers, cilantro, and pepperjack cheese wrapped in a flour tortilla, served with our zesty southwest sauce

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

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

chef’s selection of two meats, two cheeses, local honey and homemade jam

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

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

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

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

Chef's daily creation

Chef's daily creation

Contains nuts

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

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

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, seasonal fresh fruit, almond granola, and acai, drizzled with agave

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

7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus

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

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

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

crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables

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

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

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

7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus

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

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

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

oven roasted and served with fried rice, carrots, green onions and jalapeños

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

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

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

crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables

roasted cauliflower steak over celery root purée, 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

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

7oz filet mignon topped with herb butter and served with crispy fingerling potatoes and asparagus

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

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

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

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

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

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

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

crispy seared skin-on salmon served with a truffle sunchoke purée, herb oil and roasted root vegetables