The Black Sheep
Creative Seasonal American Dining
valutazione
Recensioni
fotografia
menù
Rich, roasted mushrooms with white wine and thyme-tarragon cream
Blended squash with herbs and a hint of cream
Roasted beets and carrot with cooked lentils, ricotta cheese, and pickled onions
Oven dried tomatoes, olives, and feta with a homemade feta dressing including olive juice and olive oil over mixed greens
Enjoy this classic NOLA dish with local squash and andouille, Enjoy this dish with just squash for a vegetarian option
A rich curry roasted sweet potato atop rice
Chicken seasoned with herbs, topped with roasted mushrooms over creamed spinach, feta mousse, and pickled onion
Pork tenderloin with cranberry sauce served over mashed potatoes
House-made ravioli stuffed with beets, goat cheese, and parmesan in a sage butter sauce with onions and parmesan
Locally sourced slow-roasted pork belly over creamy rosemary grits, topped with a ginger sauce and pickled onion
A house favorite. Locally-sourced chicken liver, beef, & pork meatloaf served over mashed potatoes and topped with herb gravy. Served with a side of seasonal vegetables
House-made ravioli stuffed with lamb sausage from Pinn-Oak Ridge Farms, topped with fresh rosemary cream sauce, and served with the vegetable of the day
Served with blue cheese and a port wine reduction sauce and blended mashed potatoes with the vegetable of the day
Locally-sourced aged grilled filet served with a flight of unique salts to season it with, paired with mashed potatoes and a daily vegetable
Lightly seasoned center-cut salmon filet topped with a white wine, lemon, and caper cream sauce served over mashed potatoes with the vegetable of the day
Seasoned chicken in a white wine, lemon, and caper cream sauce served over blended mashed potatoes with the vegetable of the day
Over a half pound of local beef topped with Wisconsin cheddar and bacon, served on a fresh brioche bun with mild chipotle aioli paired with fresh cut fries and a vegetable
Rich, roasted mushrooms with white wine and thyme-tarragon cream
Blended squash with herbs and a hint of cream
Roasted beets and carrot with cooked lentils, ricotta cheese, and pickled onions
Oven dried tomatoes, olives, and feta with a homemade feta dressing including olive juice and olive oil over mixed greens
Enjoy this classic NOLA dish with local squash and andouille, Enjoy this dish with just squash for a vegetarian option
A rich curry roasted sweet potato atop rice
Chicken seasoned with herbs, topped with roasted mushrooms over creamed spinach, feta mousse, and pickled onion
Pork tenderloin with cranberry sauce served over mashed potatoes
House-made ravioli stuffed with beets, goat cheese, and parmesan in a sage butter sauce with onions and parmesan
Locally sourced slow-roasted pork belly over creamy rosemary grits, topped with a ginger sauce and pickled onion
A house favorite. Locally-sourced chicken liver, beef, pork meatloaf served over mashed potatoes and topped with herb gravy. Served with a side of seasonal vegetables
House-made ravioli stuffed with lamb sausage from Pinn-Oak Ridge Farms, topped with fresh rosemary cream sauce, and served with the vegetable of the day
Served with blue cheese and a port wine reduction sauce and blended mashed potatoes with the vegetable of the day
Locally-sourced aged grilled filet served with a flight of unique salts to season it with, paired with mashed potatoes and a daily vegetable
Lightly seasoned center-cut salmon filet topped with a white wine, lemon, and caper cream sauce served over mashed potatoes with the vegetable of the day
Seasoned chicken in a white wine, lemon, and caper cream sauce served over blended mashed potatoes with the vegetable of the day
Over a half pound of local beef topped with Wisconsin cheddar and bacon, served on a fresh brioche bun with mild chipotle aioli paired with fresh cut fries and a vegetable
Rich, roasted mushrooms with white wine and thyme-tarragon cream
Blended squash with herbs and a hint of cream
Roasted beets and carrot with cooked lentils, ricotta cheese, and pickled onions
Oven dried tomatoes, olives, and feta with a homemade feta dressing including olive juice and olive oil over mixed greens
Enjoy this classic NOLA dish with local squash and andouille, Enjoy this dish with just squash for a vegetarian option
A rich curry roasted sweet potato atop rice
Chicken seasoned with herbs, topped with roasted mushrooms over creamed spinach, feta mousse, and pickled onion
Pork tenderloin with cranberry sauce served over mashed potatoes
House-made ravioli stuffed with beets, goat cheese, and parmesan in a sage butter sauce with onions and parmesan
Locally sourced slow-roasted pork belly over creamy rosemary grits, topped with a ginger sauce and pickled onion
A house favorite. Locally-sourced chicken liver, beef, & pork meatloaf served over mashed potatoes and topped with herb gravy. Served with a side of seasonal vegetables
House-made ravioli stuffed with lamb sausage from Pinn-Oak Ridge Farms, topped with fresh rosemary cream sauce, and served with the vegetable of the day
Served with blue cheese and a port wine reduction sauce and blended mashed potatoes with the vegetable of the day
Locally-sourced aged grilled filet served with a flight of unique salts to season it with, paired with mashed potatoes and a daily vegetable
Lightly seasoned center-cut salmon filet topped with a white wine, lemon, and caper cream sauce served over mashed potatoes with the vegetable of the day
Seasoned chicken in a white wine, lemon, and caper cream sauce served over blended mashed potatoes with the vegetable of the day
Over a half pound of local beef topped with Wisconsin cheddar and bacon, served on a fresh brioche bun with mild chipotle aioli paired with fresh cut fries and a vegetable