The Black Sheep

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