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Menu: The Black Sheep offers peach caprese, jerked Oles chicken

Menu: The Black Sheep offers peach caprese, jerked Oles chicken The Black Sheep Charcuterie Platter appears on the temporary menu, with 18-month proscuitto (foreground), crafted by Gedra from a T-Meadow hog. (Jeff Biesinger)

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Since The Black Sheep opened last week at 367 Connecticut St., I've gotten an unusual number of questions about its new menu, which I could not answer, since I haven't been there yet.

Like any restaurant starting up service from scratch, the kitchen has run out of some of its most ordered items. Chef-owner Steven Gedra said that he's already prepared and sold three pigs worth of his popular pork chop, which is not listed on the most recent menu.

He agreed to send along a copy of Thursday's menu, with the caveat that it was subject to change. So I'll post it here, for reference purposes.

If some of the dishes are unavailable when you get to your seat, that's part of the risk-reward Chex Mix that comes with every fledgling restaurant.

Speaking of rewards: the photo at the top of this piece, by Jeff Biesinger, is a Black Sheep charcuterie sampler. In the foreground is 18-month prosciutto, crafted by Gedra from a T-Meadow hog.

Black Sheep Menu

 

 

 

 

  • Roy Bakos

    Go there tomorrow. Then go again. The food, the drinks, and the atmosphere are brilliant.

  • Henry David

    How much do you think the prep cook gets paid to jerk the chicken?

  • Le Tiger

    Thai Bologna? Is that like Wunderbar Bologna?

TEST!!!!!!!!!!!


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