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.