I’ve been anxiously waiting for the day when the haute dogs -- an option which comprised the bulk of the former Black Sheep menu -- would be replaced by a menu more befitting of the space.

I’m pleased to say that the day has arrived.

Don't get me wrong, a great hot dog is a thing of beauty, and one which I do crave on occasion. But, there was always a disparity between the amazing vibe of the restaurant, with its comfy seating and laid back mood, and the menu. In fact, I often thought that Black Sheep was likely to be relegated -- in my mind -- to either a wine-filled happy-hour or late-night only spot.

 The new menu -- which is likely to evolve as time moves on -- presents the opportunity for a  more refined and relaxed social experience, which also includes drinks and edibles.

It all starts with bar snacks -- which can be enjoyed with a thoughtful selection of wines, beers or cocktails -- like smoked chile chicharrons, truffled popcorn and olives, along with pancake battered cheese curds, priced from $3-8.

Dinner

The dinner menu features starters, shareable plates and a section called "to feast" which focuses on larger portions, more like entrees.

A variety of salads drive the starters section, with options like the Yardbird ($12) featuring grilled chicken, spring mix and Hook’s 5 year Cheddar along with cherries, walnuts, red onion and balsamic vinaigrette.  Additional options include gnocchi ($11) served with peas, radishes and herbed butter along with chayote squash washed in honey citrus glaze with garlic and shallots.

Shareables include a stunning octopus dish ($16) -- with fingerling potatoes, warmed ‘nduja sausage, and grilled frisee with candied limes and cilantro-jalapeno vinaigrette. I had the good fortune of trying the dish out, and it was a happy marriage of flavors -- salty, vinegary and sweet -- which danced in various ways, depending on which components I chose to combine. The ‘nduja was a stellar compliment to the octopus, but it was also delicious eaten as a sauce on the creamy fingerling potatoes. The sweet and sour frisee provided a delicious counterpoint of which the only criticism I can muster is that the grilled salad may have been ever-so-slightly over-dressed.

Other options include the ever popular fried chicken with macaroni & cheese ($12), poutine with duck confit, Clock Shadow cheese curds and southern gravy ($14), mussels with miso-chile broth ($15), Korean short ribs served with dirty rice ($16) and P ($15).

Haute dog fans can rest easy knowing that one of the most popular dogs remains in the entree portion of the menu -- the popular trailer park dog $10) with Usinger’s beef weiner, coleslaw, PBR-braised onions and house made cheese sauce.

Other standards like the Black Sheep Burger ($15) with Hook’s 5 year Cheddar, lettuce, tomato and onion along with hand-cut fries, sit astride more finely assembled dishes like crisp walleye ($23) served with arugula, pickled beets, smoked fennel, capers and a dill creme fraiche that pulled the entire dish together. This dish -- which underscored the lovely balance that can be achieved between briny, smoky and creamy -- showcased well-cooked fish, with a crisp exterior and flaky tender interior.

The Duck Two Ways ($18) was also delicious, and featured both duck breast and confit, dressed with a combination of arugula, mushrooms and a sweet red onion coulis that served to cut the richness of the well prepared foul.

Other options, like slow roasted pork ribs with potato salad ($18) and steak frites ($22) join a sole vegetarian entree of squash with celery root puree, braised leeks, artichoke hearts, mushrooms, watercress and white wine gastrique ($14).

Desserts are simple -- two scoops of Purple Door ice cream ($6), a spiked shake made with Purple Door salted caramel icecream spiked with what I hear is a generous portion of Jameson Irish Whiskey ($10) and a Bulleit Bourbon sauced bread pudding served with salted caramel ice cream ($9).

Brunch

A new brunch menu will also roll out, beginning Sept. 4, and will be served Friday through Sunday from 11 a.m. to 3 p.m.

Options will include standards like eggs and bacon ($10) waffles ($11; $14 with fried chicken), corned beef hash ($13) and eggs benedict ($12), along with Tiger shrimp and grits ($16), a Black Sheep breakfast burger with egg ($15) and flat iron steak with eggs and potatoes ($17). Pancake battered cheese curds are also available as a side fro $5.

Brunch cocktails include a Bloody Mary ($9) and mimosa ($7 each or table service for $25), along with a variety of additional cocktails and beer.

Black Sheep is open Monday through Thursday 4 p.m. to midnight, with kitchen hours from 4 to 11 p.m. and Friday through Sunday from 11 a.m. to 2 a.m. with kitchen hours of 11 a.m. to 3 p.m. (for brunch) and 4 p.m. to 11 p.m. for dinner service.