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Beginning this week, new dinner and brunch menus are in full swing at Black Sheep, 216 S. 2nd St. in Walker’s Point.
According to Chef Adam Pawlak, who oversees the menus at both Black Sheep and The Love Shack at 106 W. Seeboth St., the new dishes were created to "push the boundaries of ‘expected’ fall flavors and introduce people to a whole new experience" at the restaurant.
Dinner
The dinner menu will include a variety of items priced $10-35. Shareable items will include a beef tartare with Rae prime beef, mustard, pickle herbs, shallot, horseradish, egg yolk emulsion and onion strings.
Meanwhile, an autumn burrata cheese plate features accompaniments including roasted sweet potato, spinach, nuts, balsamic vinegar and charred bread.
Entrees include a root vegetable salad with oven roasted seasonal vegetables, shalots, goat cheese, house spiced nuts and a honey vinaigrette (pictured above) along with a bone-in Red Wattle heritage pork chop from Kettle Range Meat Co. served alongside endive and fingerling potatoes with apple fennel salad and pork jus. Housemade ricotta gnocchi will be served with mushrooms, kale, parmesan cream and lemon zest.
Brunch
Meanwhile, brunch dishes include staples like eggs benedict ($13) biscuits and gravy ($9) and the White Sheep featuring two eggs your way, bacon, brioche toast and breakfast potatoes ($12). Other options include a hot ham and roll sandwich featuring a buttered roll, Berkshire ham and horseradish cream served with hand-cut fries ($12) and breakfast tacos with chorizo, scrambled eggs, red pepper, potato, cheese and hollandaise ($11).
Featured items include breakfast risotto featuring classic risotto with bacon, cheddar, scallions, a poached egg topped with hollandaise ($14).
Avocado toast will feature smashed avocado on brioche with tomato, radish, nuts, micro greens and pickled red onion served with breakfast potatoes ($13).
Chef’s tasting menu
Beginning this November, Pawlak will also host special dinners on the first Friday of each month in Black Sheep’s private dining room, The Cellar. Seatings will be intimate, limited to 15 guests, and will include menus featuring multiple courses along with a variety of wine, beer and cocktail pairings.
Interested guests can make reservations for the new chef’s table by emailing wes@blacksheepmke.com or by calling (414) 223-0903.
Black Sheep is open Monday through Thursday from 4 to 11 p.m. (kitchen until 10 p.m.), Friday from 4 p.m. to 1 a.m. (kitchen until 11 p.m.) and Saturday from 4 p.m. to 11 p.m. Brunch is served Saturday and Sunday from 11 a.m. to 3 p.m.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
