9 0 1 W. M A R S H A L L S T .

648-1300 S U N D AY 9 A - 8 P T U E S D AY - T H U R S D AY 9 A - 9 P F R I D AY & S AT U R D AY 9 A - 1 0 P C L O S E D M O N D AY S
W W W . T H E B L A C K S H E E P R VA . C O M

BREAKFAST TABLE
SERVED UNTIL

from the

2 PM

5 9 7 8 8 12 10 8 9 10 10 8

Sausage Gravy & Biscuits Gator Grillades & Grits Rhubarb French Toast

Two freshly baked biscuits, split & smothered in creamy hot sausage gravy; A family favorite. Alligator cutlets pounded thin & simmered in a rich gravy, served over creamy yellow cheese grits. A split croissant, battered & griddled with a warm rhubarb, golden raisin & strawberry syrup.. Topped with a dollop of lavender mascarpone & toasted almonds.

Barn & Bay Breakfast Sandwich

Scrambled eggs mixed with crabmeat, country ham, green onion & swiss cheese on buttered & griddled texas toast.

Two eggs* served with a wheatberry & black bean chili. Topped with an avocado salsa, served over a griddled jalapeo gritcake. Served with toasted baguette. (Add carnitas for $1.) Fried catfish fillet fingers topped with crawfish hollandaise sauce & served with two eggs*, creamy yellow cheese grits smothered in sauce piquant, & grilled andouille sausage. Served with toasted baguette. Toast points topped with three eggs scrambled with smoked trout, mushroom, roasted tomato & bacon. Topped with a horseradish & chive hollandaise. Three eggs scrambled with an artichoke pesto & spinach. Served over sliced coppa ham. Garnished with shredded parmesan & green tomato sauce. Served with toasted baguette.

No Mas Huevos Nuevos Bayou Breakfast

South Anna Scramble

Green Eggs & Ham

Smoked 9Three eggsSalmon Scramble salmon, green onions & cream cheese. scrambled with smoked Rebel Pot Roast Hash

Accompanied with sliced tomato dressed with capers & red onions. Served with toasted rye bread. Two eggs* served over chopped beef pot roast & roasted vegetables; served with tasso red eye gravy. Accompanied with a side of mixed lettuces & toasted baguette. Two eggs* served over roast duck combined with sweet potato, apple, poblano pepper, & thyme. Served with tomatillo barbecue sauce. Accompanied with a side of mixed lettuces & toasted baguette. Two eggs* served over roasted beets & roasted carrots combined with potato, red onion, red pepper, radicchio & parsley. Served with homemade steak sauce (v). Accompanied with a side of mixed lettuces & toasted baguette.
homemade applesauce $2 smashbrowns $2 two eggs $2 biscuit $1.50 toasted baguette $1 bacon $2 yellow cheese grits $2 grilled andouille sausage $3 greek yogurt cup with fruit compote & granola $3
We proudly serve Community Coffee - a New Orleans tradition since 1919. Selections include medium roast, dark roast, or decaffeinated.

Roast Duck Hash

Red Flannel Hash

Extras

*Items are cooked to order & consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

LUNCHBOX
SERVED FROM

from the
1 1 AM

TO CLOSE

7 8 12 10 10

Bridge Club Miss E

Homemade pimento cheese spread & cheese relish served double decker style on toasted rye with lettuce, tomato & pickled red onion. (Add Virginia ham and/or bacon for an addl $1 each) Avocado, bacon, cheddar, tomato, pickled red onion & horseradish served on buttered & griddled texas toast.

Prodigal Son Platter Pop Pop

Locally made sausage stuffed with pork, beef, cheddar & hot cherry peppers served alongside oven roasted pulled turkey in tangy barbeque sauce with apple slaw & pickles. Thinly sliced seasoned roasted beef topped with blue cheese dressing served on a toasted onion roll with lettuce, tomato & pickled red onion.

Goat Cheese Pissaladire

Goat cheese & caramelized onions are baked together with pine nuts, black olive tapanade, olive oil cured tomatoes & fresh thyme on foccacia. Served with mixed lettuces.
Above items served with your choice of one side

THE WAR OF NORTHERN INGESTION

8 13 8 13 11 16 10 15 11 16 11 16

CSS Virginia

Fried chicken livers loaded into a toasted french baguette with shredded cabbage, green onions, granny smith apple & remoulade sauce. (Substitute roasted chicken for an addl $2/$4)

USS Wyoming SS Sultana

Pickled daikon radish & carrot, cucumber, jalapeo, grilled marinated tofu, cilantro & a garlic chili eggplant mayonnaise (v), loaded into a french baguette. (Add pork or scrambled egg $2/$4 ea.)
Grilled spiced ground lamb & beef topped with chopped romaine lettuce, cucumber, green onion, tomato & Russian dressing, loaded into a toasted french baguette.

USS Brooklyn

Jerk barbecued chicken, loaded into a toasted french baguette with shredded cabbage, roasted banana ketchup & peach chutney. (...or go vegan & substitute grilled marinated tofu for chicken)

USS Congress

Chipotle roasted pork shoulder simmered in a tomatillo barbeque sauce, grilled pineapple & mexican style pickled cabbage salad, loaded into a toasted french baguette.

Marinated artichoke hearts, spiced shrimp & green olive tapenade tossed with chopped romaine , tomatoes, sherry vinaigrette, loaded into a toasted french baguette, served cold.

USS Lafayette

A l l c o m e w i t h a k n i f e f o r d o i n g b a t t l e & a n a p k i n t o s i g n i f y y o u r s u r r e n d e r. Opt to jump ship & have your battleship plated on top of organic mixed lettuces with a side of buttered toast.

FROM THE TUREEN

Spicy tomato soup with red lentils & served with a cool raita.

Always spinning a new flavor for you to savor.

FROM THE GARDEN

Spinach mixed with a red wine vinaigrette, roasted beets, pickled red onion, dried cherries, & our birdseed mix: sunflower seeds, pumpkin seeds, sesame seeds & pine nuts.

Barbecued Duck Leg

Barbequed duck leg with a thai chili glaze over a salad of grilled pineapple, tomato, carrot, red onion, cucumber, romaine, & a spicy citrus vinaigrette.
All salads come with toasted baguette.

SIDES
Corn Pudding
Corn in a sweet nutmeg & vanilla custard.

Brussels Sprouts

Shredded slaw with preserved lemon dressing & parmesan.

Fingerling Potato Salad Haricot Vert Salad

Fingerling potatoes with our green goddess dressing. Haricot verts, radicchio, walnuts & blue cheese.

Broccolini Salad

With pine nuts, radish & a tahini dressing.

Poor Mans Shrimp Cocktail

Crab boil seasoned cauliflower, served with cocktail sauce.

M a n y i t e m s a t T h e B l a c k S h e e p a r e m a d e t o o r d e r. Yo u r p a t i e n c e i s g r e a t l y a p p r e c i a t e d .

DINNER TABLE
SERVED FROM

from the
5 PM

TO CLOSE

Appetizers
8 9 7
Mussels in Curry Sauce
Steamed mussels in a coconut curry broth. Garnished with chopped peanuts, cilantro & green onions.

Stuffed Piquillo Peppers

Piquillo peppers stuffed with herbed goat cheese, roasted & served over white bean salad.

8
9 11 8 10

Catfish with Crab & Mirliton Maquechou New Orleans Style Barbecued Shrimp Crawfish touffe Gravy Biscuit Magic Rug Ride

Roasted catfish fillet smothered with the classic cajun country (mock shoe) corn sauce. A bit of a misnomer, the shrimp are not actually barbecued in the traditional sense, but sauted with spices in a savory sauce. Served with french bread to help mop it all up. A Black Sheep favorite. Crawfish tailmeat in a rich brown sauce served over a freshly baked parmesan biscuit. A platter consisting of marinated grilled artichoke hearts, three bean salad, beet raita, parsnip & white bean hummus, seasonal pickles. Served with grilled bread.

Entres
10 14 18 17 18
Chicken & Dumplings St. Anthonys Feast Summertime Steak Trout Tinker Creek
Roasted chicken pulled from the bone & homemade herb dumplings in a creamy sauce. An italian-american street food favorite, but done one better. Locally made organic pork italian sausage served with sauted peppers, onions & olives in marsala wine with tomato over polenta. An 8oz. new york strip, well seasoned, grilled to order* & topped with a watermelon, feta, red onion & basil accompanied with a small side salad. Pan seared rainbow trout with bacon, snow pea shoots & mushrooms. Served with a brown butter corn sauce.

Arctic Char Grilled Nioise

Fillet of arctic char, grilled & served with grilled potato, grilled fennel, haricot vert, tomato, mussel salad, black olive vinaigrette & a deviled egg. Served over organic mixed greens.

D o n t f o r g e t t h a t a l l o f o u r s o u p s , s a l a d s , s a n d w i ch e s , & sides are also available during dinner hours. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

SOMETHING SWEET
SERVED WHENEVER WE ARE OPEN

6 5 4 6 5 5 5

Black Sheep Banana Pudding Peanut Butter Pie

Lady fingers layered with a fluffy ripe banana & rum spiked pudding, nutmeg & sweet whipped cream. George Washington Carver would be proud; sweet, light and fluffy with a fudgy bottom layer.
Three oversized candies for butterscoth lovers. Nutella swirled with a Frangelico pound cake with coffee ice cream & toasted hazelnuts. Dark chocolate crme brle with animal crackers captured in the brled top. Creamy ricotta & coconut filled crispy cannoli shells finished with chopped pistachios.

Nutella Swirl Pound Cake La Brea Tarpit

Coconut Cream Cannoli

Tapioca & Strawberry Pudding

Tapioca pearls in a creamy pudding with fresh strawberry compote.

BEVERAGES
2 2 2 1.50 2 2 2 2 2
Community Coffee Iced Coffee Tazo Tea Iced Tea
Dark Roast, Medium Roast, or Decaffeinated. Our Community Coffee served cold. Assorted black, green, & herbal infused teas. Cold Brewed, unsweetened.

2.50

Coca Cola

Hecho en Mexico. 12 oz. glass bottle.

2.50 Blenheim Ginger Ale SC since 1903. Spicy or mild; bottled in 2 2 2 2 2 2 2

Diet Cheerwine

Orange Juice
100% juice. 100% juice.

The sugar free version of the classic Cheerwine.

Cranberry Juice Grapefruit Juice

Abita Root Beer Orange Nehi Grape Nehi 7 UP

Made from pure cane sugar. Orange flavored soda from NC. Bottled since 1924. Grape flavored soda from NC. Bottled since 1924. Natural lemon & lime flavored soda.

V8

100% vegetable juice.

Milk

100% moustache.

Perrier

French bubble water.

To h e l p p r e s e r v e t h e i n t e g r i t y o f t h e f o o d & the sanity of the kitchen, please no substitutions.