Black Sheep Brasserie

Steak Frites

The brasserie anchor — a well-seasoned seared steak served with crisp, golden frites and a classic compound butter or sauce; the execution is the draw, not invention

Moules Frites

Classic steamed mussels in a white wine and herb broth, served with the same golden frites — the kind of dish that defines a brasserie's credibility

French Onion Soup

A rich, long-simmered onion broth topped with a toasted crouton and properly gratinéed Gruyère crust — the benchmark dish for any French brasserie

Brunch Eggs Benedict

Weekend brunch centerpiece — poached eggs on an English muffin with a classic hollandaise; the version here draws regulars back every weekend

Crème Brûlée

The dessert menu's reliable closer — properly torched with a thin crackle crust over a silky vanilla custard