BLACK SHEEP INTRODUCES SUNDAY SUPPER

The Restaurant Guy and family ended our Fiesta celebration last weekend at Black Sheep restaurant, 26 East Ortega Street. Global in scope, the Black Sheep menu features Latin, Asian, and Italian flavors but relies heavily on classic French technique. Chef Robert Perez has introduced a brand-new prix fixe “Sunday Supper” for $35. Every week will be something different and the menu will also change seasonally.

We tried the Sunday Supper and the food and service was fantastic, as usual. My wife and I chose different offerings so, between the two of us, we could sample most of the menu. Our first courses included Roasted Kobocha Potage (accented with apple, ginger, fenugreek, and turmeric) and Heirloom Tomatoes (with gorgonzola walnut “pate,” frisee). The second courses were Seafood Risotto (Maine diver scallops, gambas, salmon, sweet corn) and Coq au Vin (chicken braised in red wine with potatoes, carrots, mushrooms, and pearl onion). Perez also let us try a vegan option, Feuille de Brick, which has a thin, flaky pastry crust. It is the size of a burrito and includes roasted vegetables and tofu. Everything is cooked separately then they wrap it and bake it in the oven. It is probably best described as a described vegetarian Chimichanga. We finished Sunday Supper with a delicious dessert including Tiramisu (classic tiramisu, mascarpone and espesso-dunked lady fingers) and Bittersweet Chocolate Mousse (orange segments, coco nib brittle and vanilla bean sauce).

Sunday Supper at Black Sheep opens at 5 p.m. The menu will be posted online each week at blacksheepsb.com. Check it out.

SUNDAY SENSATION: The vegetarian Feuille de Brick is one of several menu items we tried at Black Sheep restaurant’s new Sunday Supper.

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One Response to BLACK SHEEP INTRODUCES SUNDAY SUPPER

  1. Richard Heilman says:

    Count us in for the Sunday prix fixe! We love the Black Sheep – both the food and the Perez family behind it. Robert is a underrated but outstanding chef. Definitely one of the best restaurants in Santa Barbara and I am glad to see how successful they have become.

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