Le Sud Launches New Spring Menu

April 4, 2023

Mediterranean Fare Crafted by Chef William Lara

Le Sud Mediterranean Kitchen, located in Roscoe Village, has launched a new spring dinner menu crafted by newly appointed Executive Sous Chef William Lara.

Chef Lara's menu is divided into two sections, small plates and large plates. Small plate selections incorporate baby kale and manchego salad, truffle burrata, charred octopus, smoked ham and gruyere cheese croquettes, French onion soup, seared scallops and more. Large plates include steak frites, half roasted chicken, wolffish, Mediterranean duck confit, pork chop, lamb bolognese, bucatini, wood grilled tri-blend burger, among other dishes.

Savory side dishes consist of roasted veggies, smashed potatoes, parmesan-garlic frites, roasted carrots and sauteed cauliflower. A sweet end to the meal includes such selections as dip and sip donut bread pudding, creme brulee, ice cream sandwich, seasonal cheesecake, warm chocolate cake, sorbet and ice cream.

Le Sud is open Wednesday through Sunday, 4:30-10 p.m and Sunday, 4-9 p.m. Happy hour is offered daily from 4:30-5:30 p.m., featuring $8 small bites, cocktails and wine by the glass.

New Spring Menu at Le Sud

Small Plates

Baby Kale - shaved manchego, roasted pine nuts, pickled golden raisins, and apple cider vinaigrette. Add shrimp, calamari, or 8oz steak
Santorini - baby arugula, Greek feta, Mediterranean olives, shaved radishes, sun-dried tomatoes, cucumber, ras el hanout, lemon-mint vinaigrette. Add shrimp, calamari, or 8oz steak
Truffle Burrata - heirloom tomatoes, truffle oil, frisée, fresh basil, herb crostini
French Onion Soup - gruyere, brandy, French baguette
Seared Scallops - agrodolce beet smear, spring pea puree, prosciutto
Romaine Hearts - parmigiano reggiano espuma, Spanish white boquerones, toasted pepitas, orange-yogurt dressing, spiced pita chips. Add shrimp, calamari, or 8oz steak
Charred Octopus - marinated Spanish octopus, ramp chimichurri, smoked paprika migas, blood orange, red watercress
Garden Vegetables and Hummus - beet hummus, roasted carrots, grilled pita
Spanish Croquettes - smoked ham, gruyere, herbs de Provence, garlic aioli
Rustic Ciabatta Loaf - Chef’s selection of sweet and savory butters, half or whole loaf available

Large Plates

Steak Frites - 8oz New York strip, maitre d’ butter, skin on frites, black garlic aioli
Filet Mignon - 8 oz Australian grass fed, bordelaise sauce, grilled asparagus, parsnip puree
Pork Chop - smashed potatoes, beef butter, herbs de Provence, agrodolce of pine nuts, golden raisins, sweetie drop peppers
Half Roasted Chicken - sautéed snow peas, pearl onions, carrots, seasonal mushrooms
Mediterranean Duck Confit apricot and fig glaze, Mediterranean olives, arugula, frisée, pickled fennel, crushed smoked almonds
Mussels Provencal - fennel, fire roasted tomatoes, shaved garlic, shallots, Sambuca, smoked paprika, herbs de Provence, grilled lemon, spiced pita
Wolf Fish - wild caught, fondant potato, chanterelles, peas, sautéed with herb butter sauce
Glazed Salmon - 8oz Faroe Island, honey-mustard glaze, shaved cucumber, tarragon Greek yogurt
Lamb Bolognese - linguine, manchego, Mediterranean olives
Bucatini - artichokes, fire roasted tomatoes, peas, pecorino, grilled lemon
Wood Grilled TriBlend Burger - gruyère, caramelized onions, frisée, garlic aioli, brioche bun, pommes frites
Yuzu-Ramp Risotto - asparagus, peas, ramps, lemon preserve, pecorino
Gnocchi - shrimp, chanterelles, spinach, manchego, fresh sage

Side Plates

Sautéed Cauliflower - smoked paprika crumbs, oregano, butter
Parmesan-Garlic Frites - skin on frites, fine herbs, clarified butter, lemon aioli
Roasted Veggies - seasonal vegetables, garlic, shallots, butter, lemon juice, Za’atar
Smashed Potatoes - beef butter, herbs de Provence
Roasted Carrots - curry orange-honey glaze, toasted pine nuts

Dessert