Spring Menu at Le Sud

Le Sud, located in Roscoe Village, has launched a new Spring menu. Chef William Lara's seasonal Mediterranean fare features French onion soup, prawns gremolata, Moroccan lamb meatballs, escargot au gratin, Presa Iberico pork, Rohan Farm duck, pan-seared barramundi, potato gnocchi with shrimp, seared scallops, steak frites and more.

SPRING DINNER MENU

SMALL PLATES

FRENCH ONION SOUP Gruyere cheese, brandy, French baguette

BURRATA Confit cherry tomatoes, roasted garlic, fig balsamic, crostinis

PRAWNS GREMOLATA Sauteed jumbo prawns, gremolata, grilled lemon

MOROCCAN LAMB MEATBALLS Tomato sauce, parmigiano reggiano, herbs of provence

ESCARGOT AU GRATIN Baked melted cheese, garlic butter, crostinis

TIROKAFTERI Spicy whipped feta and calabrian pepper, parsley, roasted pine nuts, grilled pita

RUSTIC CIABATTA OR BAGUETTES Chef’s selection of sweet and savory butters

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SALADS
add swordfish, shrimp, scallops or steak 

LE BLEUE Dandelion greens, blueberries, bleu cheese mousse, sweet pickled fennel, lemon juice and olive oil

SANTORINI Baby arugula, Greek feta, Mediterranean olives, shaved radishes, sun dried tomatoes, cucumber, garbanzo beans with ras el hanout, lemon-mint vinaigrette

CAPRESE SALAD Heirloom tomatoes, cherry heirloom tomatoes, ciliegine mozzarella, pesto, baguette

HARVEST GREENS Grilled peach, goat cheese, shaved fennel, mint leaves, toasted pecans, orange vinaigrette

LARGE PLATES

STEAK & FRITES 8oz New York strip, maitre d’ butter, frites, black garlic aioli

FILET MIGNON Smash potato, beef butter, herbs d’provence, bordelaise glaze

BEEF CHEEKS Braised beef cheeks, parsnip puree, roasted carrot, cipolini onions

SEARED SCALLOPS Vadouvan-carrot puree, roasted parsnip

WOOD-GRILLED TRI-BLEND BURGER Gruyere, caramelized onions, frisée, garlic aioli, brioche bun, pommes frites

PRESA IBERICO PORK 8 ounce Spanish Iberico, white truffle, parmigiano reggiano

MUSSELS PROVENCAL Pickled-curried fennel, fire roasted tomatoes, shaved garlic, shallots, smoked paprika, herbs de provence, grilled lemon, house made spiced pita

STEELHEAD TROUT Wild caught pan seared trout, pea puree, fennel-cucumber slaw

PAN SEARED BARRAMUNDI Australian wild caught, fondant potato, shiitake mushrooms, peas, sauteed with herb butter sauce

CAULIFLOWER STEAK Pan seared cauliflower, garbanzo bean puree, spicy migas, chimichurri

MOROCCAN CHICKEN TAGINE Tagine broth with shallot, garlic, olives, apricots, raisins, fennel, pearl couscous, chicken thighs and drum

ROHAN FARM DUCK Potato fondant, red beet puree, ciopolini onions, burnt orange, orange sauce

PASTA

CRAB SPAG Jumbo crab, garlic chili, shallots, fresh basil, parmigiano reggiano

FETTUCCINE & CLAMS Little neck clams, olives, capers, fired roasted tomato, cracked pepper, basil, parmigiano reggiano

LAMB PAPPARDELLE Lamb ragu, roasted tomatoes, mint ricotta cheese, sliced almonds

POTATO GNOCCHI WITH SHRIMP Sweet potato, spinach, parmigiano reggiano, fresh sage

SIDES

HARICOT VERT Sun dried tomatoes, shaved almonds, lemon juice, garlic, shallots

SMASHED POTATOES Beef butter, fresh herbs de provence

BRUSSELS SPROUTS Pan seared garlic, shallots, pickled red onion, feta cheese

PARMESAN-GARLIC FRITES Fine herbs, lemon garlic aioli

HARVEST SUCCOTASH Seasonal vegetables, garlic, shallots, butter, lemon juice, herbs de provence, za’atar

WEEKLY SPECIALS

TUESDAY: LAMB KOFTA KABOB Grilled ground lamb kabobs drizzled with romesco sauce

WEDNESDAY: CHARCUTERIE Chef's selection of two meats, two imported cheeses and accoutrement, grilled crostinis

THURSDAY: Freshly Shucked Oysters, Half Dozen Chef's selection, lemons and French mignonette of the day

FRIDAY: LAMB LOLLIPOPS Grilled New Zealand lamb lollipop, chimichurri sauce (3 pieces)