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Le Sud, 2301 W. Roscoe, with a French-Mediterranean menu curated by Executive Chef Ryan Brousseau and spotlighting sommelier selected wine, is now open.
Inspired by the traditional cooking styles of southern France menu items include: escargot, tuna tartare, and roasted leek panisse; foie gras tarte, sardine escabeche, rabbit a la Provencal, fettuccine with mussels, chilled tomato and cucumber soup.
Larger plates include: pan roasted duck breast, wood grilled whole loup d'mer, pan roasted steak frites, Parisian gnocchi, bouillabaisse, and wood grilled pork chop. Side dishes include: frites with aioli, corn and squash salad, roasted and pickled cauliflower, chickpea with pickled okra and haricot vert.
Desserts include: Basque cake, chocolate-orange mousse with whipped crème fraiche and house made ice creams with shortbread cookie.
Inspired by the traditional cooking styles of southern France menu items include: escargot, tuna tartare, and roasted leek panisse; foie gras tarte, sardine escabeche, rabbit a la Provencal, fettuccine with mussels, chilled tomato and cucumber soup.
Larger plates include: pan roasted duck breast, wood grilled whole loup d'mer, pan roasted steak frites, Parisian gnocchi, bouillabaisse, and wood grilled pork chop. Side dishes include: frites with aioli, corn and squash salad, roasted and pickled cauliflower, chickpea with pickled okra and haricot vert.
Desserts include: Basque cake, chocolate-orange mousse with whipped crème fraiche and house made ice creams with shortbread cookie.
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