Tuesday, May 21, 2024

LeSud's new spring menu

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Chef William Lara's, Le Sud Mediterranean Kitchen, 2301 W. Roscoe St., new Spring menu.

Small Plates:

French onion soup:  Gruyere cheese, brandy, French baguette, $12

Burrata: Confit cherry tomatoes, roasted garlic, fig balsamic, crostinis; $19

Prawns  Gremolata; Sauteed jumbo prawns, gremolata, grilled lemon; $20

Moroccan lamb meatballs: Tomato sauce, parmigiano reggiano, herbs of provence; $15

Escargot au gratin: Baked melted cheese, garlic butter, crostinis; $16

Tirokaafteti: Spicy whipped feta and calabrian pepper, parsley, roasted pine nuts, grilled pita; $14

Salads (Add swordfish, shrimp, scallops or steak for $8)

Le Bleue: Dandelion greens, blueberries, bleu cheese mousse, sweet pickled fennel, lemon juice and olive oil: $16

Santorini: Baby arugula, Greek feta, Mediterranean olives, shaved radishes, sun dried tomatoes, cucumber, garbanzo beans with ras el hanout, lemon-mint vinaigrette; $16

Caprese Salad: Heirloom tomatoes, cherry heirloom tomatoes, ciliegine Mozzarella, pesto, baguette; $15

Harvest Greens: Grilled peach, goat cheese, shaved fennel, mint leaves, toasted pecans, orange vinaigrette; $17

Large Plates:

Steak & Frites: 8oz New York strip, maitre d’ butter, frites, black garlic aioli; $35

Filet Mignon: Smash potato, beef butter, herbs d’provence, bordelaise glaze; $39

Beef  Cheeks: Braised beef cheeks, parsnip puree, roasted carrot, cipolini onions; $32

Seared  Scallops: Vadouvan-carrot puree, roasted parsnip, $33

Wood-grilled tri-blend burger: Gruyere, caramelized onions, frisée, garlic aioli, brioche bun, pommes frites; $19

Presa Iberico Pork: 8 ounce Spanish Iberico, white truffle, parmigiano reggiano; $34

Mussels Provencal: Pickled-curried fennel, fire roasted tomatoes, shaved garlic, shallots, smoked paprika, herbs de provence, grilled lemon, house made spiced pita; $24

Steelhead Trout: Wild caught pan seared trout, pea puree, fennel-cucumber slaw; $32

Pan Seared Barramun:Australian wild caught, fondant potato, shiitake mushrooms, peas, sauteed with herb butter sauce; $32

Cauliflower Steak: Pan seared cauliflower, garbanzo bean puree, spicy migas, chimichurri; $21

Moroccan chicken Tagine: Tagine broth with shallot, garlic, olives, apricots, raisins, fennel, pearl couscous, chicken thighs and drum: $27

 Rohan Farm Duck: Potato fondant, red beet puree, ciopolini onions, burnt orange, orange sauce; $35

PASTA:

Crab Spag: Jumbo crab, garlic chili, shallots, fresh basil, parmigiano reggiano; $27

Fettuccine clams: Little neck clams, olives, capers, fired roasted tomato, cracked pepper, basil, parmigiano reggiano; $27

Lamb pappardelle: Lamb ragu, roasted tomatoes, mint ricotta cheese, sliced almonds; $26

Potato gnocchi with shrimp: Sweet potato, spinach, parmigiano reggiano, fresh sage; $29

SIDES

Haricot vert: Sun dried tomatoes, shaved almonds, lemon juice, garlic, shallots; $12 

Smashed potatoes: beef butter fresh herbs de provence; $9

Brussels sprouts: Pan seared garlic, shallots, pickled red onion, feta cheese: $10

Parmesan-garlic frites: 
Fine herbs, lemon garlic aioli; $9

Harvest succotash: Seasonal vegetables, garlic, shallots, butter, lemon juice, herbs de provence, za’atar; $9

WEEKLY SPECIALS

Tuesday: Lamb Kofta Kabob
Grilled ground lamb kabobs drizzled with Romesco sauce; $18

Wednesday: Charcuterie
Chef's selection of two meats, two imported cheeses and accoutrement, grilled crostinis; $18

Thursday: Freshly shucked oysters (half dozen); $18
Chef's selection, lemons and French mignonette of the day

Friday: Lamb lolllipops
Grilled New Zealand lamb lollipop, chimichurri sauce (3 pieces); $18

   


 

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