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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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