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Reply Le Sud Mediterranean Kitchen has launched a new spring dinner menu, available Wednesday through Sunday from 4:30-10 p.m. Executive Chef Michael Woodhall (Perennial; Gilt Bar; Bavette s) takes dining guests on a culinary tour through the South of France and the Basque region of Spain. The Roscoe Village restaurant is now open for indoor dining, and alfresco seating is offered on the spacious sidewalk cafe. Chef Woodhall s menu is divided into two sections, small plates ($9-$16) and large plates ($15-$29). Small plate selections incorporate baby kale and manchego salad, grilled shrimp and piparra pepper, braised Spanish octopus, smoked ham and cheese croquette, fried artichoke hearts and more. Large plates include grilled Bavette steak Txuleton, roasted Basque half chicken, honey glazed duck breast, grilled Sakura pork chop, salmon a la Riberena, wood grilled tri-blend burger, chitarra pasta, and pan seared scallops.

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