Beausoleil highlights new flavors on spring menu

Chef Nathan Gresham is no stranger to mixing it up. For Beausoleil’s spring menu, the local chef has made some changes to items that have become staples for the Bocage area restaurant at 7731 Jefferson Hwy.

The new menu starts next week and features changes to dishes like the lamb meatball, which will be closer to the Indian dish chicken korma with tomatoes, peas and a curry sauce. The restaurant’s petite green salad will feature cold-smoked grapes and Port Salut fried cheese. Mussels will be served in a Pomodora sauce. Gresham is also working on a spring pea hummus to go along with the ever-popular fried chicken livers.

His idea is not to fully overhaul the restaurant’s menu, but make a few adjustments according to what produce he gets.

“Our mission is Southern food with a worldly influence,” he says. “We have a responsibility to keep things fresh. It also teaches the customer about being sustainable and support these local ingredients.”

Beausoleil is also in the midst of an expansion. A definitive date has not been set, but a wine dinner is planned for June in the new space.