Pan Roasted Chilean Sea Bass, Salsa Verde, Roast Broccolini and Charred Corn Salsa
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Filet Mignon, (Or Pan Roast Branzino) Herbed New Potato, King Oyster Mushroom, Swiss Chard and a Red Wine Jus (Or Sauce Vierge)
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Coconut Panna Cotta, with Mocha Sorbet, Toasted Coconut, Meringue Crumble and Black Cherry
Other Infomation
Hello Phillip! My name is Chef Ben, and I'm originally from the UK. Before settling in Chicago, I spent nearly two decades working in some of the finest kitchens in Britain and France, honing my craft up to a 2 Michelin star level.
I've been a private chef for the last few years, but I'm new to this particular platform and looking to create a great impression! The menu I'm proposing feels like a real celebration to me, with beautiful ingredients and bold flavors! With the exception of the Burrata and Filet options, the entire menu is Pescatarian and dairy free. I hope you like the look of it, but please message me if you have any questions or ideas, I'm open to changes.
