Seared Scallop and Shrimp, Caramelized Spanish Chorizo, Shaved Fennel,
with Roast Tomato and Red Pepper Fondue
~
Filet Mignon, Chive Pomme Puree, King Oyster Mushroom, Swiss Chard and a Red Wine Jus
or
Pan Roast Chilean Sea Bass, Herbed New Potato, Charred Corn Succotash and Salsa Verde
~
Valrhona Chocolate Delice, Mocha Sorbet, Fresh Raspberry and Vanilla Cream
or
Yuzu Citrus Tart with Whipped Cream, Meringue Crumble and Blood Orange Sorbet
Other Infomation
Hello Ciro! 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 restaurants 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! I hope you like the look of it, but please message me if you have any questions or ideas, I'm open to changes.
