Seared Scallop and Shrimp, Caramelized Spanish Chorizo, Shaved Fennel,
with Roast Tomato and Red Pepper Fondue
~
Pan Roasted Chilean Sea Bass, Salsa Verde, Roast Broccolini and Charred Corn Salsa
~
Filet Mignon, Roast Garlic and Chive Pomme Puree, King Oyster Mushroom, Swiss Chard and a Red Wine Jus
~
Yuzu Citrus Tart with Blood Orange Sorbet, Whipped Cream and Meringue Crumble.
or
Valrhona Chocolate Delice with Mocha Sorbet, Black Cherry and Vanilla Cream
Other Infomation
Hello David! 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 still fairly new to this particular platform and looking to create some great impressions! 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.
Also I'm happy to take a look at the previous Chef's menu and take some inspiration from there if it's something you were excited about.
