Truffled Burrata, Salad of Heirloom Tomato, Arugula, Basil and Roasted Garlic Baguette
or
Seared Scallop and Shrimp, 'Nduja/Fennel Jam, Shaved Fennel,
with Roast Tomato and Red Pepper Fondue
~
Pan Roast Branzino Filet, Broccolini, Charred Corn Ragout and Salsa Verde
~
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 Yash! 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 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.
