Salad of Roast Golden Beets, Goat Cheese, Toasted Hazelnut, Pickled Pear, Maple & Mustard Vinaigrette
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Filet Mignon, Roast Garlic and Chive Pomme Puree, King Oyster Mushroom, Swiss Chard and a Red Wine Jus
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Valrhona Chocolate Delice with Mocha Sorbet, Black Cherry and Vanilla Cream
or
Yuzu Citrus Tart with Whipped Cream, Meringue Crumble and Blood Orange Sorbet
Other Infomation
Hello Brenda! 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.
