~~~ Canapés (all included) ~~~

Rillette of Poached and Smoked Salmon on Crostini with Dill

Parmesan & Gruyère Gougère

Manchego & Red Pepper Croquette, Truffle Aioli


~~~ Appetizers ~~~

Caesar Salad, Brioche Croutons, Aged Parmesan

Seared Shrimp, Thai Salad of Shaved Kohlrabi & Fennel, Som Tum Dressing

Seared Scallops, Curried Carrot & Coconut, Apple, Mint & Jalapeno Salsa

Truffled Burrata, Grilled Sourdough, Cherry Tomato Confit, Basil & Aged Balsamic

Roast Pork Belly, Caramelized Cauliflower puree, Hazelnut, Raisin, Maple/Sherry Caramel


~~~ Main Course ~~~

Filet Mignon or Chianti-Braised Short Rib, Dauphinoise Potato, Asparagus, Red Wine Jus

Wild Mushroom Risotto, Truffle, Asparagus, Shaved Parmesan

Roast Lamb Leg, Parmesan Polenta, Roast Eggplant Caponata, Port jus

~~~ Dessert ~~~

Spiced Date Toffee Cake, Orange Cinnamon Caramel, yogurt honey ice cream

Hazelnut Praline Choux Bun, Salted Caramel, Cacao Nib, Coffee/Chocolate Sorbet

Double Chocolate Tart, Cherry & Raspberry, Caramel Ice Cream

Creme Brulee, Summer Fruits

Tiramisu
Other Infomation

Hello Julie!

I'm Chef Ben, and I'm originally from the UK. Before settling in Chicago, I spent nearly two decades working in some of the best restaurants in Britain and France, honing my craft up to a 2 Michelin star level.

I hope you like the look of the menu, but please message me if you have any questions or ideas, I'm flexible and open to changes, and I'd love to tailor the menu a little to make it extra special for you!

Look forward to hearing from you

Cheers!

Meal for 6 on 13 June 2026

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