Salad of Roast Golden Beets, Goat Cheese, Apple, Roast Hazelnut, Shaved Fennel & Pickled Raisin
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Pan Seared Branzino Filet, Kalamata and Herb New Potato, Haricot Vert, Sauce Vierge
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Slow Cooked Collar and Belly of Pork, Sherry & Maple Glaze, Celery Root Puree, Pearl Barley, Pecan Crumble, Pickled Pear, Tuscan Kale
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Yuzu Citrus Tart, Whipped Cream, Meringue Crumble and Blood Orange Sorbet
Other Infomation
Hello Jon! 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 a great impression!
The menu I'm proposing feels like a real celebration to me, with beautiful ingredients and bold flavors! I have also tried to hit most of the points you made in your brief. I hope you like the look of it, but please message me if you have any questions or ideas, I'm open to changes.
