Amuse Bouche / Canapé

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Salad of Roast Golden Beets, Goat Cheese, Toasted Hazelnut, Pickled Pear, Maple & Mustard Vinaigrette

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Seared Scallop and Shrimp, Butternut Squash Velouté, Charred Scallion Salsa, Green Apple and Toasted Pumpkin Seed

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Filet Mignon, Truffled Fondant Potato, King Oyster Mushroom, Roast Broccolini and a Red Wine Jus

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Valrhona Chocolate Delice with Black Cherry, Vanilla Cream and Mocha Sorbet

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Poached Pear Tart Tatin, Salted Caramel, Vanilla Ice Cream
Other Infomation

Hello Megan! 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 best 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.

Look forward to hearing from you!

Cheers!

Meal for on 01 January 1970

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