Amuse Bouche - Rillette of Poached and Smoked Salmon Crostini

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Truffled Burrata, Roast Cherry Tomato, Arugula, Basil and Toasted Baguette

or

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

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Seared Shrimp, Butternut Squash Velouté, Green Apple and Toasted Pumpkin Seed

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Filet Mignon, Roast Garlic and Chive Pomme Puree, Glazed Carrot, Broccolini and a Red Wine Jus

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Hazelnut Praline Mousse, Milk Chocolate, Caramel, Mocha Sorbet

or

Roast Pineapple Tarte Tatin, Salted Caramel, Coconut Sorbet
Other Infomation

Hello Natalie! 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.

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 10 on 05 February 2022

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