Raviolo of Confit Duck, Sautéed Brussels, Bacon and Celery Root
or
Maple & Sherry Glazed Pork Belly, Butternut Squash, Green Apple, Shaved Fennel
~~~
Filet Mignon, Roast Garlic and Chive Potato Purée, Wild Mushroom, Roast Shallot and a Red Wine Jus
~~~
Hazelnut Praline Mousse with Milk Chocolate, Salted Caramel and a Coffee/Chocolate Sorbet
or
Roast Pineapple Tarte Tatin with Coconut Ice Cream
Other Infomation
Hello Ameeta! 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 flexible and open to changes.
