About Cerise

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Chef Ben Thomas

Ben Thomas is a classic-French trained chef with experience at some of Philadelphia's top dining spots. Ben attended French culinary school at the L'Academie de Cuisine outside of Washington D.C., studying under Michelin star chef Gerard Pangaud. Since moving to Philadelphia in 2007, Benjamin has worked as a celebrity caterer in New York with Callahan Catering, at the Rittenhouse Hotel's acclaimed Restaurant LaCroix, and at one of the Philadelphia area's 2012 top new American restaurants, Sycamore, in Lansdowne.

In 2010, Ben joined his wife Elena on assignment in France; there he was invited via Chef Pangaud to chef at a bistro in Paris. While living in France, they also had the opportunity to travel extensively across Europe, exploring outdoor food markets and regional cuisine. From France, Ben and Elena moved to Mexico City where Ben delved into new ingredients and techniques. These experiences became the inspiration for Cerise.

Chef Thomas On Opening Cerise
I'm thrilled to be bringing my love of open-air markets, exciting and seasonal ingredients, and classic culinary techniques to the Main Line. I hope to incite enthusiasm in our guests for dishes that aren't over-complicated, but that bring out the best of interesting, high quality ingredients.

Address & Parking

Reservations

Telephone:
E-mail:
Online:

1 (610) 527-4400
info@restaurantcerise.com

Visa, Discover, and Mastercard accepted

• First Course - Salads & Appetizers
  
  Kale Salad, Feta, Raisin Vinaigrette, Almonds
  Iceberg Wedge, Gorgonzola, Chorizo, Fried Oysters
  Cucumber Gazpacho, Honey, Mint, Olive Oil
  Charred Octopus, Cerignola Olive, Eggplant, Frisee, Harissa
  
  
• Second Course - House-Made Pastas
  
  Rigatoni, Plum Tomatoes, Eggplant, House-Made Farmer's Cheese
  Tagliatelle, Artichoke, Garlic Confit, Green Peas, Pecorino Romano
  Gnocchi, PEI Mussels, Coconut, Cilantro
  Spaghetti, Veal & Pork Bolognese, Parmesan Reggiano
  
  
• Third Course - Meat, Fish & Vegetables
  
  Pan-Seared Scallops, White Corn, Mache, French Breakfast Radish, Lime
  Verlasso Salmon, Black Rice, Pickled Carrot & Fennel, Tarragon Beurre Blanc
  Roasted Zucchini, Ricotta, Mint, Organic Quinoa, Pistachio
  Hanger Steak, Herb Frites, Choice of Sauce - Truffle Bearnaise, Salsa Verde, Bordelaise, or Beurre Maison
  
  
• Fourth Course - Desserts
  
  Profiteroles, White Chocolate, Rainier Cherries
  Ice Cream Sandwich, Oatmeal, Rosemary, Cardamom
  Miticaña de Cabra, Rosewater Honey, Pistachios, Lavender
  Coconut Semolina Cake, Roasted Peaches, Spiced Pecan Toffee
  
  

Children's Menu

• First Course
  
  Tagliatelle, Green Peas, Artichoke Cream Sauce
  Spaghetti Bolognese, Parmesan Reggiano
  Soup of the Day
  
  
• Second Course
  
  Verlasso Salmon, Sauteed Squash
  Pan-Seared Scallops, Sweet White Corn
  Hanger Steak and French Fries
  
  
• Third Course
  
  Chocolate Ice Cream
  White Chocolate Profiteroles
  Oatmeal Cookies
  
  
  
Menu subject to change

Brunch

• Salad Board
  
  Moroccan Eggplant, Blistered Tomatoes, Coriander
  Orange and Fennel, Chili Pepper, Fenugreek
  Kale Salad, Feta, Raisin Vinaigrette, Almonds
  Honeydew Melon, Lime, Olive Oil, Mint
  Mixed Greens, Buttermilk Ranch
  
  
• Terrines & Cheese Board
  
  Charcuterie, Pepper Salami, Sopressata
  Duck Rillettes, Carrots, White Soy
  Soft-Ripened Goat Cheese, Hazelnuts, Lavender
  French Baguette
  
  
• Hot Course Selection
  
  Hanger Steak, Fried Potato, Sunny Side Up Egg, Garlic & Herbs
  Verlasso Salmon, Pommes Darphin, Baby Spinach, Truffle
  Nutella Crepes, Cherries, Vanilla Sauce
  Spanish Strata, Peppers, Green Olive, Goat Cheese
  House-Made Tagliatelle, Basil & Walnut Pesto
  
  
• Dessert Board
  
  Cherry Clafoutis
  Chocolate Torte
  Peanut Butter Cookies
  
  

Upcoming Events