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
  Gesiers de Canard, Red Beets, Cherry Gastrique, Basil
  Potato Latkes, Trout Roe, Creme Fraiche, Chives
  French Onion Soup, Gruyere, Grand Marnier
  
  
• Second Course - House-Made Pastas
  
  Tagliatelle, Basil & Walnut Pesto, Parmesan Reggiano
  Casareccia, Sweet Pork Sausage, Broccoli Rabe, Balsamic
  Rigatoni, Lamb Ragu, Eggplant, Pecorino Romano
  Macaroni, Fontina, Cheddar, Butternut Squash, Sage Breadcrumbs
  
  
• Third Course - Meat, Fish & Vegetables
  
  Shrimp & Guanciale, Black Rice, Shishito Peppers
  Hanger Steak, Sauteed Spinach, Frites, Truffle Bearnaise
  Pan-Roasted Salmon, Roasted Cauliflower, Black Garlic, Mint
  Wild Mushrooms, Buttermilk Crepe, Braised Greens
  
  
• Fourth Course - Desserts
  
  Chocolate Caramel Tart, Candied Orange
  Nutella Ice Cream, Hazelnut Tuile, Cherries
  Pumpkin Cheesecake, Graham Crackers, Pistachios
  Croissant Bread Pudding, Baked Apples, Cinnamon Cream
  
  

Children's Menu

• First Course
  
  Mixed Greens Salad, Buttermilk Ranch
  Swirly Pasta, Basil & Walnut Pesto
  Macaroni & Cheese
  
  
• Second Course
  
  Braised Pork, Crispy Potatoes, Peas
  Italian Meatball, Parmesan, Garlic Toast
  Hanger Steak and French Fries
  
  
• Third Course
  
  Nutella or Vanilla Ice Cream, Cherries
  Bread Pudding, Baked Apples, Cinnamon Cream
  Chocolate and Caramel Tart
  
  
Menu subject to change

Brunch

• Salad Board
  
  Beets, Sherry Vinaigrette, Chives
  Israeli Carrot Salad, Chickpeas, Harissa
  Bulgur Wheat, Herbs, Cauliflower, Peppers
  Kale Salad, Raisins, Almonds
  Mixed Greens, Buttermilk Ranch
  Grandmother's Cucumber Salad
  
  
• Terrines & Cheese Board
  
  Chicken Liver Pate, Brandy, Apples
  Terrine de Campagne, Dijon, Parsley
  Brie, Cherries, Pistachios
  French Baguette
  
  
• First Hot Course
  
  Shirred Eggs, Baked Ham, Tarragon
  
  
• Second Hot Course
  
  Salmon, Celery Root Puree, Oyster Mushrooms
  
  
• Dessert Board
  
  Cherry Clafoutis
  Coffee Cake, Maple Crumble
  Chocolate Chip Cookies
  
  
  *Vegetarian hot courses available

New Year's Eve December 31, 2013

• Potato Latkes, House-Cured Salmon, Creme Fraiche
  
  Lobster Bisque, Puff Pastry, Tarragon, Brandy
  
  House-Made Rigatoni, Duck Confit, Braised Greens, Chestnut Cream
  
  Mixed Greens, Sherry Vinaigrette, Bourbon Spiced Pecans
  
  Beef Tenderloin, Horseradish Potato Gratin, Sauteed Spinach, Cherry Demi Glace
  
  Egg Nog Creme Brulee
  
  Champagne Toast

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