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
  Cauliflower Soup, Cashews, Pancetta, Dates, Fenugreek
  Roasted Red Beets, Arugula, Warm Goat Cheese, Sunflower Seed
  Roasted Oysters, Prosciutto, Pernod, Spinach, Garlic
  
  
• Second Course - House-Made Pastas
  
  Baked Rigatoni, Pork Shoulder, Broccoli Rabe, Sharp Provolone
  Gnocchi, Roasted Chestnuts, Fried Sage, Brown Butter
  Campanelle, Brussel Sprouts, Guanciale, Truffle Oil, Dried Cherry
  Spaghetti, Crispy Eggplant, Parmesan Reggiano, Basil
  
  
• Third Course - Meat, Fish & Vegetables
  
  Duck Confit, Carrots, Blood Orange, Scallion, Star Anise
  Wild Mushrooms, Polenta, Thyme, Black Garlic, Molasses
  Verlasso Salmon, Green Le Puy Lentils, Allspice, Oven-Dried Tomato
  Braised Lamb Shank, Pommes Puree, Pomegranate, Gremolata
  12oz New York Strip au Poivre, Grass-Fed Beef, Herb Frites, Cognac Demi - $15 supplement
  
  
• Fourth Course - Desserts
  
  Banana Créme, Dark Chocolate, Myer's Rum, Crunchy Peanut Butter
  Pumpkin Cake, Butter Pecan Ice Cream, Jack Daniel's
  Pont l'eveque, Fig Jam, Pistachio Brittle
  Gateau Basque, Sour Cherry Jam, Almond Cake, Ginger Anglaise
  

Children's Menu

• First Course
  
  Baby Arugula Salad, Warm Goat Cheese
  Baked Rigatoni, Pork, Provolone
  Gnocchi, Roasted Chestnut, Brown Butter
  
  
• Second Course
  
  Verlasso Salmon, Lentils, Allspice
  Duck Confit, Blood Orange, Scallions
  Steak & Fries
  
  
• Third Course
  
  Black Grape Sorbet
  Chocolate Pistachio Ice Cream
  Pumpkin Cake, Butter Pecan Ice Cream
  
  
  
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