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
  Chicken Rillettes, Carrot, Pistachio, White Soy
  Artichoke Soup, Chardonnay, Herb Oil
  Pan-Seared Octopus, Cerignola Olive, Eggplant, Frisee, Harissa
  
  
• Second Course - House-Made Pastas
  
  Casareccia, Creamed Leeks, Scallops, Black Garlic
  Tagliatelle, Wild Mushrooms, Swiss Chard Pesto
  Rigatoni, Braised Squid, Chorizo, Red Bell Pepper
  Spaghetti, Veal Breast, Easter Egg Radish, Roasted Lemon, Pecorino Romano
  
  
• Third Course - Meat, Fish & Vegetables
  
  Pork Tenderloin, Green Peas, Pickled Red Onion, Dijon, Dill
  Verlasso Salmon, Black Rice, Pickled Carrot & Fennel, Tarragon Beurre Blanc
  Roasted Cauliflower, Tahini, Gremolata, Toasted Quinoa, Local Microgreens
  Hanger Steak, Herb Frites, Choice of Sauce - Truffle Béarnaise, Salsa Verde, Bordelaise, or Beurre Maison
  
  
• Fourth Course - Desserts
  
  Blood Orange Panna Cotta, Cardamom Crumble
  Miticaña de Cabra, Rosewater Honey, Hazelnuts, Lavender
  Nutella Mousse, Almond Lace, Orange Confit
  Dark Chocolate Torte, Cherry Vanilla Ice Cream
  
  

Children's Menu

• First Course
  
  Cheese Croquettes, Arugula Salad
  Spaghetti and Meatballs
  French Onion Soup
  
  
• Second Course
  
  Fish of the Day, Spring Mix Salad
  Pork Tenderloin, Dijon Mustard, Green Peas
  Hanger Steak and French Fries
  
  
• Third Course
  
  Chocolate Ice Cream, Cherries
  Cherry Vanilla Ice Cream
  Nutella Mousse, Almond Cookie, Candied Orange
  
  
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