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, Apple, Whole Grain Mustard, Chervil
  Cod Brandade, Saffron Aioli, Arugula, Fennel
  Lobster Bisque, Puff Pastry, Tarragon
  
  
• Second Course - House-Made Pastas
  
  Casareccia, Creamed Leeks, Scallops, Black Garlic
  Tagliatelle, Carrot Bolognese, Preserved Lemon, Pistachio
  Rigatoni, Lamb Ragu, Eggplant, Pecorino Romano
  Spaghetti, Wild Mushrooms, Swiss Chard, Pesto
  
  
• Third Course - Meat, Fish & Vegetables
  
  Pork Tenderloin, Butternut Squash, Gorgonzola, Pecans
  Hanger Steak, Sauteed Spinach, Frites, Truffle Bearnaise
  Pan-Seared Skate Cheeks, Yukon Potato, Ras el Hanout, Garlic & Herbs
  Charred Eggplant, Greek Yogurt, Walnuts, Pomegranate, Za'atar
  
  
• Fourth Course - Desserts
  
  Parisian Hot Chocolate, Coconut, Lime Marshmallow
  Rosemary Lemon Cake, Toasted Meringue, Cherries
  Nancy's Hudson Valley Camembert, Huckleberry
  Nutella Mousse, Almond Lace, Orange Confit
  
  

Children's Menu

• First Course
  
  Cheese Croquettes, Arugula Salad
  Spaghetti and Meatballs
  French Onion Soup
  
  
• Second Course
  
  Fish of the Day, Sauteed Spinach
  Pork Tenderloin, Butternut Squash, Pecans
  Hanger Steak and French Fries
  
  
• Third Course
  
  Chocolate Ice Cream, Cherries
  Nutella Mousse, Almond Cookie, Candied Orange
  Hot Chocolate, Coconut, Lime Marshmallow
  
  
Menu subject to change

Brunch

• Salad Board
  
  German Potato Salad, Cider Vinaigrette, Scallions, Guanciale
  Orange and Fennel, Chili Pepper, Fenugreek
  Kale Salad, Feta, Raisin Vinaigrette, Almonds
  Honeydew Melon, Lime, Olive Oil, Mint
  Butternut Squash, Roquefort, Spiced Pecans
  Mixed Greens, Buttermilk Ranch
  
  
• Terrines & Cheese Board
  
  Pork Rillette, Za'atar, Apple Cider
  Charcuterie, Pepper Salami, Sopressata
  Chicken Liver Mousse, Brandy, Green Apple
  Brie, Rum Soaked Cherries
  French Baguette
  
  
• Hot Courses
  
  Celery Root Soup, Duck Confit, Pistachio
  
  
• Second Hot Course
  
  Buttermilk Crepe, Caramelized Apple, Fried Egg
  
  
• Dessert Board
  
  Chocolate Caramel Tart
  Almond Cake
  Chocolate Chip Cookies
  
  
  *Vegetarian hot courses available

Upcoming Events