CHICAGO PRIVATE DINING FOR TWO
Enjoy an unforgettable evening with a thoughtfully curated and refined global dining experience, crafted by an experienced private chef and designed exclusively for two.
A refined, chef-curated global private dining experience for two!
Whether you're celebrating an anniversary, a special milestone, or simply seeking an extraordinary evening in Chicago, Chef David De Quay brings the luxury of fine dining into the comfort of your home or private setting.
Savor a personalized multi-course menu inspired by global flavors and crafted with the finest ingredients. Each dish is expertly prepared and elegantly presented, ensuring a fine dining restaurant quality experience with the warmth and privacy of your own space.
Enhance your evening with exquisite wine pairings, tableside service, and a seamless dining experience that allows you to relax and enjoy every moment. Let Chef David transform your night into an unforgettable culinary journey.
Chicago’s Exclusive Table for Two
Five -Course Menu
Fragrant Flowers
Luminous Candles
Chilled Champagne
Buttery Soft linens
Exquisite China
Crystal Stemware
Elegant Printed Menus
Envision a table bathed with soft, glowing ambiance where each dish whispers a tale of romance... promising a night to remember.
Chicago Private Dining for Two Menu
First Course
Cabbage Tapioca Chips with Caviar and Dill Creme Fraiche
Roquefort Cheesecake with herbed crust with warm pickled grape
Fresh Marinated Beef Spring Roll - Seared Tenderloin Carpaccio, Avocado, Cucumber, Carrot, Sambal, Pea Tendrils, Vietnamese Dipping Sauce
Mini Cornmeal Stroopwafels, Aged Gouda, Tomato Chutney
Soup Course
Lobster Consommé, served Tableside, Smoked Scallops, Chive, Sherry, finely diced Roasted Celery Root, Fresh Tarragon.
Cream of Jerusalem Artichoke Soup, poured tableside with Bacon Parmesan Phyllo Twist (Delicate Cigar) garnish.
Palate Cleanser
Fresh Watermelon, Feta Cream, Balsamic Syrup, Basil Oil, Micro Mizuna, Nasturtium Petals
Main Course
Grilled Salmon, Truffle Risotto, Celery Root and Tarragon Veloute, Zucchini Carrots, and Yellow Squash Ribbons, Onion Soubise
Pepper Seared Beef Tenderloin Filet, Snow Pea Bundle with Shallot Butter, Potato "Croissant' with Roquefort Cream, Bordelaise Sauce
Roasted Poussin with Herb Mousse, Toasted Fregola, Fava Beans, Morel Mushrooms (In Season), Smoked Chicken Jus finished with Ham Hock, Crispy Leeks
Finale
Saffron and Mascarpone Panna Cotta, Fig Whipped Cream, Mandarin Oranges and Strawberries, Sunflower Praline
Coconut Rocher, Dutch Chocolate Cream, Vadouvan Curry Creme Anglaise, Pineapple Compote
Simply Make One Selection From Each Course
$795
(20 % Service Fee for staffing not included)
