CHICAGO’S PRIVATE DINNER PARTY CHEF
Experience a feast for the senses, meticulously plated and flawlessly executed.
Indulge in a culinary masterpiece, where Chef David and his team are devoted to exceeding your every expectation.
You are invited to immerse yourself in the exquisite flavors, the lavish ambiance, and, most profoundly, the presence of one another.
Explore Our Private Dinner Party Experiences
The Bronze Experience
3 Courses
Plated on your China with Your Table Decor.
Custom Printed Menu.
Serving Staff Based on Number of Guests.
Clear, Rinse and Load Dishes.
Clean and Sanitize Your Kitchen.
$150 per person*
The Silver Experience
4 Courses
ALL BRONZE SERVICES PLUS:
Bottled Spring or Sparkling Water Service
Warm Towel Service
Hand Wash and Towel Dry your China and Serviceware.
Leave your kitchen sanitized and sparkling.
$220 per person*
The Gold Experience
5 Courses
ALL SILVER SERVICES PLUS:
Welcome Glass of Veuve Clicquot Champagne
Custom Decorated Tablescape with Matching China and Serviceware provided by our team.
Signature Custom Menu printed on Vellum.
Chef’s complimentary after-dinner Mignardise.
$310 per person*
*18 % Service Fee, Sales Tax added to all above pricing
The Chef’s Private Dinner Party Menu
Chef’s Amuse
Crisp Pani Puri Puff with Lump Crab Salad,
Spicy Mint/Cilantro Sauce.
Truffled Gouda Gougeres
Dutch Veal Bitterballen, Chive Cream.
To Start
Spinach Salad with Red and White Endive,
Euphoria Cheese, SunChoke Chips, Pickled Pearl Onions,
Pommery Mustard Vinaigrette.
Red Bell Pepper Consommé, Ricotta and
Chive filled Spinach striped Raviolis and Button Mushrooms.
(Served Tableside)
Cream of Jerusalem Artichoke Soup, poured tableside, with Bacon Parmesan
Phyllo Twist (Delicate Cigar) garnish.
Compressed Watermelon, Feta Cream,
Balsamic Syrup, Basil Oil, Micro Mizuna,
Nasturtium Petals.
Balinese Mussel, Coconut and Curry Bisque,
Shrimp Lumpias.
Second
Crepe “Vonaissiens”, French Potato Crepe
with Caramelized Onion, Creme Fraiche, Smoked Bacon, Sautéed Chanterelles in Season, Bordelaise Sauce.
Coconut Gouda Risotto with Snow Peas,
Butternut Squash, Sambal Oil. Option to add Grilled Shrimp.
Asparagus Two Ways:
Grilled with Smoked Hollandaise,
Tempura with Preserved Meyer Lemon & Aleppo Pepper Aioli.
Red Snapper Crudo, Chilled Lacto Tomato Bouillon,
Fines Herbs, Celery, Orange, and Radish Salad.
Main Course
Grilled Colorado Lamb Rack with Harrisa Rub,
Pistachio and Citrus Couscous, Mint, Parsley, Cilantro,
Pomegranate Lamb Jus.
Vadouvan Curry and Panko Crusted Ahi Tuna,
Pea Tendril, Lemon Grass, Jicama Salad, Mango/Thai Basil
and Sambal Matah Emulsions.
Porchetta Roast Pork, Smoked Eggplant,
Cumin Roasted Rainbow Carrots, Braised Chard,
Rich Pork Jus.
Vegetarian Trio: Nasi Goreng with Traditional Condiments,
Yuba Noodle Satay Stir Fry with Green Onion,
Micro Red Cabbage, Hearts of Palm Salad with Crispy Wontons.
Seared Halibut, Fresh Peas and Basil Puree,
Saffron Rice Beans, Beurre Nantais (Herb Beurre Blanc)
Finale
Crisp Sesame Phyllo Leaves layered with
Caramel Roasted Apple, Shaved Honey Clover Gouda,
and Raisin Compote.
Sweet Puffed Rice and Chocolate Mousse Dacquoise,
Mirror Glaze, Mango and Raspberry Sauces, Fresh Berries.
Pandan, Candlenut, and Mango Cremeux,
Speculaas Tuile Cookie, Tropical Fruits in Keffir Syrup.
Simply Make One Selection
From Each Course
