CHICAGO’S PRIVATE DINNER PARTY CHEF
Experience a meticulously crafted feast for the senses, where every dish is artfully plated, flawlessly executed, and designed to elevate your
Chicago private dinner party!
Host an exquisite, experienced chef-curated private dinner party that transcends the ordinary! Whether you're entertaining esteemed guests, celebrating a milestone, birthday, or indulging in an intimate gathering, Chef David de Quay crafts a bespoke dining experience tailored to your occasion.
Savor globally inspired cuisine, artfully plated and flawlessly executed, in the comfort of your own home or private venue. From elegantly composed small plates to multi-course tasting menus, each dish is thoughtfully prepared and served to your and your guests!
Relax and enjoy the evening as Chef David and his team handle every detail, from seamless service to expert cocktail pairings, ensuring an unforgettable, stress-free affair.
Explore Our Chicago 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*
*20% Service Fee added to all above pricing
The Chef’s Chicago 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
