SMALL PARTY CATERING
IN CHICAGO

Exquisite displays and artfully crafted small bites for your Chicago party, designed to delight the palate and impress your esteemed guests with every
elegant detail.

Welcome to a world where culinary artistry meets impeccable service. Chef David de Quay specializes in curating intimate gatherings that transcend the ordinary, where every bite tells a story of sophistication, passion, and global inspiration.

Each dish is a masterpiece, crafted with the finest ingredients and presented with elegance and flair. Whether it’s a chic cocktail party, an intimate celebration, or an exclusive dinner soirée, our bespoke small party catering service in Chicago ensures your event is nothing short of extraordinary.

From thoughtfully designed tasting menus to exquisitely plated small bites, every detail is meticulously curated to reflect your vision and impress your guests. We handle everything, from menu planning to seamless execution, so you can relax, entertain, and fully immerse yourself in the moment.

Explore Our Chicago Small Party
Catering Experiences

Pani Puri Puffs with Lump Crab Salad, Mint, Cilantro Spicy Mayonnaise, Micro Greens Plated for Catering for a Small Party in Chicago by Private Chef David de Quay

The Bronze Grazing Experience

de Quay Dutch and European Cheese Selection, Artisan Breads, Crackers, Chutney, Dried Fruit, And Fresh Vegetable Crudite, Green Goddess &
Black Garlic Dips

Chef brings all display platters
and serviceware.

Host provides plates,
napkins & table decor.

Includes rinsing and loading of dishware, cleaning and
sanitizing kitchen.

Minimum 15 guests
$40 Per Person*

Mini Cornmeal Savory Stroopwafel with Aged Gouda and Tomato Chutney stacked and plated for catering for a small party in Chicago by Private Chef David de Quay

The Silver Grazing
Experience

ALL BRONZE EXPERIENCE PLUS:

3 butler passed or display deluxe hors’ d’oeuvres selected from:

Curried Lamb Croquette, Thai Basil and Mango Salad.

Mini Lobster or Shrimp Savory Cheesecake, Pecan Crust, Sour Cream.

Ahi Tuna Tartare, Keffir, Red Ginger, Avocado, Brioche Toast.

Bruleed Black Fig in Season, Melted Gruyere, Peach Glaze, Marcona Almonds.

Mini Reuben Sandwich w/ Black Forest Ham, Turnip Kraut, Emmenthaler, 1000 Island Dressing,Pretzel Bread.

Marinated Beef Carpaccio Spring Roll, Carrot, Cucumber, Sambal, Pea Tendrils, Grain Mustard Sauce.

Roquefort Bavarian,
Herb Cracker, Pickled Grapes.

Indonesian Mini Chicken Satay Skewer, Spicy Peanut Sauce, Sambal.

Traditional Dutch Bitterballen, with Dijon Mustard and Chive Cream.

Genever Cured Gravlax, wrapped around Pickled Beets and Lemon Grass.

Cornmeal Mini Stroopwafel, Aged Gouda Filling, Tomato Chutney.

Cabbage and Tapioca Chips, Caviar and Dill Creme Fraiche.

Crisp Pani Puri Puff with Lump Crab Salad, Spicy Mint/Cilantro Sauce.

Minimum 15 guests
$58 per person*

Servers based on
number of guests.
20 % server fee additional

Hor’s d’oeuvres plated on Chef’s platters and serving pieces.

Wine poured into glasses with charcuterie in the background at a small chicago party catered by Chef David DeQuay

The Gold
Grazing Experience

ALL SILVER EXPERIENCE PLUS:

Publican Meats Charcuterie Board with Publican Artisan Breads, Pickled Mustard Seeds, Pickled Onions, Special Mustards, Marinated Mushrooms, Olives

Served on Chef’s Platters.

Minimum 15 guests
$80 per person*

Servers based on
number of guests.
20 % server fee additional

Spring Asparagus Two Ways: Grilled with Smoked Hollandaise, Tempura with Preserved Meyer Lemon and Aleppo Pepper Aioli plated on a black plate for catering for a small party in Chicago by Private Chef David de Quay

The Platinum
Grazing Experience

ALL GOLD EXPERIENCE PLUS:

Chef attended Paella Station

Signature “de Quay”
Spanish /Dutch Paella with Handmade Smoked
Dutch Rookworst, Grilled Langoustines, Saffron Rice Beans, Chicken

Cracklins, Sambal/Shrimp Sauce, Pumpkinseed/Basil Pesto

Prepared and plated individually by Chef attendant.

Team provides all serviceware, dishware, table decor, custom signage.

Minimum 15 guests
$125 per person*

Servers based on
number of guests.
20 % server fee additional

*20 % Service fee for staffing not included in above pricing

Desserts & Sweet Table
Experience

Selection of bite-sized Fine Pastry and Sweets butler passed or displayed

Hazelnut Macaron,
Chocolate Ganache Filling.

Verrine of Candlenut, Pandan, and Mango Cremeux, Speculaas Tuile.

Warm Mini Dutch Stroopwafels.

Raspberry and Pineapple
Pate de Fruits.

Mini Maple Creme Brûlée.

Chocolate and
Peanut Mousse Pave.

Mango Panna Cotta,
Pistachio Phyllo.

Warm Almond Paste Dutch “Banket” with Puff Pastry and Apricot Glaze.

Apple Tartlet, Caramel, Cardamom/Ginger Cream.

Speculaas and Coconut Tuile Cone, Pear/Raisin Compote Filling.

Mini Eclair, Pandan and
Vanilla Pastry Cream Filling,
Dark Chocolate Mirror Glaze.

Caramelized Banana Cake with Strawberry/Keffir Buttercream.

Crisp Saffron Meringues and
Sunflower Seed Pralines.

Fig Tartlet, Honey Mandarin Orange, Mint.

Add the above to any catering package category. Only available with the purchase of minimum level Bronze, Silver, Gold, or Platinum package.

3 selections: $18 per person
4 selections: $24 per person
5 selections: $30 per person
6 selections: $36 per person

Fancy potato crepe style plated on white plate with bordelaise sauce lined around the crepe for an elegant catered small party in chicago by Private Chef David de Quay
Colorado lamb rack plated on a black plate for catering for a small party in chicago by Private Chef David de Quay
Ravioli plated in a delicate broth tableside for catering at a small party in Chicago by Private Chef David de Quay
Salmon dish elegantly plated on a black plate for a small party catering in chicago by Private Chef David de Quay
Chocolate dessert plated on a black reflective plate for catering for a small party in Chicago by Private Chef David de Quay
Compressed watermelon plated on a white plate for catering for a small party in Chicago by Private Chef David de Quay