Menus | Chef William Pfeif 1

Curated Menus

Cocktail Receptions- Family Style Dinners- Plated Dinners- Graduations- Weddings

Cocktail Receptions

Cold Hors d’Oeuvres

Compressed Watermelon with Feta Mousse – Garnished with micro basil and balsamic pearls.

Truffle-Infused Beef Carpaccio – Thinly sliced with black truffle oil, Parmesan shards, and arugula.

Mini Maine Lobster Rolls- On Buttered Brioche Rolls

Foie Gras Torchon on Brioche Toast – Topped with fig jam and pink Himalayan salt.

Tuna Poke Cones – Sushi-grade tuna in mini sesame cones with avocado mousse.

Caviar on Blini with Crème Fraîche – Topped with gold leaf and fresh chives.

Lobster Tartare with Mango and Yuzu Served on a cucumber round with micro cilantro.

Oysters with Champagne Mignonette – Fresh oysters topped with a hint of Champagne vinegar.

King Crab with Avocado and Saffron Aioli – Presented in a delicate phyllo cup.

Octopus Ceviche with Passion Fruit and Chili

Duck Prosciutto Crostini – With blackberry compote and arugula.

Charred Corn and Lobster Salad Spoons – Garnished with tarragon and smoked paprika oil.

Beet Cured Salmon

Ahi Tuna with Wasabi Tobiko and Rice Crisp – Lightly seared with a ginger-sesame glaze.

Goat Cheese and Truffle Honey Truffles – Rolled in crushed pistachios and edible flowers.

Roasted Baby Carrot and Labneh Crostini – Drizzled with harissa oil.

Beet-Cured Salmon Roulade – With lemon zest, dill, and crème fraîche.

Caramelized Fig with Blue Cheese Foam – Served on a walnut shortbread.

Marinated White Asparagus with Caviar and Chive Oil – Lightly seasoned with lemon zest.

Seared Scallop Carpaccio – With avocado purée, lime, and pickled red onions.

Apple and Foie Gras Mille-Feuille – Delicate layers of apple, foie gras, and spiced honey.

Hot Hors d’Oeuvres

Mini Lobster Bisque Shots – Topped with a dollop of cognac cream.

Duck Confit and Cherry Tartlet – With a hint of balsamic reduction.

Braised Short Rib with Truffle Mashed Potato – Served on a mini spoon with micro thyme.

Truffle Mushroom Arancini – Filled with Fontina cheese and served with a truffle aioli.

Scallop Skewers with Chorizo Crumble – Garnished with parsley oil.

Black Garlic and Burrata Stuffed Morels – Served warm with micro arugula.

Saffron Lobster Risotto Bites – Topped with lemon zest and herb dust.

Mini Beef Wellington with Porcini Duxelles – Wrapped in puff pastry and drizzled with Madeira jus.

Charred Shishito Peppers with Smoked Sea Salt – Finished with lemon aioli drizzle.

Honey-Glazed Quail with Red Wine Jus – On a bed of microgreens.

Lamb Lollipops with Mint Chimichurri – Grilled to perfection and served with edible flowers.

Foie Gras and Fig Tartlets – Baked with a hint of rosemary and black pepper.

Bacon-Wrapped Dates with Blue Cheese Mousse – Sweet and savory, with a creamy center.

Seared Duck Breast on Polenta Cake – Topped with an orange and thyme glaze.

Chili-Rubbed Shrimp Skewers with Lime Crema – Finished with micro cilantro.

Bone Marrow Crostini with Parsley Salad – Rich and garnished with Maldon salt.

Miniature Ratatouille Tarts – With roasted vegetables and goat cheese.

Smoked Trout and Horseradish Profiteroles – Lightly crisp with a zesty filling.

Duck Confit Rillettes in Phyllo Cups – Garnished with micro mustard greens.

Wild Mushroom and Fontina Flatbreads – Topped with fresh thyme and truffle oil.

Seared Foie Gras on Brioche with Caramelized Apple – A rich, decadent bite.

Szechuan Pepper Beef Skewers – Drizzled with a soy reduction and chili oil.

Plated Dinners

Flavor Combinations

Exploring a fusion of flavors and ingredients, Chef William Pfeiffer LLC creates innovative dishes that tantalize taste buds and leave a lasting impression.

Themed Dinners

Service

Providing exceptional service from start to finish, Chef William Pfeiffer LLC ensures seamless execution, leaving you free to enjoy your event.

Family Style

to Detail

With meticulous attention to detail in every dish prepared, Chef William Pfeiffer LLC guarantees a flawless presentation and exceptional dining experience.