Mise En Place

“After a good dinner,
one can forgive anybody, even one’s relatives”

-Oscar Wilde

Mise En Place (meez ahn plahs) was born from an enthusiasm to cook outstanding food for people who’d appreciate careful preparation and thoughtful execution in their home, or venue of choice. Over the years we’ve expanded to include chefs that share this vision who’ve worked among the top restaurants in the country such as The French Laundry, Gary Danko, Alinea, Zuni Cafe, Park Tavern, Momofuku, Spruce, and Nightbird among many others. We look forward to cooking for you. Dan Petrie

Dan Petrie cooking at a catering event

How It Works

First, Choose Your Experience

Dinner Partyinvite your friends over but remove the responsibility of having to execute the meal on your own. Whether it be haute cuisine or a backyard bBQ, it’s guaranteed to be remarkable

Catered EventIf you’re having a wedding shower, birthday celebration or a special gathering, we can customize a menu to your exact specifications

Cooking Classif you’re a curious foodie looking to replicate something you’ve had at a restaurant, or add to your culinary repertoire, we can show you. you’ll learn knife skills, cooking techniques, flavor combinations among many other new skills

Next, Select a Menu

Fall 2019

$130/person = 3 courses
(First Course + Main & Side + Dessert)


$15 supplement per person

Gambas al Ajillo – whole gulf prawns, smoked paprika, parsley, lemon, chives

Wild Maine uni, haas avocado, asian pear, lime, hudson vineyards olive oil, schimichi togarashi ($30pp)

Capay Organic heirloom vegetable cruditė, whipped greek yogurt-herb-avocado spread

Steak tartare, shallot, castelvetrano olives, extra virgin olive oil, meyer lemon, wild mushrooms, parsley, parmigiano reggiano, toasted liguria bakery focaccia

Meze platter – carrot-tahini dip, roasted eggplant spread, dolmas, olives, warm pita

Atlantic Cod brandade gratin (or croquette), yukon gold potato, roasted garlic, espelette pepper

Artisan Bread, Cheese & Charcuterie Platter (2 cheeses, 2 types of charcuterie, local bread, castelvetrano & nicoise olives)

Wild tuna ceviche, avocado, grapefruit segments, jalapeno, shallot, lime, warm spiced tortilla

Shiitake & oyster mushroom bruschetta, ricotta cheese, parmigiano reggiano, rosemary, olive oil, sherry vinegar

First Courses

McFarland Springs trout tartare, preserved lemon, red chili, shallot, coriander, lemon, cerignola olives, parsley, sunchoke chips

Grass fed beef tartare, shallot, castelvetrano olives, extra virgin olive oil, meyer lemon, wild mushrooms, parsley, parmigiano reggiano, toasted focaccia

Romaine, treviso and Baby kale salad, pomegranate, winter squash, asian pears, turmeric Spiced Almonds, goat cheese, green goddess avocado dressing

“Chopped salad” – romaine lettuce, raddichio, pepperoncini, croutons, provolone cheese, cerignola olives, soppressata, garbanzo beans, red onion, NY-style italian dressing

Roasted rainbow carrot salad, coriander, avocado, cara cara orange, toasted pumpkin seeds, herbed lemon-tahni sauce

Slow cooked beets, burrata cheese, grapefruit supremês, melted leeks, roasted hazelnuts, apple cider-maple vinaigrette

Main Courses

Crispy skin grimaud farms duck breast, celery root puree, red beet aigre-doux

Osso Buco Milanese – braised veal shanks & saffron risotto

Spiced turkish lamb kofta, roasted piquillo peppers, cucumber-mint yogurt

NY strip loin, rosemary, thyme, red wine bordelaise sauce (prime/dry aged/waygu/kobe beef available at $15-$50pp supplement)

Free range roasted half chicken, sweet-sour-hot chili sauce, kaffir lime

Whole roasted heritage breed boneless pork loin, apple walnut salsa, spiced persimmon puree

Pan roasted lamb chops, eggplant puree, harrissa, red wine-pomegranate sauce ($10 per per supplement for lamb chops)

Seared Maine day boat scallops OR black cod, cauliflower puree & florets, almonds, sultanas, lemon-brown butter 

Ora King salmon, melted leeks, heirloom beets, kalamata olives, horseradish mousse

McFarland Springs trout, parsnip puree, shiitake & oyster mushrooms, lemon brown butter (can substitute squash instead of fish)

Bolognese sauce of local pork & veal rustichella d’ abruzzo linguini, san marzano tomatoes

Roasted delicata squash, king trumpet mushrooms, sunchoke puree, buttered turnips, sage pesto 


Casarecce, castelvetrano olives, winter squash, preserved tomato, basil, roasted garlic, feta cheese

Israeli couscous, saffron, marcona almonds, blood orange oil

Orecchiette, broccoli rabe, pancetta, calabrian chilis, parmigiano reggiano

Bhutanese red rice pilaf, cashews, shiitake mushrooms, brown butter, medjool dates, shallots, lacinato kale

Roasted delicata squash, sage, miso-butter, toasted walnuts, sierra beauty apples

Slow cooked fingerling potatoes, duck fat, chives, flaky salt

Baby marble potatoes, tomato conserva, cippolini onion, aleppo pepper, lemon, parsley

Roasted eggplant, black garlic, pine nuts, yogurt, mint, pomegranate molasses, harrissa, lemon

Charred broccolini, calabrian chili paste, oregano, almonds, pecorino romano

Sauteed brussels sprouts, oyster mushrooms, shaved manchego cheese, sherry vinegar

Quick sauteed young bok choy, butter, sea salt


Pistachio Baklava, Vanilla Bean Ice Cream, Orange Blossom Honey

Mason jar panna cotta (chocolate, caramel or lemon)

Tiramisu – Lady Fingers, Espresso, Mascarpone

Coconut ice cream, roasted pineapple, caramel sauce, maldon salt

*$15 per person for individually plated meals*
* Custom menus are $75 for 3 courses + $25 for each additional course*
*30 per person for Table Service (this includes setting the table, serving & clearing of each course)
*$50 supplement for events beyond 20 miles*

Questions? Want To Customize Your Event? Contact Us Using The Form Below.



Chopped Salad – Romaine, Chick Peas, Kalamata Olives, Salami, Provolone, Red Onion

Cacio e Pepe


Handmade Gnocchi, Pesto alla Genovese

Porchetta – Crispy Pork Belly, Loin, Sage, Fennel, Rosemary, Garlic, Charred Rapini


McFarland Springs Trout, Wild Mushrooms, Cauliflower puree and florets,, Sherry Brown Butter

Panna Cotta, Balsamic Strawberries



Arnisia Plevrakia – Grilled Lamb Riblets With Lemon & Oregano


Octapodaki Tou Yiorgou – Grilled Octopus With Lemon & Oregano

Arnisia Paidakia – Grilled Lamb Chops With Lemon Oregano Vinaigrette & Kokkari Potatoes


Moussaka – Traditional Baked Casserole Of Spiced Lamb, Eggplant, Potato & Yogurt Béchamel

Baklava – Traditional Walnut & Honey Baklava With Vanilla Praline Ice Cream


Rizogalo – Arborio Rice Pudding With Honey Roasted Pears



Antipasto – Selection Of Cured meats, Artisan Cheeses, Pickled & Preserved Vegetables

Romaine Lettuce, Heirloom Tomatoes, Cucumbers, Seasoned Croutons, Italian Dressing

Chicken Parmesan – Breaded Chicken Cutlet, Mozzarella Di Buffala, Parmesan Reggiano, Linguini & San Marzano Tomato Sauce (Veal Parmesan available for

$10pp supplement)

Tiramisu – Lady Fingers, Espresso, Mascarpone

American Steakhouse



Chilled gulf shrimp cocktail, house made tartar sauce
Baked oysters rockefeller, spinach, butter, lemon, parmesan

Caesar salad, garlic croutons, parmesan cheese, lemon-caesar dressing
Wedge salad, iceberg lettuce, tomatoes, crispy bacon, chives, blue cheese dressing

Dry-aged NY strip, red wine bordelaise sauce
Fillet mignon, black pepper cognac cream sauce ($10 supplement)

Sauteed broccolini, butter, toasted almonds
Creamed spinach, roasted garlic, parmesan cheese

Baked potato, sour cream, chives, bacon
Whipped yukon gold potato puree

NY style cheesecake, graham cracker crust, cherry compote
Flourless chocolate cake



Brandade Of Atlantic Cod Gratin, Yukon Gold Potato, Espelette Pepper, Baguette

Salade Lyonnaise – Frisée, Arugula, Bacon Lardon, Free Range Egg, Red Wine Vinegar, Dijon, Garlic Crouton

Bouillabaisse Of Prawns, Mussels, Little Neck Clams, Red Snapper, Saffron, Fennel

Meyer Lemon Panna Cotta, Tahitian Vanilla Bean Whipped Cream



Bo Tai Chanh (Beef Tartare) – Grass Fed NY Strip Loin, Fried Garlic, Toasted Peanuts, Lemon, Lime, Cilantro, Opal Basil, Rice Paper Chips 

Cellophane Noodles, Dungeness Crab, Sesame, Green Onion, Cilantro (Inspired By The Slanted Door)

BUN CHA HA NOI – Grilled Chicken Meatballs, Jasmine Rice, Pickled Green Papaya, Carrot, Mint, Cilantro

Coconut Pudding, Sago Pearls, Banana, Sesame Seed

*$15 per person for individually plated meals
* Custom menus are $75 for 3 courses + $25 for each additional course* 
*30 per person for Table Service (this includes setting the table, serving / clearing of each course, and some beverage pouring.* 
*$50 supplement for events beyond 20 miles*

Questions? Want To Customize Your Event? Contact Us Using The Form Below.


Contact Form