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 our clients, their friends, family, and loved ones. We’re obsessed with careful preparation, and thoughtful execution in your home or venue of choice. We provide our chefs with meaningful work, and share a vision rooted in kindness. All of us have been fortunate to work among the top restaurants in the country, including The French Laundry, Atelier Crenn, Octavia, Gary Danko, Zuni Cafe, Park Tavern, Spruce, Nightbird, Eleven Madison Park, The Nomad, Bon Temps, Petit Trois, Trois Mec, Momofuku, and many others. To learn more, visit the team tab on our website.


$15 per-person

yellowfin tuna crudo, shaved fennel, kalamata olives, crispy shallots, san marzano tomato conserva, calabrian chili, olio verde

head-on wild prawns, smoked paprika, roasted garlic, parsley, chives

atlantic cod croquettes, yukon gold potato, roasted garlic, espelette pepper aïoli

cruditės – organic heirloom vegetables, whipped greek yogurt-herb-avocado spread.

beef tartare, toasted focaccia, shallot, castelvetrano olives, crispy mushrooms, cold pressed olive oil, eureka lemon, parsley, parmesan

artisan cheeses, charcuterie, carrot-tahini hummus, cucumber, seasonal stone fruit, local sourdough @ $30pp

uni, avocado, asian pear, lime, 2020 olio nuovo, shimichi togarashi @ $30pp (inquire for availabilty)


hamachi, watermelon radish, avocado, roasted corn, red chili, shallot, micro basil, meyer lemon, olio nuovo  

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

flash grilled little gem lettuce, avocado, chioggia beets, whipped feta, crumbled pistachios, parsley-chive tahini vinaigrette 

burrata, sweet 100 tomatoes, carrot top pesto, pine nuts, basil, pickled shallots, white balsamico, hudson ranch olive oil


liberty farms duck breast, pearl onions, frog hollow farms stone fruit, kabocha squash, savoy cabbage sauce and aigre-doux of noble 03 sherry maple syrup 

prime aged flannery beef NY strip loin, whipped yukon gold potato purée, broccolini, and bordelaise sauce @ $15pp (premium japanese beef grades are available. please inquire for market price/availability)

lamb kofta, roasted piquillo peppers, dried green olives, batata harara of marble potatoes, brussels sprouts leaves, and cucumber-mint yogurt purée

local black cod, roasted rainbow carrots, slow cooked leeks, and charred onion-lemon brown butter emulsion

local wild king salmon, shaved mango & green papaya, fresno chili, crushed peanuts, bhutanese red rice, and green onion cilantro nuoc cham

linguine carbonara, crispy pancetta

seared kabocha squash, oyster & king trumpet mushrooms, oil cured moroccan olives, almond romesco sauce

cassoulet – butter and romano beans, leeks, sweet 100 tomatoes, chive-cashew tahini emulsion, dehydrated nicoise olives

risotto, roasted delicata squash, baby dino kale, oyster mushrooms, parmigiano-reggiano, brown butter  @ $30pp for black summer truffle


artisan sourdough, delitia butter $8pp


mason jar lemon panna cotta

tiramisu, lady fingers, espresso, mascarpone

flourless dark chocolate cake, tahitian vanilla bean ice cream, crushed praline

almond flour olive oil cake, lemon creme fraiche, dried carrot, orange zest, pistachio crumble

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

$1400 minimum including tax and 18% service charge


coursed family style – our standard method of serving. carefully served and beautifully presented. each course is brought to the dining table on one or more communal platters, one course at a time.

table service – available by special request. this includes the chef(s) individually plating each course, serving each course and clearing each course.

service staff – through our table service option, we often don’t need food servers. this decision has been working beautifully for years. it’s often more efficient, reduces costs, and some clients like talking to the chefs. however, some events require food servers due to the size of the group, and depending on the location of your event, we may be able to help you secure servers.

beverage service – if you’d like non-alcoholic beverage service, we’ll look to assist you in finding one or more people to provide for your beverage needs.

wine & wine services – our wine partners provide us, and our clients with access to wines which are selected by their sommeliers to pair with our food. the wines come in 3, 6 and 12 packs ,and ship overnight in california. if you’d like to discuss, let us know, and we’ll provide you a link to browse the selections. if you’d like wine served by a sommelier, or a wine professional, we’ve got you covered. if you have your own collection of fine and rare wine, our many colleagues work with, and handle these types of wines for a living.

serving & dining ware – we do not carry serving or dining ware. if additional items are needed, we recommend bright rentals. once your menu is chosen, we’ll tell you exactly what you’ll need right down to each utensil. some clients have everything needed, and some need additional items. if you’re renting a venue, you can send the host what’s needed, and determine if rental items are necessary.

table setting – $10 per person. some clients enjoy setting the dining table, and other times they’d like us to. whether it’s your home, or you are renting a venue or a house, we’re able to accommodate you so you can spend time with your company. we are not table decorators, but we know many, and we’re happy to connect you.

menu format & added courses – the mise en place menu format includes a first course, a main courses, a side dish, and a dessert.
starters are separate from the core menu format.
added courses are for clients who may want to have more options due to preferences or aversions (not allergies).

$15 pp for one added starter
$25 pp for one added first course
$35 pp for one added second course
$40 pp for one added main course
$20 pp for one added side dish
$25 pp for one added dessert

custom menu – a flat rate of $75 for 3 courses + $25 for each additional course. this means we’re creating a menu, or menu items for you from scratch, which are not on the menu above. This flat rate is not a per person rate.

supplements – luxury ingredients may incur supplemental fees.

allergies – all chefs are legally certified and licensed to serve food in the state of california as shown on on the department of public health website.

cancellation policy

If the client cancels the event 10 days (240 hours) or less for reasons outside of their control (illness, natural disaster) mise en place keeps the full deposit. If the client reschedules at the time of cancellation, or intends to reschedule within one year from the date of the event planned, 75% of that deposit goes toward that event.

If the client cancels the event due to circumstances that do not include illness or natural disaster, and is less than 10 days (240 hours) before the event, mise en place keeps the full deposit. If the client reschedules at the time of cancellation or intends to reschedule, within 6 months from the date of the event planned, 50% of that deposit goes toward that event.