“After a good dinner,
one can forgive anybody, even one’s relatives”
Dinner Party – invite your friends over but remove the responsibility of having to execute the meal on your own.
Special Event – If you’re having a wedding shower, birthday celebration or a special gathering, we can customize a menu to your exact specifications.
Cooking Class – if 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. Experience concludes with sitting down for a meal together.
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 ($25pp)
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 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
Cheese & charcuterie platter, artisan bread, (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
Ora king salmon tartare OR hamachi, lemon, red chili, shallot, coriander, cerignola olives, parsley, taro chips
Grass fed beef tartare, shallot, castelvetrano olives, extra virgin olive oil, meyer lemon, wild mushrooms, parsley, parmigiano reggiano, toasted focaccia
Butter lettuce, shaved radishes, haas avocado, toasted almonds, grapefruit supremes, goat cheese, chives, lemon-yougurt 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, smoked labneh, avocado segments, fresh za’atar, pine nuts, green olive-parsley aioli
Burrata, red d’anjou pears, arugula, hazelnuts, pomegranate, black sesame seeds, olio nuovo, sherry vinegar
Crispy skin grimaud farms duck breast, apricot & mustard seed conserva, Joël Robuchon pommes puree, red wine-duck jus
Osso Buco Milanese – braised veal shanks & carrot puree-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, crispy mushrooms, celery root puree, rosemary, cherry jus
Pan roasted lamb chops, roasted eggplant puree, dehydrated olive crumbs jalapeño sauce (it’s not too hot) ($10 per per supplement for lamb chops)
Seared Maine day boat scallops OR black cod, cauliflower puree, roasted florets, toasted almonds, lemon-brown butter
Ora King salmon, roasted heirloom beets, slow cooked leeks, dehydrated green olives, horseradish-creme frâiche mousse
Mt Lassen trout, mango & green papaya salad, nuoc cham, crushed peanuts, lime, pesto of clintro, thai chili, ginger & green onion
Bolognese sauce of local pork & veal rustichella d’ abruzzo linguini, san marzano tomatoes
Roasted kabocha squash OR braised artichoke heart goat cheese, seared king trumpet mushrooms, braised swiss chard, almond romesco sauce
Casarecce, castelvetrano olives, roasted butternut squash, preserved tomoatoes, 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
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
Roasted heirloom carrots, corainder, toasted pistachios, parsley, lemon brown butter
Pistachio Baklava, Vanilla Bean Ice Cream, Orange Blossom Honey
Mason jar key lime pie
Mason jar panna cotta (chocolate, caramel or lemon)
Tiramisu – Lady Fingers, Espresso, Mascarpone
Flourless dark chocolate cake, lemon whipped cream
Coconut ice cream, roasted pineapple, caramel sauce, maldon salt
*18% SERVICE CHARGE ADDED TO ALL PARTIES.*
SELECT Your ServiceS
Family Style = No additional charge. This is our default service method. We’ll set out your menu items in platters and bowls, and your group will serve themselves. Note – this is different than a buffet since we cook as you dine as opposed to serving all the food at once.
Table Service = $50 per person. This includes the chef(s) individually plating each course, serving each course and clearing each course. This is most suitable for gatherings where you don’t want to have to lift a finger. Note – Table Service does not include beverage service since our chefs will be solely focused on cooking, plating and serving you.
Table Setting = $8 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.
Service Staff – Through our Table Service option, we often do not need food servers. This is designed to be more efficient, reduce costs and some clients like talking to the chefs. This said, some events require food servers, and depending on the location of your event, we may be able to help you secure excellent servers.
Serving-ware – We’ll tell you exactly what’s needed for all food service. Some clients have everything needed, some clients are renting a venue or home
Beverage Service – This includes pouring wine, water and some cocktail preparation by request. We have access to world class wines through our partners who source directly from the finest producers, at a wide variety of price points. Our menu changes seasonally, and their sommeliers make selections based on our menus. We also provide dedicated wine service by request. Please inquire when we connect.
Custom Menu = This means we’re creating a menu or menu items for you from scratch which are not on the menu above. Fee = $75 for 3 courses + $25 for each additional course.
Separate Courses = This is when a client asks for separate courses due to preferences. Some aversions may require a separate course since the existing course includes aversions the require a separate course. Mise En Place Courses include Appetizers, First Courses, Main Courses, Side Dishes, Desserts categories. Fees = $50 for one Separate Course, $100 for two Separate Courses, $150 for three Separate Courses. Luxury Ingredients may incur fees. NO FEE when allergies require any changes whatsoever.
San Francisco Bay Area events beyond 35 miles of 94103 may include a travel fee of $50.
Los Angeles area events beyond 35 miles of 90004 may include a travel fee of $50.
Questions? Contact Us Using The Form Below
If the client cancels within 5 days before (120 hours) or before for reasons outside of their control (illness, natural disaster) Mise En Place keeps the full deposit unless you reschedule or plan to reschedule. If you reschedule or plan to reschedule, 100% of that deposit goes to your future event on the date of your choosing.
5 days before your event we require the final head count. At this point, Mise En Place chefs are booked for your event and have begun ordering products. Once your head count is confirmed, Mise En Place will debit your card an additional 20% to cover expenses incurred.
If the client cancels the event entirely and is less than 5 days (120 hours) before the event, Mise En Place keeps the deposit and the 20%. If the client reschedules or plans to reschedule, then the original deposit amount will be put toward your future event on the date of your choosing.
If Mise En Place cancels for any reason, Mise En Place will offer you a full refund or you can elect to have that deposit put towards a future date of your choosing.