|
 |
About Mise en Place
Established in 2002 by Sean Collins, the concept of Mise en Place [Literally in French meaning “to put in place” the kitchen expression for being prepared for cooking and/or service] Catering was created along with fellow Johnson and Wales University graduate Ian Nagelson. Having a passion for food they subsequently worked and trained as chefs in Cayman, the UK, U.S.A. and France, acquiring in the process an understanding of Caribbean and international cuisines. Born and raised in Cayman, Sean identified a growing demand for exceptional cuisine outside of a restaurant environment. Mise en Place was born. |
|
Our Chef’s have created the following menu selections, including several complimenting breakfast, brunch, luncheon and hors d’oeuvre packages to present some indication of what Mise en Place can offer however your options are virtually unlimited as we will accommodate any special request. Furthermore, we will be happy to provide a free consultation prior to your event to customise your party. Our aim is simple: to provide exactly what you want. |
|
Menu Selections Fully licensed to serve you better!We continually strive to provide our clients with complete catering services which of course includes the offering of beverages including wines, spirits, beers and all other beverages (with or without alcohol) to accent our food and add the final touch to all of our events. |
Non-Alcoholic Beverage SelectionPremium Juices & Fruit Punch Orange, Apple, Grapefruit, Pineapple, Tomato, Clamato, Cranberry, and Fruit Blends
Fresh-Squeezed Juices Including Orange, Carrot and Seasonal Fruits and Vegetables
Sodas, Energy Drinks and Sport Beverages All Brands
Bottled Water Highland Springs, Dasani, Le Bleu, etc.
Premium Bottled Water Evian, Perrier, San Pellegrino etc.
Wines, Beer, Spirits and Liquors It is our pleasure to provide our clients with the flexibility of an open wine list meaning any wine or Champagne and Sparking Wine our Cayman Islands wholesalers and distributors offer are available. We also offer competitive pricing for specialty cocktails and are pleased to accommodate special requests.
Beer $3/bottle Heineken, Amstel Light, Corona, Miller Lite, Budweiser, Bud Light, Stella, Red Stripe, Red Stripe Light
Spirits $4/measure Bacardi Rum, Appleton Rum, Dewars Scotch, Johnny Walker Red Label Scotch, Smirnoff Vodka, Stolichnaya Vodka, Absolut Vodka, Tanqueray Gin, Gordons Gin
Liquors and Premiums $5 and up/measure Call for our selection
Champagne and Sparkling Wine (based on volume, market pricing and availability)
Cavailles Blanquette de Limoux N/V $30 Michel Falet Champagne N/V $40 Delamotte Brut, Champagne N/V $50 Moet & Chandon Brut Imperial N/V $65 Veuve Cliquot N/V $65 Pol Roger Brut N/V $65 Moet & Chandon Rose Vintage N/V $125 Pommery Wintertime N/V $135 Gosset Rose N/V $145 Dom Perignon 1998 $230 Salon S 1996 $325
White Wines (based on volume, market pricing and availability)
Brancott Sauvignon Blanc, New Zealand N/V $25 Undurraga Reserve Chardonnay, Chile N/V $25 Carnaval Limoux Blanc, France N/V $25 Estancia Chardonnay, California N/V $25 Georges Faiveley Burgundy, France N/V $25
Nobilo Icon Sauvignon Blanc, New Zealand N/V $35 Banfi Pinot Grigio, Italy N/V $35 Chateau St. Michelle Cold Creek Riesling, Washington N/V $35 Murphy-Goode Fume Blanc, California N/V $35 Wolf Blass Chardonnay, Australia N/V $35
Uva Mira Chardonnay, South Africa N/V $50 Caymus Conundrum, California N/V $50 La Poussie Sancerre, France N/V $50 Drouhin Chablis Premier Cru, France N/V $50 Devil’s Lair Chardonnay, Australian N/V $50
Rosemount Roxborough Chardonnay, Australia N/V $100 Far Niente Chardonnay, California 2002 $100 Guigal Condrieu, France 2002 $100 Latour Puligny Montrachet, France 2002 $100 Laroche Chablis Blanchot, France N/V $100
Latour Batard-Montrachet Bienvenues 1996 $250 Chateau D’Yquem (375 ml) – dessert wine 1998 $275 Drouhin Montrachet Marquis De Laguiche 2000 $500
Red Wines (based on volume, market pricing and availability) Brancott Pinot Noir Reserve, New Zealand N/V $25 Ravenswood Vintner's Zinfandel, California N/V $25 Meridian Merlot, California N/V $25 Villa Maria Pinot Noir, New Zealand N/V $25 Undurraga Cabernet Sauvignon, Chile N/V $25
Marques de Caceres Crianza Rioja, Spain N/V $35 Paul Hobbes Nativo Cabernet Sauvignon, Argentina N/V $35 Chateau Coufran, Haut Medoc, France 2002 $35 Jadot Pinot Noir, France 2002 $35 Rocca DM Chianti Classico, Italy N/V $35
Fort Ross Pinot Noir, Sonoma 2003/2004 $50 Isole E Olena Chianti Classico, Italy 1999 $50 Chateau Clement Pichon, Haut Medoc, France 2000 $50 Chateau La Tour de Mons, Margeaux France 2002 $50 Ravenswood Sonoma Cabernet, California 2002 $50
Caymus Cabernet, California 2003 $100 Estancia Piedra Paredinas Wood Box, Spain 1999 $100 Marchesi Cannubi Barolo, Italy 2000 $100 Jaboulet Hermitage La Chapelle, Rhone France 1999 $100 Legacy Meritage, Washington 2003/2004 $100
Faiveley Grand Cru Chambertin “Clos de Beze”, France 2002 $175 Sassicaia, Tuscany, Italy 2002 $200 Chateau LeEvangile, Pomeral, France 2002 $250 Chateau Latour, Pauillac, France 1994 $275
|
Corporate Breakfast, Traditional Breakfast and Brunch MenusGood Morning! Breakfasts are a specialty here at Mise en Place delivered promptly to your boardroom, villa or the beach 7 days a week, hot and fresh using only the finest ingredients. As a suggestion to compliment your next a.m. meeting or social event our Chef’s have created the following breakfast and brunch combinations - alternatively it would be our pleasure to create a menu to your specifications. Please call 943-CHEF for details! Please note all menu prices are volume discounted and assume party sizes of 20 or more people.
Continental BreakfastPremium Juice Selection and Bottled Water
Selection of Assorted Pastries Served with fresh whipped butter and a selection of home-made preserves
Fresh Seasonal Fruit Platter
Coffee and Tea
$17.95 per person
Caribbean Breakfast Premium Juice Selection and Bottled Water
Salt Fish and Ackee
Cabbage and Corned Beef
Fritters
Green Banana and Dumplings
Coffee and Tea
$17.95 per person
Traditional English Breakfast Premium Juice Selection, Bottled Water, Coffee or Tea
Poached, Fried or Scrambled Eggs
Fried Bread
Sautéed Mushrooms
Grilled Tomato
Baked Beans
Black Pudding
Cumberland Sausage
English Style Bacon
Breakfast Potatoes
$24.95 per person Silver Breakfast MenuPremium Juice Selection, Bottled Water Coffee or Tea
Toasting Station Choose from bagels, English muffins, specialty grains and traditional breads complete with fresh whipped butter and home-made fruit preserves
Chef-Attended Egg and Omelette Station Chef Labour charge not included in pricing
Applewood Smoked Bacon & Breakfast Sausage
Hash Browns or Home Fried Potatoes
Selection of Assorted Pastries
Fresh Seasonal Fruit Platter
$24.95 per person
Gold Breakfast Menu Premium Juice Selection, Bottled Water, Fresh Squeezed Orange juice and Coffee or Tea
Toasting Station Choose from bagels, English muffins, specialty grains and traditional breads complete with fresh whipped butter and home-made fruit preserves
Chef-Attended Egg and Omelette Station Chef Labour charge not included in pricing
Eggs Benedict
French Toast Served with fresh whipped butter and 100% pure maple syrup maple syrup
Belgian Waffles Served with fresh seasonal berries, 100% pure maple syrup and sweetened cream
Applewood Smoked Bacon & Breakfast Sausage
Hash Browns or Home Fried Potatoes
Selection of Assorted Pastries
Fresh Seasonal Fruit Platter
$32.95 per person
Platinum Breakfast/Brunch Menu (for parties of 30 or more)
Complimentary Mimosas Fresh squeezed orange juice and Champagne cocktails
Premium Juice Selection, Bottled Water and Freshly Squeezed Orange juice and Coffee or Tea
Chilled Seafood Station Including oysters on the half-shell, poached shrimp, tuna sashimi platter with wasabi and ginger and snow crab claws
Salad Station Select from our list of fresh salads in this guide
Chef-Attended Carvery Choose from Leg of Lamb, Roast Pork, Tuna Loin or Prime Rib of Beef with roasted garlic au jus. Chef Labour charge not included in pricing
Toasting Station Choose from bagels, English muffins, specialty grains and traditional breads complete with fresh whipped butter and home-made fruit preserves
Chef-Attended Egg and Omelette Station A chef will prepare eggs and fresh omelettes to order with your choice of ingredients. Chef Labour charge not included in pricing
Eggs Benedict Poached eggs atop shaved ham and an English muffin finished with sauce hollandaise
French Toast Served with fresh whipped butter and 100% pure maple syrup
Belgian Waffles Served with fresh seasonal berries, 100% pure maple syrup and sweetened cream
Applewood Smoked Bacon
Breakfast Sausage
Garlic Roasted Potatoes
Selection of Assorted Pastries
Fresh Seasonal Fruit Station
$99.95 per person |
|
Hot Hors D’Oeuvres Indonesian Chicken Satay Served with a spicy peanut dipping sauce
Spring Roll Wrapped Shrimp Accompanied by a jalapeno tomato jam
Blue Crab and Cream Cheese Wontons Served with a mango habanero jam
Mini Maryland Crab Cakes Garnished with lemon basil crème fraichè and chive
Cayman Select Conch Fritters Served with a spicy chilli aioli
Pacific Pork Potstickers The original recipe served with a light soy dipping sauce
Stilton, Apple and Walnut Stuffed Mushroom Caps
Hoisin Style Chicken Drummettes Garnished with sliced scallion and toasted sesame seeds
Spanikopita Triangles Spinach, parmesan and feta cheese baked in filo paper
Applewood Smoked Bacon Wrapped Shrimp Baked and served with honey mustard
Coconut Crusted Shrimp Served with a light coconut chilli sauce
Jerk Pork Skewers Complimented by a scotch bonnet sauce
Kobe Beef Skewers Served with fresh lime and sea salt, this hors d’oeuvre is served raw and finished over an open flame
Oysters Rockefeller Kumamoto oysters topped with wilted spinach and finished with hollandaise
Bacon Wrapped Scallop With honey Dijon mustard
Peking Duck Wrapped in a moo-shoo pancake and finished with julienned cucumber, scallion and hoisin-plum sauce
Rosemary Skewered Chicken Grilled and finished with a tzatziki dipping sauce
Selection of Mini Quiches Quiche Lorraine, quiche Florentine, broccoli and cheese, and seafood
Mini Sausage Rolls Fresh sausage encased in a flaky pastry and baked. Served with English mustard
Blue Crab Stuffed Mushroom Caps
Shrimp Spring Rolls Menlo wrapped and served with a coconut hoisin sauce
Oxtail Vol au Vent Caribbean spiced braised oxtail encased in puff pastry
Cold Hors D’Oeuvres Smoked Salmon Mousse Canapé Garnished with fresh dill and lemon zest
Blackberry and Brie Toasts Seasonal delight with soft brie and fresh berries
Traditional Black Tiger Shrimp Cocktail With our very own zesty cocktail dipping sauce
Roasted Tomato Canapé Vine ripened tomatoes oven roasted, topped with an olive tapenade and served on a crisp baguette
Smoked Salmon on Belgium Endive Topped with a dill crème fraichè
Lobster and Avocado Cups Caribbean lobster meat tossed with fresh avocado and garnished with flying fish roe
Jerk Spiced Pork Canapé Served on a baguette round and garnished with cranberry chutney
Beef Tenderloin Canapé Topped with horseradish cream and finished with a port wine reduction
Seared Ahi Tuna Crostini Ahi tuna topped with a wakame salad and drizzled with wasabi oil and a sweet soy reduction
White Wine Poached Shrimp On a cucumber slice with a lemon scented crème fraichè
Tekka Rolls Bite sized ahi tuna sushi rolls with fresh ginger, wasabi and finished with a sweet soy reduction
Caprese Mozzarella and Cherry Tomato Garlic Crostini Drizzled with fresh pesto
Caribbean Lobster Lemongrass Skewer With a spicy coconut emulsion
Sautéed Foie Gras On a toasted brioche finished with a port wine reduction
Seared Venison Crostini With framboise compote
Mesquite Smoked Duck Breast Canapés Finished with citrus kumquat compote
Pumpernickel Triangles with Smoked Haddock Mousse Finished with caramelized red onion
English Stilton Pecan Mousse Canapés With candied pecan served on a round toast
Baked Brie Puffs Topped with cranberry chutney
Chicken and Duck Liver Pate Garnished with cornichons and pearl onion
Hot and Cold Hors d’Oeuvre Menus For your convenience our Chef’s have created the following Hors d’Oeuvre combinations as a suggestion to compliment your next cocktail reception or dinner party. Alternatively it would be our pleasure to create a menu specifically catered to your personal requirements. Please call 943-CHEF for details! Unless otherwise noted all prices are volume discounted and assume party sizes of 20 or more.
Island Delights Our most popular combination!
Indonesian Chicken Satay Served with a spicy peanut dipping sauce
Blue Crab and Cream Cheese Wontons Served with a mango habanero jam
Cayman Select Conch Fritters Served with a spicy chilli aioli
Roasted Tomato Canapé Vine ripened tomatoes oven roasted, topped with an olive tapenade and served on a baguette
Jerk Spiced Pork Canapé Served on a baguette round and garnished with cranberry chutney
$10.95 per person (serving size 8 pieces/person)
European Tour Rosemary Skewered Chicken Grilled and finished with a tzatziki dipping sauce
Smoked Salmon on Belgium Endive Topped with a dill crème fraichè
Spanikopita Triangles Spinach, parmesan and feta cheese baked in filo paper
English Stilton Pecan Mousse Canapés With candied pecan served on a round toast
Chicken and Duck Liver Pate Garnished with cornichons and pearl onion
$11.95 per person (serving size 8 pieces/person)
Asian Persuasion Peking Duck Wrapped in a moo-shoo pancake and finished with julienned cucumber, scallion and hoisin-plum sauce
Pacific Pork Potstickers The original recipe served with a light soy dipping sauce
Blue Crab and Cream Cheese Wontons Served with a mango habanero jam
Spring Roll Wrapped Shrimp Accompanied by a jalapeno tomato jam
Tekka Rolls Bite sized ahi tuna sushi rolls with fresh ginger, wasabi and finished with a sweet soy reduction
$14.95 per person (serving size 8 pieces/person)
Chef’s Selection Traditional Black Tiger Shrimp Cocktail With our very own zesty cocktail dipping sauce
Blackberry and Brie Toasts Seasonal delight with soft brie and fresh berries
Lobster and Avocado Cups Caribbean lobster meat tossed with fresh avocado and garnished with flying fish roe
Jerk Pork Skewers Complimented by a scotch bonnet sauce
Seared Ahi Tuna Crostini Ahi tuna topped with a wakame salad and drizzled with wasabi oil and a sweet soy reduction
Beef Tenderloin Canapé Topped with horseradish cream and finished with a port wine reduction
$18.95 per person (serving size 8 pieces/person)
Surf n Turf Canapés Caribbean Lobster Lemongrass Skewer With a spicy coconut emulsion
Kobe Beef Skewers Served with fresh lime and sea salt, this hors d’oeuvre is served raw and finished over an open flame
Oysters Rockefeller Kumamoto oysters topped with wilted spinach and finished with hollandaise
Sautéed Foie Gras On a toasted brioche finished with a port wine reduction
Seared Venison Crostini With framboise compote
$59.95 per person (serving size 8 pieces/person)
|
|
Salads Wilted Spinach Salad Baby spinach served with warm bacon vinaigrette, hardboiled eggs and caramelized red onions
Classic Caesar Salad Tossed fresh with Grana Padano cheese, freshly baked croutons and our own Caesar dressing Add chicken, shrimp or mahi mahi
Baby Greens Salad Topped with roasted tomatoes, cucumbers and pine nuts finished with mango lime vinaigrette
New Orleans Hearts of Palm Salad Served with a Creole vinaigrette
Maine Lobster Salad Fresh Maine lobster poached in white wine and displayed over baby greens with fresh mango slices and drizzled with a lime vinaigrette
Poached Anjou Pear Spinach Salad Fresh pears poached in red wine and aromatic spices sliced thin over baby spinach, gorgonzola cheese and walnuts finished with white balsamic vinaigrette
Tomato Mozzarella Salad Vine ripened tomatoes layered between fresh mozzarella and basil finished with a peach balsamic reduction
Oriental Grilled Beef Salad Japanese Kobe beef seared lightly and served over baby greens, glass noodles and finished with a Thai lemongrass vinaigrette
Grilled Chicken Salad Tossed in organic greens and finished with a lemon garlic vinaigrette
Blackened Shrimp Salad Served on a bed of fresh greens and finished with a citrus emulsion Sesame ChickenShredded poached chicken breast tossed with market greens, red tomatoes, glass noodles and tahini dressing
Soups Scallop and Lemongrass Broth With shrimp and scallop ravioli
French Onion Soup With gruyere and brie crouton
Japanese Miso Soup Aka and Shrio miso paste season this soup. Garnished with tofu, scallions and konbu (sea kelp)
Curry Carrot and Ginger Soup With cumin crème fraichè
Cream of Wild Mushroom Soup Morel, porcini and shiitake mushrooms simmered in cream and finished with a drizzle of white truffle oil
Jamaican Fish Tea Fresh snapper cooked slowly with yam, dasheen and cho cho seasoned with thyme and seasoning peppers
Classic Oyster Bisque Traditional New Orleans style, fresh oysters sautéed in butter and topped with a light broth and chives
Pumpkin Soup A Caribbean favourite, fresh local pumpkin simmered in cream and pureed. Garnished with toasted pumpkin seed oil and fresh parsley
Vietnamese Pho Ginger, onions and anise flavour this authentic Vietnamese soup, served with rice noodles, fresh herbs and your choice of shrimp, chicken or beef
Andalusia Gazpacho A mélange of fresh chilled tomatoes, garlic and peppers garnished with blue crab meat
|
|
Sandwiches and Wraps Pesto Brushed Grilled Chicken Sandwich With goat cheese and sundried tomatoes, leaf lettuce, roasted red pepper mayo on a French stick
Curried Lamb Pita Stuffed with cucumber salad and fresh taboulli salad
Turkey, Swiss and Avocado Sandwich Served on a seven grain batard with our own honey Dijon sauce
Falafel With hummus and pickled red cabbage on a pita with tahini sauce
French Dip Sandwich Thinly sliced roast beef served on a fresh croissant
Cuban Sandwich Shaved pastrami, Swiss cheese, crisp lettuce, pickle and tomato
Caribbean Fish Sandwich Catch of the Day served with a lemon remoulade on a crisp baguette
Philly Chicken or Cheese Steak Sandwich Thinly sliced beef or chicken on a toasted batard with sautéed peppers & onions smothered with provolone cheese
Grilled Portabella Sandwich Stuffed with roasted vegetables and mushrooms and finished with basil aioli
Grilled Teriyaki Glazed Salmon Wrap Served with a wasabi mayo
Tandori Chicken Wrap Served with a cool cucumber mint raita
Classic Deli Sandwiches Made with your choice of black forest ham, smoked turkey or deli roast beef and traditional garnishes
Sweet and Spicy Mango Chicken Wrap With sambal mayo and romaine lettuce
Classic Italian Sandwich Stacked with Genoa salami, capicola, black forest ham, lettuce, onion and tomato with Italian dressing
Tuna Salad Sandwich Tuna, mayo, lettuce, tomato and cucumber
Club Sub With blackforest ham, smoked turkey, crisp bacon, lettuce, onion and tomato
Jerk Chicken Sandwich Medium spiced jerk chicken breast with lettuce, tomato and jerk mayo
|
|
Caribbean Items
Brown Stewed Grouper Stewed with peppers and onions and finished in a rich buttery broth
Oxtail and Beans Beef on the bone seasoned with a blend of Caribbean spices and slowly cooked with large butter beans
Fried Dolphin and Fritters Mahi Mahi lightly dredged in seasoned flour and served with freshly made fritters
West Indian Curried Chicken Chicken leg quarters chopped up and seasoned with a mild to medium curry spice. Also available with boneless thigh meat
Steamed Snapper Fresh tomatoes, onions, peppers and okra steamed with local peppers
Curried Lobster or Shrimp West Indian style curry cooked in our own blend of curry spices
Jerk Chicken Chicken leg quarters marinated in a spicy Jamaican jerk seasoning and slowly smoked
Jerk Pork Pork shoulder marinated in jerk seasoning and slowly smoked
BBQ Chicken Chicken leg quarters slowly grilled with Smokey Jake’s BBQ sauce
Stewed Beef Tender cubes of beef slowly cooked with carrots, onions and potatoes
Brown Stewed Chicken Marinated chicken leg quarters lightly seared then stewed in a rich buttery broth
Escovitch Spicy fried fish marinated with vinegar
Sides
Mac n’ Cheese Gungo Peas and Rice Potato Salad Cole Slaw Rice and Beans Fritters Green Salad Fresh Corn on the Cob Baked Beans German Potato Salad Steamed Vegetables Fried Plantain Green Banana Steamed Pumpkin Greek Salad Caribbean Vegetable Medley Jacket Potato Garlic Roasted Potatoes
|
|
Mains
Grilled Filet of Beef Over truffled potatoes with sautéed baby spinach finished with a rich demi-glace
Coffee Crusted Tuna Loin Wok seared then served over wasabi mashed potatoes with tempura asparagus and a passion fruit beurre blanc
Chilean Sea Bass Pan seared then finished with a champagne beurre blanc and served over roasted garlic whipped potatoes
Rack of Lamb Traditionally roasted then served with cumin scented potatoes and rosemary au jus
Lobster Stuffed Tenderloin of Beef Served over scallion potatoes and steamed asparagus with a Miso demi-glace finish
Lobster Raviolis With oven roasted tomatoes and a lemon-basil cream sauce finish
Macadamia Nut Crusted Halibut Over coconut sticky rice with steamed baby bok choy then finished with a ginger-garlic tomato sauce
Grilled Elk Loin Rosemary scented then finished with a cranberry port reduction
Kobe Beef Tenderloin Lightly seared then served with sautéed haricot vert and finished with a trio of dipping sauces
Miso Glazed Atlantic Black Cod Over a wok tossed watercress, pear and ginger then finished with a sweet soy reduction and scallion oil
Jerk Pork Tenderloin and Coconut Crusted Prawns Marinated in Caribbean herbs and spices then grilled
Veal Marsala Lightly dusted in flour then sautéed with mushrooms and finished with a Marsala wine butter sauce
Cornish Game Hen Rosemary scented then baked and served with natural au jus
Dijon and Herb Crusted Pork Loin With white truffle mash, braised apple infused red cabbage, baby carrots and finished with a calvados scented Lyonnaise cream sauce
Turkey Roulade Stuffed with cranberries and spinach and oven roasted
Caribbean Lobster Tail 6 ounce lobster tail served with sauce béarnaise
Shrimp (also Vegetarian, Beef or Chicken) and Broccoli Stir Fry Wok tossed in a coconut lemongrass sauce over jasmine rice
Red or Green Thai Chicken Curry Boneless thigh meat simmered in a rich coconut curry broth and served with jasmine rice Angel Hair Pasta and Shrimp Pesto Grilled shrimp tossed with fresh angel hair pasta finished with fresh basil-garlic pesto
Grilled Chicken Alfredo Marinated chicken breast served over spaghettini pasta finished in a light alfredo cream sauce
Lemon and Basil Grilled Salmon filet Finished with a sake buerre blanc
Chinese Spiced Duck Breast Over a butternut squash puree finished with a Grand Marnier butter sauce
Sweet Potato and Shiitake Mushroom Raviolis Served with oven roasted tomatoes and a basil cream sauce
Spinach and Stilton Stuffed Chicken Breast Finished with sherry mushroom sauce
Veal Ossobucco With rustic goat cheese, basil mash, grilled portabella mushroom, sweet potato puree, natural reduction, braised carrot and turnip
Grilled Wild Boar Finished with a rum scented BBQ sauce and blackcurrants
Elk Tenderloin Grilled with rosemary and roasted garlic then finished with a rich demi glace
BBQ
Smoked Baby Back Ribs Fall-off-the-bone tender and meaty with our homemade Smokey Jake’s BBQ sauce
Marinated Angus Top Sirloin, Ribeye, New York Striploin or Tenderloin Filets Served to your preference with a number of different accompanying sauces including a classic béarnaise, red peppercorn or a rich demiglace
BBQ Chicken Sometimes the simplest way is the best way – you choose leg quarters, breast, whole chicken, or boneless breast and we do the rest. If you have preferences for spiciness let us know
Lobster Tail Grilled to perfection with lemon butter
Skewers Choose from Black Tiger Shrimp, Chicken Breast, Steak, Veggie, Tuna and even Tofu with a countless number of marinades to suit your taste
Sesame Peppercorn Crusted Tuna Steak With wasabi soy glaze
Swordfish Filet Thick cut and seasoned to perfection
Cajun Spice Rubbed Pork Tenderloin This very lean cut of pork grills tender and bursts with Louisiana flavour
Half Pound Sirloin Burgers Seasoned ground sirloin served with all your traditional accompaniments on a soft kaiser
Blackened Chicken Sandwiches Boneless breasts with secret blackened seasoning with mayo, Boston lettuce, thick cut tomato and pickle
Jerk Our recipe is mouth-wateringly amazing and our accompanying jerk sauce is one of a kind and provides that extra fire you were looking for. We recommend traditional chicken leg quarters and pork however more adventurous options are available upon request.
Sides
Mac n’ Cheese Gungo Peas and Rice Potato Salad Cole Slaw Rice and Beans Fritters Green Salad Fresh Corn on the Cob Baked Beans German Potato Salad Steamed Vegetables Fried Plantain Green Banana Steamed Pumpkin Greek Salad Caribbean Vegetable Medley Jacket Potato Garlic Roasted Potatoes
|
|
Platters
Vegetable Crudités Selection of fresh vegetables served with a scallion dipping sauce
Deli Meats Platter Ham, roast beef, turkey and Austrian smoked prosciutto. Served with freshly baked rolls
Cheese Display Selection of fine cheese served with toast rounds and crackers
Chicken Wings Choice of BBQ, Hoisin, Teriyaki, Jerk, Ranch Style and Hot
Tropical Fruit Platter A fine selection of fruits served with a honey yoghurt dipping sauce
Tiger Shrimp Cocktail Platter With traditional accompaniments
Desserts
Wildberry Parfait Fresh wildberry mouse layered between fresh berries. Served in a Champagne coupe
Strawberry Pavlova Light strawberry mousse and wildberry medley garnished with kiwi and mango coulis
Chocolate Soufflé
Lemon Tart
Sticky Toffee PuddingA wickedly delicious warm dessert, consisting of a light, moist cake flavoured with dates, which is then topped with a decadent sticky toffee sauce
Blackberry Mousse
Macadamia Nut Chocolate TortServed with crème Anglaise and fresh berries
Assortment of Petit Fours
New York Style Cheese Cake
Specialty Combinations For your convenience the Chef’s at Mise en Place have put together the following specialized combinations. Alternatively it would be our pleasure to create a menu to your specification. Please contact us at 943-CHEF for details! Unless otherwise noted all Lunches and Dinners include a Chef’s Selection of starch and seasonal vegetable to finish each meal. Furthermore all prices are volume discounted and assume party sizes of 20 or more.
Individual Boxed Lunches
Fresh Fruit (Seasonal)
Side Garden Salad with Italian Herbed Vinaigrette Dressing
Choice of a following sandwich from our sandwich menu: (minimum order of 10 each)
Grilled Chicken Turkey, Swiss and Avocado Cuban Grilled Portabella Grilled Teriyaki Glazed Salmon Wrap Tandori Chicken Wrap Classic Deli Sandwiches All can be served as sandwich, wrap or pita
Freshly Baked Cookie
$14.95 per Person
Morning/Afternoon Breaks
Coffee and Tea
Fresh Seasonal Fruit Platter
Premium Juice Selection
$9.95 per person
Silver Lunch Menu
Tomato Mozzarella Salad Vine ripened tomatoes layered between fresh mozzarella and basil finished with a peach balsamic reduction
Lemon and Basil Grilled Salmon filet Finished with a sake buerre blanc
Assortment of Petit Fours
$24.95 per person
Gold Lunch Menu Classic Caesar Salad Tossed fresh with Grana Padano cheese, freshly baked croutons and our own Caesar dressing
Jerk Pork Tenderloin and Coconut Crusted Prawns Marinated in Caribbean herbs and spices then grilled
Wildberry Parfait Fresh wildberry mouse layered between fresh berries. Served in a Champagne coupe
$29.95 per person
Platinum Lunch Menu Oriental Grilled Beef Salad Japanese Kobe beef seared lightly and served over baby greens, glass noodles and finished with a Thai lemongrass vinaigrette
Caribbean Lobster Tail 6 ounce lobster tail served with sauce béarnaise
Macadamia Nut Chocolate TortServed with crème Anglaise and fresh berries
$60 per person |
|
Silver Dinner Party Menu Poached Anjou Pear Spinach SaladFresh pears poached in red wine and aromatic spices sliced thin over baby spinach, gorgonzola cheese and walnuts finished with white balsamic vinaigrette
Rack of LambRoasted with truffle scented potatoes finished with a roasted garlic au jus steamed asparagus and finished with a rosemary oil
New York Style Cheesecake
$40 per person
Gold Dinner Party Menu 1 Cream of Wild Mushroom SoupMorel, porcini and shiitake mushrooms simmered in cream and finished with a drizzle of white truffle oil
Elk LoinRosemary scented then grilled and served over a parsnip-turnip puree with steamed baby bok choy and finished with a cranberry port reduction
Blackberry Mousse
$50 per person
Gold Dinner Party Menu 2 Maine Lobster SaladFresh Maine lobster poached in white wine and displayed over baby greens with fresh mango slices and drizzled with a lime vinaigrette
Filet of BeefGrilled Angus beef over truffled potatoes with sautéed snow peas and pearl onions finished with a rich demi-glace
Chocolate Soufflé
$60 per person
Platinum Dinner Party Menu Japanese Miso SoupAka and shrio Miso paste season this soup. Garnished with tofu, scallions and konbu (sea kelp) Oriental Grilled Beef SaladJapanese Kobe beef seared lightly and served over baby greens, glass noodles and finished with a Thai lemongrass vinaigrette
Glazed Atlantic Black CodOver a wok tossed watercress, pear and ginger then finished with a sweet soy reduction and scallion oil
Sorbet Brittle BasketFresh sorbet nestled in a sesame brittle basket and served with fresh berries and a Chambord sauce
$70 per person
Diamond Dinner Party Menu Scallop and Lemongrass Broth With shrimp and scallop ravioli
Wilted Spinach Salad Baby spinach served with warm bacon vinaigrette, hardboiled eggs and caramelized red onions
Thai Basil Sorbet
Kobe Beef TenderloinLightly seared Kobe beef tenderloin served with sautéed haricot vert and finished with a trio of dipping sauces
Macadamia Nut Chocolate TortServed with crème Anglaise and fresh berries
$150 per person
Silver BBQ Menu Jerk ChickenMouthwateringly-amazing Jamaican recipe that delivers a kick to remember. Served with our famous jerk sauce
Side DishesChoose any 2 sides from coleslaw, potato salad, rice and beans, gungo rice and peas or hard dough bread
Fried Plantain
$9.95 per person
Gold BBQ Menu Choice of either BBQ or Jerk Chicken
Smoked Baby Back RibsSide DishesChoose any 3 sides from page 17
Fried Plantain
New York Style Cheesecake
$24.95 per person
Platinum BBQ Menu Classic Caesar Salad
Grilled Sesame Pepper Crusted Tuna Loin SteaksCajun Tiger Shrimp Skewers
Sour Cream, Butter and Scallion Stuffed Jacket Potatoes
Corn on the Cob
Assortment of Petit Fours
$49.95 per person
Diamond BBQ Menu Poached Anjou Pear and Spinach Salad
BBQ Angus Rib Eye SteaksCaribbean Lobster Tail
Side DishesChoose any 3 sides from page 17
Chocolate Torte
$64.95 per person
Garden Court Tea Menu
Coffee and Tea
Scones, Apricot and Strawberry Preserves and Clotted Cream
Fruit Tartlets
Selection of finger sandwiches Smoked Salmon Egg Mayonnaise Sliced Ham Cucumber
$19.95 per Person
|
Payment Information
To book your event, a non-refundable deposit of 25% of the total estimated bill must be received in order to reserve your date and guarantee our services. Your deposit will be used as a credit towards the balance of your final bill. 72 hours advance notice from the scheduled date of your event will be required to cancel your event and to have the remainder of the bill waived. In some cases your deposit may be transferable when rescheduling an event with at least 72 hours notice. Please note that advance purchasing may prohibit such changes. Same day cancellations are not accepted.
Please feel free to contact us regarding your quote with any questions or concerns. We are happy to work with you on your event.
Please Make Cheques Payable To: For Wire Transfers:
Mise en Place Catering Please contact us to make P. O. Box 10124 arrangements. Grand Cayman KY1-1002 Cayman Islands B.W.I
All pricing is in C.I Dollars U.S. Exchange Rate C.I. $.80 = U.S. $1.00
|
