Mise en Place

With roasted red and cherry peppers, olives and capers

Tomato and fennel in a saffron broth with garlic crostini

Cheddar and roasted pepper quesadilla with avocado

Roasted beets with fresh herbs and goat cheese

Applewood bacon, cheddar and tomato with blue cheese dressing

With shaved pecorino | with anchovies

With a baby spinach and macadamia nut pesto

With rice noodles and vegetable julienne

Scallops, haddock, mussels and crab with garlic crostini

Piccata in a white wine and lemon cream sauce with capers and tomato

Served with bacon-wrapped scallops and blue cheese butter

With veal or chicken

With a puree of mint and peas

With curried cream sauce and toasted coconut

On top of a puree of oven-roasted tomatoes

Cream cheese and crab “popper”

With a vinaigrette of champagne, lemon and mint

Applewood bacon, cheddar and tomato with blue cheese dressing

With shaved pecorino with white anchovies

With red thai curry and citrus with a pineapple and ginger salsa

With rice noodles and vegetable julienne

With a lemongrass and sake reduction

Scallops, haddock, mussels and crab with garlic crostini

Piccata in a white wine and lemon cream sauce with capers and tomato

Served with bacon-wrapped scallops and blue cheese butter

With sesame-caramelized‏ scallions

Following graduation from culinary school, Terry worked as a sous chef at Legal Sea Foods’ catering division in Boston before opening up her own restaurant, Mise en Place, on Lehner Street in Wolfeboro in 2001. It was an immediate success, garnering widespread critical acclaim for its excellent food and attracting visitors from all corners of New England. More than ten years later, Mise en Place is still considered one of the finest restaurants in all of New Hampshire.

Prosciutto-wrapped shrimp with pineapple salsa Tuna carpaccio in fried wonton cup Bacon-wrapped scallops stuffed with crab and goat cheese Lobster and mango spring roll Lamb chop lollipop with fresh mint pesto Chicken satay with Thai peanut sauce Beef tenderloin and goat cheese crostini Passed appetizers priced per dozen • 6 pieces per person recommended

Mesclun greens with blueberry goat cheese and candied walnuts Mesclun greens with oven-dried tomatoes, pecorino and pine nuts Mesclun greens with pears, blue cheese and candied pecans Mesclun greens with fresh vegetables Traditional Caesar salad with homemade Caesar dressing Salads tossed with balsamic vinaigrette (except Caesar) • Served with roll and butter

Grilled filet mignon with roasted garlic, shallot and herb butter Mushroom ravioli with spinach and oven-dried tomato in a white wine reduction sauce

Lamb lollipops with a purée of mint and peas Fried calamari and spicy tomato sauce with roasted red and cherry peppers, olives and capers Pumpkin ravioli with curried cream sauce and toasted coconut Fresh mussels, tomato and fennel in a saffron broth with garlic crostini Three crispy meatballs on top of a purée of oven-roasted tomatoes Lump crab, cheddar and roasted pepper quesadilla with avocado Seared Tuna with sesame fried kale and roasted scallion

Baby greens, port-soaked strawberries, candied pecans and locally made goat cheese Iceberg wedge, applewood bacon, cheddar and tomato with blue cheese dressing Fresh pear, crumbled blue cheese, candied pecans over baby greens Traditional Caesar salad with shaved pecorino | with anchovies

Seared sea scallops over carbonara risotto of pancetta and peas Seared haddock in a miso broth with rice noodles and vegetable julienne Puttanesca a spicy marinara with olives, capers and anchovies over linguini with sea scallops Bouillabaisse of shrimp, scallops, haddock, mussels and crab with garlic crostini Pan-seared duck with a three-berry and port demi-reduction over goat cheese risotto Classic egg-dipped chicken piccata in a white wine and lemon cream sauce with capers and tomato Pumpkin ravioli with curried cream sauce, toasted coconut and grilled shrimp Filet mignon served with bacon-wrapped scallops and blue cheese butter Filet mignon au poivre finished with a brandy cream sauce Three mushroom marsala over linguini with veal or chicken Lobster and crab risotto

Lobster and corn chowder Lamb lollipops with a purée of mint and peas Triple satay of beef, chicken, and shrimp with peanut sauce Pumpkin ravioli with curried cream sauce and toasted coconut Fresh mussels, tomato and fennel in a saffron broth with garlic crostini Three crispy meatballs on top of a purée of oven-roasted tomatoes Shrimp skewer with a pineapple and ginger salsa Artichoke heart, cream cheese and crab “popper” Tuna tartar in a crispy wonton cup

Baby greens, port-soaked strawberries, candied pecans and locally made goat cheese Iceberg wedge, applewood bacon, cheddar and tomato with blue cheese dressing Caramelized peaches, baby spinach, toasted coconut and locally made goat cheese with balsamic vinaigrette Traditional Caesar salad with shaved pecorino | with white anchovies

Seared sea scallops with roasted eggplant pesto and shaved pecorino Seared haddock in a miso broth with rice noodles and vegetable julienne Citrus and lime scallops with a black bean and corn salsa in a fried flour tortilla Crispy leek-wrapped tuna with a lemongrass and sake reduction Lobster and artichoke scampi with sun-dried tomatoes and herbs over linguine Bouillabaisse of shrimp, scallops, haddock, mussels and crab with garlic crostini Pan-seared duck with a three-berry and port demi-reduction over goat cheese risotto Classic egg-dipped chicken piccata in a white wine and lemon cream sauce with capers and tomato Pumpkin ravioli with curried cream sauce, toasted coconut and grilled shrimp Filet mignon served with bacon-wrapped scallops and blue cheese butter Filet mignon served with a jumbo-shrimp skewer and Béarnaise compound butter Crispy and spicy Asian hanger steak with sesame-caramelized scallions Lobster and crab risotto