In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose in which case a pre-established sequence of courses is offered. A meal is an eating occasion that takes place at a certain time and includes prepared food. Meals occur primarily at homes,
Menu is the statement of food and beverage items available or provided by food. establishments primarily based on consumer demand and designed to achieve organizational. objectives. It represents the focal point around which components of food service systems are. based.
The main course is usually the biggest dish on a menu. The main ingredient is often meat or fish. It most often follows an appetizer, soup, or salad, and is often followed by a dessert.
There are 5 fundamental types of menus that are used in restaurants, and they are the most commonly used. These are a la carte, static, du jour, cycle, and fixed menus.
7 course meal: A 7 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, main course, dessert, and mignardise.
A typical five-course meal consists of one-bite hors d'oeuvres, a plated appetizer, a palate-cleansing salad, the main entrée, and dessert. In some cases, you can omit the hors d'oeuvres and insert a soup between the appetizer and salad courses. However, culinary practice is nothing if not changeable.
Typically, the 12+ course chef's tasting menu consists of hors-d'oeuvres, amuse-bouche, soup, appetizer, salad, fish, main course, palate cleaner, second main course, cheese course, dessert, and end of the meal dessert. You'll be able to choose your meal ahead of time when you make your reservations.
1 - Hors-d oeuvre / Appetizer
Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.
2 - Potage / Soup
Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.
3 - Oeuf / Egg
Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.
4 - Farinaceous / Farineaux / Pasta or Rice
This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta.
5 - Poisson / Fish
Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.
6 - Entrée / Entree
The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.
7 - Sorbet / Sorbet
Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.
8 - Releve / Joints
This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.
9 - Roti / Roast
At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.
10 - Legumes / Vegetables
We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses.
11 - Salades / Salad
Various types of salads which are served during this course.
12 - Buffet Froid / Cold Buffet
In this course Chilled meat(small) pieces are served.
13 - Entremets / Sweets
Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.
14 - Savoureux / Savory
A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples.
15 - Fromage / Cheese
Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.
16 - Dessert / Cut Fruits & Nuts
Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.
17 - Boissons / Beverage
All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.