CLASSIC MENU

SEQUENCE
 Over the last 100 years the sequence of the
European menu has taken on a classical
format or order of dishes. This format is used
to lay out menus as well as to indicate the
order of the various courses.
 STARTERS
Hors d'oeuvres (ordervs) traditionally this course consisted of a variety of
compound salads but now includes items such as patas, mousses, fruit,
charcuterie, and smoked fish.

Soups (potages) includes all soups, both hot and cold.

Egg Dish (oeufs) there are a great number of egg dishes beyond the usual
omelets, but have not retained their popularity on modern menus.

Pasta and Rice (farineux) can be referred to as farinaceous dishes those that
are made out of starch, including potatoes and noodles.
 MAIN COURSES
Fish (poisson) a fish dish, both hot and cold. Fish dishes, such as smoked
salmon or seafood cocktails,are mainly considered to ge hors d'oeuvres
dishes and therefore would be served eaarlier in a meal.

Entree (antray) generally small, well garnished dishes come from the
kitchen ready for service. They are usually accompanied by a rich sauce or
gravy. Potatoes and vegetables are not usually served with this course if it is
to be followed by a main course. If this is the main course it is usual for
potatoes and vegetables to be offered. Examples: tournedos, noisettes,
sweetbreads, garnished, cutlets, or filled vol-au-vent cases.
Releve main roasts or other larger joints of meat, which would be served
together with potatoes and vegetables.

Roasts (roti) traditionally refers to roasted game or poultry dishes.

Vegetables (legumes) vegetables, apart from vegetables served with the Releve
or roasts courses (asparagus, and arthihokes) served as a separate course,
although these types of dishes are now more commonly served as starters.

Salad (salade) a small plate of salad that is taken after main course and is quite
often simply a green salad and dressing.

Cold buffet (buffet froid) a variety of cold meats and fish, cheese and egg items
together with a range of salads and dressings.
Sorbet
Traditionally, sorbets (sometimes called
granites) were served to give a pause within a
meal, allowing the palate to be refreshed. They
are lightly frozen water ices, which is usually
based on unsweetened fruit juice, and might be
served with spirit, liqour or even champagne.
Russian cigarettes also used to be offered at this
stage of a meal.
Afters
Cheese (fromage) a range of cheeses and various accompaniments,
including biscuits, breads, celery, grapes, and apples; can also refer to
cheese-based dishes such as souffles.

Sweets (entremets) hot and cold puddings.

Savoury (savoureix) simple savouries, such as Welsh rarebit or other

items on toast, or in pastry or savoury souffles, might be served at this
stage.

Fruit (dessert) fresh fruit, nut, and sometimes candied fruits.

Beverages

Traditionally, It refers to coffee but now, it also

includes a wider range of beverages that are
generally available, such as tea, tisanes, and
chocolates and propriety beverages.