The document provides details on the French Classical Menu, including its evolution from 17 courses to 11 courses. It then describes each course in the 11 course menu, providing the English translation and examples of dishes that may be served for each course. The courses included are Hors d'oeuvre, Potage (soup), Poisson (fish), Entrée (meat), Relevé (roast meat), Sorbet, Roti (roast), Legumes (vegetables), Entremets (desserts), Savoureux, and Dessert. For each course, typical dishes and preparations are outlined.
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consommé julienne, fish dishes like sole meunière, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
The document provides a detailed French classical menu consisting of multiple courses from starters to desserts. It includes 3-4 examples for each course such as soups (consommé julienne, bisque d'homard), fish dishes (sole meunière, darne de saumon), mains (poulet saute chasseur, gigot d'agneau roti), vegetables (puree de pommes, haricots verts au beurre), cheeses, and desserts (crepe suzette, bombes). The menu is accompanied by beverages like coffee, tea, and non-alcoholic drinks.
This document outlines a 17 course French classical menu. It begins with hors d'oeuvres and appetizers like buffet froid and hors d'oeuvres chaud. It then continues through courses like soup, fish, eggs, pasta, meat entrees, sorbet, vegetables and ends with fromage, dessert and sweets. Each course is described in 1-2 sentences explaining what types of dishes would be included.
The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
1. The document outlines the traditional sequence of courses in a European menu, including appetizers, soup, eggs, pasta/rice, fish, meat, sorbet, joints of meat, roast, vegetables, salad, cheese, sweets, and beverages.
2. Specific dishes are then described under different courses, including preparations, accompaniments, covers, and methods of service. Examples provided are caviar, melon, pate, oysters, smoked salmon, and snails as appetizers.
3. The roles of different soup types - consommé, soupe, and potage - are explained. Common soup accompaniments are also listed.
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) Main
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consommé julienne, fish dishes like sole meunière, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
The document provides a detailed French classical menu consisting of multiple courses from starters to desserts. It includes 3-4 examples for each course such as soups (consommé julienne, bisque d'homard), fish dishes (sole meunière, darne de saumon), mains (poulet saute chasseur, gigot d'agneau roti), vegetables (puree de pommes, haricots verts au beurre), cheeses, and desserts (crepe suzette, bombes). The menu is accompanied by beverages like coffee, tea, and non-alcoholic drinks.
This document outlines a 17 course French classical menu. It begins with hors d'oeuvres and appetizers like buffet froid and hors d'oeuvres chaud. It then continues through courses like soup, fish, eggs, pasta, meat entrees, sorbet, vegetables and ends with fromage, dessert and sweets. Each course is described in 1-2 sentences explaining what types of dishes would be included.
The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
1. The document outlines the traditional sequence of courses in a European menu, including appetizers, soup, eggs, pasta/rice, fish, meat, sorbet, joints of meat, roast, vegetables, salad, cheese, sweets, and beverages.
2. Specific dishes are then described under different courses, including preparations, accompaniments, covers, and methods of service. Examples provided are caviar, melon, pate, oysters, smoked salmon, and snails as appetizers.
3. The roles of different soup types - consommé, soupe, and potage - are explained. Common soup accompaniments are also listed.
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) Main
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
This document outlines the courses that would be included in a classical French menu, including:
1. Hors d'oeuvres or appetizers to stimulate the appetite for the dishes to come such as salads.
2. Soups like clear broths or thick soups which are served as appetizers before the other courses.
3. Dishes made from eggs, fish, meats, starches, vegetables throughout the multiple courses.
4. Desserts such as fruits, pastries, cheeses complete the multiple course meal.
This document provides a French classical menu layout consisting of multiple courses from starters to desserts. The menu includes hors d'oeuvres or starters, soup, fish, entrees consisting of meat or poultry dishes, releves being larger meat joints, sorbets as a palate cleanser between courses, roasted meats or poultry, vegetables, entremets being sweet or savory courses, and concluding with desserts of fresh fruits and nuts. Each course lists common French dishes that may be served as part of that section of the multi-course meal.
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
This document outlines the courses of a French classical menu, including appetizers, soups, eggs, pasta, fish, meat entrees, sorbet, the main meat course, roasted meats, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as fish salad, consommé julienne, omelets, spaghetti, grilled herring, steak Diane, roasted chicken, baked potato, green salad, chocolate bavarois, Gouda cheese, and fresh fruits. The menu follows the traditional multi-course structure and progression of a French formal meal.
This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
The document describes the French Classical Menu established by Chef Auguste Escoffier. It provides details on the various courses that make up the menu, including Hors d'oeuvres (appetizers), Potage (soup), Oeufs (eggs), Farineux (pasta), and descriptions/examples of specific dishes within each course such as Caviar, Prawn Cocktail, Soupe à l'Onion, Oeuf au Chocolat, Fettuccine Carbonara, and Risotto. Classical recipes and proper presentations are emphasized throughout.
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
This document provides details about a French classical menu and a cold buffet. It includes a translation of common French food terms to English. It then describes the items that would be served in a cold buffet course, such as roasted chicken, duck, and salmon. Additional details are given on single or double entry buffets and the equipment used to serve a cold buffet, like chafing dishes and beverage dispensers. Finally, it states that cold buffets are suitable for events like birthdays and retirement parties as they consist of pre-prepared starters, meats, and fish.
This document provides information about various meat courses and dishes that may be served as part of a multi-course meal. It discusses entree, which are lighter meat dishes or organ meats served as a first course. The main course is referred to as roti and features larger roasted joints of meat served with accompaniments. Examples of different roasted meats that could be served as the roti are provided. The document also covers serving styles, cutlery, potatoes and vegetables that may accompany the main dishes, as well as information about carving meat at the table.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
The document lists various foods and their recommended accompaniments. It provides details on appetizers, soups, fish, pasta, meats, poultry, and game meats. For each item, typical sauces, seasonings, or sides that enhance or balance the flavors are specified. The purpose is to offer suggestions for complimentary condiments and garnishes to serve alongside different dishes.
This document provides information about various types of cold cuts and lunch meats. It lists over 40 different varieties including salami, bologna, liverwurst, and pepperoni. For each one, it gives the name, country of origin if applicable, ingredients, and sometimes preparation method. It also provides substitute suggestions for each cold cut. The document serves as a guide to the many sliced and precooked meat options available for making sandwiches and appetizers.
Foie gras is produced from force-feeding geese to fatten their livers. The geese are fed a special diet for 2-3 weeks to slowly swell their livers. The livers are then processed by removing the bile and nerves before being graded, soaked, seasoned, and stuffed with truffle before steaming or baking. Foie gras is traditionally from Strasbourg, France and must contain at least 5% truffle to be called Pate de Foie Gras de Strasbourg. Truffles are underground fungi that grow in a symbiotic relationship with tree roots. Truffles vary in color and flavor depending on region, with white truffles found in Italy and black truffles in France. Contrary
This 3 sentence document menu lists a French course for 17 items. It appears to be a classical style menu offering French dishes, though specific dishes are not named. The menu suggests there are 17 options to choose from for a French meal prepared in a classical style.
This document outlines the 17 courses that comprise a traditional French classical menu. It describes each course, providing examples of common dishes served. The courses progress from hors d'oeuvres and appetizers to multiple meat, fish and vegetable courses, followed by sorbet, desserts, cheeses, fruits and finally beverages. Dishes include melons, oysters, potages or thick soups, pastas, poached eggs, roasted meats and game, salads, chilled meats, soufflés, savory items like Welsh rarebit, fromages or cheeses and fresh fruits.
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
This document outlines the courses that would be included in a classical French menu, including:
1. Hors d'oeuvres or appetizers to stimulate the appetite for the dishes to come such as salads.
2. Soups like clear broths or thick soups which are served as appetizers before the other courses.
3. Dishes made from eggs, fish, meats, starches, vegetables throughout the multiple courses.
4. Desserts such as fruits, pastries, cheeses complete the multiple course meal.
This document provides a French classical menu layout consisting of multiple courses from starters to desserts. The menu includes hors d'oeuvres or starters, soup, fish, entrees consisting of meat or poultry dishes, releves being larger meat joints, sorbets as a palate cleanser between courses, roasted meats or poultry, vegetables, entremets being sweet or savory courses, and concluding with desserts of fresh fruits and nuts. Each course lists common French dishes that may be served as part of that section of the multi-course meal.
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
This document outlines the courses of a French classical menu, including appetizers, soups, eggs, pasta, fish, meat entrees, sorbet, the main meat course, roasted meats, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as fish salad, consommé julienne, omelets, spaghetti, grilled herring, steak Diane, roasted chicken, baked potato, green salad, chocolate bavarois, Gouda cheese, and fresh fruits. The menu follows the traditional multi-course structure and progression of a French formal meal.
This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
The document describes the French Classical Menu established by Chef Auguste Escoffier. It provides details on the various courses that make up the menu, including Hors d'oeuvres (appetizers), Potage (soup), Oeufs (eggs), Farineux (pasta), and descriptions/examples of specific dishes within each course such as Caviar, Prawn Cocktail, Soupe à l'Onion, Oeuf au Chocolat, Fettuccine Carbonara, and Risotto. Classical recipes and proper presentations are emphasized throughout.
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
This document provides details about a French classical menu and a cold buffet. It includes a translation of common French food terms to English. It then describes the items that would be served in a cold buffet course, such as roasted chicken, duck, and salmon. Additional details are given on single or double entry buffets and the equipment used to serve a cold buffet, like chafing dishes and beverage dispensers. Finally, it states that cold buffets are suitable for events like birthdays and retirement parties as they consist of pre-prepared starters, meats, and fish.
This document provides information about various meat courses and dishes that may be served as part of a multi-course meal. It discusses entree, which are lighter meat dishes or organ meats served as a first course. The main course is referred to as roti and features larger roasted joints of meat served with accompaniments. Examples of different roasted meats that could be served as the roti are provided. The document also covers serving styles, cutlery, potatoes and vegetables that may accompany the main dishes, as well as information about carving meat at the table.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
The document lists various foods and their recommended accompaniments. It provides details on appetizers, soups, fish, pasta, meats, poultry, and game meats. For each item, typical sauces, seasonings, or sides that enhance or balance the flavors are specified. The purpose is to offer suggestions for complimentary condiments and garnishes to serve alongside different dishes.
This document provides information about various types of cold cuts and lunch meats. It lists over 40 different varieties including salami, bologna, liverwurst, and pepperoni. For each one, it gives the name, country of origin if applicable, ingredients, and sometimes preparation method. It also provides substitute suggestions for each cold cut. The document serves as a guide to the many sliced and precooked meat options available for making sandwiches and appetizers.
Foie gras is produced from force-feeding geese to fatten their livers. The geese are fed a special diet for 2-3 weeks to slowly swell their livers. The livers are then processed by removing the bile and nerves before being graded, soaked, seasoned, and stuffed with truffle before steaming or baking. Foie gras is traditionally from Strasbourg, France and must contain at least 5% truffle to be called Pate de Foie Gras de Strasbourg. Truffles are underground fungi that grow in a symbiotic relationship with tree roots. Truffles vary in color and flavor depending on region, with white truffles found in Italy and black truffles in France. Contrary
This 3 sentence document menu lists a French course for 17 items. It appears to be a classical style menu offering French dishes, though specific dishes are not named. The menu suggests there are 17 options to choose from for a French meal prepared in a classical style.
This document outlines the 17 courses that comprise a traditional French classical menu. It describes each course, providing examples of common dishes served. The courses progress from hors d'oeuvres and appetizers to multiple meat, fish and vegetable courses, followed by sorbet, desserts, cheeses, fruits and finally beverages. Dishes include melons, oysters, potages or thick soups, pastas, poached eggs, roasted meats and game, salads, chilled meats, soufflés, savory items like Welsh rarebit, fromages or cheeses and fresh fruits.
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
This document provides information on different types of salads, including leaf/green salads, compound/mixed salads, and classical salads. It discusses the history and evolution of salads from ancient Rome to modern times. Key points covered include the components of compound salads such as bases, bodies, dressings, and garnishes. Guidelines are provided for selecting fresh ingredients, proper preparation techniques like tossing and plating, and rules for arranging salads attractively. A variety of lettuce types and other leafy greens that can be used in salads are also listed.
The document discusses buffets, including what a buffet is, different buffet styles and concepts, types of buffets, buffet themes, buffet setup and equipment, planning the buffet menu, buffet presentation, and buffet cost analysis and management. It provides information on various aspects of designing and operating successful buffets.
The document discusses the history and definitions of various desserts. It notes that in Western culture, dessert typically comes at the end of a meal and consists of sweet foods. The word "dessert" comes from Old French meanings of "to clear the table" and "to serve." Common desserts include cakes, cookies, ice cream, and candies. In Russia, breakfast items like bliny and syrniki are also popular as desserts. The terms used for dessert vary between countries. Desserts are often eaten with a dessert spoon. The origins of ice cream date back to ancient times, while cakes have roots in ancient Egypt and pies in the Neolithic period.
El documento describe los aspectos clave de un buffet, incluyendo su definición como un evento donde los invitados pueden comer cuanto deseen por un precio fijo, las características de su presentación y decoración, los tipos de buffets, y un ejemplo del cálculo de costos para un buffet de 200 personas.
The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
The 17 course French classical menu consists of appetizers, soups, eggs, pastas/rices, fish, meat entrees, sorbet, main meats, roasts, vegetables, salads, cold buffets, desserts, savories, cheeses, fruits/nuts, and beverages. Each course is meant to stimulate the appetite and transition smoothly between heavier and lighter dishes, ending with sweets and drinks. Traditional dishes featured at each stage include sole meunière for fish and coq au vin for meat entrées. The multiple courses were designed to showcase French haute cuisine.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
This document provides definitions and examples of various culinary terms used to describe garnishes and their historical significance. It defines over 45 terms, listing the origin or namesake of each term and providing one or more examples of dishes that would be prepared or garnished in that style. Many of the terms are places, people, or events from French and European history that inspired new culinary styles or dishes named in their honor.
This document provides an overview of French cuisine, including key ingredients, dishes, and culinary techniques. It discusses staples like baguettes and croissants, as well as specialties such as bouillabaisse, escargots, and quiche Lorraine. The document also outlines the historical development of French cuisine from La Grande cuisine to Nouvelle cuisine. It notes France's wide variety of cheeses, wines, brandies and other alcoholic beverages that are integral parts of French cooking.
The document describes the sequence and components of a traditional French Classical menu. It consists of 17 courses beginning with Hors d'oeuvres (appetizers) and ending with Café (coffee). Each course is described in detail, including common dishes, presentations, and accompaniments. Specific recipes and techniques are also outlined for several components.
Chapter 06 hors d'oeuvres and appetizersRohit Mohan
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres as small preparations served before the main course to stimulate appetite. Hors d'oeuvres can be solid or liquid and are commonly classified based on ingredients like meat, fish, eggs, vegetables or fruit. They may also be classified as cold, hot, zakuski, or canapés. The document then describes zakuski and various types of cold and hot hors d'oeuvres and canapés in more detail, providing examples of each.
This document provides an overview of hors d'oeuvres and appetizers, including their definition, classification, and examples. It discusses how hors d'oeuvres are small, light preparations served before the main course to stimulate appetite. Various types of hors d'oeuvres are classified, such as meat-based, fish-based, egg-based, and vegetable-based. Hot and cold hors d'oeuvres are also described. The document further explains zakuski and canapés, providing classical examples of each.
This document outlines the traditional 17 course French menu. It describes each course including appetizers, soups, eggs, pastas, fish, meat entrees, sorbet, roasts, vegetables, salads, cheese, desserts and beverages. Examples are provided for many of the courses such as different types of appetizers, soups, pastas, fish dishes, meat entrees and salads. The document provides an overview of the traditional progression and components of a formal French menu.
French classical menu with description and examplesDaaKtaa
The document describes a traditional 17 course French classical menu. It includes appetizers, soups, eggs, pastas, fish, meats, sorbet, vegetables, salads, cheeses, desserts and beverages. For each course, examples of common dishes are provided such as consommé soup, sole meunière fish, poulet sauté chicken, and crepe suzette pancakes. The long menu is meant to showcase French culinary techniques and traditions through many small courses that stimulate the appetite and gradually transition between heavier and lighter foods.
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions. Clear soups are light and broth-based while thick soups are thicker and creamier, often made by cooking and pureeing ingredients. Common thick soups include purees, veloutes, bisques, chowders, and cream soups made with vegetables or meat.
The earliest claims of poutine being invented date back to the late 1950s in Quebec. Specifically, one story claims it was invented in 1957 at a restaurant in Warwick, Quebec when a customer requested fries and cheese curds and the owner said it would make a "damn mess". Adding brown gravy to the cheese curds and fries later became standard. By the late 1970s, a version of poutine using gravy and shredded cheese called "disco fries" had made its way to New York and New Jersey. While poutine has many variations today, the traditional Quebec version uses fresh cheese curds and a chicken velouté sauce as its base.
This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.
French cuisine is renowned for its refinement and emphasis on quality ingredients. There are national dishes enjoyed throughout France as well as regional specialties. Popular French dishes include bouillabaisse, a fish stew from Marseille made with different fish, shellfish, and vegetables; French onion soup, made with onions and beef broth and topped with cheese and croutons; and coq au vin, chicken braised with wine, bacon, mushrooms, and garlic. Desserts such as chocolate mousse, crème brûlée, éclairs, and profiteroles are also part of French culinary tradition.
French cuisine has developed over centuries, influenced by surrounding cultures and French regional traditions. Key elements include cheese, wine, seasonal ingredients, and dishes that have proliferated across France like ratatouille. Meals typically consist of multiple courses - breakfast may include croissants or quiche, lunch features dishes like steak frites or cassoulet, and dinner consists of appetizers, a main course, cheese or dessert. Bread, wine and mineral water often accompany meals. Regional specialties include foods like duck a l'orange, sole meuniere, and ingredients like herbs de provence.
This document provides information about Occitania, a region in southern France. It discusses the cuisine of Occitania, which is influenced by Mediterranean and Spanish flavors. Key dishes include cassoulet, a stew with beans and meat, and confit de canard, duck cooked slowly in its own fat. The region is also known for cheeses and wines like Cahors. The top 10 most popular dishes of Occitania are then described, including aligot, a creamy potato dish, and bourride, a fish stew.
This document provides information about sandwiches prepared by Muhammad Irfan Bin Mohd Noor for his Diploma in Culinary Arts program. It includes an introduction to sandwiches, the kitchen brigade and layout, recipes for 8 different sandwiches, and evaluations of staff involved in sandwich preparation. The key information is that this document serves as an assignment on sandwich preparation for Muhammad Irfan's culinary arts diploma program. It includes recipes for 8 sandwiches and evaluations of kitchen staff.
This document provides the menu for Café 1451 at The Norton Museum of Art. It lists starters, salads, sandwiches, and entrees ranging in price from $5 to $17. The menu has French and international options and will be available until April 16, 2006 to coincide with the museum's exhibitions on French Impressionism and a focus on Matisse's period from 1916 to 1919 when he began painting his model Laurette in a series of works.
This document provides an overview of provincial French cooking by region, describing key ingredients and dishes representative of each region. It discusses the eleven culinary regions of France, including Brittany known for crepes and seafood, Normandy renowned for dairy products, Champagne known for sparkling wine, and Provence featuring olive oil, garlic and tomatoes in its cuisine. It also covers bread, soups, fish, poultry, meat, cheese and desserts commonly found in provincial French cooking.
This document lists and describes 10 top foods of France, including soupe a l'oignon, wine, cheese, boeuf bourguignon, chocolate souffle, flamiche, confit de canard, salade nicoise, ratatouille, and tarte tatin. It discusses the origins and preparation of these classic French dishes and notes the diversity of French cheeses and wines that can accompany any meal.
1. The French Classical Menu:
France and to some extent Switzerland took the lead in standardizing and globalising the art of
food presentation and food service. The earliest form of banqueting and formal food service
goes back to monarchs who used to serve up huge meals consisting of 50-80 dishes in the honor
of visiting heads of state in the early 15th century.
The menu slowly underwent modifications wherein the French classical menus
evolved. This classical menu had some 17 distinct courses which slowly got reduced to 14,then
went on to become 11.This classical menu has many regional varieties but dining in the
Continent, Europe, is even today as per the sequence of courses of the classical menu.
Today, very rarely are all these courses served together .We select a few,
3-5,courses from the classical menu to compile smaller, attractive and balanced menu for
today’s guests.
9.2 Sequence Of Courses For The French Classical Menu:
Before attempting to discuss the details of the courses of the French classical
menu, one should be thorough with the sequence and a basic comprehension of the courses,
which make up the classical menu. The following is the sequence of the 11 courses of the
classical menu:
Sl.no:
Course
English equivalent
1
Hors-d’oeuvre
Starters
2
Potage
Soup
3
Poisson
2. Fish
4
Entrée
Entry of meat
5
Relev’e
Relieve or butcher joints of meat
6
Sorbet
The rest course
7
Roti
Roasts
8
Legumes
Vegetables
9
Entremets
Kitchen sweets
10
Savoureux
Savory
11
Dessert
Fresh fruits and nuts.
3. Fig 9.1
9.3 Cover For Each Course:
Each course of the continental menu has a distinct cover. The exceptions in
cover set up are also well documented. Any aspiring food and beverage service professional has
to be sure of the table set up, cover and the accompaniments which are served with every
course so as to compliment the chef’s efforts with the food service.
The credit to standardization of cover set up may be attributed to the
celebrated maitre d’hotel Oscar of the Valdorf, who when working with the waldorf Astoria
came up with a multivolume illustration in his culinary work of 1904.He has given distinct table
settings and mentioned the style of service for each course of the continental menu.
The following chart is a broad guideline for students of the catering trade
which should help them set correct covers for the distinct courses of the French classical menu.
Fig 9.2
Course
Set up
Exception
Hors-d oeuvre
Fish knife +fish fork
Fish plate
Or
Small knife +small fork half plate
For starters served in a coupe or bowl, coupe on a doilley covered quarter plate with a tea
spoon passed
Potage
Soup bowl on a soup saucer on a quarter plate with soup spoon or soup plate on a large plate
with a soup spoon
4. For consommé, consommé cup on a saucer on quarter plate with dessert spoon
Poisson
Fish knife, fish fork with a fish plate
-------
Entrée
Large knife large fork with a large plate
When entrée is followed by releve’ or roti entree’ gets small knife, small fork and half plate.
Releve’
Large knife, large fork with a large plate
-----------------
Sorbet
Sorbet glass on quarter plate covered with a doilley.tea spoon passed.
-------------
Roti
Large knife, large fork with a large plate
--------------
Legumes
Small knife, small fork with a half plate.
For a vegetarian meal large knife, large fork and a large plate
Entremets
Dessert spoon, dessert fork, dessert plate
For entremets served in glass coupe’, coupe’ on a doilley covered quarter plate with a tea spoon
passed
Savoureux
Small knife, small fork, half plate
--------------
5. Dessert
Fruit knife, fruit fork, dessert plate
Nut cracker, grape scissor; spare quarter plate, two finger bowls one with warm water and
lemon wedge, another with cold water and a rose petal both on a quarter plate are passed
when whole fruits and nuts in shells are presented.
9.4 Examples From Each Course:
9.4.1 Hors-D’oeuvre:
These are spicy tit-bits of tangy food, which can be usually eaten in one or two bites. They
enhance the appetite for the courses to follow. Horse-d’oeuvre can be classified into:
· Classical hors-d’oeuvre:
I. Caviar: roe of sturgeon fish served on
blinis,a buck wheat flour pancake
II. Oysters
III. Smoked salmon
IV. Goose liver paste
V. Snails: served with garlic butter.
VI. Potted shrimps
· Hors-d’oeuvre varies:
I. Tuna canapé
II. Salmon canapé
III. Chicken canapé
IV. Egg canapé
V. Cheese/cucumber/tomato canapé
VI. Russian salad
VII. Beetroot salad
VIII. Potato favorite
6. IX. Tomato juice
X. Mixed fruit cocktail
XI. Grape fruit cocktail
XII. Melon cocktail
XIII. Asparagus
XIV. Corn on the cob
XV. Globe artichoke
9.4.2 Potage: Soups
Soups are liquid food served at the beginning of a meal. In smaller contemporary menu soup is
usually served as a choice for starters. Originally in France “soups” meant a slice of bread into
which was poured the contents of the pot which most often contained unstrained slices of
meat, vegetables or fish, pasta, rice etc. Hence came the word potage.
Soups can be classified into:
· Thick soups
· Thin soups
Thick soups: can be classified on the basis of their thickening agents into
a. Puree soup: thickened by starch content of vegetables cooked in the soup.
b. Cream soup: thickened by adding roux or béchamel sauce in the stock.
c. Veloute soup: thickened by adding egg yolk, butter and cream
d. Bisque: made from pureed shellfish, cream and rice as thickening agent.
Examples of thick soup:
Puree soup
i. Puree of celery soup
ii. Puree of leek soup
iii. Puree of asparagus soup
iv. Puree of carrot soup
v. Puree of potato soup
7. Cream soup
i. Cream of tomato soup
ii. Cream of spinach soup
iii. Cream of asparagus soup
iv. Cream of chicken soup
v. Cream of mushroom soup
Veloute soup: (i) Artichoke veloute soup
(ii) Asparagus veloute soup
(iii) Chicken veloute soup
Bisque : (i) Lobster bisque
(ii) Mix seafood bisque
(iii) Chicago bisque
Thin Soups: These are usually listed before thick soups and are commonly flavored stock with
pieces of vegetables or meat added as garnish. Thin soups can be of the following types
( i ) Consommé and consommé derivatives : They are well flavored stock which are clarified
before being passed through a double muslin. Consommés are named on the garnish added to
them.
(ii) Broth: These are thin soups, passed but not clarified. They have a distinct flavor of aromatic
herbs.
Examples of thin soups are
Consommé
I. Consommé célestine - A consommé garnished with slices of thin pancakes.
II. Consommé Royale - A consommé garnished with savory egg custard.
III. Consommé Colbert - A consommé garnished with poached eggs.
IV. Consommé Julienne - A consommé garnished with long thin slices of vegetables
like carrot, pimento and cabbage.
V. Consommé Brunoise - A consommé with small cubes of vegetables like carrot, turnip
and pimento.
8. Consommé Derivatives
I. Borsch -A duck flavored consommé
II. Clear turtle soup - A consommé flavored with turtle herbs
III. French onion soup - A consommé covered with slices of French bread, fried onions,
cheese and gratinated.
IV. Petite marmite - A beef consommé with small pieces of chicken, carrot, leek
and celery.
Broth
I. Scotch broth
II. Fennel scented vegetable broth.
Soup can also be classified as cold soups and international soup.
Cold soup are soups served chilled or with ice-cubes.
International soups are the national soups of different countries.
Examples of cold soup
I. Gazpacho: A blend of raw cucumber, pimento and tomato with crushed garlic and
bread, seasoned with cumin and served with bread croutons and chopped onion.
II. Vichyssoise: A stew of leek with onion and butter with a swirl of whipped cream and
a sprinkling of chopped chives.
III.
INTERNATIONAL SOUPS:
SOUP
COUNTRY
MINESTRONE
11. II. Flat Fish e.g. pomfret, sole, brill
III. Shell fish e.g. lobster, prawn, crabs etc
Fish can be cooked in a variety of methods poached, baked, grilled or shallow and deep-fried.
Richer fish preparation like grills, baked or deep-fried are popular for dinner whereas poached,
shallow fried etc are more often featured on the lunch menu.
Examples of fish dishes will include:
1. Fillet of sole Colbert: Fillet of sole fish, dipped in egg white, rolled in bread crumbs, deep
fried and served with Colbert butter
2. Fillet of pomfret Orly: Fillet of pomfret egg washed, bread crumbed, dipped in frying batter
and deep fried, served with tomato sauce.
3. Fillet of sole meuniere: Fillet of sole rolled in flour, shallow fried in hot butter served with a
slice of lemon, with nut butter poured on top. Chopped parsley sprinkled on top
4. Fillet of pomfret Bonne Femme: Fillet of pomfret cooked in white wine and fish stock with
chopped shallots, parsley and diced button mushrooms, reduced in oven with butter cream.
5. Grilled white bait: Grilled white bait served with cubes of maitre d ‘hotel butter.
6. Lobster Americaine: dices of lobster cooked with tomatoes, butter, crushed garlic, shallots,
white wine and finished with brandy.
7. Fried fillet of pomfret: deep fried fillet of pomfret served with tartare sauce
9.4.4 Entrée: Entry Of Meat:
This is the first meat course of the classical menu. With the contemporary menu becoming more
and more compact, entrée today is probably the most favored main course. Entrée comprises of
small pieces of meat served with sauce or gravy.
By itself an entrée is a main course. However if an entrée were followed by relevé or rôti, it
would be considered a side dish in a menu.
Popular examples of entrée are
1. Chicken Maryland: A segment of chicken given egg wash, coated with bread crumbs and
shallow fried. It is classically served with bacon rashes, corn cakes and banana fritters
2. Chicken Chasseur: sautéd chicken cooked in demiglaze with mushrooms, shallots, tomato
and white wine
12. 3. Chicken à la kiev: supreme of chicken stuffed with butter, coated with egg wash, crumbed
and deep fried and served with mashed potatoes
4. Chicken à la king: Diced chicken cooked in a cream sauce with red & green peppers served
in a ring of boiled rice.
5. Beef Strognoff: A preparation of thinly sliced beef, coated with cream sauce, garnished
with onions and mushroom, served on a bed of rice.
6. Moussaka: A dish from Greece, made from diced aubergine arranged in layers alternating
with mutton and onion with aubergine pulp on the top, add béchamel sauce and serve with
tomato fondue.
7. Irish stew: A stew of mutton & potatoes cooked with sliced onion, simmered on slow fire.
Served with pickled red cabbage and Worcestershire sauce.
8. Lamb Cutlets: Seasoned cutlets of lamb with pepper, salt, coat with beaten eggs, crumb
and sauté in clarified butter.
9. Grilled Pork chops: Season pork chops with salt and pepper, brush with butter and grill on a
barbeque. Garnish with watercress sprinkled with lemon. The classical accompaniment is Apple
sauce
10. Kebab Orientale: Savory chunks of meat and vegetables cooked on a skewer
9.4.5 Relevé:
Butcher joints of meat:
This course is the main course of the French menu. Relevé and rôti are both considered main
courses and unless all the 11 courses are being served in the same meal, which is a rarity today,
the two courses do not appear together in the same menu.
Relevé generally comprises of large joints of butcher’s meat that are roasted, grilled, braised or
poêléd and are served with vegetables and accompaniment sauces.
Relevé are carved at the table, sideboard or on a carving trolley just prior to service.
Some popular examples of relevé
Roast leg of lamb served with mint sauce
Roast leg of mutton served with onion sauce
Roast leg of pork served with apple sauce
Roast leg of beef served with horseradish sauce
13. 9.4.6 SORBET: The rest Course:
In the classical French menu, the sorbet is considered as the rest course between two main
courses relevé and rôti. The guest may be escorted to the nearby lounge away from the dining
table. As the table is reset for the subsequent courses, the guests are served chilled sorbet.
Cigars and cigarettes may also be passed at this stage though tobacco is not a part of the sorbet
course.
Sorbets are chilled drinks granular, do not contain fat or egg yolk
The basic ingredients are
1. A fruit juice or fruit puree
2. A wine, liqueur or an infusion of tea/coffee
3. Sugar syrup
4. Some meringue for volume
Examples of sorbet include
Peach Sorbet
Raspberry Sorbet
Lemon Sorbet
Champagne Sorbet
Calvados Sorbet
Apricot Sorbet
Sugarcane Sorbet
9.4.7 RÔTI: ROAST:
Considered the heaviest course in the French classical menu, this course comprises of roast
poultry, roast games birds and roast game animals.
Like relevé they are served with typical sauce, roast gravy, vegetables and potato
Large game animals include
Ø Deer , roebuck, wild boar
Small game animals include
14. Ø Hare , wild rabbit
Game birds include
Ø Pheasant , partridge, wild turkey, woodcock
Game are animals and birds that are hunted for their meat. Many countries have banned
hunting of many of the above animals.
Therefore Food and Beverage team should be aware of the local laws and not include any
banned meat in menu.
Poultry includes: Chicken, Duck, Goose, Turkey, Rabbit.
Roast game animals are generally served with red currant jelly or Cumberland sauce. Roast
game birds are usually served with bread sauce or cranberry sauce.
Some examples of rôti course include:
Roast chicken with bread sauce
Roast duck with apple sauce
Pot Roasted duck with orange sauce
Roast goose with apple sauce
Roast turkey with cranberry sauce
Roast deer with Cumberland sauce.
9.4.8 Légume: Vegetables:
This course indicates a stage of the classical menu where the dishes become lighter again. The
légume course adds fiber, minerals and vitamins to the diet. Vegetables served with relevé or
rôti are accompaniments and are not included in the legume course. The légume course consists
of such vegetables that are served with some accompaniment sauces. In a vegetarian menu this
course would become the main course, otherwise it is a side course.
When served as a side course it is served in a smaller portion on a half plate whereas when it
appears as main course it is served in a larger portion and is dished on a very large plate along
with its accompaniments
In this aspect it is similar to the entrée. Unless it is a vegan menu (food without eggs and meats)
some sauces used in legumes course could contain eggs.
Examples of legume course:
15. Boiled Asparagus tips served hot in hollandaise sauce
Artichoke hearts served cold with mayonnaise sauce
Roasted corn cobs served with melted butter
Vegetable au gratin: vegetables in béchamel sauce, cheese sprinkled on top and gratinated in a
salamander.
Vegetable Cutlets: Mashed mixture of boiled vegetables like potato, carrots, bean, and peas
seasoned with salt and pepper, given an egg wash, crumbed and deep fried, served with potato
chips and boiled vegetables.
9.4.9: Entremet: The Sweet Course:
Entremet are kitchen, bakery and confectionery sweets served towards the end of the French
classical menu. The misnomer we need to understand is that entremet gets dessert spoon and
dessert fork on the cover, where as the dessert course is eaten with a fruit knife and fruit fork.
The dessert indicators, meant for the entremet, are placed on the top of the cover.
These sweets may be of two types
Cold Sweets
Hot Sweets
Examples of sweets served hot or warm:
Puddings like cabinet pudding, diplomat pudding, bread and butter pudding, caramel custard.
Fruit fritters like banana fritters, apple fritter, pineapple fritters etc.
Pancakes like : Crepe suzette, crepe au sucré
Soufflé like : Chocolate Soufflé , Coffee soufflé, Vanilla Soufflé
Cold sweets include:
Bavarois like: coffee bavarois, ribbon bavarois
Fruit salad: Served with cream or ice cream
Mousse: like coffee mousse, Chocolate mousse etc
Ice cream sweets: Peach Melba, Sundae, and different flavors of ice-cream.
9.4.10 Savoureux: The Savory Course:
16. In the French classical menu, guests who do not wish to have sweets at the end of the meal
choose savoury to close their meal. Savoury are small tit-bits of canapé or toast on which spicy
fillings are placed. Savouries and entremets are not served together in small meal. Infact most
contemporary meals are closed by any one of the three courses: entremet, savoury or dessert
Examples of savoury course:
Anchovies on toast
Sardines on toast
Mushrooms on toast
Cheese chilly toast
Angels on horseback: Poached oysters wrapped in bacon , grilled on skewers and served on
toast
Devils on horseback: Stoned , cooked prunes stuffed with spicy chutney , wrapped in bacon ,
grilled and served on toast.
9.4.11 Dessert: The Last Course:
The finale of the French classical menu, this course includes fresh fruits and nuts which are
presented in a basket or a fruit stand. As mentioned earlier the cover for dessert is a fruit knife
and fruit fork and a cold dessert plate. Nut crackers, Grape scissors and a spare quarter plate for
the shells is passed
The following fruits and nuts are usually served in the dessert course:
Fresh Apricots
Kiwi Fruit
Fresh Strawberry
Grape Fruit
Mangoes
Lychees
Grapes
Apples
Oranges
Nuts that may be offered
17. Cashew nuts
Almonds
Pistachio
Walnuts
Hazzlenuts
9.5 Accompaniment For Common Dishes in the Classical Menu
Fruit cocktails and juices: castor sugar .
Tomato juice : salt , pepper, Worcestershire sauce.
Oyster: Oyster cruet consisting of (cayenne pepper, pepper mill, chili vinegar, Tabasco sauce)and
brown bread & butter.
Snails : Hot garlic butter , brown bread.
Smoked salmon: Cayenne pepper, pepper mill, brown bread and butter, segment of
lemon,tabasco sauce.
Caviar: Blinis, Sieved hard boiled egg white and egg yolk, chopped parsley, chopped shallots,
brown bread and butter, cayenne pepper, pepper mill, ½ lemon tied in muslin cloth.
Melon: Ground ginger, castor sugar
Asparagus: When served hot: Hollandaise or melted butter
when served cold: Mayonnaise or vinaigrette.
Corn on the cob: Melted butter
Goose liver paste: Hot breakfast toast
Minestrone Soup: Grated parmesan cheese
Cream of Tomato Soup: Cream, Fried Croutons
Borsch: Sour cream, Beetroot juice and bouchees filled with duck paste
Muligatwany: Boiled Rice
Fillet of Pomfret: Tartare sauce
Fillet of Sole Orly: Tomato Sauce
Chicken Maryland: Corn cakes, Banana fritters, bacon rashes
18. Roast turkey: Cranberry Sauce, Chipolatas ,Roast gravy, game chips ,bread sauce
Roast chicken : Bread Sauce, Roast Gravy, Game Chips
Roast lamb: Mint Sauce, Roast Gravy , Roast potatoes
Roast mutton: Red currant jelly, Roast gravy. Onion Sauce
Roast Pork: Apple Sauce, Roast Gravy, Sage and onion stuffing.
Cheese Platter: Cream Cracker biscuits, Melted butter, Celery sticks, Salt & pepper, Mustard.