French Classical Menu

1. Classical Food
& their
accompaniments

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Hors d’ oeuvre
Caviar
• Accompaniment
– Blinis
– Butter
– Lemon wedges
– Sieved hard boiled eggs
White and Yolk separate
– Chopped shallots
– Chopped parsley
• Cover
– Fish plate
– Hors d oeuvre knife

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Chilled melon
• Accompaniment
– Caster sugar in a dredger
– Ground ginger in a
monkey bowl
• Cover
– Dessert fork and spoon
• Service
– Melon could be served on
a dessert plate, cut in
cubes of equal size on the
skin.
– It can also be served
diced in a coupe or a
nappy bowl

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Goose liver Pate
• Accompaniment
– Hot brioche or toast
– Butter
• Cover
– Fish plate
– Hors d oeuvre fork and
knife
• Service
– Lay the cover
– Serve pate, pre-plated
– Brioche and butter to be
placed on the table

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Oysters
• Accompaniment
– Oyster cruet – Cayenne pepper
peppermill, Tabasco sauce,
chilli vinegar
– Half lemon
– Brown bread and butter
• Cover
– Scallop dish
– Oyster fork on the right
– Finger bowl on a B&B plate
– with a napkin
• Service
– Serve oyster in a scallop dish
on a bed of crushed ice
– Accompaniments to be left on
the table
– Place finger bowl on the table
on the top left corner

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Smoked Salmon
• Accompaniment
– Lemon wedges
– Onion rings
– Capers
– Lettuce as a garnish
– Brown bread and butter
• Cover
– Fish plate
– Fish fork and fish knife
• Service
– Lay the cover
– Served pre plated wafer thin slices
of Salmon
– Should be served chilled
Accompaniments like capers,
onion ring and lemon wedges can
be served as garnish.
• Bread and butter to be served
in a bread boat.

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Snails
• Accompaniment
– Cubes of bread in a monkey
dish
• Cover
– Snail tong and snail knife
– Finger bowl
• Service
– Lay the cover
– Present snail in an snail dish
– Place accompaniment on the
table
– Place a finger bowl on the left
of the cover between a napkin
fold.

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Potage
• Cover
• Soups can be classified as Thin
soups, Thick soups and Pureed
soups.
• As a general rule while serving
soups following points must be
kept in mind:
– Thick soups are served in a
soup plate, with a napkin on
dessert plate or dinner plate as
the under liner and a
soupspoon.
– Thin soups are served in a soup
cup, with tea saucer on a dinner
napkin with dessert plate as
under liner and a dessertspoon.

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• Service
• Soups can be served in a following way:
• Pre plated
• Tureen Service
• Accompaniment
• There are various accompaniments that are served with
soup. These vary as per the soup type.
• Croutons
• Sippets
• Croute
• Grated Parmesan cheese
• Flute
• Cheese Straw
• Bread sticks
• Bread rolls
• Herb biscotti

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Pasta
• Spaghetti
• Accompaniment
– Grated parmesan cheese
– Pepper mill
• Cover
– AP fork on the right and AP spoon
on the left of the
cover.
• Service
– Lay the cover
– Served in a soup plate with dinner
napkin on a dinner plate as under
liner
– Place accompaniment on the
table.

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Poisson
• Cold Lobster
• Accompaniment
– Mayonnaise
• Cover
– Fish knife and fish
fork.
• Service
– Lay the cover
– Served in a fish plate
– Place mayonnaise on
the table in a sauce
boat

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Poached fish
• Accompaniment
– Lemon wedge
– If served cold – Mayonnaise
sauce
– If served hot – Hollandaise
sauce
• Cover
– Fish knife and fish fork.
• Service
– Lay the cover
– Served in fish plate
– Place accompaniment on the
table.

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Grilled and Fried fish
• Accompaniment
• Grilled fish
– Lemon wedge
– Beurre Maitre d’ hotel
• Fried fish
– Tartar sauce
– French fries
• Cover
– Fish knife and fish fork.
• Service
– Lay the cover
– Served in fish plate
– Place accompaniment on the
table.

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Entrée (Main course)
• Steak
• Accompaniment
– English Mustard or French
mustard
– Potato preparation – Mashed,
Baked
– Sauce – Pepper sauce,
mushroom sauce, béarnaise, Jus
• Cover
– AP fork and steak knife
• Service
– Lay the cover
– Served in a dinner plate
– Serve sauce in an appropriate
equipment

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• Roast leg of lamb
• Accompaniment
– Lamb - Mint sauce
– Mutton – Red currant jelly
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Served in a dinner plate
– Serve sauce in a sauce
boat

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• Pork
• Accompaniment
– Madeira sauce or apple
sauce
– Spinach
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Served in a dinner plate
– Serve sauce in a sauce
boat

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• Chicken
• Accompaniment
– Gravy
– Game chips
– Watercress
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Served in a dinner
plate
– Serve sauce in a
sauce boat

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Turkey
• Accompaniment
– Chestnut stuffing
– Chipolatas
– Cranberry sauce
– Roast gravy
– Bread sauce
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Served in a dinner plate
– Accompaniment on the
side

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Duck
• Accompaniment
– Orange sauce
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Served in a dinner
plate
– Accompaniment on
the side in a sauce
boat

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Vegetables
• Artichoke
• Accompaniment
– Hot – Vinaigrette
– Cold – Sauce Hollandaise
• Cover
– AP fork and AP knife
• Service
– Lay the cover
– Fish plate
– Accompaniment on the side in
a sauce boat

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Asparagus
• Accompaniment
– Hot – Vinaigrette
– Cold – Sauce Hollandaise
• Cover
– Down turned AP fork placed
diagonally across the cover
– Asparagus tongs if available
on the right of the cover
• Service
– Lay fork
– Place asparagus on a cold
fish plate, with tips facing
down dipping in sauce
– Serve sauce in a sauce boat
– Finger bowl on the side

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Corn on the cob
• Accompaniment
– Melted butter in a sauce
boat
• Cover
Served with holders
on a fish plate
• Service
Serve with melted
butter in a sauce
boat
• Finger bowl on the side

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Cheese
• Accompaniments
– Cream crackers
– Celery stick
– Grapes
Baton of carrots and cucumber
– Walnuts
– Water cress
Bread and butter (an option for
crackers)
• Cover
– Dessert plate or B&B plate
– B&B Knife
– Napkin
• Service
– Served from a cheese board or
a cheese platter with a cheese
knife.

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Indian food
• Accompaniment
– Condiment tray – Mixed vegetable
pickle, mint chutney, Onion salad
with lemon wedges and green
chillies in a three compartment
dish with B&B plate as under liner
and 3 tea spoons.
– Boiled rice – On a plate or Indian
bread in a bread basket.
– Lentil – Black or yellow – in a
silver bowl with tea saucer as
under liner and teaspoon on the
side.
• Cover
– AP Fork, knife and AP spoon
• Service
– Lay the cover
– Served on a dinner plate
– Accompaniments left on the table.

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