THE MENU
The word menu means:
• A list of dishes served in this restaurant
• The list ofdishes and vines with prices. Sometimes it is called bill offare. It is usually printed in the form of a card and each guest receives a copy of the menu. In popular fast food restaurants there are one or two big menus on blackboards.
The structure of menu
The classical French menu has more than twelve courses. Modern menus usually have two or three courses:
• Appetizers [æpitaiza] or snacks
• Soups
• Entrées ['antreiz]
• Main courses
• Desserts [di'za:ts].
Many restaurants call the first three courses «starters».
1. Appetizers can be hors-d’oeuvres, pâtés, or natural oysters. These dishes are usually cold. They stimulate the appetite and are served at the beginning of the meal.
2. Soups may be thick potage or thin consommé. Soups are usually served hot, but can be served cold.
3. The entree in the classical French menu is a course served between the fish and the main meat courses. In the modern menu it can be seafood dishes, salads, small fried sausages or fish.
4. The main course is the most substantial course of the meal. Guests usually choose their main courses first and then select other courses. When chefs design menus, they usually start with the main course and then plan the other courses.
5. Dessert is the sweet course at the end of a meal or before coffee. In Britain it can be fruit and nuts, or a pudding. Coffee can be served with chocolates, biscuits or fruits. The most popular dessert is ice cream.
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