The menu and its planning ( lunch, dinner)

The menu and its planning

( lunch, dinner)

   A menu  is a list of the courses to be served at a meal or of the dishes which can be ordered at a restaurant.

   In the restaurant  (Dining Room) the menu is handed the guest as soon as he is seated. The menu gives details and prices of available dishes.

   According  to the classical rules lunch and dinner are based on the following set up:

1.     Assorted juices

2.     Appetizers (hors d oeuvre)

3.     Soups

4.     Entrees

5.     Salad and dressings

6.     Main courses + side dish (garnish – vegetables)

7.     Assorted cheeses

8.     Dessert

9.     Fruit

10. Beverages

   If there is no entrée in the menu the main course is named entrée.

   Bread and butter are on the table too.

   Our traditional thick soups are not popular with the most European and American guests. They prefer clear broths (consommé) or cream of soups, made on various stocks and mixes.

   Vegetable salad is usually given unmixed and never seasoned beforehand. As a rule several kinds of dressing are suggested. Some people eat salad with oil or vinegar according to their taste.

   There are different kinds of service in the restaurant: “table d hote” and “table a la carte”.

   “Table d hote” is known as regular dinner. It means that you are served with meals of several courses at a fixed price.

   Dinner “table a la carte” means such meals which are ordered course by course from the menu-card each dish separately.

   “Table d hote” is cheaper than “table a la carte”.