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Menu. In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on ...
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [1] The French name for a tasting menu is menu dégustation. [1] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type ...
t. e. In restaurants, à la carte ( / ɑːləˈkɑːrt /; French pronunciation: [a la kaʁt]; lit. 'at the card') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2] It is an early 19th century loan from French meaning "according to the menu".
Type. Meal. Course. At least three. A full-course dinner is a meal with multiple courses, almost invariably eaten in the evening or afternoon. Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine. [citation needed] It commonly begins with an appetizer, followed by the main course, the ...
A computer using a graphical user interface presents menus with a combination of text and symbols to represent choices. By clicking on one of the symbols or text, the operator is selecting the instruction that the symbol represents. A context menu is a menu in which the choices presented to the operator are automatically modified according to ...
See also: Virtual restaurant. A digital or online restaurant is a type of restaurant in which there are no seats or tables, and payments are made only by non-cash. The purpose of such restaurants is for customers to come to the place just to pick up the order. [7] [8] [9] [10]
Degustation. Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. [citation needed] Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of many courses, it may be ...
Etymology. Table d'hôte is a French loan phrase that literally means "the host's table". The term is used to denote a table set aside for residents of a guesthouse [ fr], who presumably sit at the same table as their host. The meaning shifted to include any meal featuring a set menu at a fixed price. The use in English is documented as early ...