The Classical Menu

The following sequence of courses is typical of one that may have been served at a great banquet early in the twentieth century.

1. Cold hors d’oeuvres.

   Small, savory appetizers.

2. Soup.

   Clear soup, thick soup, or broth.

3. Hot hors d’oeuvres.

   Small, hot appetizers.

4. Fish.

   Any seafood item.

5. Main course, or pièce de résistance.

   A large cut of roasted or braised meat, usually beef, lamb, or venison, with elaborate vegetable garnishes.

6. Hot entrée.

   Individual portions of meat or poultry, broiled, braised, or pan-fried, etc.

7. Cold entrée.

   Cold meats, poultry, fish, pâté, and so on.

8. Sorbet.

   A light ice or sherbet, sometimes made of wine, to refresh the appetite before the next course.

9. Roast.

   Usually roasted poultry, accompanied by or followed by a salad.

10. Vegetable.

    Usually a special vegetable preparation, such as artichokes or asparagus, or a more unusual vegetable such as cardoons.

11. Sweet.

    What we call dessert—cakes and tarts, pudding, soufflés, etc.

12. Dessert.

    Fruit and cheese and, sometimes, small cookies or petits fours.