At Table

A first course at table has become more and more a traditional part of American entertaining menus with each passing year. We’ve been influenced by our exposure to other cuisines, the pacing of dinner at restaurants, and the dramatic first courses of nouvelle cuisine. We want to savor many tastes during a meal and the obvious solution has been more, but smaller, courses.

We love to have the first course on the table to greet family and friends as they enter the dining room. It always causes exclamation and sets a festive tone for the meal ahead. As much thought is put into the arrangement and garnish of the first course as into its preparation—sometimes more—but simplicity is always the key. It may be a gorgeous salad delicately sauced, an oversize lobster ravioli, miniature fish cakes topped with salsa, or a sliver of smoked fish on a beautiful plate combining high drama with great taste.