THE ORDER OF COURSES FOR DINNER MENU

A full-course dinner is seldom served today, but the
sequence of courses should be respected even if some are omitted.
The general standard at present is for a four- or five-course meal to
be served for dinner. Theoretically, however, all the courses of a fulldinner
menu must be studied and learnt by heart so that perfect
compilation of menus can be achieved.


Three-Course Dinner Menu:
1. Hors d’oeuvre or soup
2. Main course with vegetables and potatoes or salad
3. Sweet or savory


Four-Course Dinner Menu:
1. Hors d’oeuvre or soup
2. Fish course
3. Main course with vegetables and potatoes or salad
4. Sweet or savory


Five-Course Dinner Menu:
1. Hors d’oeuvre or soup
2. Fish course
3. Main course with vegetables and potatoes or salad
4. Sweet
5. Savory


Six-Course Dinner Menu:

1. Hors d’oeuvre or soup (potage)
2. Fish (poisson)
3. Entrée
4. Main (releve or remove) with (pommes et legumes ou
salade)
5. Sweet (entremets)
6. Savory (savoureux ou bonne bouche)


Seven-Course Dinner Menu:
1. Hors d’oeuvres or soup
2. Potage
3. Poisson
4. Entrée
5. Releve / Remove - Pommes et Legumes
6. Roast (roti) - Salade
7. Entremets or Bonne / Bonne Bouche


Eight-Course Dinner Menu:
1. Hors d’oeuvres
2. Postage
3. Poisson
4. Entrée
5. Releve / Remove - Pommes et Legumes
6. Roti–Salade
7. Entremets
8. Savories / Bonne Bouche