• Admin

Extended Menu Sequence

Bread Service: A pre-meal snack for Guests.



Amuse-Bouche: A taster that can be eaten in a bite or two.



Starter Course: A light dish, like a salad or a soup.



Entrée Course: Served before the main course. Traditionally a fish dish.



Main Course: The biggest dish and focal point of the entire dining experience.



Palette Cleanser: Traditionally a sorbet, served at any point in the menu sequence, but usually after the main course.



Cheese Course: A selection of cheeses, served with biscuits and reserves.



Dessert Course: The final food course and is often something sweet.



Tea and Coffee Service: After the final course Guests enjoy tea, coffee or a digestif



336 views

© 2018 Leading Hotelier, all rights reserved