A La Carte & Table D'hôte

GROUP:
LINA KURNIAWATI
ZAENAH NAILY S
LIA CHRISTIANA
FEBRI SETIANI F.U
IFFAH NUR AENI
• TERMINOLOGY & HISTORICAL OF MENU

Terminology of Menu
The word "menu," like much of the terminology of cuisine, is
French in origin. It ultimately derives from Latin "minutus," something
made small;

The Historical of Menu

In the days before the 18th century, simple written list of foods,
usually displayed on the restaurant door.
Short list of foods that are called "ESCRITEAU". Moments later, the
food list, a list of these foods move from outside to inside the restaurant
and displayed on the dining table. There are times when each guest is
provided a sheet diners food list to make it easier to choose foods
according to their individual tastes.
Restaurant as a place to eat and then more and more popular, and
the variety of food listed on the list more and more. Food list was then
known as the "MENU".
Table d' hôte means the restaurant or hotel
dining room menu offers 3 or more courses for one
price: usually consisting of appetizer, two or three
choices of main course and dessert. Beverages are
not usually included.

"a la carte" means you order one dish at a time:

appetizer, main course, dessert and each has its own
separate charge on the bill.
• Sample of a la carte menu and table d'hôte
menu
Another application of a la carte and table d'hôte
Sample Midweek Table D'Hôte Menu
£33.00 per person

Sweet ginger sushi roll with soy marinated salmon, mirin syrup

Pressed gammon and pear terrine, grain mustard soubise

Cream of cauliflower and sorrel soup, Parmesan cheese glaze

ooOoo

Sliced breast of duck with oyster mushrooms and Marsala

Osso Bucco of veal, tomato jus, rapeseed oil infused mash

Fillet of sea bream served in a garlic and chive chowder

Pumpkin and Jerusalem artichoke risotto, white wine reduction

ooOoo

Pecan nut tart with caramel ice cream

Mango and white rum crème brulée, crisp tuille biscuit

Apple and date feuilleté, cinnamon custard

ooOoo
La Cafetière coffee
served with home-made petits fours
THANK’S FOR YOUR TIME