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FRENCH ENGLISH
1.Hors-d oeuvre Appetizer
2. Potage Soup
3. Poisson Fish
4. Entrée Entree
5. Sorbet Sorbet
6. Releve Joints
7. Rôti Roast
8. Legumes Vegetables
9. Entremets Sweets
3. Oeuf Egg
5. Poisson Fish
6. Entrée Entree
7. Sorbet Sorbet
8. Releve Joints
9. Rôti Roast
• This is the
final course
• Consists of
fresh fruits and
nuts
17.BEVERAGE
• Coffee: - Cona, Cafeteria, Iced, Filter, Specialty,
Decaffeinated.
• Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange
Pekoe.
• Always remember that while compiling menus beverages
are not counted as a course.