PRESENTING MENU AND

DRINKS LISTS TO GUEST

 Parts of the Menu

■ Hor d’ oeuvres – light food served as appetizers

before the regular course

■ Today’s special – a dish recommended by chef or

cook.

■ Entrée – main dish at lunch or dinner

■ Side dish – a dish that is served to
complement the entrée.

■ House specialty – an item or product of a

distinctive kind superiority

■ Beverage – any liquids for drinking

■ Platter – a meal or course serve on a platter

■ Dessert – usually sweet course, as of fruit, ice

cream, pastry and the likes, served at the end of a
meal.