In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.
Read more about Menu: History, Economics of Menu Production, Writing Style, Specific Types of Menus
Other articles related to "menu, menus":
... Hospital menus Kids' menu Railroad menus Fast food menus Airline meal Military rations Wine list ...
... Series 7 of The Great British Menu began on 9 April 2012 with Scotland being the first region to cook ... The chefs are tasked with creating a menu that captures the Olympic spirit and during the series they meet up with Olympians from the UK to gain ...
... Traditionally, a staple of Little Chef's menu has been all day breakfasts, although some can only be bought before 11 am ... Nearly all the menu consists of traditional British fare ... There is also a children's menu and a new takeaway menu ...
... Across the bottom is the Softkey menu, a set of five icons that provide easy access to important features Messaging, Call, Menu, Phonebook, and Favorites ... Touching the background or the Shortcut Menu on the right side of the phone brings up a customizable menu with 11 icons ... A shortcut can be set to a program (including downloaded ones), a menu, a library, and other features on the phone ...
... programme which aired in December 2010, Great British Waste Menu was made to highlight food wastage in Britain ... and Angela Hartnett, plus Matt Tebbutt and Simon Rimmer) to create a three-course menu plus canapes from food destined to be discarded by producers ... The final menu, served as a banquet for 60 people, comprised Samosa canapes (Simon Rimmer) British Beef with a Beef Consomme and Summer Vegetables (Matt Tebutt) Fresh ...
Famous quotes containing the word menu:
“...what a thing it is to lie there all day in the fine breeze, with the pine needles dropping on one, only to return to the hotel at night so hungry that the dinner, however homely, is a fete, and the menu finer reading than the best poetry in the world! Yet we are to leave all this for the glare and blaze of Nice and Monte Carlo; which is proof enough that one cannot become really acclimated to happiness.”
—Willa Cather (1876–1947)
“Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life’s Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d’oeuvres, and the things à la though you know that Roast Beef, Medium, is safe and sane, and sure.”
—Edna Ferber (1887–1968)
“The menu was stewed liver and rice, fricassee of bones, and shredded dog biscuit. The dinner was greatly appreciated; the guests ate until they could eat no more, and Elisha Dyer’s dachshund so overtaxed its capacities that it fell unconscious by its plate and had to be carried home.”
—For the State of Rhode Island, U.S. public relief program (1935-1943)