enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Table d'hôte - Wikipedia

    en.wikipedia.org/wiki/Table_d'hôte

    ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price"). The terms set meal and set menu are also used. Table d'hôte contrasts with à la carte, where customers may order any of the separately priced menu ...

  3. À la carte - Wikipedia

    en.wikipedia.org/wiki/À_la_carte

    In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]

  4. Menu - Wikipedia

    en.wikipedia.org/wiki/Menu

    Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.

  5. When a menu says ‘market price’ for seafood, what does that ...

    www.aol.com/news/menu-says-market-price-seafood...

    “When customers see a market price item on the menu, I wish they knew more of the story behind what went into getting that product to market: harvesting it out on the water, the care we take in ...

  6. Kaiseki - Wikipedia

    en.wikipedia.org/wiki/Kaiseki

    The first, where kaiseki is written as "会席" and kaiseki-ryōri as "会席料理", refers to a set menu of select food served on an individual tray (to each member of a gathering). [2] The second, written as "懐石" and as " 懐石料理 " , refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ...

  7. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...

  8. QR Codes Are Replacing Restaurant Menus – What Does That Mean ...

    www.aol.com/qr-codes-replacing-restaurant-menus...

    As consumers head out to restaurants, spending in record numbers, QR codes, which allow for easy menu updates and touchless transactions, may have emerged as a permanent replacement for physical...

  9. Settings A-Z - AOL Help

    help.aol.com/settings

    Get answers to your AOL Mail, login, Desktop Gold, AOL app, password and subscription questions. Find the support options to contact customer care by email, chat, or phone number.