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The earliest examples of à la carte are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial use ("meals were served à la carte"). [3] These pre-date the use of the word menu, which came into English in the 1830s. [5] [6] [3]
All television service providers are required, by law, to provide a la carte selection of channels. India is the first country in the world to couple a la carte pricing with a price cap. [7] Multiple-system operator (MSO) Hathway was the first to offer channels on an a la carte basis in India, announcing such a service on September 3, 2003. [8]
Unlike other cable networks, premium services are almost always subscribed to a la carte, meaning that one can, for example, subscribe to HBO without subscribing to Showtime (in Canada, there are slight modifications, as most providers include U.S. superstations – such as WAPA-TV – with their main premium package by default).
Take the Family Feast Turkey Dinner, for example. This costs $169.99 and serves 12 people, breaking down to approximately $14.17 per person. This costs $169.99 and serves 12 people, breaking down ...
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.
Home Cuisine offers a-la-carte items, including everything from a whole turkey to steamed shrimp, Southern-style corn pudding, and a Kentucky Bourbon Pecan Pie. For $200, Home Cuisine offers an ...
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1] à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu". In America "à la Carte Menu" can be found, an oxymoron and a pleonasm. à propos
This scheme is commonly used when dinners are offered à la carte, so that the most appropriate implement is selected for a given course. For example, some diners may order clear, thin soups and others may order thick, creamy soups.