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The courses are smaller and paced through the evening, lasting three to five hours. They follow conventions of menu planning that have been established over many years. Each course of a highly formal dinner (excluding some light courses such as sorbets) is usually paired with a different wine, beer, liqueur, or other spirit.
The traditional courses and their order vary by culture. In the Italian meal structure, there are traditionally four formal courses: antipasto (appetizers), primo (the "first" course, e.g., a pasta dish), secondo (the "second" course, e.g., fish or meat), usually accompanied by a contorno (a side dish), and dolce ("sweets", or dessert). [25]
Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery). [32] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before ...
Mosaic of the Last Supper in Monreale Cathedral.. A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors.
The menu for an informal dinner would leave out the entrée, and possibly either the hors-d’oeuvre or the soup. As a matter of fact, the marked shortening of the menu is in informal dinners and at the home table of the well-to-do. Formal dinners have been as short as the above schedule for twenty-five years. [c.1900.]
A total of 250 guests were invited to the state dinner. The final menu was relatively short – a three-course meal to suit the leaders’ tight schedules.
Bracebridge Dinner – a seven-course formal gathering at the Ahwahnee Hotel [11] presented as a feast given by a Renaissance-era lord. Started in 1927, the Ahwahnee's first year of operation, the dinner is inspired by the fictional Squire Bracebridge's Yule celebration in a story from The Sketch Book of Geoffrey Crayon, Gent. by Washington Irving.
A savoury is the final course of a traditional English formal meal, following the sweet pudding or dessert course. The savoury is designed to "clear the palate" before the port, whisky or other digestif is served. It generally consists of rich, highly spiced or salty elements.