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Trump gets it.
Course One - Hors D'Oeuvres: Since this course is typically served during a cocktail hour or as guests are arriving, hors d’oeuvres are usually finger foods that can be held in the hand.
Goat cheese crostini with fig-olive tapenade
Zucchini fritters
Shallot and pancetta tortilla crisps
Course Two - Amuse-Bouche: This can be translated from French to mean “amuse the mouth” or more generally, to please guests’ palates with a small flavorful taste. Frequently, this might serve to stimulate the appetite or simply hint at flavors to come in the next meal course(s). In restaurants, this is normally a complimentary item specifically chosen by the chef.
Sweet potato chips with goat cheese and caviar
Caprese bites with basil vinaigrette
Pea soup served in a shot glass or espresso cup
Course Three - Soup: As with all of your courses, a classic idea is to relate your soup course to the season. It's always smart to avoid soups that are too hearty so guests don’t fill up for the rest of the meal.
Cold melon and basil soup
Pumpkin sage bisque
Tuscan white bean and roasted garlic soup
Course Four - Appetizer: In many parts of Europe, this course is referred to as the "entree" because it introduces the main courses in the meal. It is usually served on serving trays or small appetizer plates and features small cuts of meat, seasonal vegetables, starches, and sauces.
Charred broccoli with shishito peppers and pickled onions
Mushrooms stuffed with Pecorino Romano, garlic, and bread crumbs
Candied carrots with honey, cumin, and paprika
Course Five - Salad: This course is usually an assortment of raw vegetables with a flavorful dressing. In some parts of Europe, salad is served after the main course, but it is also common to serve salad before.
Garden salad with lettuce, tomatoes, onions, and tart vinaigrette
Chopped Thai salad with peanut dressing
Greek salad with olives, lettuce, red onions, and feta cheese
Course Six - Fish: This dish is a flavorful light protein before the main courses.
Grilled salmon with a soy sauce marinade
Lemon garlic tilapia
Crispy trout with a parsley-caper vinaigrette
Course Seven - First Main Course: The first main dish is often white meat, such as chicken, duck, or turkey.
Spicy Thai basil chicken
Roasted duck with an orange-ginger glaze
Deep-fried turkey with a honey bourbon glaze
Course Eight - Palate Cleanser: This is like a reset for your taste buds. Its purpose is to remove residual tastes from the mouth before the next course.
Sorbet (lemon, melon, or mint)
Prosecco
Water with lemon
Course Nine - Second Main Course: Typically, the second main course is red meat, such as premium beef and lamb, or game meat such as venison.
Stuffed lamb breast with lemon, ricotta, and oregano
Grilled flatiron steak with rosemary potatoes
Herb-crusted venison medallions
Course Ten - Cheese Course: Create a platter of different cheeses along with items to accompany them.
Include a variety of cheese textures and flavors, such as aged, soft, firm, and blue cheeses
Choose a selection of breads and crackers
Provide companion items, such as jams, chutneys, spicy mustards, caramelized onions, candied nuts, and pistachios
Course Eleven - Dessert: Usually accompanied by an after-dinner drink such as a glass of dessert wine, coffee, or tea, this is a sweet and decadent course.
Rich flourless chocolate cake with a glass of sweet port wine
Lemon creme brulee with dry white wine
Fruit tarts and berries with champagne
Course Twelve - Mignardise: At the end of the meal, you can serve a mignardise, which is a tiny, bite-sized dessert or pastry served with tea, coffee, port, brandy, or scotch.
Miniature butter madeleine biscuits
Small pieces of chocolate
Bite-sized macarons
How to Create a Full Course Meal Menu
classy table setting for 5 course meal with wine glasses and hors d'oeuvres
Preparing for a full course meal can seem like a daunting task, especially if it's for a large crowd. However, if you follow a central theme or cuisine when deciding what will be on your menu, it is much easier to come up with your dishes. Below are some tips for creating your menu.
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