Menu Accompaniments Table Setup

Menu Accompaniments Table Setup

Menu accompaniments table setup in restaurants are mostly depending on the Food and beverage menu and items ordered by the guests. After the guest placed an order basic table cover get changed by the food and beverage personnel according the  list of food ordered. Accompaniments are sometimes comes with the food or served separately.

1. Hors-d’oeuvre

Menu Accompaniments Table Setup of Hors-d’oeuvre

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Items

Accompaniments

Table Set-up

1 Salads fish and meat salads, cucumber salad,andalouse, russian salad Mayonnaise, vinaigrette,aspic, etc. fish knife and fish fork fish plate
2 Fish anchovies, herring, smoked eel according to items fish knife and fish fork fish plate
3 Asparagus (Asperges) when hot -melted butter / beurre fondue or hollandaise. Whem cold -vinaigrette or mayonnaise 1 joint fork placed upside down on the right-hand side of the cover, asparagus tong on right side hot/cold joint plate
4 Avocado Vinaigrette, brown bread and butter (optional) j ; side knife and dessert fork,cold fish plate
5 Caviare blinis (buck wheat pancake)/ hot b/f toast, butter, segment of lemon, chopped shallot, chopped egg yolk and egg white j caviar knife/ fish knife on right side cold fish plate
6 Fresh fruit chilled mellon castor sugar and ground ginger for melon side Knife and dessert fork half plate/ bowl
7 Fruit cocktails castor sugar – grapefruit cocktail glass/ bowl tea spoon
8 Fruit juices castor sugar pony glass,teaspoon
9 Tomato juice ‘•jus da tomate salt.worchestershire sauce pony glass,doily on side plate, teaspoon
10 Globe Artichokes artichaut when hot -melted butter / beurre fondue or hollandaise Whem cold -vinaigrette joint fork placed upside down on the right-hand side hot/cold fish plate , finger bowl , spare napkin.
11 Mousses and pates Hot unbuttered breakfast toast/butter/lemon and napkin 1 half plate,side knife,dessert fork
12 Oy stars (huitras) Haifa lemon, oyster cruet – (cayenne pepper, pepper mill,chilli vinegar,Tabasco sauce), butter, brown bread bed of crushed ice in a soup plate, oyster fork,finger bowl, slice of lemon and napkin
13 Seafood cocktails lemon segment,peppermill,cayenne pepper, brown bread, butter cocktail glass,doily on side plate, teaspoon,oyster fork
14 Smoked salmon (saumon fume) half a lemon wrapped in muslin.cayenne pepper, peppermill,brown bread,butter,oil,capers, chopped onions cold fish plate,fish knife.fish fork
15 Snails (escargots) French bread with appropriate sauce,half a lemon Escargot dish (with 6-12 indentations), snail tongs – left side ,snail fork- right side, finger bowl,napkin

2. Potage (Soups)

Menu Accompaniments Table Setup of Potage (Soups)

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Items

Accompaniments

Table Set-up

1 Consomme’ (thin soups) depending on the garnish Consomme’ cup and saucer,half plate,dessert spoon
2 Petit marmite grated parmesan, poached bone marrow , grilled flutes earthenware dish called petit marmite dish , dolly, dessert spoon
3 Minostroni grated parmesan, , grilled flutes soup spoon , soup plate , underplate
4 Potage st. Germain / Creme’ de tomate croutons soup spoon , soup plate , underplate
5 Bouillabaisse french bread dipped in oil and grilled soup plate , underplate, fish knife ,fish fork , dessert spoon .
6 Bortsch sour cream, beetroot juice, bouchees. dessert spoon , soup plate , underplate

3. Oeufs (Eggs)

Menu Accompaniments Table Setup Oeufs (Eggs)

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Items

Accompaniments

Table Set-up

1 Ocuf sur la plat sur la plat dish,underplate,dessert spoon, dessert fork,side knife
2 Oeuf en cocotte cocotte dish,underplate,teaspoon
3 Omelettes Hash brown potato, grilled tomato hot fish plate,small fork,small knife

4. Farineux (Pasta and rice dishes)

Menu Accompaniments Table Setup of Farineux (Pasta and rice dishes)

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Items

Accompaniments

Table Set-up

1 Spaghetti grated Parmesan cheese hot soup plate with underplate, joint fork placed on right side of cover, dessert spoon (left side)
2 Other Pasta grated Parmesan cheese half plate,dessert fork,dessert spoon
5. Poisson                Items Accompaniments i ctuie oei-up
1 Fried Fish Tartare sauce/Hollandaise sauce,lemon segments fish plate,fish knife,fish fork
2 Deep Fried Fish Tomato sauce.lemon segments • fish plate,fish knife,fish fork
3 Cold Poached Fish Dishes Mayonnaise or its derivative,lemon segments fish plate,fish knife,fish fork
4 . Grilled Herring (hareng grille’) Mustard sauce fish plate,fish knife,fish fork
5 White bait (blanchailles) cayenne pepper,peppermill,lemon segments, fish plate,fish knife,fish fork
6. Mussels (moules nroriniere) cayenne pepper,peppermill,brown bread Shutter deep soup plate,underpiate.fish knife, fish fork,dessert spoon,spare plate, finger bcrwl,napkin
7 Cold Lobster ( homard froid) Mayonnaise sauce,lemon segments fish plate,fish knife,fish forkjobster pick, spare plate,finger bowl,napkin

6. Entrée

Menu Accompaniments Table Setup of Entrée

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Items

Accompaniments

Table Set-up

1 Poulet saute’ chasseur half plate.small fork small knife
2 Lamb chop- (Chop d’ agneau) half plate,small fork small knife
7. SorbetMenu Accompaniments Table Setup of Sorbet
1 Flavoured ice/snow small goblet,underliner,teaspoon
2 Cigarettes/Cigars I

8. Releve’

Menu Accompaniments Table Setup of Releve’

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Items

Accompaniments

Table Set-up

1 Boiled mutton (mouton bouilli) Caper sauce large plate,large knife,large fork
2 Salt beef ( silverside) turned root vegetables,dumplings, natural cooking liquor large plate,large knife,large fork
3 Boiled fresh beef (beouf bouilli) turned root vegetables,natural cooking liquor, rock salt,gherkins large plate,large knife,large fork
4 Boiled ham (Jambon bouilli) Parsley sauce/White onion sauce large plate,large knife.large fork
5 Curry (karl) poppadums,Bombay Duck,mango chutney large plate,large knife.large fork
6 Irish Stew Worchestersbire sauce,pickled red cabbage deep soup plate,underlinerjoint knife, joint fork.dessert spoon

9. Roti (Roast items)

Menu Accompaniments Table Setup of Roti (Roast items)

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Items

Accompaniments

Table Set-up

1 Roast beef (boeuf roti) Horseradish sauce,mustard,Yorkshire Pudding large plate,large knife,large fork
2 Roast mutton (mouton roti) Redcurrant jelly/onion sauce largo plate,large knife.large fork
3 Roast pork (pore roti) /”boast duck (caneton roti) / Roast goose (oie roti) Sage and onion stuffing, apple sauce,roast gravy large plate,large knife,large fork
4 Roast chicken (poulet roti) Bread sauce,parsley and thyme stuffing,roast gravy large plate,large knife,large fork
5 Rost turkey (dindonneau roti) Cranberry sauce.chestnut stuffing,game chips, chipolata sausages.water cress,roast gravy large p.ate,large knife,large fork

10. Legumes (vegetables)

Menu Accompaniments Table Setup of Legumes (vegetables)

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Items

Accompaniments

Table Set-up

1 Asparagus when hot -melted butter / beurre fondue or hollandaise, Whem cold -vinaigrette or mayonnaise joint fork placed upside down on the right-hand side of the cover, asparagus tong on right side hot/cold joint plate
4 Avocado Vinaigrette, brown bread and butter (optional) side knife and dessert fork,cold fish plate i
3 Puree de Pommes half platg.small knife,small fork,
4 Pcrnmes persilles half plate,small knife,small fork, j

11. Salade (salad)

Menu Accompaniments Table Setup of. Salade (salad)

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Items

Accompaniments

Table Set-up

1 Russian salad half plate,small knife.small fork
2 Salad verte half plate,small knife.small fork
3 Hangroise salad naif plate,small knife.small fork
4 Mimosa salad half plate.small knife.small fork i

12. Buffet Froid (cold buffet)

Menu Accompaniments Table Setup Buffet Froid (cold buffet)

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Items

Accompaniments

Table Set-up

1 Jambon (ham) half plate,small knife.small fork
2. Galantine aspic jelly half plate,small knife.small fork

13. Entremets (sweets)

Menu Accompaniments Table Setup Entremets (sweets)

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Items

Accompaniments

Table Set-up

1 Crepes Suzette hot sweet plate,dessert spoon, dessert fork
2 Peach Flambe (peche flambee) castor sugar hot sweet plate,dessert spoon, dessert fork
3 Stra wberries Romanoff (fraises roman off) castor sugar cola sweet plate .dessert spoon, dessert fork
4 Souffles (chocolate,fruits etc) cold sweet plate,dessert spoon dessert fork

14. Fromage (cheese)

Menu Accompaniments Table Setup Fromage (cheese)

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Items

Accompaniments

Table Set-up

1 Fresh cheese seasonings,butter,celery, radishes, assorted cheese biscuits or bread,castor sugar side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray
2 Soft cheese seasonings, butter,celery,radishes, assorted cheese biscuits or bread,castor sugar side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray
3 Semi-hard cheese seasonings,butter.celery,radishes, assorted cheese biscuits or bread,castor sugar side plate,side knife,dessert fork (optional), cheese board,cheese knife,cheese tray
4 Hard cheese seasonings, butter, celery, radishes, assorted cheese biscuits or bread,castor sugar side plate,side knife,dessert fork (optional), cheese board .cheese knife,cheese tray
5 Blue cheese seasonings, butter,celery, radishes, assorted cheese biscuits or bread,castor sugar side plate.side knife,dessert fork (optional), cheese board,cheese knife,cheese tray

15. Savoureaux (savoury)

Menu Accompaniments Table Setup Savoureaux (savoury)

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Items

Accompaniments

Table Set-up

1 Welsh Rarebit Salt,pepper,cayenne pepper,pepper mill, Worchestershire sauce fish plate.side knife,dessert fork
2 Tuna on toast Salt,pepper,cayenne pepper,pepper mill fish plate.side knife,dessert fork
3 Angels on horseback Salt,pepper,cayenne pepper,pepper mill fish plate.side knife,dessert fork
4 Devils on horseback Salt,pepper,cayenne pepper,pepper mill fish plate.side knife,dessert fork

16. Dessert

Menu Accompaniments Table Setup of Dessert

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Items

Accompaniments

Table Set-up

1 Fruits (fresh or dry) and nuts castor sugar (for fruits),salt(for nuts) fruit plate,fruit knife,fruit fork, 2 finger bowl with lukewarm water for rinsing fingers and other with cold water for rinsing grapes,nut crackers,grape scissors, side piste (for shells and peels)

17. Beverages

Menu Accompaniments Table Setup Beverages

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Items

Accompaniments

Table Set-up

1 Coffee (cafe) demitasse.saucer,coffee spoon
2 Tea (the) tea cup,saucer,tea spoon
3 Hot / Cold chocolate tea cup/suitable glass,underliner, appropriate spoon

 

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User Review
3.53 (15 votes)

4 thoughts on “Menu Accompaniments Table Setup”

  1. french classical menu
    french name, english name ,ex.
    1 hors’d’oeuvres :appetizer/ starter
    (includes various types of salad & tangy juices etc, ex russian salad,green salad,chautar,shrimp,cocktail pineapple,orange juices etc)
    2 potage: soup
    (various thick thin,clear &cream soup ex cream of mushroom,cream of tomato,consumme etc)
    3poission:fish
    (poched& grilled fish & other sea foods with accompaniments)
    4 entree:first meat dish
    (small quantity of meat dishes ex meat balls,beef medallion ,shaslic ,chicken mutton etc)
    5 releve: main meat dish
    (pepper stick ,grilled pork,chateaubri and with accompalishment etc)
    6 sorbet :rest course
    (flavoured ice alcholic &non alacholic ex, vanila ,strawberry ,plums,compri sherry,cigrates,cigar etc)
    7 roti : rosted game birds
    ( variety of roasted meats are served ex ,rosted turkey,riasted chicken ,qualis etc)
    8 legume: vegetables
    (boiled or grilled vegetables are served like tomato farces,grilled or sauted mushrooms,cauliflower,brocoli,etc)
    9 entremets :sweet course
    (various cakes crepe suzette,choux chantilly mauses,fresh fruits etc)
    10 savourex : cheese course
    (various types of cheese with crackers )
    11 dessert/ dessert tea or coffee
    (dry fruits &nuts small pastries tea or coffee

    sir our teacher teaches only 11 course fcm

  2. Hi Ravi Roti is roast course wherein any roast – roast game or poultry chicken, turkey, pheasant, or duck, quail or meats like roasted beef – topside, sirloin on or off the bone, ribs, fillet, veal, venison were in the past and even today served, hope this helps

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