Page 53 - Waiter-Learner Manual (ENGLISH).indd

MODULE 4: RESTAURANT MENU

Releve (Main meat dish)

Releves are normally larger than entrees and take the form of butchers’ joints, which
have to be carved. These joints are either poeled or roasted. A sauce or roast gravy
and potatoes and green vegetables are always served with this course. The main dish
may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin,
braised ham. Examples are: Contrefilet de boeuf roti a l’anglaise: boned and roasted
sirloin of beef. Cuissot de porc roti, puree de pommes: roast leg of pork with apple sauce.
Carre d’agneau roti: roast best end of lamb.

Rotis (Roast)

Roast always consists of roast game or poultry, chicken, turkey, duck, pheasant, quail.
Each dish is accompanied by its own particular sauce and gravy, with a green salad
served separately on a crescent shaped dish. The latter is placed at the top left-hand
corner of the cover.

Legumes (Vegetables)

At this stage of the meal the balance of the courses is gradually returning from heavy
to light. We now have a vegetable dish served only with its accompanying sauce. Such
vegetables are asparagus, artichokes and corn-on-the cob, with hollandaise sauce or
beurre fondue offered separately. In a classic function these legumes may be served on
their own as a separate vegetable course. Examples are: Puree de pommes-creamed
potatoes. Pommes persille-boiled potatoes coated with melted butter and sprinkled
with chopped parsley. Pommes au four-baked jacket potato. Champignons grille-grilled
mushrooms

Salade (Salads)

Example of salads is: Salade francaise: lettuce, tomato, egg and vinaigrette dressing.
Salade vert: lettuce, watercress, cucumber and green pepper.

Buffet Froid (Cold Buffet)

Examples are: Poulet roti: roast chicken. Caneton roti: roast duck. Cote de boeuf roti:
roast side of beef (ribs).
Entremets (Sweet)

The sweet may be hot or cold. The examples are: Crepe suzette: pancakes in a rich fresh
orange juice and grand Marnier- flavoured sauce and flamed with brandy. Glaces:
vanilla, fraise, chocolate – vanilla, strawberry and chocolate ice creams.

Savoureux (Savouries)

Savouries may take the form of Savoury items served hot or toast or as a Savoury
soufflé. The examples are: Welsh rarebit: cheese sauce flavoured with ale on toast and
grilled. Canapé Diane: chicken livers rolled in bacon and grilled, placed on warm toast.
Champignons sur croute: mushrooms on toast.

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