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Course One: Hors d’Oeuvre

Typically served in another room before dinner, this bite-sized course is accompanied by cocktails.

Course Two: Soup

Upon entering the dining room, the first seated course is typically a clear or cream soup, accompanied by a light beverage.

Course Three: Fish

Served hot or cold, often accompanied by bread, accompanied by a light beverage.

Course Four: Entrée

The entrée can consist of poultry, game or pasta. Served with a beverage matching the density of the dish.

Course Five: Removes

While the removes isn’t technically a course at all, it is the portion of the meal used to switch out the side dishes in preparation for the roast course; light finger food and a small beverage appropriate to the style.

Course Six: Sorbet

Utilized as a palate cleanser, this typically citrus-flavored and chilled course passes quickly as the table is prepared for the roast course.

Course Seven: Roast

The roast course is the final heavy course, and the heart of, the meal. It does not have to be a literal roast, but it is a meat of some kind. To be paired with a dense beverage, often a red wine.

Course Eight: Salad

This does not require lavish toppings and heavy dressings. It is supposed to be simple yet elegant. Served with a light palate-cleansing beverage.

Course Nine: Sweets

Dessert. This course is typically very small in portion size, but may be complex in offering. Served with sweet or dry beverages.

Course Ten: Fruit and Cheese

Otherwise known as “pudding,” and often served in another room, and served with brandy or another suitable beverage (and cigars for those who wish, in their own company), playing cards or other suitable entertainment.