![]() The tradition has evolved into full restaurant menus devoted to the idea of serving many different dishes that are shared in a group setting while out on the town. It is said that these appetizers originated in bars from the practice of a simple bread offering, used to cover a patron’s drink to keep the fruit flies out. Tapas are small dishes found in Spain and petiscos are similar interpretations from Portugal. Skewers of meats, fish, or vegetables including kabobs and satays Small portions of braised or grilled items ![]() Small portions of pasta, gnocchi, or polentaįried items including tempura, fritters, or croquettes Small Plates CategoriesĬold seafood selections of oysters, shrimp, or caviarĬharcuterie items including pâtés and terrines Hot and cold offerings should always be included, plus items that are lighter, for example, fruit or vegetable crudites, and more substantial items that might include fried dumplings or pulled pork sliders. This includes meat, fish, vegetarian, and dietary alternatives including gluten-free or vegan. Offer a diverse selection that appeals to different tastes and diets. ![]() When building an appetizer menu, keep in mind the same basic rules of menu planning. They are often used in catered “grazing” events that encourage guests to mingle and drink. They may include hors d’oeuvres and finger food, or scaled-down versions of main entrees.Ĭhefs today build tasting, or degustation, menus around appetizer-size portions. Served hot or cold, they include simple or composed salads, fish selections including raw oysters or caviar, savory tarts, or foie gras. They are typically flavorful and lighter menu items, meant to stimulate the appetite in anticipation of the main course. Traditional appetizers are small plates of food served as starter courses to begin meal service.
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