1. Horsd`oeuvre / Appetizer - There are the food served at the starting of the meal which increase the appetite.For example - Smoked salman,Saviar,Salads,etc.
2. Potage / Soup - Variety of soups.
3.Poission / Fish - Variety of fishes are served.Baked hod dock,Poached fish etc.
4. Entree / Fish main course - Are generally small welt garnished dishes ready to serve and accompanied with rice gravy or sauce.Liver,Cutlet,etc.
5. Releve - These are normally large than entree and on the menu of these may be clubbed together.These may have meat items with roast gravy.
6. Sorbet - This is the water ice flavoured with liquor and served as a rest in the long french meal courses.Lemon sorbet,mango sorbet,etc.
7. Roti / Roast - Always consist of roast game,poultry of meat served with its own roast gravy or sauce.Example - Roast chicken,Roast duck,etc.
8. Legumes / Vegetables - Vegetables served by different method .Example -Cauliflower moray,Boiled jacket potato,etc.
9. Entremets / Sweets - May be hot or cold like souffles,puddings.
10. Savouraeux ( Tit bits) - Small savoury items served.
11. Dessert - All forms of fresh fruits and nuts served with castor sugar.
12. Tea / Coffee.
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