Part of a series on |
Meals |
---|
![]() |
Meals |
Components and courses |
Related concepts |
|
Inrestaurants, à la carte (/ɑːləˈkɑːrt/; French pronunciation: [a la kaʁt]; lit. 'at the card')[1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered.[2] It is an early 19th century loan from French meaning "according to the menu".[3][4]
The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered à la carte.
The earliest examples of à la carte are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial use ("meals were served à la carte").[3] These pre-date the use of the word menu, which came into English in the 1830s.[5][6][3]
| |
---|---|
Common meals |
|
Components and courses |
|
Table service |
|
Presentation |
|
Dining |
|
Regional styles |
|
Packed |
|
Menus and meal deals |
|
Communal meals |
|
Catering and food delivery |
|
Places to eat |
|
Related |
|
|