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Culinary Arts & Cooking vocabulary · Menus & Courses

Menu

Meaning in culinary arts & cooking, with examples

/ˈmenjuː/nounCore term

In culinary arts & cooking, menu means: The list of dishes a restaurant offers, with their descriptions and usually their prices; also the planned set of dishes for a meal or event.

In Turkish: menü, yemek listesi

How it is used

Chefs write, change, cost and test menus. Common types are à la carte, set, tasting, seasonal and banquet menus. You put a dish on the menu or take it off the menu. Front of house staff must know the menu well.

Example sentences

  1. The new spring menu launches next Monday.

  2. We're taking the duck off the menu; it isn't selling.

Common collocations

  • on the menu
  • seasonal menu
  • change the menu
  • menu tasting
  • take off the menu
  • à la carteDescribing a menu where each dish is listed and priced separately, so guests choose and pay for individual items rather than a fixed meal.
  • set menuA menu with a fixed number of courses and a fixed price, usually with a small choice of dishes for each course or no choice at all.
  • tasting menuA menu of many small courses chosen by the chef, served one after another to show the kitchen's style and best dishes, usually at a fixed price.
  • specialA dish that is not on the regular menu but is offered for a limited time, often for one day, using seasonal ingredients or extra stock.

More terms: Menus & Courses

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