Entrée (course)

Typical components

Entrées vary widely by cuisine and occasion, but many include a central protein, one or more vegetables, and a starch or grain. Common proteins are grouped under general terms such as meat or protein and often appear as specific choices like chicken, veal, steak or other cuts such as beef, pork and ham. Vegetables may be simple sides such as steamed or roasted vegetables including broccoli, while starches often include options like potato or yam.

History and origin

The term originates from French court and restaurant practice, where courses were organized to guide the progression of flavors and textures. Historically an "entrée" marked the entrance of a new set of dishes into service. Over time the placement and meaning evolved with changes in dining fashions and restaurant menu design.

Regional differences and terminology

Usage differs by English-speaking region. In much of Europe and in classical French usage, "entrée" refers to a dish served before the main course — essentially what English speakers call a starter or appetizer. In contemporary American English, however, "entrée" commonly denotes the principal or main course offered by a restaurant. This regional distinction is an important point when reading menus or following recipes from different countries.

Serving situations and examples

Entrées appear in many contexts: tasting menus, banquet service, restaurant dining and home entertaining. In a formal multi-course meal an entrée might be a composed plate with a protein, garnish and sauce; in casual dining it can be a single large portion. Examples include composed poultry dishes, grilled or roasted meats with sides, and vegetarian mains built around legumes, grains or hearty vegetables.

Practical notes and distinctions

When planning menus or ordering, consider portion size, balance of flavors and diners' dietary needs. The term on a menu can signal either a small starter or the main plate depending on the country, so asking staff or checking course descriptions helps avoid confusion. For further reading on menu terms and dining courses consult culinary references and regional style guides.