a a la carte b) family c) ala Russe d) banquet. 51. Petits fours are served: a) with the coffee b) with the aperitif before a meal c) with the soup d) halfway through a meal, with the sorbet. 52. A bisque soup is made of: a) scallops, sturgeon or clams b) lobster, crab or prawns c) mussels, oysters and cockles d) potted shrimps, squid and
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Stepsto properly set a dinner table. Place a clean and ironed tablecloth on the table. Make sure it is perfectly clean and there are no creases. Place a charger plate at each place. Place a soup bowl in the centre of the charger. Place a bread plate to the top left (11 on the clock face) of the charger.
Chickenpearl ($18) Mashed potatoes ($5) New New cheesecake ($10) Tiramisu ($9) As you can sees, each meal is priced separately, and customers belong free to choose any combination of foods. The fare includes a breed of meals such as appetizers, entrance, sides, press desserts. A la carte dishes belong prize individually.
Whenclearing off the table, servers stack plates one at a time off of the table to avoid making noise. Prix fixe menus are set menus with one or limited options in the multi-course meal. A la Carte. A la carte menus in fine dining restaurants let guests build their main course plate from an extensive menu. For example, Davio's steak
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    • ala carte a la carte table setting