Bread Service: A pre-meal snack for Guests.
Amuse-Bouche: A taster that can be eaten in a bite or two.
Starter Course: A light dish, like a salad or a soup.
Entrée Course: Served before the main course. Traditionally a fish dish.
Main Course: The biggest dish and focal point of the entire dining experience.
Palette Cleanser: Traditionally a sorbet, served at any point in the menu sequence, but usually after the main course.
Cheese Course: A selection of cheeses, served with biscuits and reserves.
Dessert Course: The final food course and is often something sweet.
Tea and Coffee Service: After the final course Guests enjoy tea, coffee or a digestif
