Pigeon. Poached breast of Anjou pigeon, pastilla of confit’d leg, foie gras, puy lentils, truffle jus. Lamb. Roast best end of Cornish lamb, spinach, dauphinoise, confit’d garlic, morel cream. Sea bass. Pavé of wild sea bass, crushed Jersey royals with crab, broad beans, caviar velouté. Turbot. Sự khác biệt giữa A la carte với các hình thức phục vụ khác. Đặc điểm. Alacarte. Buffet. Gọi món. Hình thức ăn uống. Khách hàng ngồi tại bàn ăn và có nhân viên phục vụ lên order và đưa món tới tận bàn. Tiệc đứng, khách hàng tự phục vụ. Nhân viên phục vụ sẽ order và Mini Tarts: $4 (min 10 per flavour) Flavours: Lemon, Salted Caramel, Butter cookie. *2. Mini cupcakes: $2.80 (Flavours: Lemon, Elderflower, Salted Caramel, All Chocolate, Milk and Cookie) 3. Mini scones: $1.50 (flavour: earl grey cranberry/ chocolate chip) (min qty 25pcs) 4. Cake Bar: $55 per tray-cut in 30pcs (Strawberry&Orange, Elderflower The main difference between ala carte and buffet is in the pricing and serving approach. Ala carte dining refers to ordering individual dishes from the menu at a fixed price per dish. In contrast, buffet dining involves a selection of dishes displayed on a long table where guests can serve themselves as much as they desire for a fixed price. The ala carte menu has more options at a higher cost The dining table contains the plates for the guests and the serving dishes of food. The diners are then invited to queue along the length of the dining table while serving themselves the food that is prepared in advance. The guests then proceed to other designated sitting places which are set up fully with all appointments except the dinner plate. C. Luncheon Menu : Menu luncheon atau menu makan siang dapat berbentuk a’la carteatau table d’hote. Menu table d’hote untuk makan siang biasanya mencantumkan 3 atau 4 kelompok hidangan ( courses). D. Tea Time Menu: Tea time adalah waktu makan selingan, yang diadakan dalam kurun E8jjbx.

ala carte menu table set up