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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.

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EzBrand Appetizer - Cheese Appetizers

  • The French spelling is the same for singular and plural usage, hors-d’œuvre; in English, the ligature is usually replaced by the digraph with the plural commonly written hors d'oeuvres and pronounced.

¥380


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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.

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EzBrand Dessert - Chocolate Eclair Dessert

Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.
¥380 ¥400
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EzBrand Main Course - Porterhouse Steak

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows theentrée ("entry") course. In the United States and parts of Canada, it may in fact be called "entrée".
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EzBrand Main Course - Baked Pork Chops

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows theentrée ("entry") course. In the United States and parts of Canada, it may in fact be called "entrée".
¥380 ¥400

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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.
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