This is the menu in the fancy dining room. I've never been in this
particular dining room.

Men are required to wear jackets and ties are encouraged. They probably
have a discreet selection of ties in case a man comes in without one.
Sounds like a scene from a 1950's movie. Where's Cary Grant when you
need him? <G>

Here it is:

Dining Room Menu

Starters

CAB Beef Tartare
Certified Angus Beef, Mushroom Duexlle, Puff Pastry,
Truffled Dijon and House-made Chips
$9

Pan Fried Veal Sweetbreads
Onion Soubise, Lemon and Radish Salad and Bordelaise
$10

Tuna Tartare 'Nigiri"
Diced Sushi Grade Tuna, flavored with Shallots, Capers, and Sriracha
Dijonaise and topped with a Quail Egg over Seasoned Rice
$12

Appetizers

Ricotta Gnudi
In a Savory Chicken Broth with Roasted Red Peppers, Pulled
Confit of Guinea Hen and Shiitake Mushrooms
$9

Lettuces
Frisse, Arugula and Spinach tossed in Green Goddess Dressing with
Smoked Wild Boar, Roasted Baby Beets and Cherry Tomatoes
$9

Bibb Lettuce
Tossed in a Macadamia Nut Dressing with Radishes, Grilled
Preserved Lemons and Whipped Feta Cheese
$9

Mains

Berkshire Suckling Pig Confit
Crispy Pork with a Roasted Pepper-Apple Glaze, Oven Roasted Beets tossed
in Sherry Syrup, Wilted Kale with Garlic and Baby Carrot Puree
$26

Crisp Chicken Filet
Farm Raised Chicken Breast lightly pounded and Pan Fried,
Sweet and Sour Butternut Squash and Lemon-Herb Salad
$25

CAB Tenderloin
Certified Angus Beef Tenderloin with Yukon Gold Potato Puree, Roasted
Wild Mushrooms Lightly Wilted Garlic Spinach and Sauce Bordelaise
$32

Crisp Duck Breast
House Cured Duck Breast, Roasted Red Pepper Rice Grits, Basil Infused
Fennel Fried Shiitake Mushroom and Arugula Salad
$28

Oat Crusted Flounder Filets
Burbon Glazed Sweet Potatoes, Smoked Cauliflower Puree with Pecan-Chive
Butter
$27

Desserts

House-made Chocolate Ice Cream
With Pate Choux, Salted Carmel Sauce, Candied Walnuts and Pears
$8

Meyer Lemon Tart
Cashew Nut Crust and Vanilla Cream
$7

Fresh Cinnamon-Sugar Doughnuts
Sweet Ginger Foam and Honey Crème Anglaise
$8

I haven't tried any of this so I have no opinion. What say ye to the
menu? I notice they spelled 'shiitake' correctly on this menu.

Jill

On Tuesday, February 4, 2014 1:23:06 PM UTC-5, jmcquown wrote:
> This is the menu in the fancy dining room. I've never been in this
>
> particular dining room.
>
>
>
> Men are required to wear jackets and ties are encouraged. They probably
>
> have a discreet selection of ties in case a man comes in without one.
>
> Sounds like a scene from a 1950's movie. Where's Cary Grant when you
>
> need him? <G>
>
>
>
> Here it is:
>
>
>
> Dining Room Menu
>
>
>
> Starters
>
>
>
> CAB Beef Tartare
>
> Certified Angus Beef, Mushroom Duexlle, Puff Pastry,
>
> Truffled Dijon and House-made Chips
>
> $9
>
>
>
> Pan Fried Veal Sweetbreads
>
> Onion Soubise, Lemon and Radish Salad and Bordelaise
>
> $10
>
>
>
> Tuna Tartare 'Nigiri"
>
> Diced Sushi Grade Tuna, flavored with Shallots, Capers, and Sriracha
>
> Dijonaise and topped with a Quail Egg over Seasoned Rice
>
> $12
>
>
>
> Appetizers
>
>
>
> Ricotta Gnudi
>
> In a Savory Chicken Broth with Roasted Red Peppers, Pulled
>
> Confit of Guinea Hen and Shiitake Mushrooms
>
> $9
>
>
>
> Lettuces
>
> Frisse, Arugula and Spinach tossed in Green Goddess Dressing with
>
> Smoked Wild Boar, Roasted Baby Beets and Cherry Tomatoes
>
> $9
>
>
>
> Bibb Lettuce
>
> Tossed in a Macadamia Nut Dressing with Radishes, Grilled
>
> Preserved Lemons and Whipped Feta Cheese
>
> $9
>
>
>
> Mains
>
>
>
> Berkshire Suckling Pig Confit
>
> Crispy Pork with a Roasted Pepper-Apple Glaze, Oven Roasted Beets tossed
>
> in Sherry Syrup, Wilted Kale with Garlic and Baby Carrot Puree
>
> $26
>
>
>
> Crisp Chicken Filet
>
> Farm Raised Chicken Breast lightly pounded and Pan Fried,
>
> Sweet and Sour Butternut Squash and Lemon-Herb Salad
>
> $25
>
>
>
> CAB Tenderloin
>
> Certified Angus Beef Tenderloin with Yukon Gold Potato Puree, Roasted
>
> Wild Mushrooms Lightly Wilted Garlic Spinach and Sauce Bordelaise
>
> $32
>
>
>
> Crisp Duck Breast
>
> House Cured Duck Breast, Roasted Red Pepper Rice Grits, Basil Infused
>
> Fennel Fried Shiitake Mushroom and Arugula Salad
>
> $28
>
>
>
> Oat Crusted Flounder Filets
>
> Burbon Glazed Sweet Potatoes, Smoked Cauliflower Puree with Pecan-Chive
>
> Butter
>
> $27
>
>
>
> Desserts
>
>
>
> House-made Chocolate Ice Cream
>
> With Pate Choux, Salted Carmel Sauce, Candied Walnuts and Pears
>
> $8
>
>
>
> Meyer Lemon Tart
>
> Cashew Nut Crust and Vanilla Cream
>
> $7
>
>
>
> Fresh Cinnamon-Sugar Doughnuts
>
> Sweet Ginger Foam and Honey Crème Anglaise
>
> $8
>
>
>
> I haven't tried any of this so I have no opinion. What say ye to the
>
> menu? I notice they spelled 'shiitake' correctly on this menu.
>
>
>
> Jill

See? They know you are watching.

On 2/4/2014 5:16 PM, Kalmia wrote:
> On Tuesday, February 4, 2014 1:23:06 PM UTC-5, jmcquown wrote:
>> This is the menu in the fancy dining room. I've never been in this
>> particular dining room.
>>
(snippage)
>>
>> I haven't tried any of this so I have no opinion. What say ye to the
>> menu? I notice they spelled 'shiitake' correctly on this menu.
>>
>> Jill
>
> See? They know you are watching.
>
You could be right. They've never emailed the menu for this particular
dining room before. I'd been trying (unsuccessfully) to copy/paste the
text from the member website but the formatting wouldn't come out right.
Next thing I know, they've emailed it.

Jill

On Tue, 04 Feb 2014 17:49:57 -0500, jmcquown wrote:

> On 2/4/2014 5:16 PM, Kalmia wrote:

>> See? They know you are watching.
>>
> You could be right. They've never emailed the menu for this particular
> dining room before. I'd been trying (unsuccessfully) to copy/paste the
> text from the member website but the formatting wouldn't come out right.
> Next thing I know, they've emailed it.

Heh. Maybe somebody there *does* read this NG ;-)
--
Cheers
Chatty Cathy

On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:


> The prices on the menu for "Starters" and "Appetizers" were all within
> $3 of each other.
>
> It was an honest question.

In this part of the world we usually refer to a 3 course meal as having a
starter, a main and then dessert - but there's a couple I know who do
refer to a starter as an appetizer and they're actually quite snobby i.e.
they only eat at the most expensive restaurants/shop at the most expensive
stores, drive shockingly expensive cars - just to show off how much money
they have - which is why I found Marty's comment funny).

But then again the word 'appetizer' rings another bell - think in some
parts of the world it might be an alternative term for a main course?
Dunno, just too lazy to google it right now.

--
Cheers
Chatty Cathy

On Wed, 05 Feb 2014 11:29:54 +0200, ChattyCathy wrote:

> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>
>
>> The prices on the menu for "Starters" and "Appetizers" were all within
>> $3 of each other.
>>
>> It was an honest question.
>
> In this part of the world we usually refer to a 3 course meal as having
> a starter, a main and then dessert - but there's a couple I know who do
> refer to a starter as an appetizer and they're actually quite snobby
> i.e. they only eat at the most expensive restaurants/shop at the most
> expensive stores, drive shockingly expensive cars - just to show off how
> much money they have - which is why I found Marty's comment funny).
>
> But then again the word 'appetizer' rings another bell - think in some
> parts of the world it might be an alternative term for a main course?
> Dunno, just too lazy to google it right now.

OK I looked at wiki.

Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger food'
that is generally served before one even gets to the dining table.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>
>
>> The prices on the menu for "Starters" and "Appetizers" were all within
>> $3 of each other.
>>
>> It was an honest question.
>
> In this part of the world we usually refer to a 3 course meal as having a
> starter, a main and then dessert - but there's a couple I know who do
> refer to a starter as an appetizer and they're actually quite snobby i.e.
> they only eat at the most expensive restaurants/shop at the most expensive
> stores, drive shockingly expensive cars - just to show off how much money
> they have - which is why I found Marty's comment funny).
>
> But then again the word 'appetizer' rings another bell - think in some
> parts of the world it might be an alternative term for a main course?
> Dunno, just too lazy to google it right now.

We have starter, main and pudding (just to cause consternation and fear
among the masses)
--
http://www.helpforheroes.org.uk/shop/

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 11:29:54 +0200, ChattyCathy wrote:
>
>> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>>
>>
>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>> $3 of each other.
>>>
>>> It was an honest question.
>>
>> In this part of the world we usually refer to a 3 course meal as having
>> a starter, a main and then dessert - but there's a couple I know who do
>> refer to a starter as an appetizer and they're actually quite snobby
>> i.e. they only eat at the most expensive restaurants/shop at the most
>> expensive stores, drive shockingly expensive cars - just to show off how
>> much money they have - which is why I found Marty's comment funny).
>>
>> But then again the word 'appetizer' rings another bell - think in some
>> parts of the world it might be an alternative term for a main course?
>> Dunno, just too lazy to google it right now.
>
> OK I looked at wiki.
>
> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger food'
> that is generally served before one even gets to the dining table.
]
Ahh thanks for that

--
http://www.helpforheroes.org.uk/shop/

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>
>
>> The prices on the menu for "Starters" and "Appetizers" were all within
>> $3 of each other.
>>
>> It was an honest question.
>
> In this part of the world we usually refer to a 3 course meal as having a
> starter, a main and then dessert - but there's a couple I know who do
> refer to a starter as an appetizer and they're actually quite snobby i.e.
> they only eat at the most expensive restaurants/shop at the most expensive
> stores, drive shockingly expensive cars - just to show off how much money
> they have - which is why I found Marty's comment funny).
>
> But then again the word 'appetizer' rings another bell - think in some
> parts of the world it might be an alternative term for a main course?
> Dunno, just too lazy to google it right now.

Appetizer here usually means something that you eat before the meal. Not
usually soup or salad and usually some kind of finger food. But starter
usually refers to the same thing.

Oh now this is funny! Says the only difference is what country you're in.
Since that menu is in the US, it makes even less sense!

http://wiki.answers.com/Q/Difference..._and_appetizer

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 11:29:54 +0200, ChattyCathy wrote:
>
>> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>>
>>
>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>> $3 of each other.
>>>
>>> It was an honest question.
>>
>> In this part of the world we usually refer to a 3 course meal as having
>> a starter, a main and then dessert - but there's a couple I know who do
>> refer to a starter as an appetizer and they're actually quite snobby
>> i.e. they only eat at the most expensive restaurants/shop at the most
>> expensive stores, drive shockingly expensive cars - just to show off how
>> much money they have - which is why I found Marty's comment funny).
>>
>> But then again the word 'appetizer' rings another bell - think in some
>> parts of the world it might be an alternative term for a main course?
>> Dunno, just too lazy to google it right now.
>
> OK I looked at wiki.
>
> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger food'
> that is generally served before one even gets to the dining table.

Here too but that link said in some country they refer to the main part of
the meal, main dish or main but here it is entree. Not always true either
as trendy places now use the word "mains".

On Wed, 05 Feb 2014 10:21:35 +0000, Ophelia wrote:
>
> "ChattyCathy" > wrote
>
>> OK I looked at wiki.
>>
>> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger
>> food' that is generally served before one even gets to the dining
>> table.
> ]
> Ahh thanks for that

If I have to be absolutely 'correct' about this - Hors d'oeuvre can also
be food that is eaten with the 'minimum of cutlery at the table' (what do
they call cutlery in the USA - flatware, maybe? Can never remember...)

Anyway, can't imagine eating either of their lettuce appetizer offerings
anywhere other than sitting at a table with a knife and fork and a napkin
on my lap - so they might as well have put those two under 'Starters',
IMHO. Same goes for the Gnudi; to me that's a starter, not an appetizer.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 10:21:35 +0000, Ophelia wrote:
>>
>> "ChattyCathy" > wrote
>>
>>> OK I looked at wiki.
>>>
>>> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>>> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger
>>> food' that is generally served before one even gets to the dining
>>> table.
>> ]
>> Ahh thanks for that
>
> If I have to be absolutely 'correct' about this - Hors d'oeuvre can also
> be food that is eaten with the 'minimum of cutlery at the table' (what do
> they call cutlery in the USA - flatware, maybe? Can never remember...)
>
> Anyway, can't imagine eating either of their lettuce appetizer offerings
> anywhere other than sitting at a table with a knife and fork and a napkin
> on my lap - so they might as well have put those two under 'Starters',
> IMHO. Same goes for the Gnudi; to me that's a starter, not an appetizer.

I've never had anything called an 'appetizer' so I wasn't sure what it was.


--
http://www.helpforheroes.org.uk/shop/

On Wed, 05 Feb 2014 03:36:38 -0800, Julie Bove wrote:


> Appetizer here usually means something that you eat before the meal. Not
> usually soup or salad and usually some kind of finger food. But starter
> usually refers to the same thing.
>
> Oh now this is funny! Says the only difference is what country you're
> in. Since that menu is in the US, it makes even less sense!
>
> http://wiki.answers.com/Q/Difference..._and_appetizer


Indeed! Now I know why I thought the term appetizer had something to with
a main course. And yes, it is highly confusing... But to me, Hors d'oeuvre
mean finger foods - that one snacks on while sipping a pre-dinner
drink/cocktail. When I get to the table, I have a starter, then a main and
(if I have any room left) a dessert (or 'pudding' as it's known elsewhere)
<laugh>

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 10:21:35 +0000, Ophelia wrote:
>>
>> "ChattyCathy" > wrote
>>
>>> OK I looked at wiki.
>>>
>>> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>>> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger
>>> food' that is generally served before one even gets to the dining
>>> table.
>> ]
>> Ahh thanks for that
>
> If I have to be absolutely 'correct' about this - Hors d'oeuvre can also
> be food that is eaten with the 'minimum of cutlery at the table' (what do
> they call cutlery in the USA - flatware, maybe? Can never remember...)
>
> Anyway, can't imagine eating either of their lettuce appetizer offerings
> anywhere other than sitting at a table with a knife and fork and a napkin
> on my lap - so they might as well have put those two under 'Starters',
> IMHO. Same goes for the Gnudi; to me that's a starter, not an appetizer.

Yes. Either flatware if not real silver. But lots of people call flatware
silverware. Cutlery usually refers to sharp knives.

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 03:36:38 -0800, Julie Bove wrote:
>
>
>> Appetizer here usually means something that you eat before the meal. Not
>> usually soup or salad and usually some kind of finger food. But starter
>> usually refers to the same thing.
>>
>> Oh now this is funny! Says the only difference is what country you're
>> in. Since that menu is in the US, it makes even less sense!
>>
>> http://wiki.answers.com/Q/Difference..._and_appetizer
>
>
> Indeed! Now I know why I thought the term appetizer had something to with
> a main course. And yes, it is highly confusing... But to me, Hors d'oeuvre
> mean finger foods - that one snacks on while sipping a pre-dinner
> drink/cocktail. When I get to the table, I have a starter, then a main and
> (if I have any room left) a dessert (or 'pudding' as it's known elsewhere)
> <laugh>

We usually have a salad with our meals but we rarely have an appetizer
unless in a Mexican place because they will bring you chips and salsa. And
we hardly ever have a dessert.

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 03:36:38 -0800, Julie Bove wrote:
>
>
>> Appetizer here usually means something that you eat before the meal. Not
>> usually soup or salad and usually some kind of finger food. But starter
>> usually refers to the same thing.
>>
>> Oh now this is funny! Says the only difference is what country you're
>> in. Since that menu is in the US, it makes even less sense!
>>
>> http://wiki.answers.com/Q/Difference..._and_appetizer
>
>
> Indeed! Now I know why I thought the term appetizer had something to with
> a main course. And yes, it is highly confusing... But to me, Hors d'oeuvre
> mean finger foods - that one snacks on while sipping a pre-dinner
> drink/cocktail. When I get to the table, I have a starter, then a main and
> (if I have any room left) a dessert (or 'pudding' as it's known elsewhere)
> <laugh>

Apart from the 'pudding' thing, it seems we have the same names for all
those things.

--
http://www.helpforheroes.org.uk/shop/

On Wed, 05 Feb 2014 12:44:28 +0000, Ophelia wrote:


> Apart from the 'pudding' thing, it seems we have the same names for all
> those things.

My Mom always referred to dessert as pudding - as do many other people I
know here, but usually when talking about home cooking. Every restaurant
I've ever been in here has a 'dessert' section on the menu - and often a
separate menu.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Wed, 05 Feb 2014 12:44:28 +0000, Ophelia wrote:
>
>
>> Apart from the 'pudding' thing, it seems we have the same names for all
>> those things.
>
> My Mom always referred to dessert as pudding - as do many other people I
> know here, but usually when talking about home cooking. Every restaurant
> I've ever been in here has a 'dessert' section on the menu - and often a
> separate menu.

Pretty much the same then)


--
http://www.helpforheroes.org.uk/shop/

ChattyCathy wrote:
>Sqwertz wrote:
>
>> The prices on the menu for "Starters" and "Appetizers" were all within
>> $3 of each other.
>>
>> It was an honest question.
>
>In this part of the world we usually refer to a 3 course meal as having a
>starter, a main and then dessert - but there's a couple I know who do
>refer to a starter as an appetizer and they're actually quite snobby i.e.
>they only eat at the most expensive restaurants/shop at the most expensive
>stores, drive shockingly expensive cars - just to show off how much money
>they have - which is why I found Marty's comment funny).
>
>But then again the word 'appetizer' rings another bell - think in some
>parts of the world it might be an alternative term for a main course?
>Dunno, just too lazy to google it right now.

I've never seen a menu in NY with the term "Starter"... In the US I'd
think that's a trailer trash term. When a la carte there are
Appetizers, Entrees, Desserts, and Beverages. Full meals will say
includes cup of soup or salad, entree with choice of sides, and
dessert... beverages and appetizers are a la carte. Most meals
include bread n' butter. Actually I've never seen the term "Starter"
on a menu anywhere in the US... perhaps in some localities they use
Starter because they can't spell Appetizer.

"Brooklyn1" > wrote in message
...
> ChattyCathy wrote:
>>Sqwertz wrote:
>>
>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>> $3 of each other.
>>>
>>> It was an honest question.
>>
>>In this part of the world we usually refer to a 3 course meal as having a
>>starter, a main and then dessert - but there's a couple I know who do
>>refer to a starter as an appetizer and they're actually quite snobby i.e.
>>they only eat at the most expensive restaurants/shop at the most expensive
>>stores, drive shockingly expensive cars - just to show off how much money
>>they have - which is why I found Marty's comment funny).
>>
>>But then again the word 'appetizer' rings another bell - think in some
>>parts of the world it might be an alternative term for a main course?
>>Dunno, just too lazy to google it right now.
>
> I've never seen a menu in NY with the term "Starter"... In the US I'd
> think that's a trailer trash term. When a la carte there are
> Appetizers, Entrees, Desserts, and Beverages. Full meals will say
> includes cup of soup or salad, entree with choice of sides, and
> dessert... beverages and appetizers are a la carte. Most meals
> include bread n' butter. Actually I've never seen the term "Starter"
> on a menu anywhere in the US... perhaps in some localities they use
> Starter because they can't spell Appetizer.


Not in UK!

--
http://www.helpforheroes.org.uk/shop/

On 2/5/2014 10:37 AM, Brooklyn1 wrote:
>> Sqwertz wrote:
>>
>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>> $3 of each other.
>>>
>>> It was an honest question.
>>
> I've never seen a menu in NY with the term "Starter"... In the US I'd
> think that's a trailer trash term. When a la carte there are
> Appetizers, Entrees, Desserts, and Beverages. Full meals will say
> includes cup of soup or salad, entree with choice of sides, and
> dessert... beverages and appetizers are a la carte. Most meals
> include bread n' butter. Actually I've never seen the term "Starter"
> on a menu anywhere in the US... perhaps in some localities they use
> Starter because they can't spell Appetizer.
>
They used both terms on that menu with different items listed under
each. Before the Entrees...

Jill

On 2014-02-05 10:37 AM, Brooklyn1 wrote:

> I've never seen a menu in NY with the term "Starter"... In the US I'd
> think that's a trailer trash term. When a la carte there are
> Appetizers, Entrees, Desserts, and Beverages.

It is interesting how they twist the names around from place to place. I
have seen "starters" but it is usually appetizers. I don't know where
Entree came from. In France an entree is a first or second course ...
and appetizer, not the main course.


> Full meals will say
> includes cup of soup or salad, entree with choice of sides, and
> dessert... beverages and appetizers are a la carte.

There is another interesting twist because la carte is the menu, but a
menu in France means a multi course meal. A menu meal typically offers
two, three or more courses and a selection of only one or two options
for each course. In some places where there are more courses offered
there are more options for each course.

On Wed, 05 Feb 2014 11:37:30 +0200, ChattyCathy
> wrote:

>On Wed, 05 Feb 2014 11:29:54 +0200, ChattyCathy wrote:
>
>> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>>
>>
>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>> $3 of each other.
>>>
>>> It was an honest question.
>>
>> In this part of the world we usually refer to a 3 course meal as having
>> a starter, a main and then dessert - but there's a couple I know who do
>> refer to a starter as an appetizer and they're actually quite snobby
>> i.e. they only eat at the most expensive restaurants/shop at the most
>> expensive stores, drive shockingly expensive cars - just to show off how
>> much money they have - which is why I found Marty's comment funny).
>>
>> But then again the word 'appetizer' rings another bell - think in some
>> parts of the world it might be an alternative term for a main course?
>> Dunno, just too lazy to google it right now.
>
>OK I looked at wiki.
>
>Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger food'
>that is generally served before one even gets to the dining table.

In the US Appetizers can be any small portion of food, typically
savory, considered an appetite whetter... hors d'oeuvres are something
else, they are rarely available at restaurants, those are typically
served at catered parties, and are served by someone who walks about
offering from a tray... I've never seen hors d'oeuvers served at table
in the US, they are served prior to the meal, before people sit at
table to eat, usually served while guests are mingling during the pre
dinner cocktail hour. In the US an appetizer can be a shrimp
cocktail, blintzes, stuffed 'shrooms, fried zuchinni sticks, garlic
bread, a fruit cup, half a dozen cherrystones on shelf bra, etc.

On Wed, 05 Feb 2014 10:37:31 -0500, Brooklyn1 wrote:

> I've never seen a menu in NY with the term "Starter"... In the US I'd
> think that's a trailer trash term. When a la carte there are
> Appetizers, Entrees, Desserts, and Beverages. Full meals will say
> includes cup of soup or salad, entree with choice of sides, and
> dessert... beverages and appetizers are a la carte. Most meals include
> bread n' butter. Actually I've never seen the term "Starter" on a menu
> anywhere in the US... perhaps in some localities they use Starter
> because they can't spell Appetizer.

It's just terminology.

Anyway, I think it's safe to assume that you'd call 'finger food' e.g.
smoked salmon and caviar canapes that you'd serve to your guests - while
they're having their pre-dinner cocktails - appetizers too? I'd call those
Hors d'oeuvre. So by your logic I would have to presume you couldn't even
pronounce Hors d'oeuvre - let alone spell it correctly.

--
Cheers
Chatty Cathy

"Ophelia" wrote:
>"ChattyCathy" wrote:
>>Ophelia wrote:
>>> "ChattyCathy" wrote:
>>>
>>>> OK I looked at wiki.
>>>>
>>>> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>>>> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger
>>>> food' that is generally served before one even gets to the dining
>>>> table.
>>> ]
>>> Ahh thanks for that
>>
>> If I have to be absolutely 'correct' about this - Hors d'oeuvre can also
>> be food that is eaten with the 'minimum of cutlery at the table' (what do
>> they call cutlery in the USA - flatware, maybe? Can never remember...)
>>
>> Anyway, can't imagine eating either of their lettuce appetizer offerings
>> anywhere other than sitting at a table with a knife and fork and a napkin
>> on my lap - so they might as well have put those two under 'Starters',
>> IMHO. Same goes for the Gnudi; to me that's a starter, not an appetizer.
>
>I've never had anything called an 'appetizer' so I wasn't sure what it was.

Sure you have... an appetizer is the same as foreplay.

On Wed, 5 Feb 2014 03:38:39 -0800, "Julie Bove"
> wrote:

>
>"ChattyCathy" > wrote in message
>news
>> On Wed, 05 Feb 2014 11:29:54 +0200, ChattyCathy wrote:
>>
>>> On Wed, 05 Feb 2014 02:52:27 -0600, Sqwertz wrote:
>>>
>>>
>>>> The prices on the menu for "Starters" and "Appetizers" were all within
>>>> $3 of each other.
>>>>
>>>> It was an honest question.
>>>
>>> In this part of the world we usually refer to a 3 course meal as having
>>> a starter, a main and then dessert - but there's a couple I know who do
>>> refer to a starter as an appetizer and they're actually quite snobby
>>> i.e. they only eat at the most expensive restaurants/shop at the most
>>> expensive stores, drive shockingly expensive cars - just to show off how
>>> much money they have - which is why I found Marty's comment funny).
>>>
>>> But then again the word 'appetizer' rings another bell - think in some
>>> parts of the world it might be an alternative term for a main course?
>>> Dunno, just too lazy to google it right now.
>>
>> OK I looked at wiki.
>>
>> Appetizers are what we refer to here as "Hors d'oeuvre" or "Horse's
>> doofers" as my Dad used to jokingly refer to them <g> IOW, 'finger food'
>> that is generally served before one even gets to the dining table.
>
>Here too but that link said in some country they refer to the main part of
>the meal, main dish or main but here it is entree. Not always true either
>as trendy places now use the word "mains".

Then you dine at a trailor trash joint... mains are sewer pipes.

On Wed, 05 Feb 2014 10:55:29 -0500, Brooklyn1 wrote:


> In the US Appetizers can be any small portion of food, typically savory,
> considered an appetite whetter... hors d'oeuvres are something else,
> they are rarely available at restaurants, those are typically served at
> catered parties, and are served by someone who walks about offering from
> a tray... I've never seen hors d'oeuvers served at table in the US, they
> are served prior to the meal, before people sit at table to eat, usually
> served while guests are mingling during the pre dinner cocktail hour. In
> the US an appetizer can be a shrimp cocktail, blintzes, stuffed
> 'shrooms, fried zuchinni sticks, garlic bread, a fruit cup, half a dozen
> cherrystones on shelf bra, etc.

Terminology strikes again (as some googling and other posts in this thread
have revealed). It would seem there is no clear distinction in the USA
between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
called 'appetizers'. So why the heck there was a distinction made on that
menu is beyond me; pick one, any one - and stick to it.

--
Cheers
Chatty Cathy

On 2/5/2014 11:02 AM, Brooklyn1 wrote:

>> Here too but that link said in some country they refer to the main part of
>> the meal, main dish or main but here it is entree. Not always true either
>> as trendy places now use the word "mains".
>
> Then you dine at a trailor trash joint... mains are sewer pipes.
>
"Mains" can also refer to water mains, gas mains, even electric mains.

On 2/5/2014 10:58 AM, ChattyCathy wrote:
> On Wed, 05 Feb 2014 10:37:31 -0500, Brooklyn1 wrote:
>
>> I've never seen a menu in NY with the term "Starter"... In the US I'd
>> think that's a trailer trash term. When a la carte there are
>> Appetizers, Entrees, Desserts, and Beverages. Full meals will say
>> includes cup of soup or salad, entree with choice of sides, and
>> dessert... beverages and appetizers are a la carte. Most meals include
>> bread n' butter. Actually I've never seen the term "Starter" on a menu
>> anywhere in the US... perhaps in some localities they use Starter
>> because they can't spell Appetizer.
>
> It's just terminology.
>
> Anyway, I think it's safe to assume that you'd call 'finger food' e.g.
> smoked salmon and caviar canapes that you'd serve to your guests - while
> they're having their pre-dinner cocktails - appetizers too? I'd call those
> Hors d'oeuvre. So by your logic I would have to presume you couldn't even
> pronounce Hors d'oeuvre - let alone spell it correctly.
>
Hors d'oeuvres are, in my limited experience, cocktail party food. You
nailed it when you said people are standing around with little plates of
hors d'oeuvres (canapes) and sipping wine or having cocktails. Dinner
isn't necessarily involved, it depends on the event. My 2 cents.

Jill

"ChattyCathy" wrote:
>Ophelia wrote:
>
>> Apart from the 'pudding' thing, it seems we have the same names for all
>> those things.
>
> My Mom always referred to dessert as pudding - as do many other people I
> know here, but usually when talking about home cooking. Every restaurant
> I've ever been in here has a 'dessert' section on the menu - and often a
> separate menu.

Don't get me started on what different foods are called in the
military. Dining nomenclature is very different in different
countries, even in different regions of the same country. In the US
food terminology changes by neighborhood, especially by ethnic
neighborhoods. In different parts of the US the same sandwich is a
Hero, Sub, Grinder... in some areas all carbonated beverages are
called a soda, a tonic, or a 'coke' regardless of flavor. I'm sure
there are many books written on the subject. Here's but one, there's
even a TV show:
http://www.amazon.com/Diners-Drive-I...gy+by+location

On 2/4/2014 9:51 PM, ChattyCathy wrote:
> On Tue, 04 Feb 2014 17:49:57 -0500, jmcquown wrote:
>
>> On 2/4/2014 5:16 PM, Kalmia wrote:
>
>>> See? They know you are watching.
>>>
>> You could be right. They've never emailed the menu for this particular
>> dining room before. I'd been trying (unsuccessfully) to copy/paste the
>> text from the member website but the formatting wouldn't come out right.
>> Next thing I know, they've emailed it.
>
> Heh. Maybe somebody there *does* read this NG ;-)
>

Or they may just occasionally do a google search on themselves, and
the threads here came up in the search results.

On 2/5/2014 1:38 PM, Moe DeLoughan wrote:
> On 2/4/2014 9:51 PM, ChattyCathy wrote:
>> On Tue, 04 Feb 2014 17:49:57 -0500, jmcquown wrote:
>>
>>> On 2/4/2014 5:16 PM, Kalmia wrote:
>>
>>>> See? They know you are watching.
>>>>
>>> You could be right. They've never emailed the menu for this particular
>>> dining room before. I'd been trying (unsuccessfully) to copy/paste the
>>> text from the member website but the formatting wouldn't come out right.
>>> Next thing I know, they've emailed it.
>>
>> Heh. Maybe somebody there *does* read this NG ;-)
>>
>
> Or they may just occasionally do a google search on themselves, and the
> threads here came up in the search results.

More power to their google searches and this ng, then! They need
some feedback that isn't from the majority of sheeple who are thrilled
to eat there. Club management already doesn't like me because I ask a
lot of questions.

Jill

"jmcquown" > wrote in message
...
> On 2/5/2014 1:38 PM, Moe DeLoughan wrote:
>> On 2/4/2014 9:51 PM, ChattyCathy wrote:
>>> On Tue, 04 Feb 2014 17:49:57 -0500, jmcquown wrote:
>>>
>>>> On 2/4/2014 5:16 PM, Kalmia wrote:
>>>
>>>>> See? They know you are watching.
>>>>>
>>>> You could be right. They've never emailed the menu for this particular
>>>> dining room before. I'd been trying (unsuccessfully) to copy/paste the
>>>> text from the member website but the formatting wouldn't come out
>>>> right.
>>>> Next thing I know, they've emailed it.
>>>
>>> Heh. Maybe somebody there *does* read this NG ;-)
>>>
>>
>> Or they may just occasionally do a google search on themselves, and the
>> threads here came up in the search results.
>
> More power to their google searches and this ng, then! They need some
> feedback that isn't from the majority of sheeple who are thrilled to eat
> there. Club management already doesn't like me because I ask a lot of
> questions.

When you see a lot of people pointing at you when you go over there .... you
will know <g>

--
http://www.helpforheroes.org.uk/shop/

On 2014-02-05 11:10 AM, ChattyCathy wrote:

> Terminology strikes again (as some googling and other posts in this thread
> have revealed). It would seem there is no clear distinction in the USA
> between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
> called 'appetizers'. So why the heck there was a distinction made on that
> menu is beyond me; pick one, any one - and stick to it.

I always thought hor d'oeuvres was was almost interchangeable with
canapes, mostly finger foods to nibble on with drinks.... before you sit
down at the dinner table.

On Wed, 05 Feb 2014 14:53:12 -0500, Dave Smith
> wrote:

> On 2014-02-05 11:10 AM, ChattyCathy wrote:
>
> > Terminology strikes again (as some googling and other posts in this thread
> > have revealed). It would seem there is no clear distinction in the USA
> > between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
> > called 'appetizers'. So why the heck there was a distinction made on that
> > menu is beyond me; pick one, any one - and stick to it.
>
> I always thought hor d'oeuvres was was almost interchangeable with
> canapes, mostly finger foods to nibble on with drinks.... before you sit
> down at the dinner table.
>

I thought appetizers = starters in restaurant-speak and hors d'oeuvres
are finger foods usually eaten standing up (think old fashioned
cocktail party)... so canapés, crudités, bruschetta, crostini etc.
fall under the umbrella of hors d'oeuvres.


--

Good Food.
Good Friends.
Good Memories.

On 2014-02-05 3:08 PM, sf wrote:

>> I always thought hor d'oeuvres was was almost interchangeable with
>> canapes, mostly finger foods to nibble on with drinks.... before you sit
>> down at the dinner table.
>>
>
> I thought appetizers = starters in restaurant-speak and hors d'oeuvres
> are finger foods usually eaten standing up (think old fashioned
> cocktail party)... so canapés, crudités, bruschetta, crostini etc.
> fall under the umbrella of hors d'oeuvres.

Eggsackery. They usually serve then on a tray and hand out napkins
instead of serving on a plate. They are usually bit sized and are eaten
standing up or seated in a lounge or patio. They are served with
cocktails, which may or may not include wine, as opposed to meal courses
where wine is usually served.

On Wed, 05 Feb 2014 14:53:12 -0500, Dave Smith wrote:


> I always thought hor d'oeuvres was was almost interchangeable with
> canapes, mostly finger foods to nibble on with drinks.... before you sit
> down at the dinner table.

I've always thought of hors d'oeuvre as being 'finger foods' too - and not
really 'sit-down' food (as I've said in a couple of other posts in this
thread... and when I typed in 'Appetizer' on a wiki search, it redirected
me to 'Hors d'oeuvre'. Maybe the authors of the article are confused too?

http://en.wikipedia.org/wiki/Appetizer

and Julie provided another link:

http://wiki.answers.com/Q/Difference..._and_appetizer

<quote>

The only difference is what country you are in. They are the same thing,
but it's commonly called a starter in strongly British or formerly British
colonies, and commonly called an appetizer in other countries. To make
things really confusing, an appetizer is called an "entree" in New
Zealand, and the main course is called a "main". (But in the USA, the word
"entree" is used to mean the main course!)

</quote>

Here, have a entree, um, I mean an hors d'oeuvre, no make that an
appetizer...

;-)

--
Cheers
Chatty Cathy

On Wed, 05 Feb 2014 18:10:27 +0200, ChattyCathy
> wrote:

>On Wed, 05 Feb 2014 10:55:29 -0500, Brooklyn1 wrote:
>
>
>> In the US Appetizers can be any small portion of food, typically savory,
>> considered an appetite whetter... hors d'oeuvres are something else,
>> they are rarely available at restaurants, those are typically served at
>> catered parties, and are served by someone who walks about offering from
>> a tray... I've never seen hors d'oeuvers served at table in the US, they
>> are served prior to the meal, before people sit at table to eat, usually
>> served while guests are mingling during the pre dinner cocktail hour. In
>> the US an appetizer can be a shrimp cocktail, blintzes, stuffed
>> 'shrooms, fried zuchinni sticks, garlic bread, a fruit cup, half a dozen
>> cherrystones on shelf bra, etc.
>
>Terminology strikes again (as some googling and other posts in this thread
>have revealed). It would seem there is no clear distinction in the USA
>between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
>called 'appetizers'. So why the heck there was a distinction made on that
>menu is beyond me; pick one, any one - and stick to it.

Hors d'oeurves are usuually synonomous with "canapes"... a fussily
prepped tidbit. Naturally everywhere uses different food
nomenclature.
http://en.wikipedia.org/wiki/Hors_d'oeuvre
http://en.wikipedia.org/wiki/Canap%C3%A9
Crudites typically bridge the abyss between hors d'oeurves and
canapes:
http://en.wikipedia.org/wiki/Crudit%C3%A9s

Anyone wants to experience fancy schmancy hors d'oeuvres, canapes,
smorgasbord, and ultra snobbish din-din etc. needs to attend a high
Jewish wedding in NYC... nowhere else does it as lavishly/expertly.
I've attended many, I've actually assisted in catering many... I
happen to be expert in preparing hors d'oeurves, carving meats,
prepping and presenting items such as chopped liver, chopped herring,
and any other item on fancy schmancy smorgasbords. Ya know, Martin
Yan ain't the only one on this planet who can eviserate poultry, I can
do it better, a lot better... and compared to me at carving any meat
Jacques Pépin is a joke... I've had lots more experience.

On Wednesday, February 5, 2014 1:04:00 PM UTC-8, Chatty Cathy wrote:
> On Wed, 05 Feb 2014 14:53:12 -0500, Dave Smith wrote:
>
>
>
>
>
> > I always thought hor d'oeuvres was was almost interchangeable with
>
> > canapes, mostly finger foods to nibble on with drinks.... before you sit
>
> > down at the dinner table.
>
>
>
> I've always thought of hors d'oeuvre as being 'finger foods' too - and not
>
> really 'sit-down' food (as I've said in a couple of other posts in this
>
> thread... and when I typed in 'Appetizer' on a wiki search, it redirected
>
> me to 'Hors d'oeuvre'. Maybe the authors of the article are confused too?
>
>
>
> http://en.wikipedia.org/wiki/Appetizer
>
>
>
> and Julie provided another link:
>
>
>
> http://wiki.answers.com/Q/Difference..._and_appetizer
>
>
>
> <quote>
>
>
>
> The only difference is what country you are in. They are the same thing,
>
> but it's commonly called a starter in strongly British or formerly British
>
> colonies, and commonly called an appetizer in other countries. To make
>
> things really confusing, an appetizer is called an "entree" in New
>
> Zealand, and the main course is called a "main". (But in the USA, the word
>
> "entree" is used to mean the main course!)
>
>
>
> </quote>
>
>
>
> Here, have a entree, um, I mean an hors d'oeuvre, no make that an
>
> appetizer...
>
>
>
> ;-)
>
>
>
> --
>
> Cheers
>
> Chatty Cathy


And now they've added tapas to the mix, using the term incorrectly. This is on Jill's most recent post re; them.

Julie P

On 2/5/2014 5:37 PM, wrote:
>>
>> Here, have a entree, um, I mean an hors d'oeuvre, no make that an
>> appetizer...;-)
>>
> And now they've added tapas to the mix, using the term incorrectly. This is on Jill's most recent post re; them.
> Julie P
>
As far as I can tell they're using the term Tapas as just another name
for "bar food".

Jill