Menu Accompaniments Table Setup

Menu accompaniments table setup in restaurants are mostly depending on the Food and
beverage menu and items ordered by the guests. After the guest placed an order basic
table cover get changed by the food and beverage personnel according the list of food
ordered. Accompaniments are sometimes comes with the food or served separately.

1. Hors-d’oeuvre
Menu Accompaniments Table Setup of Hors-d’oeuvre

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o Items Accompaniments Table Set-up

Salads fish and meat

salads, cucumber
salad,andalouse, Mayonnaise, vinaigrette,aspic, fish knife and fish fork
1 russian salad etc. fish plate

Fish anchovies, fish knife and fish fork

2 herring, smoked eel according to items fish plate

1 joint fork placed

when hot -melted butter /
beurre fondue or hollandaise.
Asparagus Whem cold -vinaigrette or
3 (Asperges) mayonnaise
upside down on the
right-hand side of the
cover, asparagus tong
on right side hot/cold
joint plate

j ; side knife and

Vinaigrette, brown bread and dessert fork,cold fish
4 Avocado butter (optional) plate

blinis (buck wheat pancake)/

hot b/f toast, butter, segment
of lemon, chopped shallot, j caviar knife/ fish knife
chopped egg yolk and egg on right side cold fish
5 Caviare white plate

Fresh fruit chilled castor sugar and ground side Knife and dessert
6 mellon ginger for melon fork half plate/ bowl
 cocktail glass/ bowl tea
7 Fruit cocktails castor sugar – grapefruit spoon

8 Fruit juices castor sugar pony glass,teaspoon

Tomato juice ‘•jus da pony glass,doily on side

9 tomate salt.worchestershire sauce plate, teaspoon

joint fork placed upside

down on the right-hand
when hot -melted butter / side hot/cold fish plate ,
Globe Artichokes beurre fondue or hollandaise finger bowl , spare
10 artichaut Whem cold -vinaigrette napkin.

Hot unbuttered breakfast 1 half plate,side

11 Mousses and pates toast/butter/lemon and napkin knife,dessert fork

Haifa lemon, oyster cruet – bed of crushed ice in a

(cayenne pepper, pepper soup plate, oyster
mill,chilli vinegar,Tabasco fork,finger bowl, slice of
12 Oy stars (huitras) sauce), butter, brown bread lemon and napkin

lemon cocktail glass,doily on

segment,peppermill,cayenne side plate,
13 Seafood cocktails pepper, brown bread, butter teaspoon,oyster fork

half a lemon wrapped in

muslin.cayenne pepper,
peppermill,brown
Smoked salmon bread,butter,oil,capers, cold fish plate,fish
14 (saumon fume) chopped onions knife.fish fork

Escargot dish (with 6-

12 indentations), snail
tongs – left side ,snail
French bread with appropriate fork- right side, finger
15 Snails (escargots) sauce,half a lemon bowl,napkin

2. Potage (Soups)
Menu Accompaniments Table Setup of Potage (Soups)
Sn
o Items Accompaniments Table Set-up

Consomme’ cup and

Consomme’ (thin saucer,half
1 soups) depending on the garnish plate,dessert spoon

earthenware dish called

grated parmesan, poached petit marmite dish ,
2 Petit marmite bone marrow , grilled flutes dolly, dessert spoon

grated parmesan, , grilled soup spoon , soup plate

3 Minostroni flutes , underplate

Potage st. Germain / soup spoon , soup plate

4 Creme’ de tomate croutons , underplate

soup plate , underplate,

french bread dipped in oil and fish knife ,fish fork ,
5 Bouillabaisse grilled dessert spoon .

sour cream, beetroot juice, dessert spoon , soup

6 Bortsch bouchees. plate , underplate

3. Oeufs (Eggs)
Menu Accompaniments Table Setup Oeufs (Eggs)

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o Items Accompaniments Table Set-up

sur la plat
dish,underplate,dessert
spoon, dessert fork,side
1 Ocuf sur la plat knife

cocotte
dish,underplate,teaspo
2 Oeuf en cocotte on
 Hash brown potato, grilled hot fish plate,small
3 Omelettes tomato fork,small knife

4. Farineux (Pasta and rice dishes)

Menu Accompaniments Table Setup of Farineux (Pasta and rice dishes)

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o Items Accompaniments Table Set-up

hot soup plate with

underplate, joint fork
placed on right side of
cover, dessert spoon
1 Spaghetti grated Parmesan cheese (left side)

half plate,dessert
2 Other Pasta grated Parmesan cheese fork,dessert spoon

5.
Poisson Ite
ms Accompaniments i ctuie oei-up

Tartare sauce/Hollandaise fish plate,fish knife,fish

1 Fried Fish sauce,lemon segments fork

Tomato sauce.lemon fish plate,fish knife,fish

2 Deep Fried Fish segments • fork

Cold Poached Fish Mayonnaise or its fish plate,fish knife,fish

3 Dishes derivative,lemon segments fork

Grilled Herring fish plate,fish knife,fish

4. (hareng grille’) Mustard sauce fork

cayenne
White bait pepper,peppermill,lemon fish plate,fish knife,fish
5 (blanchailles) segments, fork
 deep soup
plate,underpiate.fish
cayenne knife, fish fork,dessert
Mussels (moules pepper,peppermill,brown spoon,spare plate,
6. nroriniere) bread Shutter finger bcrwl,napkin

fish plate,fish knife,fish

Cold Lobster ( Mayonnaise sauce,lemon forkjobster pick, spare
7 homard froid) segments plate,finger bowl,napkin

6. Entrée
Menu Accompaniments Table Setup of Entrée

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o Items Accompaniments Table Set-up

Poulet saute’ half plate.small fork

1 chasseur small knife

Lamb chop- (Chop d’ half plate,small fork

2 agneau) small knife

7. SorbetMenu Accompaniments Table Setup of Sorbet

small
goblet,underliner,teasp
1 Flavoured ice/snow oon

2 Cigarettes/Cigars I

8. Releve’
Menu Accompaniments Table Setup of Releve’
Sn
o Items Accompaniments Table Set-up

Boiled mutton large plate,large

1 (mouton bouilli) Caper sauce knife,large fork

turned root
vegetables,dumplings, natural large plate,large
2 Salt beef ( silverside) cooking liquor knife,large fork

turned root vegetables,natural

Boiled fresh beef cooking liquor, rock large plate,large
3 (beouf bouilli) salt,gherkins knife,large fork

Boiled ham (Jambon Parsley sauce/White onion large plate,large

4 bouilli) sauce knife.large fork

poppadums,Bombay large plate,large

5 Curry (karl) Duck,mango chutney knife.large fork

deep soup
plate,underlinerjoint
Worchestersbire knife, joint fork.dessert
6 Irish Stew sauce,pickled red cabbage spoon

9. Roti (Roast items)

Menu Accompaniments Table Setup of Roti (Roast items)

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o Items Accompaniments Table Set-up

Horseradish
Roast beef (boeuf sauce,mustard,Yorkshire large plate,large
1 roti) Pudding knife,large fork

Roast mutton largo plate,large

2 (mouton roti) Redcurrant jelly/onion sauce knife.large fork
 Roast pork (pore
roti) /”boast duck
(caneton roti) / Roast Sage and onion stuffing, apple large plate,large
3 goose (oie roti) sauce,roast gravy knife,large fork

Roast chicken Bread sauce,parsley and large plate,large

4 (poulet roti) thyme stuffing,roast gravy knife,large fork

Cranberry sauce.chestnut
stuffing,game chips, chipolata
Rost turkey sausages.water cress,roast large p.ate,large
5 (dindonneau roti) gravy knife,large fork

10. Legumes (vegetables)

Menu Accompaniments Table Setup of Legumes (vegetables)

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o Items Accompaniments Table Set-up

joint fork placed upside

when hot -melted butter / down on the right-hand
beurre fondue or hollandaise, side of the cover,
Whem cold -vinaigrette or asparagus tong on right
1 Asparagus mayonnaise side hot/cold joint plate

Vinaigrette, brown bread and side knife and dessert

4 Avocado butter (optional) fork,cold fish plate i

half platg.small
3 Puree de Pommes knife,small fork,

half plate,small
4 Pcrnmes persilles knife,small fork, j

11. Salade (salad)

Menu Accompaniments Table Setup of. Salade (salad)

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o Items Accompaniments Table Set-up

half plate,small
1 Russian salad knife.small fork

half plate,small
2 Salad verte knife.small fork

naif plate,small
3 Hangroise salad knife.small fork

half plate.small
4 Mimosa salad knife.small fork i

12. Buffet Froid (cold buffet)

Menu Accompaniments Table Setup Buffet Froid (cold buffet)

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o Items Accompaniments Table Set-up

half plate,small
1 Jambon (ham) knife.small fork

half plate,small
2. Galantine aspic jelly knife.small fork

13. Entremets (sweets)

Menu Accompaniments Table Setup Entremets (sweets)
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o Items
1 Crepes Suzette
Peach Flambe
2 (peche flambee)
Stra wberries
Romanoff (fraises
3 roman off)
Souffles
4 (chocolate,fruits etc)
14. Fromage (cheese)
Menu Accompaniments Table Setup Fromage (cheese)
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o Items
1 Fresh cheese
2 Soft cheese
Accompaniments
castor sugar
castor sugar
Accompaniments
seasonings,butter,celery,
radishes, assorted cheese
biscuits or bread,castor sugar
seasonings,
butter,celery,radishes,
assorted cheese biscuits or
bread,castor sugar
Table Set-up
hot sweet plate,dessert
spoon, dessert fork
hot sweet plate,dessert
spoon, dessert fork
cola sweet plate
.dessert spoon, dessert
fork
cold sweet
plate,dessert spoon
dessert fork
Table Set-up
side plate,side
knife,dessert fork
(optional), cheese
board,cheese
knife,cheese tray
side plate,side
knife,dessert fork
(optional), cheese
board,cheese
knife,cheese tray

seasonings,butter.celery,radis
hes, assorted cheese biscuits
3 Semi-hard cheese or bread,castor sugar
seasonings, butter, celery,
radishes, assorted cheese
4 Hard cheese biscuits or bread,castor sugar
seasonings, butter,celery,
radishes, assorted cheese
5 Blue cheese biscuits or bread,castor sugar
15. Savoureaux (savoury)
Menu Accompaniments Table Setup Savoureaux (savoury)
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o Items Accompaniments
Salt,pepper,cayenne
pepper,pepper mill,
1 Welsh Rarebit Worchestershire sauce
Salt,pepper,cayenne
2 Tuna on toast pepper,pepper mill
Salt,pepper,cayenne
3 Angels on horseback pepper,pepper mill
Salt,pepper,cayenne
4 Devils on horseback pepper,pepper mill
16. Dessert
side plate,side
knife,dessert fork
(optional), cheese
board,cheese
knife,cheese tray
side plate,side
knife,dessert fork
(optional), cheese
board .cheese
knife,cheese tray
side plate.side
knife,dessert fork
(optional), cheese
board,cheese
knife,cheese tray
Table Set-up
fish plate.side
knife,dessert fork
fish plate.side
knife,dessert fork
fish plate.side
knife,dessert fork
fish plate.side
knife,dessert fork
Menu Accompaniments Table Setup of Dessert
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o Items
Fruits (fresh or dry)
1 and nuts
17. Beverages
Menu Accompaniments Table Setup Beverages
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o Items
1 Coffee (cafe)
2 Tea (the)
3 Hot / Cold chocolate
Accompaniments Table Set-up
fruit plate,fruit knife,fruit
fork, 2 finger bowl with
lukewarm water for
rinsing fingers and
other with cold water for
rinsing grapes,nut
crackers,grape
castor sugar (for fruits),salt(for scissors, side piste (for
nuts) shells and peels)
Accompaniments Table Set-up
demitasse.saucer,coffe
e spoon
tea cup,saucer,tea
spoon
tea cup/suitable
glass,underliner,
appropriate spoon