entree

An entree is a dish served as part of a meal, with its meaning varying by region and context. In the United States and Canada, the term commonly refers to the main course of a formal meal, typically a substantial protein-based dish accompanied by sides. In many European countries, however, the word historically described a dish served before the main course rather than the main course itself.

Etymology and usage have diverged over time. The word derives from the French entrée, meaning “entry” or “entrance.” In traditional French dining, an entrée was an initial course presented after the soups and hors d’oeuvres. By the late 19th and early 20th centuries, American menus adopted the term to designate the central, most substantial course, a meaning that persists in casual and many restaurant settings today. This shift has led to ongoing confusion between regions.

Typical characteristics. An entree is usually a plated, pre-planned dish featuring a primary protein such as beef, poultry, pork, fish, or a vegetarian option, accompanied by starches and vegetables. It is designed to be the focal point of the meal and portions are generally larger than starter courses.

Cultural variation. In France and several other countries, the word entrée is still used for the first course or starter, while the main course is described as the plat principal. Menu labeling and dining traditions reflect these regional differences, contributing to a varied usage of the term globally.

Contemporary trends. In modern menus, entree labeling can be inconsistent, especially in casual dining, where it may denote either the main course or a substantial dish served as a centerpiece. Context within a menu usually clarifies the intended meaning.