entrees

Entrees are dishes served as a course within a meal. The meaning and placement of an entrée vary by region and culinary tradition. In North American menus, the term typically denotes the main course—the central, often most substantial dish served after soups or salads and before dessert. An entrée in this usage may feature meat, poultry, fish, or a substantial vegetarian preparation, and is usually accompanied by side dishes and sauces.

In contrast, in much of Europe, including modern French practice, the entrée is traditionally the first course of a meal, with the main course called plat principal and the subsequent course serving as the main course. Because of globalization and menu design aimed at international audiences, some restaurants outside North America use "entrée" in the North American sense.

The word derives from the French entrée meaning "entry" or "beginning." In classical dining, it referred to a dish that opened the meal, but over time its meaning shifted in Anglophone regions to denote the principal course. The specific dishes labeled as entrées vary widely by cuisine and season, and they are commonly meat, fish, or hearty vegetarian preparations, often served with starches, vegetables, and sauces.