西餐上菜顺序

西餐上菜顺序WesternCuisineServingOrder1.appetizer头盘（开胃菜）coldappetizers/hotappetizersflavor:salty,sourasmallamountbuthighqualitycaviar（red/black）鱼子酱gooseliverpaste鹅肝酱lox熏鲑鱼bakedsnail焗蜗牛salad(fish/meat/egg)沙拉（鱼肉蛋类制作）不加味汁redcaviar红鱼子酱法式鹅肝酱牛扒lox烟熏鲑鱼Frenchbakedsnail法式焗蜗牛2.soup汤lightsoup/clearsoup/bree清汤creamsoup奶油汤vegetable蔬菜汤coldsoup冷汤ox-tailsoup牛尾清汤Italianvegetablesoup意式蔬菜汤bortschsoup俄式罗宋汤AmericanClamSoup美式蛤蜊汤Frenchoniongratinsoup法式焗洋葱汤bortschsoup俄式罗宋汤Italianvegetablesoup意式蔬菜汤clamsoup蛤蜊汤3.sidedish副菜品种包括各种淡、海水鱼类、贝类及软体动物类。通常水产类菜肴与蛋类、面包类、酥盒菜肴品都称为副菜。因为鱼类等菜肴的肉质鲜嫩，比较容易消化，所以放在肉类菜肴的前面，叫法上也和肉类菜肴主菜有区别。西餐吃鱼菜肴讲究使用专用的调味汁，品种有鞑靼汁(Tartarsauce)、荷兰汁(HollandaiseSauce)、酒店汁、白奶油汁(creamsauce)、大主教汁、美国汁和水手鱼汁等。friedprawnswithbuttersauce黄油汁煎大虾ryebread裸麦面包baton短棍面包4.maincourse主菜meat/poultry肉或禽类main:beef,mutton,pork,chicken,duck,goose,rabbitmeat,venison（鹿肉）Sirloinsteak沙朗牛排（西冷牛排）filetmignon/filetsteak菲力牛排AmericanT-bonesteak“T”骨型牛排thinbeefsteak薄牛排roast烤fried煎grilled铁扒肉类配西班牙汁、浓烧汁精、蘑菇汁(mushroomsauce)、白尼斯汁等禽类配黄肉汁(butter)、咖喱汁(curry)、奶油汁(cream)等Sirloinsteak沙朗牛排（西冷牛排）filetmignon/filetsteak菲力牛排thinbeefsteak薄牛排5.vegetable蔬菜类菜肴和主菜同时服务的沙拉，称为生蔬菜沙拉：cucumbertomatolettuce生菜asparagus芦笋saladdressing/mayonnaise沙拉酱调味汁：醋油汁、法国汁、干岛汁、奶酪沙拉汁熟食的蔬菜通常和主菜的肉食类菜肴一同摆放在餐盘中上桌，称为配菜。broccoli花椰菜spinach菠菜cauliflower菜花Frenchfries炸土豆条6.dessert甜品including:pudding布丁pancakeroll饼卷icecream冰激凌cheese奶酪fruit水果7.coffeeorteacoffee：sugar/lightcream喝咖啡一般要加糖和淡奶油tea:sugar茶一般要加香桃片和糖。