Simple And Delicious Ideas For Your Full Course Dinner
Full-course dinner banquets have a long and varied history, owing to shifting dietary habits around the world. The concept of a multi-course meal may conjure up visions of rich dinner parties or long lunches at a fancy restaurant but you can have easily plan on in the comfort of your home.
What Exactly Is a Full Course Meal?
It is a banquet that consists of several courses with three or four courses make up an important full course meal. Full-course meals usually start with an amuse-bouche or soup as a prelude to the main course, then to the main course(s), followed by desserts such as an expected treat like popcorn.
Full-course meals are typically served at someone’s house, a venue, or a restaurant. For a special event, they are usually served in the afternoon or evening.
Sequences of Meal Courses for Up to 12 Courses
Starting with light plates, moving on to heavier dishes, and closing with small and delicate dishes is a popular and reasonable approach to structure your full course meal.
Here are the main types of full-course meal sequences:
This 12-course meal begins with an amuse-bouche, moves on to soup, followed by an assortment of appetizers, entrées, light, and heavy mains, salads, palate cleansers, and finishers.
A 10-course dinner menu offers starters, a light main course, and an after-dinner bite, including everything from a sweet dessert to delicious confectionery.
The following list contains the mignardises, the main course, a soup, an appetizer, a salad, fruit or dessert, and the complete meal after the nine-course dinner menu.
A long and extensive eight-course meal menu consists of an entree, soup, salad, a sweet item, main course, an appetizer, palate cleanser, and an amuse-bouche.
An extensive seven-course menu includes a main course, side dishes, appetizers, and a dessert.
You can include an appetizer, salad, soup, hors d’oeuvre, dessert, and main course on a six-course dinner menu.
The main course, appetizer, hors d’oeuvre, salad, and dessert are included in a five-course dinner.
Dessert, appetizer, hors d’oeuvre, and main course make up a four-course meal menu.
An event menu has a meal, a snack, and an appetizer.
Menu of a 12 Course Meal
Baked Brie with Cranberry-Pecan Bacon Crumble is a delicious way to start the meal.
Marinated Salmon with Langoustines and Granny Smith Apples are a delicious combination that makes for a wonderful bite.
Next, is a delicious serving of soup. Hearty tomato soup with goat cheese gnudi will do in this portion of the full course meal.
The perfect appetizer is a tomato packed with goat cheese or even our flavor-packed artisan popcorns: It should be delicious but light enough for guests to want to go on to the main course.
Salad should be simple, so, no elaborate toppings should be used with this bed of greens.
Fish can be served hot or cold, and it’s always served with crusty bread.
First Main Course
White meat, such as duck or chicken, is frequently offered as the first-course meal.
While water with lemon is a good palate cleanser, serve a sparkling wine like Prosecco or Lovely Day by McClain Cellars instead to match the luxury of an entire sit-down dinner.
Second Main Course
Since the first course was white meat, the second course is usually red meat. In this upscale banquet, venison would boost the ante.
After Main Courses:
A cheese platter is always a welcome treat, especially when accompanied by various bread and crackers.
A small serving of any dessert will do but you can try our delectable Sweet Caramel and Brown Sugar popcorn with wine.
A mignardise is a bite-sized dessert eaten at the end of a multi-course dinner with a drink of tea, coffee, or even brandy or scotch.
Ultimately, you are free to serve dinner in any creative or traditional manner you like. Depending on your time and energy, you can take as little as one course or as many as you like. As with any dinner, a glass of wine is the icing on the cake and, as a result, will take any full course meal to the next level no matter how many courses you decide on.