noun a dish served as the main course of a meal
In the culinary arts, 'entree' refers to the main course of a meal, typically a meat or fish dish served with side dishes.
In fine dining establishments, 'entree' is a formal term used to describe the main course of a multi-course meal.
In the hospitality industry, 'entree' is a key component of menu planning and food service operations.
On restaurant menus, 'entree' is used to denote the main dish options available for customers to order.
For event catering services, 'entree' selections are important for creating a diverse and appealing menu for guests.
In the culinary world, a writer may use 'entree' to refer to the main course of a meal.
A psychologist may use 'entree' in a metaphorical sense to refer to the initial phase of therapy or treatment.
An event planner may use 'entree' to refer to the main dish served at a formal event or dinner.
A restaurant manager may use 'entree' to describe a specific section of the menu that lists main course options.
A chef may use 'entree' to refer to a specific dish that is the highlight of a meal.