the Menu of restaurants. The menu of banquets

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The menu of banquets differs from other kinds of the menu that at its drawing up active participation is accepted by the customer. The banquet can be a breakfast, a dinner, a supper. Proceeding from a banquet kind, the menu can be for a banquet behind a table with full service of waiters or with partial service, for a banquet-buffet table, a cocktail, tea, and also for thematic banquets.

In the menu of banquets include some cold snack (for assortment expansion cold snack can be ordered from calculation of 1/2 or 1/3 portions on the person), one hot, for a banquet-dinner - the soup, the second hot dishes from fish, meat, a bird, dessert dishes, fruit, drinks.

Into the banquet-supper menu enter: salad-cocktail from crabs, vol-au-vents with granular caviar of sturgeon and salmon fishes, a salmon with a lemon and olives, a ham in jelly, paste from a hen, natural vegetables, the mushrooms baked in sour cream, a fillet, frozen ' a surprise ', narzan, champagne, red wine.

Wines include In the menu also, wine-vodka products, soft drinks, beer, tobacco products, and sometimes and some confectionery products.

At restaurants it is accepted to give the list of alcoholic drinks in the end of the basic menu of the ordered dishes and drinks or to print in a separate wine list. In all cases there is a rule of an arrangement of wine-vodka products, drinks, confectionery and tobacco products: vodka and vodka products, grape wines - kreplenye, white and red dining rooms, dessert, champagne, cognacs and liquors. Further waters mineral, fruktovo-berry juice, firm drinks, confectionery products, fruit, tobacco products are listed beer.

In the right top part of the opened menu print restaurant business hours, and also date is underlined. The menu subscribes the director managing manufacture, the calculator.