Term
| American Viticultural Area (AVA) |
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Definition
| A designated wine grape growing region in the United States defined by the United States Department of the Treasury. AVA designations infer winemaking characteristics and quality potential arising from specific geography, soil attributes, and climactic conditions. |
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Definition
| "To entertain the mouth"; a tiny, typically unannounced course preceding the appetizer. The course is seldom ever order by guests, but rather is sent to the table compliments of the chef. |
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Definition
| A wine or spirit served at the beginning of the meal to stimulate the appetite. |
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Term
| Continental Breakfast Menu |
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Definition
| A menu based on Mediterranean traditions, typically including a hot beverage, such as drinking hot chocolate or hot cocoa; or coffee with milk, such as cappuccino or latte and sweet baked items such as croissants or brioche. |
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Term
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Definition
| Functional division of the 24 hour time period. Typical dayparts in the foodservice industry are breakfast, lunch and dinner. |
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Definition
| A variation of prix fixe menus based on decidedly small portions, each delivering memorable impact (aka tasting menu) |
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Definition
| A substantial and significant breakfast of English, Welsh, and Irish origin. Typically includes eggs, bacon (cured from the pork loin), sausages and puddings, grilled tomatoes, sauteed mushrooms, baked beans, toast or fried bread and coffee or tea. |
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Definition
| A tiny yet purposeful course intended to cleanse the palate and refresh the appetite, typically served prior to the entree. Tart frozen ices or eaux-de-vie are frequently used for this purpose. |
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Definition
| The inverse relationship between prices and customer demand that will eventually drive away purchases. |
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Definition
| A menu that is solely composed of small portions that, when ordered in combination, provide a meal. (Ex. Mezza, Tapas, and Dum Sum) |
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Definition
| Another term for degustation menu. |
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Term
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Definition
| A menu of wines served by the glass and by the bottle. |
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