CARTE DUJOUR MENU

Carte du jour means menu of the day. It refers to a special menu offered to the guests that is different from those on the menu card. This menu combines the alacarte, table d’hote and plat du jour menu, each being priced according to type.This implies that the meals could be individually priced, i.e. ala carte menu;collectively priced and still be the special menu for the day.In other words a restaurant or eatery that operates this style is flexible and will satisfy customers with each of the various options.

EXAMPLE OF A LA CARTE MENU FOR LUNCH
STARTER

*Children stock soup with 2 slices of bread. #650
*Mixed vegetable saladchopped lettuce, tomatoes, green pepper and cucumber. #550
*Green salad crispy lettuce and cucumber in vinaigrette dressing. #750

MAIN COURSE

*Roast fish served with chips/fried and seasoned vegetable. #900

*Grilled chicken in chili, served with potatoes or butter rice. #900

*OfeNsala,Edikakong,efo-riroprepared with beef, offal, fish. egusior ogbono.

*All soups are served with a choice of amala, eba, pounded yam, or semovita. #850

*Jollof rice/white rice/fried rice served with dodo and a choice of chicken. #900

DESSERTS

Fruit salads                                                                                                                              #450
Queens cake                                                                                                                           #200
Vanilla Ice cream                                                                                                                    #500
Cream caramel                                                                                                                       #450

Sommelier recommended wine
*Red wine #100
*Remy Martins #1000

EVALUATION

Explain Ala carte menu.
Give an example of a la carte menu.

EXAMPLE OF AN A LA CARTE MENU WITH CARTE DU JOUR

Cream soup N50

Tomato soup N500

Goat meat pepper soup N2,500

Pepper chicken N750

Pepper gizzard N1, 000

Fresh juice N800

Juice of the day N1, 000

Black currant chapman N1,500

Irish cream on the rock N2,500

Red wine on the rock N2, 500

Pounded yam with egusiand goat meat N3, 000

Semovita with eforiro beef/chicken N2,000

Plain yoghurt N500

SPECIAL MENU FOR THE DAY

Chocolate pudding with cream caramel N1,000

TABLE D’ HOTE

Plain soup

Beef with snow white rice

Irish cream

Fish salad

Plain yoghurt

Champaigne

= #10,000.00

SPECIAL MENU FOR THE DAY

Roasted Chicken with spaghetti bolognaise.Price: As desired from #500

GENERAL EVALUATION

Write short notes on the followingA.Carte du jourB.Plate du jourC.LuncheonD. Breakfast
Explain the following terma. soupb. stock
State two rules for grilling.
State three advantages of cyclical menu
State three factors to consider when planning menu.

WEEKEND ASSIGNMENT

The word a la carte means ____. A.from the book B. from the card C. table of the hostD. a day’s meal
A fixed mixed meal with one or more courses for a set price is A. plate de jour B. card du jour C. carte du jourD.a la carte
Carte dujour combines alacarte, table d’hote and ____ A. ToastB. winesC.carte du jour D. plat du jour
Carte du jour also means ____ for the dayA. meal B. menu C. lunch D. supper
Cyclical means menu that?A. Are compiled to cover a given period of time Are compiled in cycles of time C. Goes through different cycles D. are arrange in cycles

THEORY

State four major differences between table d’hote ‘menu and a la carte menu’
Sketch a menu card for a la carte menu.

EXAMPLE OF A LA CARTE MENU FOR LUNCH STARTER