Restaurant Menu Terms Explained

Ever looked at a menu and felt lost by words like "à la carte" or "fusion"? You’re not alone. Knowing the language behind menus makes ordering easier and helps you spot good deals. Below is a down‑to‑earth cheat sheet that covers the basics you’ll encounter most often.

Common Sections & Their Names

Menus are usually split into a handful of standard sections. Appetizers (or "Starters") are small dishes meant to open your appetite. Entrees (also called "Mains" or "Main Courses") are the big plates that fill you up. Desserts finish the meal, while Sides are extra items you can add to an entree, like fries or veggies.

Don’t forget the Drinks list, which can include everything from sodas to cocktails. Some places also have a "Specials" board—these are dishes the chef wants to highlight for the day, often using seasonal ingredients.

How to Read a Menu Like a Pro

Look for keywords that signal portion size or price. "Shareable" means the dish is meant for two or more people, while "Half‑plate" cuts the price in half. Words like "Premium" or "Signature" usually indicate a higher‑cost item, and "House" often means it’s the restaurant’s own recipe.

Allergy information is getting more visible. Terms like "gluten‑free", "nut‑free" or "vegan" tell you what’s safe to eat. If a dish is marked "contains dairy", you’ll know to ask for alternatives.

When you see "sauce on the side", the kitchen will serve the sauce separately, letting you control how much you want. "Sauced", on the other hand, means the dish comes pre‑coated.

Some menus use culinary jargon to sound fancy. "Sous‑vide" means the food was cooked in a low‑temperature water bath for extra tenderness. "Mise en place" isn’t a dish at all—it just means the kitchen has everything ready.

If you’re unsure, ask the server. Most staff can explain terms in plain English and suggest dishes that match your preferences. A quick question can turn a confusing menu into a clear roadmap.

Finally, keep an eye on the price range. Sections labeled "Budget", "Mid‑range" or "Premium" give you a rough idea of how much you’ll spend. Pairing a cheaper appetizer with a mid‑range entree often gives the best value.

Knowing these menu terms helps you make smarter choices, avoid surprises, and enjoy your dining experience more fully. Next time you sit down, you’ll read the menu with confidence and maybe even impress the staff with your new vocab.