À la carte

For other uses, see À la carte (disambiguation).

For the custom car, see Ala Kart (custom car).

Steak à la carte, with no side dish or garnish; these must be requested separately.

In restaurants, à la carte (/ɑːləˈkɑːrt/; lit. 'at the card') is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu".

The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered à la carte.

History

The earliest examples of à la carte are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial use ("meals were served à la carte"). These pre-date the use of the word menu, which came into English in the 1830s.

See also

• Omakase, Japanese expression for letting the chef decide
• Table d'hôte, the opposite of à la carte
• Buffet
• List of French words and phrases used by English speakers
• Pro rata, a method of billing or other calculation based on proportional usage
• Business and economics portal
• Food portal

Bibliography

• Baraban, R.S.; Durocher, J.F. (2010). Successful Restaurant Design. John Wiley & Sons. pp. 17–18. ISBN 978-0-470-25075-4.
• Committee on Nutrition Standards for Foods in Schools, Food and Nutrition Board, Institute of Medicine (2007). Nutrition Standards for Foods in Schools. National Academies Press. page 83.
• Mosimann, Anton (1983). Cuisine à la carte. Macmillan Publishers Limited. 304 pages.