On an American menu, an entrée is usually the main dish of a meal—not the appetizer.
“All entrées come with a choice of two sides.”
This probably means each main dish includes items such as vegetables, rice, fries, or a salad.
The word can be confusing because entrée historically relates to entering and is used differently in some other dining traditions and varieties of English. In contemporary US restaurant English, the practical rule is simple: look for the main dishes under Entrées, Mains, Main Courses, or a cuisine-specific heading.
What is an entrée in the US?
An American restaurant may organize its menu like this:
- appetizers or starters
- soups and salads
- entrées or mains
- sides
- desserts
An entrée is usually the featured or most substantial individual dish: pasta, fish, meat, a composed vegetarian dish, or another main selection.
“Which entrée would you recommend?”
“I’ll have the salmon entrée.”
“Can we split an appetizer before our entrées?”
Not every restaurant uses the word. A pizzeria may list pizzas; a café may list sandwiches and bowls; a tasting menu may describe numbered courses. Read the headings rather than expecting one universal structure.
Why can the word cause confusion?
Cambridge Dictionary labels entrée meaning “main dish” as US usage and also records a different UK use for a dish served before the main dish at formal meals. French and other culinary systems may organize courses differently again.
This does not mean one version is more logical or correct. Words can change meaning as dining customs and languages develop. When the meal matters—for example, while arranging a client event—use main course if you want the most internationally transparent wording.
“The package includes one appetizer, one main course, and dessert.”
That is less likely to be misread by a global audience than a bare reference to “three entrées.”
What might you hear at a business meal?
“Have you decided on an entrée?”
The speaker is asking whether you have selected your main dish.
“The company is covering one entrée and one nonalcoholic drink per person.”
A lot to take in? It is.
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Start a session →This describes the event’s reimbursement or ordering limit. It does not necessarily include appetizers, dessert, tax, or tip.
“Would anyone like to share an appetizer?”
The speaker is proposing a starter for the table, before the main dishes.
“The entrée is served family-style.”
This may mean main dishes are placed on the table for people to share rather than plated individually. Restaurant practices vary, so ask if allergies, dietary needs, or portion planning make the format important.
“There’s a prix fixe menu tonight.”
A prix fixe menu offers a set sequence or limited choices for a fixed price. Confirm what it includes instead of assuming every course is included.
What can you say naturally?
When ordering:
“I’d like the mushroom entrée, please.”
When you are unsure about the menu structure:
“Is this served as a starter or as a main dish?”
When planning a team dinner:
“Please send the restaurant any dietary restrictions by Thursday.”
When explaining an expense policy:
“The dinner limit covers a main course and a nonalcoholic beverage.”
When making small talk afterward:
“How was your entrée?”
The last question is normal, but How was your meal? is broader and works even if the restaurant did not call the dish an entrée.
Pronunciation and spelling
In US English, entrée is commonly pronounced approximately AHN-tray. The accented spelling is traditional, but entree without the accent is also widely used, especially in systems where typing accents is inconvenient. Follow the restaurant’s spelling when quoting its menu.
The word also has a non-food meaning: access or a way into a group, profession, or opportunity.
“The internship gave her an entrée into the industry.”
That use is more formal and is unrelated to ordering dinner. At work, way into the industry, introduction, or access may sound more conversational.
Keep business meals inclusive
Food choices can involve religion, health, disability, ethics, allergies, finances, or simple preference. Avoid pressing someone to explain why they decline a dish or drink. When hosting, share the menu early if possible, invite dietary requirements privately, and make a substantial nonalcoholic and meat-free option available when appropriate.
If a menu label is unclear, asking the server is routine:
“Could you tell me what comes with this entrée?”
“Can this dish be prepared without dairy?”
Clear questions are safer than guessing from the name of a dish.
For comfortable conversation at the table, see how to make small talk in English at work. For privacy and sensitive topics, read how much personal information to share at an American workplace.