2. The second course can be a fish, with maybe a potato item, or at lunch, it may be an egg dish. This course could be omitted.
3. The third or main course (sometimes called the entrée in restaurants) is to be a roasted meat (a Roti,) a fowl, or a vegetable item, and two vegetable side items, (or informally one side item may be a starch item.) At least one non-meat main course item is to be included in each menu offered.