A Menu Card Frugal Foods and Stylish Recipes Professional & University Dining Etiquette

Over the Counter Etiquette

by Harold Almon baesoe.com
Be at Ease School of Etiquette Austin

A menu card can be used to help to theme a meal, and to add ambiance to an event. It may be used to list courses to be served. It could be used as a guide to the items needed in each place setting: from the last course to the first, and as a cheat sheet for the kitchen. Formally, a menu card is to be in cream or white card stock, and can have a beveled gilt or silver edge. Informally it may be in any color or paper, without an edge. It is to be 4 to 4 ½ inches wide, by 6 to 6 1/2” high. It can be written on a blank 4 x 6 index card. It may be no bigger than 5 by 7 inches.

In business or in public, a menu card may contain a logo or symbol to center of it. In a home, it may contain a heraldic device, a monogram, or intertwined initials. Each item may be embossed, engraved, or printed. Formally, this item may be printed in a color to match the beveled edge of the card, or in the theme color of the event.

For extremely important occasions, a menu card could be engraved in French in script in black ink. For a less formal occasion, the items might be written by hand in calligraphy, typed, or printed.

One menu card can be provided for each two place settings, usually at the setting for each woman. Each card may be signed by each guest at a given table, and given or retained as a memento of the event.

One card is to be retained by the cook. It is to be used by the host as a reminder of the items not to serve the same people at the next event, unless by request.

Informally, a menu card may be printed two to each side, four to a page, on construction paper.

A larger version may be printed one to a page, and used as a kind of sign in sheet. Have some fun with one.

Juneteenth Independence Day BBQ

MENU

General Order #3

Cantaloupe &Watermelon

Cut up Link Sausage

Emancipation Brisket & Chicken

Free at Last Ribs & Chops

Abolition Rice

Freedom Sprinkled Deviled Eggs

& Potato Salad

Liberty Bean Salad

Railroad Plank Garlic Bread

Chocolate Cake & Brownies

USA Jubilation Sweet Texas Lemonade

Skyline Terrace Lounge

Sept 22 1862 – June 19 1865 'til, Saturday June 19 (20th) 20__

Please Come Enjoy Sit and Stay (No Plates to Take Away.)

(On the back of the menu card)

"Juneteenth Independence Day" in America.”

“On June 19, 1865, legend has it while standing on the balcony of Galveston’s Ashton Villa, Union General Gordon Granger read the contents of “General Order No. 3:”

The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free. This involves an absolute equality of personal rights and rights of property between former masters and slaves, and the connection heretofore existing between them becomes that between employer and hired labor. The freedmen are advised to remain quietly at their present homes and work for wages. They are informed that they will not be allowed to collect at military posts and that they will not be supported in idleness either there or elsewhere.[9]”

“In 1997, through the leadership of Lula Briggs Galloway, President of the NAJL and Rev. Ronald V. Myers, Sr., M.D., Chairman of the NAJL, the U.S. congress officially passed historic legislation recognizing Juneteenth as "Juneteenth Independence Day" in America.” “Lift Every Voice and Sing”

Barbeque Pot Luck

Dinner

In Celebration of

Independence Day

Menu

Stars N Stripes hot dogs

(&)

Independence hamburgers

One by land deviled eggs

Musket ball corn

Boston baked beans

Minuteman rice

Revolutionary salad

Greens - Potato -& Macaroni

Liberty cake and pie

BYOT: Bring Your Own Tea

Skyline Terrace

Saturday, July 4, 20__

Lunch

Labor Day Celebration 20__

Menu

Hard Worked BBQ Chicken

Stewing in its own juice

Tired Caesar Salad

Hunky blue cheese dressing

Job late Crème Cake

Texas sun burnt nuts

Overtime Grapes

Laid off whipped cream

Workaholic Beer

The Dallum House

Dinner

In Celebration of the

200th Anniversary

of The White House

Cold Columbia River Salmon en Gelee

Dill Sauce

Supreme of Chicken Veronique

Wild Rice Amandine

Braised Endive

Bibb Lettuce Salad

Gourmandise Cheese

with Walnuts

Fantaisie of Pear Sorbet

In a basket

Apricot Slices

Grgich Hills

Chardonnay 1979

Chalone Vineyard

Pinot Noir, Vin Gris 1980

Schramsberg

Cremant Demi-sec 1979

THE WHITE HOUSE

Tuesday, October 13, 1981