table d'hote entrée a la carte rare dessert 1. the main dish of the meal 2. a usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal 3. the way of ordering food in which guests choose from a list of dishes that have separate prices 4. a menu where the starter, main course and dessert are chosen by the restaurant 5. (meat) having been cooked for only a short time and still being red