Main course

The principal dish or course of a meal, usually served after an appetizer and before dessert. It commonly provides the meal’s central savory portion.

Appetizer: A small dish served before the main part of a meal. It commonly precedes the main course in a multi-course meal.
À la carte: A style of restaurant ordering in which each dish is priced separately. A main course can be selected independently from other menu items.
Tasting menu: A meal composed of multiple small dishes selected by a chef. It may distribute the meal’s focus across courses instead of centering one main dish.
Staple food: A food eaten regularly in a community and supplying a major share of its dietary energy. A staple may anchor a main course or replace the idea of a separate centerpiece.
Side dish: A food served alongside a meal’s principal dish rather than as its centerpiece. It accompanies the main course and complements its flavors or texture.
Table d'hôte: A fixed-price meal offering a set sequence of courses or limited choices. Its main course is part of a planned menu rather than chosen entirely à la carte.
Buffet: A meal service in which diners select food from a shared display. A buffet may offer several equivalent dishes rather than one designated main course.
Food presentation: The arrangement and visual appearance of food when served. Presentation often marks the main course as the meal’s visual centerpiece.
Dessert: A sweet course commonly served at the end of a meal. It usually follows the main course in formal meal sequences.
Sunday roast: A traditional British meal centered on roasted meat, vegetables, and accompaniments. It is a familiar example of a meal organized around one principal dish.

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Hors d'oeuvreCompared with: The contrast distinguishes a small preliminary bite from a substantial main course.