The culinary sense of entrée can be traced back to 18th-century Britain. In those days a formal dinner could include not only the principal courses of soup, fish, meat, and dessert, but also an impressive array of side dishes. Between the fish and meat courses would come a small side dish, and because this secondary dish came immediately before the centerpiece of the meal, it was called the entrée, being, in effect, the entrance to the really important part of the meal. As dining habits have changed, meals have become simpler, and fewer courses are served. However, in the US, the course following the appetizer continued to be called the entrée, perhaps because it is a French word, and anything French always sounds elegant.
We had steak as an entrée. entrée to the country club is through sponsorship by someone who is already a member
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About 100 restaurants are participating in this year’s event, with dining promotions ranging from 15% off the total bill to a free appetizer or dessert with the purchase of an entree.—Claire Murphy, Chicago Tribune, 4 Mar. 2026 The pasta menu offers a choice of eight entrees such as spaghettis, rigatoni in vodka sauce, or pasta with beef Genovese.—Bud Kennedy, Fort Worth Star-Telegram, 3 Mar. 2026 Considerations Before Starting Wood is absorbent, and moisture in the air from pots of boiling water and steamy entrees can cause wood cabinets to expand and contract.—Karen Brewer Grossman, Southern Living, 1 Mar. 2026 Chef Accursio Lota studied Child’s cookbooks and landed on four appetizers, four entrees and three desserts.—Noah Lyons, San Diego Union-Tribune, 1 Mar. 2026 Tickets, which must be purchased in advance, give guests access to a window of time inside the restaurant, along with a cocktail or mocktail, entree and slice of cheesecake.—Irene Wright, USA Today, 26 Feb. 2026 The group ordered appetizers and entrees at the restaurant, which recently celebrated its 12th anniversary in Alameda.—John Metcalfe, Mercury News, 25 Feb. 2026 Carbone said that customer research showed that diners view the option to buy two entrees from the menu as an opportunity for variety, rather than a chance to save money.—Amelia Lucas, CNBC, 25 Feb. 2026 Pauley, with his accordion, and his daughter and son as co-managers made for a delightful atmosphere, The charcuterie and bruschetta were superb preparations for any of the excellent entrees.—Charlotte Observer, 24 Feb. 2026