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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The value meal contains a choice of select entrees, four-piece Chicken McNuggets, small fries, and a small soft drink.—Karen Brewer Grossman, Southern Living, 30 June 2025 The result is a series of entrees that satisfy without sending you into a food coma.—Ilana Arougheti, Kansas City Star, 25 June 2025 The menu leans heavily into salads, fish dishes, and a variety of vegetable-forward entrees.—Lydia Mansel, Travel + Leisure, 22 June 2025 There’s a range of prices Hsing is aiming to hit, with a group of courses in the $10 to $20 range, another in the $20 to $35 area and plates viewed as entrees in the $40 range.—Jenn Harris, Los Angeles Times, 12 June 2025 Flavorful sauces, weekly specials and hefty salads and entrees give you plenty of options to fill up and leave feeling happy.—Heidi Finley, Charlotte Observer, 4 June 2025 The $15 value meals, which include a side, an entree, and a drink, are available every day of the Fair.—Jan Wagner, San Diego Union-Tribune, 10 June 2025 The free entree code can be used within five days of being given.—Sabrina Weiss, People.com, 9 June 2025 Along with the entrees sold at Picnic and Mensch’s, Kogan and DeMar are counting on Eliopoulos for her baked goods sold at both restaurants, which are recipes are of her own.—Richard Requena, Chicago Tribune, 3 June 2025
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