The word entrée in French originally denoted the "entry" of the dishes from the kitchens into the dining hall. In the illustration from a French fifteenth-century In France, the modern restaurant menu meaning of "entrée" is the course that precedes the main course in a three-course meal; the course which in British usage is often called the "starter" and in American usage the "appetizer". It is the main dish of a meal especially in a restaurant