An hors d’oeuvre (; French: hors d’œuvre [ɔʁ dœvʁ] ( listen)), appetizer or starter is a small dish served before a meal. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of cutlery).
A small, light, and usually savory first course in a meal
the main course of a meal.
a dish served between the first and main courses at a formal dinner.
the right to enter or join a particular sphere or group
“her beauty and charm rapidly gained her entrée to high society”
“an actress with an entrée into the intellectual society of Berlin”
“their connections and relative wealth gave them entree to all of the most select entertainments”