Entrees
An entree is the main dish of a meal, typically the largest and most substantial course, built around a protein such as meat, poultry, fish, or a plant-based centerpiece, and usually served with one or more sides. In American usage this is the standard meaning, but the term flips in France and much of Europe, where 'entree' refers to a starter course served before the main dish. Restaurant menus in the US almost always list entrees as the section containing full dinner plates.
Varieties
In American and most English-speaking usage, an entree is the main course. In France and in fine dining traditions that follow French menu structure, 'entree' means the course served between an appetizer and the main dish, essentially a starter, which is the opposite of how the word is used on most US restaurant menus.
Buying tips
When planning proteins for entrees, buy based on the cooking method: bone-in cuts for slow braises and roasts, boneless cuts for quick weeknight searing, and whole fish or fillets sized to the number of servings needed, since fish doesn't stretch as easily as ground meat.
Substitutes
Composed salad with protein — 1:1 as a main course swap
Works as a lighter entree replacement when a heavier plated dish feels like too much; add grains or beans to keep it filling enough to stand alone.
Hearty soup or stew — 1:1 as a main course swap
A good substitute for a plated entree in colder months or smaller gatherings; pair with bread instead of a separate starch side.
Grain bowl — 1:1 as a main course swap
Replaces a traditional protein-plus-two-sides entree with everything combined in one dish; useful for meal prep since portions are self-contained.
Large appetizer plate (tapas-style) — 2-3 small plates per person
Works when replacing a single entree with several smaller shared dishes; plan on two to three per guest instead of one main.
Storage
Leftover entrees keep 3 to 4 days refrigerated in a sealed container. Store sauce separately from starches like rice or pasta when possible so they don't turn mushy on reheating. Most cooked entrees freeze well for 2 to 3 months if wrapped tightly to prevent freezer burn.
How to use
An entree anchors the meal and determines what sides make sense around it. A heavier entree like braised short ribs pairs with lighter sides such as a simple green salad, while a lean entree like grilled fish can carry a richer starch side like a creamy risotto without the plate feeling too heavy overall.
What it pairs with
Rich, fatty entrees like roasted duck or braised pork pair well with acidic sides such as a vinegar-dressed slaw or a bright citrus salad to cut through the richness. Lean entrees like grilled chicken breast or white fish pair well with sauces or sides that add fat and moisture, such as a butter pan sauce or roasted vegetables finished with olive oil.
Nutrition
A balanced entree generally includes a palm-sized portion of protein (roughly 4 to 6 ounces), a starch or grain, and at least one vegetable component, which helps keep the meal satisfying without requiring oversized portions of any single element.
FAQ
Is an entree the same as a main course?
In the US, yes, the two terms are used interchangeably. In French menu tradition, an entree is actually a starter course, not the main dish.
How much protein should go into a single entree serving?
A standard restaurant-style portion runs 4 to 6 ounces of cooked protein per person, though heartier entrees like steak often run 8 ounces or more.
Can a vegetarian dish count as an entree?
Yes. Any dish substantial enough to serve as the main focus of a meal, such as a stuffed portobello, lentil loaf, or hearty grain bowl, functions as an entree regardless of whether it contains meat.
How many sides should accompany an entree?
Most home meals work with one starch and one vegetable side alongside the entree; restaurant plating often limits it to two sides total to keep the protein as the visual focus of the plate.
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