page_title: Hors d'oeuvre
section_title: In the United States
hierarchical_section_title: Hors d'oeuvre / By culture and language / In the United States
caption_attribution_description: English: shrimp poke
context_page_description: An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. 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, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.
  Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
context_section_description: In the United States the custom appears to have come from California, where a foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before prohibition ended the custom.
  In the U.S., 'appetizers', referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).
caption: Poke is a raw fish salad served as an appetiser in the cuisine of Hawaii
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