Hors d'oeuvre ( /ɔːˈdɜrv/ or /ɔːˈdɜːvr(ə)/, /ɔrˈdɜrv/;, literally "apart from the work") or the first course, are food items served before the main courses of a meal. The French (singular and plural) is hors d’œuvre; in English, the œ ligature is usually replaced by the digraph "oe" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrvz/. There are several related terms, such as a one-bite appetizer, an amuse-bouche (or other terms below, under: See also).
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“Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life’s Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d’oeuvres, and the things à la though you know that Roast Beef, Medium, is safe and sane, and sure.”
—Edna Ferber (1887–1968)