The phrase "a menu of two courses" is correct and usable in written English.
It can be used when describing a dining option that includes two distinct dishes or courses in a meal.
Example: "For tonight's special, we are offering a menu of two courses: a starter and a main dish."
Alternatives: "a two-course menu" or "a selection of two courses".
Meals come in two formats, a four-course à la carte dinner, and a tasting menu of six courses, which can be ordered with matching wines for each course.
A tasting menu of nine courses is $185.
For the 80 or so guests expected to attend, Nick Di Bona, the restaurant's executive chef, and Jonathan Pratt, its co-owner (with Craig Purdy), have created a grand menu of four courses, in addition to hors d'oeuvres and dessert (duck s'mores), allowing plenty of opportunity for ducks of all persuasions — Muscovy, Pekin, Lola — to contribute their distinctive flavors and textures.
By unusually affordable, I am referring to a £45 tasting menu of seven courses, or an à la carte menu with starters ranging from £6 to £9 and mains from £13 to £22.
Here a set lunch menu of three courses (€15/£10.70 weekdays, €20/£14.25 weekends) might typically include such dishes as pumpkin with cod confit; lacquered leg of lamb with a port sauce; and honey and lemon verbena ice cream.
But the atmospheric and gustatory joys of dinner, which is a pre-selected tasting menu of five courses for $85 (not including drinks, tax and tip) redeem the preciousness.
The "farmer's menu" of three courses ($39) is available nightly.
But dinner, chosen from a menu of three appetizers, three main courses and three desserts, with coffee, was strangely uneven.
The restaurant is offering a prefix dinner menu with a choice of two courses for $35 or three courses for $42.
The menu consists of three courses of invariably delicious food for 3,500-4,500 pesos ($7/9).
