We look with amazement, that as each year passes, many of those who should be 'in the know' when it comes to writing and describing menus - have lost the plot.
Even in top restaurants, we constantly see the term 'à la carte' set above a set price menu (i.e. £10 (2 courses), £15 (3 courses).
Menus, sold as packaged number of courses should be described as Table D'Hôte, if French terms are preferred, or simply as a 'Set Lunch/Dinner' in plain English – but never à la carte!
Menus that are a list of Starters, Main Courses, Puds/Desserts – should be labelled as 'à la carte' or simply as The Menu.
A meal chosen in this à la carte-way offers the flexibility to just have one course, two or more courses depending on time and hunger.
It's also amazing the number of restaurants that call their puds 'deserts' - even quite expensive operations, that give themselves airs and graces.
Please check your menu headings!