A birthday dinner at home does not need a caterer or a borrowed dining set. It needs a table that can hold fifteen separate dishes without anyone reaching across a stranger’s elbow, and a running order that gets the host out of the kitchen before the first course is cold.
This spread runs from a burrata starter through a braised short rib ragu to a cake with candles, built for six to eight friends who will happily pass plates for three hours. Every dish lands on its own plate or bowl rather than one crowded board, so the table reads calm even when the menu is not small.
Contains dairy, gluten, eggs and fish across the full spread, and two recipes include alcohol: pour the Birthday Spritz and the espresso liqueur for guests who are of legal drinking age only, and keep water on the table all night.
If the full evening needs a timeline and decor beyond the plates, 14 30th Birthday Party Ideas Friends Will Actually Turn Up To covers the rest of the room. Once dessert is cleared, 17 Dinner Party Games to Play Right at the Table keeps everyone in their seats a while longer.
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Table of Contents
- Burrata With Roasted Tomatoes
- Whipped Feta Dip With Warm Bread
- Marinated Olives and Citrus
- Lemon Herb Roast Chicken
- One-Pan Salmon With Greens
- Short Rib Ragu Over Pappardelle
- Mushroom Risotto
- Crispy Roasted Potatoes
- Big Green Salad
- Garlic Herb Bread
- Birthday Spritz
- Tiramisu
- Chocolate Olive Oil Cake
- Strawberry Brownie Skewers Dipped in Chocolate
- Espresso Affogato
- Frequently Asked Questions
Burrata With Roasted Tomatoes
Burrata out of the fridge looks fine. Burrata left on the counter for twenty minutes looks like something worth photographing, the center slumping the second a spoon breaks the skin.
The tomatoes do the real work here, roasted until the skins split and the juices turn syrupy, so there is sauce without a single pot to wash. If cherry tomatoes are out of season, swap in a can of good whole peeled tomatoes, crushed by hand and roasted the same way.
Set this out the moment guests arrive, with the bread already sliced, so nobody is waiting on a knife.
Burrata With Roasted Tomatoes
Ingredients
- 2 pints cherry or grape tomatoes
- 3 tablespoons olive oil plus more for drizzling
- 4 cloves garlic thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 balls burrata cheese 8 ounces each, at room temperature
- 1/4 cup fresh basil leaves torn
- Flaky sea salt for finishing
- 2 tablespoons balsamic glaze
- 1 baguette or loaf ciabatta sliced and toasted
Instructions
- Preheat oven to 425F and line a rimmed sheet pan with parchment.
- Toss tomatoes with olive oil, garlic, oregano, salt and pepper directly on the pan.
- Roast 20 to 25 minutes, until the tomatoes have burst and the skins blister, with syrupy juices pooling underneath.
- Remove from the oven and let cool 10 minutes at room temperature to stop the cooking.
- Place both burrata balls on a serving platter and tear the centers open slightly.
- Spoon the warm tomatoes and pan juices over and around the burrata.
- Scatter basil over the top, drizzle with balsamic glaze and a little extra olive oil, then finish with flaky salt.
- Serve immediately with toasted bread for scooping up the center.
Good to Know
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Whipped Feta Dip With Warm Bread
Feta straight from the block is sharp and crumbly. Blitzed with cream cheese and olive oil it turns into something closer to frosting, pale and spreadable and genuinely hard to stop eating with a spoon.
Contains dairy, obviously, and this is the dish to put out while the chicken is still in the oven: it needs no attention once it hits the bowl.
If the processor is already dirty from another course, mash the feta and cream cheese by hand with a fork instead; the texture will be rougher but the flavor holds.
Whipped Feta Dip With Warm Bread
Ingredients
- 8 ounces block feta drained and cut into chunks
- 4 ounces cream cheese softened
- 1/3 cup olive oil plus more for serving
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh dill or chives
- 1 teaspoon honey optional
- 1 loaf pita bread or 1 baguette
Instructions
- Combine feta, cream cheese, garlic, lemon juice and zest in a food processor.
- Pulse until roughly combined, scraping down the sides once.
- With the motor running, stream in the olive oil in a slow, steady pour.
- Process 1 to 2 minutes, until completely smooth and fluffy, light as frosting.
- Taste and adjust salt or lemon as needed.
- Spread into a shallow bowl and swirl the surface with the back of a spoon.
- Warm the bread in a 350F oven 5 to 7 minutes, until the outside is crisp and the inside stays soft.
- Drizzle the dip with olive oil, honey, red pepper flakes and dill, then serve with the warm bread.
Good to Know
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Marinated Olives and Citrus
Olives straight from the jar taste like olives from a jar. Thirty minutes with citrus zest, garlic and fennel seed and they taste like someone made an effort, for almost no effort at all.
This is the dish to make first, before anything else is even chopped, so it has time to sit while the oven heats up around it.
Leave a small bowl out with cocktail picks so nobody has to dig in with their fingers between courses.
Marinated Olives and Citrus
Ingredients
- 2 cups mixed olives such as castelvetrano and kalamata
- 1 orange zested in wide strips
- 1 lemon zested in wide strips
- 3 cloves garlic smashed
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil
- 2 sprigs fresh rosemary or thyme
Instructions
- Combine olives, citrus zest strips, garlic, fennel seeds and red pepper flakes in a bowl or jar.
- Pour the olive oil over, add the herb sprigs, and stir so every olive is coated.
- Let marinate at room temperature at least 30 minutes, or refrigerate up to 3 days.
- Stir occasionally so the flavor spreads evenly through the oil.
- If chilled, bring to room temperature 20 minutes before serving, since the oil will have firmed up.
- Spoon into a small serving bowl with cocktail picks alongside.
Good to Know
Lemon Herb Roast Chicken
A whole chicken on the table says more than six chicken breasts ever will, and it is less work than it looks: one pan, one oven, one thermometer check.
The herb butter goes under the skin, not just on top of it, which is the difference between a chicken that tastes seasoned and one that just looks shiny. Let it come to room temperature before it goes in the oven; a cold bird from the fridge roasts unevenly.
Carve it at the table if the evening can take the theater, or bring it to the kitchen counter and carve there if eight pairs of eyes make that harder.
Lemon Herb Roast Chicken
Ingredients
- 1 whole chicken 5 to 6 pounds, patted dry
- 2 lemons 1 halved and 1 sliced
- 1 head garlic halved crosswise
- 4 tablespoons unsalted butter softened
- 2 tablespoons chopped fresh rosemary and thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion quartered
- 3 carrots cut into large chunks
- 1 cup low-sodium chicken broth
Instructions
- Remove the chicken from the fridge 30 minutes before roasting to take the chill off.
- Preheat the oven to 425F with a rack in the center.
- Mix the butter with the herbs, 1 teaspoon salt and half the pepper in a small bowl.
- Loosen the skin over the breast with your fingers and push half the herb butter underneath, directly on the meat.
- Rub the remaining butter over the outside skin, then season the cavity and outside with the remaining salt and pepper.
- Stuff the cavity with the halved lemon, garlic head and 2 lemon slices.
- Scatter the onion and carrots in a roasting pan, set the chicken on top, and pour the broth around the vegetables.
- Roast 1 hour to 1 hour 15 minutes, until the thickest part of the thigh reads 165F on an instant thermometer.
- Tent loosely with foil if the skin browns too fast before that temperature is reached.
- Rest 15 minutes before carving, so the juices settle back into the meat instead of running out onto the board.
Good to Know
One-Pan Salmon With Greens
This is the dish that saves the host from standing at the stove while everyone else is already at the table, since the fish and the vegetable both finish in the same fifteen minutes on the same pan.
Contains fish, and it feeds the guest who quietly does not eat red meat without making a separate production of it.
If broccolini is not around, asparagus or green beans roast the same way in roughly the same time.
One-Pan Salmon With Greens
Ingredients
- 6 salmon fillets 6 ounces each, skin on
- 1.5 pounds broccolini or asparagus trimmed
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 lemon half juiced and half sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400F and line a large rimmed sheet pan with parchment.
- Toss the broccolini with half the olive oil, half the garlic, and half the salt and pepper directly on the pan.
- Push the vegetables to the edges, clearing space in the center for the fish.
- Pat the salmon dry and season the flesh side with the remaining garlic, salt, pepper and red pepper flakes.
- Nestle the salmon skin-side down among the vegetables, topping each fillet with a lemon slice.
- Drizzle everything with the remaining olive oil and the lemon juice.
- Roast 12 to 15 minutes, until the salmon flakes easily with a fork and the center is opaque pink.
- Scatter parsley over the top and serve straight from the pan or transferred to a warm platter.
Good to Know
Short Rib Ragu Over Pappardelle
This is the dish that makes a birthday dinner feel like an occasion rather than a Tuesday, and it is also the one that takes the least watching: three hours in a covered pot, mostly left alone.
Contains gluten from the pasta. The ribs should fall off the bone with no real resistance; if a fork meets any pull at all, the pot needs another thirty minutes.
Make the ragu a full day ahead if the schedule is tight: it reheats better than it cooks fresh, and the kitchen stays free the night of the party.
Short Rib Ragu Over Pappardelle
Ingredients
- 3 pounds bone-in beef short ribs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup dry red wine
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 pound dried pappardelle
- Grated Parmesan for serving
Instructions
- Season the short ribs generously with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the short ribs 3 to 4 minutes per side, until a deep brown crust forms, working in batches so they brown rather than steam.
- Remove the ribs, then add the onion, carrot and celery to the same pot and cook 5 minutes until softened.
- Stir in the garlic and cook 30 seconds until fragrant.
- Pour in the wine, scraping the browned bits from the pot bottom with a wooden spoon.
- Add the tomatoes, broth and bay leaves, return the short ribs to the pot, and bring to a simmer.
- Cover, reduce heat to low, and braise 2.5 to 3 hours, until the meat pulls apart with a fork with no resistance.
- Remove the ribs, shred the meat off the bone, and discard the bones and bay leaves.
- Return the shredded meat to the sauce and simmer uncovered 10 minutes to thicken, until the sauce coats the back of a spoon.
- Cook the pappardelle in salted boiling water until al dente, then drain, reserving 1/2 cup of the pasta water.
- Toss the pasta with the ragu, loosening with pasta water as needed, and finish with grated Parmesan.
Good to Know
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Mushroom Risotto
Risotto has a reputation for being needy, and it is, which is exactly why it should not be the only thing cooking: assign it to whoever is happiest standing at the stove with a glass of wine and nowhere else to be.
Contains dairy. The finished rice should spread slowly when the bowl tilts, not sit stiff in a mound; if it holds its shape, it needs a splash more warm broth stirred through before serving.
This is the vegetarian main at the table, so count it as a full plate rather than a side when guests are choosing.
Mushroom Risotto
Ingredients
- 6 cups low-sodium vegetable or chicken broth
- 3 tablespoons olive oil
- 1 pound mixed mushrooms such as cremini and shiitake, sliced
- 1 shallot finely diced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmesan plus more for serving
- 3 tablespoons unsalted butter
- Salt and black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring the broth to a simmer in a saucepan and keep it warm over low heat.
- Heat 2 tablespoons olive oil in a wide pot over medium-high heat and sauté the mushrooms 6 to 8 minutes, until browned, then set aside.
- Add the remaining oil and the shallot to the same pot and cook 2 minutes until soft.
- Stir in the rice and toast 1 to 2 minutes, until the edges turn translucent.
- Pour in the wine and stir until fully absorbed.
- Add the warm broth one ladleful at a time, stirring often and waiting until the liquid is absorbed before the next addition.
- Continue 18 to 20 minutes total, until the rice is creamy and tender with a slight bite in the center.
- Stir the mushrooms back in during the last few minutes to warm through.
- Remove from the heat, stir in the Parmesan and butter until glossy, and season with salt and pepper.
- Spoon into warm bowls immediately, topped with parsley and extra Parmesan; the risotto should slowly spread when the bowl is tilted.
Good to Know
Crispy Roasted Potatoes
The potatoes that stay in everyone’s memory are not the ones that were seasoned best, they are the ones with edges crisp enough to hear from across the table.
Parboiling first and roughing up the cut edges before they hit the oven is what makes that happen; skip it and the potatoes roast evenly soft instead of shatteringly crisp.
Spread them in a single layer with room between pieces, since a crowded pan steams rather than browns.
Crispy Roasted Potatoes
Ingredients
- 3 pounds baby potatoes halved
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 450F and place a rimmed sheet pan inside to heat.
- Boil the potatoes in salted water 8 to 10 minutes, until a knife slides in with slight resistance.
- Drain well, return to the pot, and shake the covered pot briefly to rough up the edges.
- Toss with the olive oil, salt, pepper and garlic powder.
- Carefully spread onto the hot sheet pan in a single layer, cut side down.
- Roast 25 to 30 minutes without turning, until the undersides are deep golden and shatteringly crisp.
- Flip once halfway through if browning unevenly.
- Toss with rosemary right out of the oven and serve immediately while the edges are still audibly crisp.
Good to Know
Big Green Salad
After the chicken and the ragu, the table needs something that is not rich, something with a bit of crunch to cut through all that butter and braised meat.
Dress it at the very last minute, not before: leaves that sit in vinaigrette for even ten minutes go limp, and limp greens photograph badly and taste worse.
Contains tree nuts and dairy from the walnuts and cheese; leave both on the side in small bowls for anyone who needs to skip them.
Big Green Salad
Ingredients
- 8 cups mixed salad greens
- 1 small fennel bulb shaved thin
- 4 radishes thinly sliced
- 1/3 cup toasted walnuts or pecans chopped
- 1/3 cup shaved Parmesan or crumbled goat cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot minced
- Salt and black pepper
Instructions
- Whisk the olive oil, vinegar, Dijon, shallot, salt and pepper in a small jar until emulsified and no longer separating.
- Place the greens, fennel and radishes in a large wide bowl.
- Pour half the dressing around the edge of the bowl.
- Toss gently with your hands or salad servers until the leaves are lightly coated and glossy.
- Taste a leaf and add more dressing if it still tastes flat.
- Scatter the nuts and cheese over the top.
- Serve right away so the greens stay crisp rather than wilting under the dressing.
Good to Know
Garlic Herb Bread
Every dinner party has someone mopping sauce with whatever bread is nearest, and the ragu deserves better than the burrata loaf gone cold at the other end of the table.
Contains gluten and dairy. Watch it under the broiler rather than walking away; the window between golden and burnt is shorter than it looks.
Slice it thick, so it holds up to a swipe through the short rib sauce without falling apart in someone’s hand.
Ingredients
- 1 baguette or long Italian loaf, split lengthwise
- 6 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan
- Pinch of salt
Instructions
- Preheat the broiler with an oven rack set 6 inches from the heat source.
- Mix the softened butter with the garlic, parsley, Parmesan and salt until evenly combined.
- Spread the butter mixture generously over both cut sides of the bread.
- Place the bread cut-side up on a sheet pan.
- Broil 2 to 3 minutes, watching closely, until the edges are deep golden and the butter bubbles.
- Slice on the diagonal and serve warm while the crust still crackles.
Birthday Spritz
Something bright and orange in a wine glass does more for a party mood than a playlist, and this one takes longer to describe than it does to make.
For adults only: pour responsibly, keep soda water and a non-alcoholic option on the table for anyone driving or sitting this one out.
Build it in the glass at the table rather than in a shaker, so guests watch it fizz as the soda hits.
Ingredients
- 24 ounces chilled Prosecco (3 ounces per drink)
- 16 ounces Aperol (2 ounces per drink)
- 8 ounces club soda (1 ounce per drink)
- 8 orange slices, for garnish
- Ice
Instructions
- Fill a wine glass with ice cubes to the top.
- Pour 2 ounces Aperol over the ice, followed by 3 ounces chilled Prosecco.
- Top with 1 ounce club soda and stir once gently with a long spoon to combine without losing the fizz.
- Garnish with an orange slice balanced on the rim and serve immediately while still fizzing.
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Tiramisu
Tiramisu has a reputation for being finicky, mostly because so many versions use raw egg; this one cooks the yolks gently over simmering water first, so the texture stays silky without that worry.
Contains eggs, dairy and gluten. It needs at least four hours in the fridge before it is sliceable, so this is the dessert to build the night before and forget about until dessert time.
A clean slice should hold its layers rather than slump across the plate; if it slumps, it simply needed another hour to set.
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar, divided
- 1/4 cup water
- 16 ounces mascarpone cheese, softened
- 1 cup heavy cream, cold
- 1.5 cups strong brewed espresso, cooled
- 3 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Combine the egg yolks and 1/4 cup sugar with the water in a heatproof bowl set over a pot of simmering water.
- Whisk constantly 5 to 6 minutes, until the mixture triples in volume and coats the back of a spoon.
- Remove from the heat and continue whisking 2 minutes off the stove to cool slightly.
- In a separate bowl, beat the mascarpone until smooth, then fold the cooled egg mixture in gently.
- In another bowl, whip the heavy cream with the remaining sugar to soft peaks that hold their shape.
- Fold the whipped cream into the mascarpone mixture in two additions, keeping it light and airy.
- Combine the cooled espresso with the coffee liqueur in a shallow dish.
- Dip each ladyfinger in the espresso for 1 second per side only, so it softens but does not turn to mush.
- Arrange a layer of dipped ladyfingers in the bottom of a 9×13 inch dish.
- Spread half the mascarpone cream evenly over the layer.
- Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Cover and refrigerate at least 4 hours, up to overnight, until set and sliceable.
- Dust generously with cocoa powder just before serving.
- Cut into squares; a clean slice should hold its layers rather than slump.
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Chocolate Olive Oil Cake
A cake made with olive oil instead of butter stays moist for days rather than drying out by the next morning, which matters when the birthday guest wants a slice for breakfast too.
Contains eggs, dairy and gluten. The hot coffee stirred in at the end thins the batter to something almost pourable; that is correct, not a mistake, and it is what keeps the crumb soft.
Let this double as the birthday cake itself: a dusting of powdered sugar and a few candles need nothing else.
Ingredients
- 1.75 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1.25 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup extra virgin olive oil
- 1 cup buttermilk
- 1/2 cup hot brewed coffee
- 1 teaspoon vanilla extract
- Powdered sugar or ganache, for topping
Instructions
- Preheat the oven to 350F, grease a 9-inch round cake pan and line the base with parchment.
- Whisk the flour, cocoa powder, baking soda, baking powder and salt together in a bowl.
- In a separate large bowl, whisk the sugar and eggs 1 to 2 minutes, until slightly pale and thickened.
- Stream in the olive oil while whisking, then whisk in the buttermilk and vanilla.
- Add the dry ingredients to the wet in two additions, folding just until no streaks of flour remain.
- Stir in the hot coffee last; the batter will turn thin and glossy, which is correct.
- Pour into the prepared pan and tap the pan once on the counter to release large air bubbles.
- Bake 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan 15 minutes, then turn out onto a rack to cool completely, at least 1 hour.
- Dust with powdered sugar or pour ganache over the top once fully cool, then slice to serve.
Strawberry Brownie Skewers Dipped in Chocolate
This is the dessert for the friend who insists she does not want cake and then eats three of these standing by the kitchen island.
Contains eggs, gluten and dairy. Let the melted chocolate cool for a minute before dipping; too hot and it runs straight off instead of clinging in a proper coat.
Stand the finished skewers upright in a glass rather than laying them flat, so the chocolate sets without a flat side.
Ingredients
- 1 batch brownies (9×13 pan), baked, cooled and cut into 1-inch cubes
- 16 large strawberries, hulled
- 10 ounces semisweet or dark chocolate, chopped
- 1 tablespoon coconut oil (optional, for shine)
- Sprinkles or flaky salt, for finishing
- 16 wooden skewers (6 inches)
Instructions
- Thread one brownie cube and one strawberry onto each skewer.
- Line a sheet pan with parchment paper and set the skewers on top in a single layer.
- Melt the chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until completely smooth.
- Remove from the heat and let cool 2 to 3 minutes, so the chocolate thickens slightly and clings rather than running off.
- Dip the strawberry end of each skewer into the melted chocolate, turning to coat halfway up.
- Let the excess chocolate drip off for a few seconds over the bowl.
- Return the dipped skewers to the parchment-lined pan.
- Scatter sprinkles or flaky salt over the wet chocolate before it sets.
- Refrigerate 15 to 20 minutes, until the chocolate is firm and snaps cleanly when tapped, then serve chilled or at room temperature.
Espresso Affogato
After three courses and a cake, nobody wants a heavy dessert on top of a dessert. This one is barely a recipe at all: ice cream, hot espresso, a minute at most.
Contains dairy, and the coffee liqueur is for adults only; leave a version with plain espresso for anyone skipping alcohol.
For more sweets to round out the dessert table alongside this one, 12 Birthday Party Treats to Fill a Dessert Table has a dozen more.
Ingredients
- 8 scoops good vanilla ice cream or gelato
- 8 shots (1 ounce each) hot brewed espresso
- 2 ounces coffee liqueur or amaretto (optional)
- Chocolate-covered espresso beans or shaved chocolate, for garnish
Instructions
- Place one scoop of ice cream in each small glass or cup, straight from the freezer so it does not melt too fast.
- Brew the espresso fresh, shot by shot, just before serving each glass.
- Pour one hot shot of espresso directly over the ice cream at the table.
- Add a splash of coffee liqueur if using, right alongside the espresso.
- Top with shaved chocolate or espresso beans and serve immediately with a small spoon while it is still half melting.
Frequently Asked Questions
How many dishes do you need for a dinner party of eight?
A dinner party for eight needs roughly one starter, two mains or one main with a hearty side, and one dessert. This menu runs wider on purpose, so guests graze across small plates instead of one set course.
What can you make a day ahead for a birthday dinner party?
The short rib ragu, tiramisu, marinated olives and whipped feta dip all taste better after a day in the fridge. Their flavors need time to settle, and it frees up the whole oven on party day.
What order should the courses be served in?
Serve the cold starters first alongside drinks, bring the mains and sides out together so nothing sits waiting, and clear every plate before dessert appears. Dessert always comes last, once the table is reset.
How do you keep everything warm and ready at the same time?
Time the oven dishes to finish within fifteen minutes of each other, then hold the chicken and potatoes loosely under foil. Plate the salad and cold starters last, right before guests sit down.
Can this menu be made vegetarian?
Yes, swap the chicken, salmon and short rib ragu for a second batch of mushroom risotto and a simple white bean stew. The sides, starters and desserts all stay exactly as written.
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