English: Silverware is set Parisian style (tines and bowl down). Courses:

• Bread would be served throughout (the bread knife is on the knife rest next to the bread plate and there are individual butter dishes with lids):

• Served with aperitif of sherry (sherry glass):
  • Caviar amuse bouche (mother of pearl caviar spoon)
  • Escargot hors-d'oeuvre (escargot fork; escargot tongs served with plate)
  • Shrimp cocktail (cocktail fork)

• Served with white wine (white wine glass):
  • Soup course (soup spoon)
  • Fish course (fish knife and fork; crescent shaped bone dish next to the charger)
  • Lobster course (lobster pick; lobster cracker served with plate)

• Served with red wine (red wine glass):
  • Entrée course (entree fork and knife)
  • Palate cleanser (ice cream fork above place setting)
  • Relevé (main) course (meat knife and fork)
  • Salad course served at the end of the meal European style (salad fork and knife; some liberty is taken here as a real salad fork has a thicker left tine)

• Finger bowl service (not shown)

• Served with digestif of dry champagne (champagne flute):
  • Cheese and nut course (cheese knife and nut pick)
  • Dessert course (dessert fork and spoon; served with coffee/tea service not shown)

Also included are individual crystal salt cellars with spoons and sterling silver lidded crystal pepper shakers.

Table cloth and dinner napkins are Irish linen and the candlestick holders are pewter.