Your ideal menu

I’d like to share this, with fresh crusty bread rolls and butter. I wouldn’t need a starter or a dessert.

NotSpaghetti

Isn't that just an artichoke Joseann?

Yes, it was served between the starter and main.

Some fresh crab with a small crisp green salad no dressing...hate oily textures and then a Dover sole grilled in herby butter with a few fresh green beans.

Warm Mediterranean salad, avocado and succulent chicken breast cooked in butter followed by rasberry pavlova and vanilla ice cream
Or chicken curry with brown rice and lime pickle followed by lemon tart with strawberries, the small English ones.

Isn't that just an artichoke Joseann?

I like fish and/or a rare steak but what makes a meal for me are the surroundings and the company.

LRavenscroft

Anything Italian or French.

Hmmm, not sure you would fancy what I had yesterday evening!! DH wouldn't touch his!
🇫🇷

Anything Italian or French.

As NotSpaghetti says, it is not that omnivores do not eat vegan or vegetarian meals. There is a difference between an omnivore and a carnivore and omnivores eat a wide range of foods, lots of plant based ones plus meat, fish, dairy products, but the ones I would have as a favourite meal include meat and fish, although the main course includes a lot of beans and vegetables and is one that evolved to make a little meat go a long way.

I suppose lots of omnivores like vegetarian or vegan food too but maybe wouldn't choose it as a favourite.

As a vegetarian myself I think I like so many dishes that picking one out would be really difficult.
I don't cook many things "on repeat" and as a bung-it cook even basics can be quite different each time.

I wouldn't choose a risotto- though I do like a good one!

NotSpaghetti

semperfidelis
I noticed the lack of vegetarian/vegan choices too.

I'll throw some menus on if you like. However vegans/veggies are supposedly only 5-7% of the population. So there's that!

Perhaps there are not as many vegetarians and vegans on GN as we generally suppose. Most of us are omnivores.

Ohh Joseann, shuck a few for me!

semperfidelis
I noticed the lack of vegetarian/vegan choices too.

Pea soup as I found it in Portugal -just warm, bright green with peas and mint with a scoop of raspberry sorbet in the middle - very good.
Followed by a proper Ploughmans.
That would set me up for the week!

I do like seafood and eat a lot of it at home, so if I was out I;d choose something else.

In summer sole meunière, sauté potatoes and green beans. In winter, game pie, cabbage and mash.

I often have a "starter" for my lunch -a toasted ciabatta topped with tomato puree, mixed with a small bit of garlic, topped with smashed avocado, tomatoes and feta cheese. Sea bass is probably one of my favourite mains or a variety of tapas dishes

Crab in a dressing with salad

Rosiebee I'd love the recipe for your cheese and cucumber soup please, it sounds amazing! We're in Northumberland on holiday and I had the most amazing oyster and crab bisque last night so that would be my starter, then I'd like some turbot for a main course with just a touch of salad and a few small potatoes. Pudding would be my very own lemon curd mousse. Yum yum!

For me, just starter and pud. At one point in the past when visiting a rather "posh" restaurant I ordered a "double starter" and dessert. Their main courses didn't float my boat but their starters looked good. To be fair they accommodated me and I was then happy to visit again.

I like fish so much it would probably be moules mariniere to start, a lovely piece of turbot in champagne sauce with fennel, and as there isn’t a fish based dessert, pot au chocolate with a bit of brandy in it!

Numerous foreign cuisines however, to answer the question:

Fresh Oysters on half shell with a drizzle of lemon and a glass of Champagne or Prosecco or Cava - Juve y Camps.

Main: Homard Bleu du Bretagne = Brittany Blue Lobster.

Dessert: I am not a big fan of sweets so I would prefer a glass of Calvados ..

I do like seafood, but I don’t care for oysters, unless they’re cooked. I do understand why in Dickens’ time they were considered poor people’s food.

I’d like Coquille St. Jacques for a starter - I can’t think why you hardly ever see it on menus any more - followed by a nice fat Dover Sole, plain, just fried with a little butter. And half a lemon to squeeze over it, not one of those skimpy little wedges.
Some asparagus on the side would be nice.

I’ll skip pud and have more scallops as a savoury - in the form of Devils on Horseback.

In this weather, my own Chilled Cheese and Cucumber soup to start, then a platter of charcuterie / cheeses / salads and lots of good bread and butter. I think that's sorted Saturday Tea out.

I love a good old fashioned egg mayonnaise to start.
Cheese and onion pie with homemade chunky chips, a medley of green vegetables and a jug of homemade parsley sauce 😋