À la carte À la carte In restaurants, à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to "table d'hôte", where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu". The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered "à la carte". The earliest examples of "à la carte" are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial
A la carte pay television A la carte pay television "A la carte" pay television (from the French "à la carte", "from the menu"), also referred to as pick-and-pay, refers to a pricing model for pay television services in which customers subscribe to individual television channels. For subscription distribution services, a la carte pricing contrasts with the prevailing model of bundling, in which channels are grouped into packages that are offered on an all-or-nothing basis. The term has subsequently been applied to cord cutting—the practice of relying on television services that are streamed over the internet. A la carte pricing has been an often-requested but