Hors d'Oeuvre are small, savory dishes served before a main meal, often as appetizers. They can be served hot or cold and are designed to stimulate the appetite. Common examples include canapés, stuffed mushrooms, and bruschetta. These bite-sized treats are popular at parties and formal gatherings. Typically, hors d'oeuvre are presented on platters for guests to enjoy while mingling. They can be simple or elaborate, depending on the occasion. In French cuisine, the term translates to "outside of the work," indicating that these dishes are separate from the main course, enhancing the overall dining experience.