Sandwiches. Usually made with wheat bread, rye bread, coarse unsifted or plain rye flour bread, rolls or bagels, or tortillas. Classic toppings include a mix of chicken, tuna and eggs; smoked salmon and cream cheese; corned beef or smoked beef. A multilayer sandwich consists of three slices of croutons with a layer of turkey, lettuce, tomato, bacon and sometimes cheese.

Burger and fries.
Soups. Vichy soup hails from New York and is a potato and onion chowder served cold with fresh cream; another classic American soup is | clam cream soup, which is beloved in New England.

Salads. Many American restaurants have a self-service counter with a wide variety of greens, side dishes, and breads. Of condiments, you can choose a tomato French Thousand Islands: mayonnaise, ketchup, hard-boiled eggs: mayonnaise and hot tomato sauce; Italian: olive oil, vinegar, garlic and spicy herbs or Roquefort.

Meat salad (chef’s salad), which may have ham, cheese and chicken meat, is a whole meal; spinach salad with mushrooms is considered an American classic; Caesar salad includes romaine lettuce, Roquefort cheese and raw egg dressing; raw coleslaw is often served with sandwiches. In addition, a chilled pasta salad that also includes fresh vegetables or seafood is very popular.

Fish and seafood. Fish, shellfish and crustaceans are mostly of excellent quality: both sea fish from the East Coast, West Coast and Gulf of Mexico, and freshwater fish from mountain rivers and lakes. Pay special attention to red snapper, loach, marlin and swordfish. Seafood highlights include blue crab and sand shell (especially from Maryland), California crab and American lobster.

Vegetables. These days, with everyone realizing the importance of a healthy lifestyle, there are plenty of all kinds of natural vegetables on offer, including those from the farmers’ fields. Specialty stores and restaurants are open almost all week, where simple vegetarians, strict vegetarians and those who adhere to an agluten-free or dairy-free diet can get products at fairly reasonable prices.

Cheese. Swiss, Dutch and English cheeses are made in Wisconsin, New York and Vermont; the sharper varieties are close to their European counterparts. French cheeses imported or reproduced here often try to pasteurize too long to make them taste like those produced across the Atlantic, and spicy herbs and garlic are added to the fattier milk varieties. The cheese table is often offered in French restaurants, and cheese and wine bars are also becoming common.