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hors d'oeuvre noun

  /ˌɔɹˈdɝv/<a:US><ref:<<name::0>>> , /ˌɔːˈdɜːv/<a:RP><ref:{{cite-web|en|url=https://dictionary.cambridge.org/dictionary/english/hors-d-oeuvre|title=Meaning of “hors d'oeuvre” in the Cambridge English Dictionary|work=Cambridge Dictionary|passage=UK /ˌɔː ˈdɜːv/ US /ˌɔːr ˈdɝːv/|archiveurl=https://web.archive.org/web/20171124080339/http://dictionary.cambridge.org/dictionary/english/hors-d-oeuvre|archivedate=2017-11-24}}<<name::0>>>
  • (food) A small, light, and usually savory first course in a meal.
  • (by extension) Anything of secondary concern; not the primary thing.
  • (dated, rare) Something unusual or extraordinary.
 заку́ска, мезе́, ордьо́вър, предя́стие
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