| Text | Length |
| Special, maybe | 14 |
| Something with one or more sides | 32 |
| Serving between appetizer and dessert | 37 |
| Serving after the salad | 23 |
| Salad follower, perhaps | 23 |
| Recommendation letter, maybe | 28 |
| Principal dish | 14 |
| Principal course | 16 |
| Pheasant under glass, for one | 29 |
| Password, e.g. | 14 |
| Menu category | 13 |
| Means of admittance | 19 |
| Meal's main part | 20 |
| Main selection | 14 |
| Main part of an order | 21 |
| Main menu choice | 16 |
| Main course of a meal | 21 |
| London Broil, e.g. | 18 |
| Lobster thermidor, for one | 26 |
| Lobster thermidor, e.g. | 23 |
| It's likely to appear in any order | 38 |
| It might come with sides | 24 |
| It may have two sides | 21 |
| It may have one or two sides | 28 |
| It may have a side dish | 23 |
| It may come with more than one side | 35 |
| It gets the largest compartment in a TV dinner | 46 |
| It follows a starter | 20 |
| Intrada | 7 |
| In, so to speak | 15 |
| Hors d'oeuvre follower | 26 |
| Heart of the meal | 17 |
| Grilled salmon, e.g. | 20 |
| Free access | 11 |
| Foot in the door | 16 |
| Early bird special item | 23 |
| Duck à l'orange, e.g. | 28 |
| Dish that's the main course | 31 |
| Dinner's high point | 23 |
| Dinner special, usually | 23 |
| Dinner selection | 16 |
| Dinner dish | 11 |
| Dining highlight | 16 |
| Daily special, e.g. | 19 |
| Crab imperial, e.g. | 19 |
| Course choice | 13 |
| Course between appetizer and dessert | 36 |
| Coq au vin, perhaps | 19 |
| Clear access | 12 |
| Chicken Marsala, for one | 24 |
| Chicken cordon bleu, for one | 28 |
| Chef's preparation | 22 |
| Biggest plate, perhaps | 22 |
| Big part of an order | 20 |
| Beef Wellington, e.g. | 21 |
| Beef or veal, at times | 22 |
| Ballet opening | 14 |
| Access card, say | 16 |
| Main courses | 12 |
| They're beside sides | 24 |
| Some specials | 13 |
| Menu subhead | 12 |
| Menu picks | 10 |
| Main dishes | 11 |
| Frozen food aisle options | 25 |
| Followers of appetizers | 23 |
| Elective courses? | 17 |
| Substantial plates | 18 |
| Steaks and chops, say | 21 |
| Steak and lobster, e.g. | 23 |
| Specials, often | 15 |
| Sides are often alongside them | 30 |
| Sides accompaniers | 18 |
| Menu offerings | 14 |
| Menu courses | 12 |
| Menu choices | 12 |
| Main menu items | 15 |
| Dessert forerunners | 19 |
| Culinary creations | 18 |
| Course selections | 17 |
| Certain courses | 15 |
| Brasserie orders | 16 |
| "Specials," often | 27 |
| Gates and Jobs, e.g. | 20 |
| Contestants | 11 |
| Tournament participants | 23 |
| Vestibules | 10 |
| They're found in a log | 26 |
| Items in a record | 17 |
| Drawing cards | 13 |
| Diary jottings | 14 |
| Contestants' mailings | 25 |
| Contest submissions | 19 |
| Contest hopefuls | 16 |
| Those in a race | 15 |
| Room ingresses | 14 |
| Race competitors | 16 |
| Mail at contest central | 23 |
| Log notations | 13 |
| Journal jottings | 16 |
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