1. An extra little dish that is smaller than the main course which is usually served first to stimulate the appetite of those who are eating the primary meal: Tim's mother served him and the rest of the family a bowl of hors d’oeuvres, or vegetable soup, before the fried chicken with mashed potatoes and gravy.
2. Etymology: from French hors, "outside of" + oeuvre, "a job" or "work".