The word "menus" appropriately describes this section of the Petit traicté, but the first appearance of "menu" with that culinary meaning is in the much later Nouveau Dictionnaire de l’Académie françoise, 1718, p. II:50.
Tomasik 2016, pp. 239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN1780-3187.
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Tomasik 2016, pp. 239–244. Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France". Food and History. 14 (2–3): 223–247. doi:10.1484/J.FOOD.5.115341. ISSN1780-3187.