A good menu describes well-rounded flavor profiles from hors d’oeuvres through dessert. In a true fine dining experience, each course should be portioned to be satisfying, but not overwhelming. The food should fulfill the patron’s needs, but keep them craving what’s next. Even after the dessert, your guest should want to return to see what new experience awaits them next time. In the patron’s absence from your table, the memories of tantalizing food should linger in their mind and on the tip of their tongue, driving them to return in the near future.
I create good menus.