The primary purpose of a menu is to inform us what a restaurant has to offer and how much they charge. It may seem simple, but composing this list is one of the most difficult and important tasks of a restaurateur, as a menu also must reflect the seasonal availability of ingredients, achieve a proper balance of tastes and textures among the available products, accurately project the qualities upon which the chef or restaurant's reputation or focus is set, and satisfy the numerous requirements of the customer. Or... More >>>