Hello, I'd like to know how you go about progressing a menu. I think I have a pretty good idea, but I'm always interested in how the pros do it. I know the basics such as: Wine: champagne goes with everything white before red dry (white and red) before sweet (white) excption: sauternes with foie gras as a second/third course Food styles: Light before dark Cold before hot Raw before cooked Soft before chewy Creamy before crispy/crunchy Light before heavy Mild before spicy Savory before sweet Soup styles: Clear before creamy Creamy before thick Cold before hot Food entrees: Vegetable before protein (fish, shellfish, poultry, fowl, pork, beef/lamb) Fish before shellfish Shellfish before poultry Poultry before fowl Fowl before pork Pork before beef/lamb All the above before dessert Tasting Threshold: Salty before sour Sour before savory Savory before sweet Basic (French) Menu Composition: Three courses: Cold app or soup, Main course, Dessert Four course: Cold app or soup, Hot app (fish/shellfish), Main course, Dessert Five course: Cold app, Soup, Hot app (always fish/shellfish), Main course, Dessert Six course: Cold app, Soup, Hot app (fish/shellfish), Main course, Salad, Dessert Seven course: Cold app, Soup, Hot app (fish/shellfish), Intermezzo (sorbet), Main course, Salad, Dessert Items in bold represent the new progression in the next course. So, any productive assistance out there? How do you handle your dinners? Do any of you go this deep into developing a menu? Thanks!