I'm doing a menu project in my food theory class, 2 menus are seasonal (ie fall, winter, spring, summer) and the 3rd is a Valentine's day menu. Between the 3 menus, I should be able to put together a 4th menu by taking various items from each menu. It'll be a fixed menu, 1 item for each (appetizer, soup, main + a side item, and dessert). So far, I've come up with the following. Fine/Causal Dining Asian themed Health concious food I'm wondering if anyone can give me some insight on making a menu. It dosn't have to include prices or heavy details on what the item is. Chef wants this menu mostly for it's design and how well it was put together. Any help would be greatly appreciated.