Writing a menu is a fine art.
The menu must be appropriate to the room Like fashion, every detail must be in harmony whether it is designed for a hushed temple of gastronomy or a boisterously noisy neighborhood joint in a college town. It also means (or should mean) being sensitive to the economy: wine and food prices are humbler during hard times.
The menu should be a reflection of what the guests want to eat. This reality check may not always conform with what the cook wants to cook.
Folks want to eat difference kinds of foods at different times of day and on different days in the week. So is the menus to be sophisticated, elegant, contemporary or trendy, or casual chic, or country or newish Jewish?
In other words, other words might be better…