Part A - Develop menu for a la carte dinner You are required to develop a la carte dinner menu for the following specifications: 3 Starters 3 Entrees 3 Mains 3 desserts Menu items must include a mix of: Seafood dishes Meat dishes Poultry dishes Vegan dishes Gluten free dishes Seasonal dishes A range of desserts - hot and cold In doing this task, you must: A. Create menu to meet market needs and preferences. B. Develop menu to provide a balanced variety on offer and within the courses offered include the following: Colours Cooking methods Delicacies Flavours Nutritional values Presentation Seasonally available ingredients Taste Texture Assess each dish and the menu as a whole by completing the culinary and nutritional balance. C. Sequence menu items according to menu requirements. D. Analyse operational constraints while designing menu including: Kitchen equipment Seasonal availability of ingredients Skill level of kitchen staff Suitability of dishes for the season