Develop an a la carte menu with eight entrees, eight main courses, five desserts and three side dishes.

This menu must include the following:

5. At least one dish must be a gluten free meal.
6. There must be at least three vegetarian choices available on the menu.
7. There must be at least two dishes that showcase ingredients that are currently in season and available for a good price.
8. There must be at least two dishes that showcase styles of cooking or ingredients that would be considered not to be European in style (Ethnic dishes).
9. There must be at least one main course dish that would be considered a low fat or healthy option on the menu.
10. Include prices on the menu.
11. Identify the dishes on the menu that meet special requirements (E.g. GF = Gluten free).
12. Explain the reasons for your choices, the style of venue and food that you are trying to put forward on the menu.