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 Develop menu using appropriate software program. You can do research to identify dishes for the menu to meet the requirements and specifications mentioned in the scenario