You work for Ashton's , a casula dining restaurant that seats 60 customers. At Ashton's, all meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. The establishment is located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options. Ashton's offers a moder Australian la carte dinner menu with current menu prices ranging from $12 to $18 for entres, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can see value for money, or the dish is rare or unique. Your manager has asked you to plan and cost three new dishes to add to their winter menu, preferably one entre, one main and one dessert