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Welcome to the collection of descriptions dedicated to the restaurant menu – the main tool in shaping the gastronomic experience in dining establishments. A restaurant menu is a systematically organized list of dishes and drinks offered to guests for selection and ordering. Typically, the menu contains information about the names of items, their ingredients, portions, method of preparation, as well as price.

A restaurant menu may include several sections, each reflecting a particular category of dishes: appetizers, first and second courses, side dishes, salads, desserts, beverages, and specialty offers. In some cases, the menu includes seasonal offerings or dishes characteristic of a particular cuisine or concept of the establishment.

The menu structure is often designed to organize the assortment by types of dishes, meal times, or levels of satiety, which facilitates the selection and preparation process for guests and chefs alike. The menu may also contain additional information, including details about ingredient composition, recommendations for pairing dishes and drinks, as well as data on nutritional value or preparation specifics.

The restaurant menu serves not only as a tool for presenting gastronomic offerings but also as an important element of communication between the establishment and the visitor. The menu reflects the restaurant's concept, gastronomic traditions, kitchen capabilities, and the preferences of the target audience. It can be presented as a printed booklet, chalkboard, electronic display, or mobile application, depending on the format and technological solutions of the establishment.

Thus, the restaurant menu is more than just a list of dishes. It is a structured document that sets the framework for the gastronomic experience, reflecting the diversity of tastes, techniques, and cultural traditions in cuisine, while also providing convenience of choice and fully revealing the potential of the dining establishment.