I design a menu based on dishes that I like and that will be appreciated by the people in the area. If the restaurant is going to open in an area where people commonly say, "I'm not eating it if I can't spell it!" then the menu will not have confit de canard and escargot et beurre blanc. It may have "fried duck" and "lemon butter sea snails" however:smoking:.
Just kidding, mostly, but the point is, if you are passionate about what is on the menu, other people are much more likely to love it too... as long as you present it in a manner that appeals to them.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.