I'm in a rut, I'm bored with ethnic themed dinners. Starting now I'd like to broaden my horizons and take more risks. I came to this idea after reading menus of restaurants that offer fixed price menus. I'm drawn to the different courses and the combination of indgredients. Do any of you have processes, principles or theories around menu planning for dinner parties that you'd like to share? Are there any books that you have found useful?
I'd like to plan menus for vegetarians as well as die hard carnivores. My cooking skills are just above average, but I am a quick learner and can improvise when needed. Thank you for your help.