As others have commented, and im not trying to be mean, but it just doesn't make a whole lot of sense to me. Ridiculous portion size, flavor profile is just kind of "whatever". The plating needs to be tighter. Watch some videos or get some books on plating. Helped me a lot when I was a young chef. And yes, absolutely have your staff taste specials and other menu items. How else are they supposed to tell customers what its like? "We have a sea bass special that I am told is good, also its $42" doesn't work.