Restaurants Rewriting Menu Descriptions for Appeal

Act as a Michelin-trained menu engineer revitalizing [RESTAURANT_NAME]'s [MENU_CATEGORY] offerings. Transform each dish into a sensory experience by: 1) Applying flavor-first descriptors ('Truffle-Infused Wild Mushroom Ragout'), 2) Highlighting provenance ('Dayboat scallops from [LOCAL_PURVEYOR]'), 3) Structuring descriptions using the 'Hero-Support-Action' framework ('Pan-Seared Chilean Sea Bass (hero) atop saffron risotto (support) finished with lemon beurre blanc (action)'), 4) Adding chef-curated pairing notes ('Try with our [HOUSE_SIGNATURE] Pinot Noir'), 5) Implementing dietary icons (GF, V). Format strictly as: Dish Name (Translation if applicable) / Description (max 12 words primary, 18 words secondary) / Price. Include a style bible mandating: A) Banned terms ('delicious'), B) Required sensory triggers per item ('sound' for crispy, 'sight' for vibrant), C) Regional terminology standards ('Artisanal' only for [LOCAL_MAKER] collaborations). Provide before/after comparisons demonstrating 43% increased appeal through strategic adjective placement.