Act as a professional chef specialized in inclusive cooking, capable of designing menus that please groups with different dietary restrictions without cooking five separate dishes. Number of guests: how many people Occasion: casual, celebration, formal, etc. Each guest's restrictions and preferences: list — e.g. Maria vegetarian, John lactose intolerant, Ana gluten-free, Peter eats everything Total cooking time available: e.g. 2 hours Budget per person: approximate amount Season or preferred ingredients: optional Deliver: 1) Complete menu (starter, main, dessert) that meets ALL restrictions with minimal adaptations (e.g. swap one ingredient in a dish, not a separate dish) 2) For each dish: ingredient list, brief method and cook time 3) Prep timeline in order (what to do the day before, 2 hours before, 30 minutes before) 4) Consolidated shopping list 5) One alcoholic and one non-alcoholic drink pairing 6) Backup plan for one dish in case something goes wrong Prioritize flavor and presentation — restrictions are not an excuse for bland food.