4 Courses: The Final Menu

I did a bit of reading at Waitrose Food Illustrated on entertaining and read an interesting article, which is more or less summarised below:

Rule 1: Don't plan too ambitious a menu.
Rule 2: Have one dish or some nibbles ready for guests as soon as they arrive.
Rule 3: Plan dishes that complement each other, not only in terms of taste, colour and flavour, but also cooking technique.
Rule 4: Keep puddings simple - unless you are passionate about complicated confections.

Taking these rules into consideration, I've decided to make my menu a bit simpler and focus on a 4-course menu rather than the more traditional 3-course menu. I like my entrees!

Entree (aka nibbles): Tofu & Vegetable Koftas* with a yogurt dipping sauce
Salad: Feta & Lemon Field Salad with parsley and chive dressed cannellini beans
Main: Baked Ricotta & Spinach Gnocchi in a basic tomato sauce
Dessert: Baked Pears with a pine nut-steusel*
[*denotes dish is vegan]