Christmas menu template
Four courses, two seatings, a pairing, and the caviar on its own line. This is a sample Christmas Eve dinner set in Gaslamp’s Upscale Contemporary design: roman-numeral courses, generous white space, and the price set quietly at the right.
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The real menu, first two pages
The sample leads with the dinner: the per-guest price, a children’s price, and two pairing levels. Then four numbered courses, each with a short “choose one” note, and a supplements section between the main and dessert.
Sample menu. Dishes and prices are examples. Want to see one on a phone? Scan a live sample menu.
- The filePDF, 43 KB
- Pages4, with a coverThe cover carries the name and a QR code to the live menu.
- PaperUS Letter, portrait
- To download and printfree
No signup, no email. It is a finished sample, so it carries sample dishes. Putting your own menu into it takes the free trial. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.
What belongs on a Christmas menu
Christmas Eve is the one night many restaurants run two fixed seatings and a menu that exists for a single service. It has to read as a special night and still let the kitchen count covers per dish.
The dinner and the seatings
Price per guest, the seating times in the note under the heading, and each pairing as its own line. Guests booked for a time; the menu should confirm it.
- Christmas Eve Dinner, per guest95
- Wine pairing, per guest55
- Reserve pairing, per guest85
First and second courses
A soup or salad, then a pasta or a fish. Two or three choices each, kept short enough that the table orders in one pass.
- Chestnut velouté16
- Lobster ravioli28
The main
The roast is the reason people book: beef Wellington, a duck, a whole fish. Keep one vegetarian main that is as considered as the rest.
- Beef Wellington58Madeira jus
- Wild mushroom risotto36
Supplements
Caviar, shaved truffle, a cheese course. Each is a line with its own price, set after the main, so the upsell is printed rather than recited.
- Shaved black truffle30
- Cheese course18
Dessert
Bûche de Noël is the obvious one; a sticky toffee pudding or an eggnog custard gives the table a choice.
- Bûche de Noël14
Example lines and prices show format only. They are not pricing advice.
How Upscale Contemporary sets it
Upscale Contemporary numbers each section with a roman numeral in the margin, sets the section name large, and runs a short spaced-caps note to the right of it. Four courses become I through IV plus the supplements, which is exactly how a guest reads a coursed dinner.
The notes must stay short in this design. “Choose one” fits beside a course name; a long sentence does not, so the rule that the courses are included in the dinner lives in the description of the per-guest line instead.
Prices sit at the right edge in the display face, with no leaders. On a special night that restraint reads well: the dinner price is the number that counts, and the course prices recede. The QR code prints on the PDF’s cover page, not on the course pages.
Prices on a Christmas menu
The per-guest price is the headline. Every Gaslamp item needs a price of at least $1, so course items carry an à la carte number and the per-guest description says the course prices are à la carte.
Pairings and supplements each get their own line. A reserve pairing priced separately from the standard one lets a table trade up without the server explaining two options aloud.
Deposits and cancellation terms belong in your booking system and your confirmation email. The menu can repeat the seating times; it does not take payments.
Set it up in Gaslamp
- 1
Start from this Christmas Eve dinner
Pick Upscale Contemporary and start from this sample. Every section, line, and price is already in place, so you type your own over it instead of building a blank page.
- 2
Type your dishes over it
Replace each name, description, and price in the editor. Delete the lines you do not serve and add the ones you do. The layout reflows as you type.
- 3
Set the seatings and pairings
Change the seating times in the note under Dinner, then the per-guest and pairing prices. Delete the reserve pairing if you do not pour one.
- 4
Publish, then print
Publish the live menu behind one QR code that never changes, print the table tents once, and print the PDF whenever the paper copy needs to catch up.
Running it on the day
3:45 p.m.
Truffle price moves
The truffle invoice came in higher than quoted. Change the supplement price on your phone before lineup and save; the QR menu has the new number about thirty seconds later.
7:50 p.m.
Duck is done for the night
The first seating ordered more duck than planned. Mark the duck sold out and save; the second seating reads it struck through with “Sold out” instead of ordering it. Tap it back on if you run the menu again on Christmas Day.
For the planning timeline, seating math, and a worked prix fixe price, read the Christmas playbook.
Christmas menus, straight answers
- Is this Christmas menu template free?
- Yes. The Upscale Contemporary PDF on this page is free to download and print, with no signup. It is a sample, so it carries sample dishes and prices. To put your own menu into the design, start the 14-day free trial, no card needed. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.
- What should be on a Christmas Eve restaurant menu?
- A per-guest price, three or four courses with two or three choices each, a vegetarian main, supplements on their own lines, and the seating times. The sample shows that structure in Upscale Contemporary.
- Can I run a Feast of the Seven Fishes menu with this?
- Yes. Rename the sections for the fish courses and type the dishes over the samples. Seven courses fit: a menu holds up to twelve sections of twenty items each.
- How do I show supplements?
- Give each supplement its own line with its own price, in a Supplements section after the main, so the truffle and the caviar each read as their own add-on.
- Can the Christmas menu go live on a set day?
- Gaslamp does not schedule changes. Build the menu ahead, then publish it on the morning you want it live; the QR code on the table shows it about thirty seconds after you save.
- How much does it cost?
- Start with a 30-day free trial, no credit card needed. Then it is $19 a month, or $190 a year (2 months free). No setup fee. Cancel anytime. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.
If you run one
Every design takes every menu. Switch between them anytime and your dishes stay put.
For the day-to-day, menu software for fine dining covers what changes on menus like yours and how often. For what to serve and how to price it, read how to build a prix fixe menu.
The free QR code menu generator makes a code for whatever menu you have now.
All menu templates
The duck sold out in the first seating. The second one never has to hear it.
No card needed · then $19/mo or $190/yr · cancel anytime