New Year’s Eve menu template
An early seating and a late one at two prices, a zero-proof pairing, supplements, and a course that lands at midnight. This is a sample New Year’s Eve menu set in Gaslamp’s Upscale Contemporary design.
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The real menu, first two pages
The sample opens with the seatings, each a line with its own price and what it includes, then the pairings. The courses follow in order, the supplements sit before the last course, and the last section is the one served at midnight.
Sample menu. Dishes and prices are examples. Want to see one on a phone? Scan a live sample menu.
- The filePDF, 42 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 New Year’s Eve menu
New Year’s Eve is two different dinners sold on one night: an early table that wants to be out by nine, and a late table that wants to be seated at midnight. The menu has to price both honestly.
The seatings
Each seating is its own line, with its time in the name and what it includes in the description. The late seating usually costs more because it includes more: an extra course and the toast.
- Early seating, 5:30, per guest95Four courses
- Late seating, 8:45, per guest150Five courses and Champagne at midnight
Pairings
A wine pairing and a zero-proof pairing, each priced per guest. The zero-proof line is for the driver and for the guest who is not drinking this year, and it sells.
- Wine pairing, per guest65
- Zero-proof pairing, per guest35
The courses
An amuse and a raw course for everyone, then a middle course and a main with choices. Luxury ingredients show up here more than on any other night of the year.
- Kumamoto oysters24
- Butter-poached lobster34
Supplements
Caviar, white truffle, a wagyu upgrade. Each gets its own line and price, grouped before the final course so the table decides once.
- Osetra caviar, 10 g70
- A5 wagyu upgrade55
Midnight
The last section is what arrives with the countdown: a dessert, petits fours, the pour. Name it for the moment, not the course number.
- Dark chocolate dôme16
- Petits fours10
Example lines and prices show format only. They are not pricing advice.
How Upscale Contemporary sets it
The design numbers the sections I to VI down the left margin, so a five-course night reads as a sequence rather than a list. Section names should be one or two words (Seatings, Middle, Midnight) because the name is set large and the note runs to its right.
Keep the notes to a few words, such as “Deposit at booking” or “For every guest”. Anything longer belongs in an item description. The per-seating descriptions do most of the explaining on this menu.
The cover page carries your name and the QR code. On New Year’s Eve, put the printed menu at each place setting and keep the QR tent on the table for the bar list and the guests who want to reread what they ordered.
Prices on a New Year’s Eve menu
Two seatings means two per-guest lines, since each includes different courses: each seating is its own item and course items carry an à la carte price, with the first seating’s description saying so.
A big supplement is priced like any other line: prices run to $9,999, so a 30 g tin of caviar or a whole white truffle shaving for the table prints at its real number instead of “ask your server”.
Deposits, cancellation fees, and service charges belong in your booking tool and the confirmation. A section note can remind guests that a deposit was taken; the menu does not collect it.
Set it up in Gaslamp
- 1
Start from this New Year’s Eve menu
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 both seatings
Change the times and prices on the two seating lines, then the pairings. If you run one seating, delete the other line.
- 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
6:20 p.m.
Oysters come in short
The order was a case short. Change the raw course to a crudo on your phone, save, and the late seating reads the new dish on the QR menu before they sit down.
10:40 p.m.
Wagyu is spoken for
Every portion of wagyu is assigned. Mark the upgrade sold out so no late table orders one, and the server does not have to walk it back.
For the seating plan, a worked price for both seatings, and what to print when, read the New Year’s Eve playbook.
New Year’s Eve menus, straight answers
- Is this New Year’s Eve 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.
- How do I price two New Year’s Eve seatings?
- Make each seating its own line with its own price and say what it includes: the early seating fewer courses, the late seating an extra course and the midnight toast. The sample shows both.
- Should a New Year’s Eve menu have a zero-proof pairing?
- Many restaurants add one; it gives the driver and the guest who is not drinking a priced option instead of a water glass. It is one line on the menu.
- Can I list caviar over $200?
- Yes. Prices run from $1 to $9,999, so a large tin prints at its real price. If you sell two sizes, give the line two labeled prices, such as 10 g and 30 g.
- How do I switch the tables back to the regular menu on January 1?
- Each menu has its own QR code. If the New Year’s menu is a separate menu, your everyday tents never changed. If you edited your main menu, restore the previous version from version history, which keeps the last 50 saves.
- 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 oysters came in short. The late seating should read the crudo.
No card needed · then $19/mo or $190/yr · cancel anytime