Free PDF · the Classic American design

Steakhouse menu template

Cuts by weight, market price, sides on their own. This is a steakhouse menu set in Gaslamp’s Classic American design: engraved rules, small caps, and leader dots running out to the price.

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A Classic American steakhouse menu on a dark wood table beside a steak knife and a cocktail
Illustrative scene. The menu on the table is a real Gaslamp render.

The real menu, both pages

The sample is The Fieldhouse, a fictional grill in Sacramento: starters from the raw bar and the fryer, a grill section, sides, and desserts, every price at the end of a dotted leader.

Classic American steakhouse menu template, first menu pageClassic American steakhouse menu template, second menu page
  • The filePDF, 96 KB
  • Pages3, with a coverThe cover carries the name and a QR code to the live menu.
  • PaperUS Letter, portrait
  • To download and printfree
Download the steakhouse template (PDF)

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.

How a steakhouse menu reads

A steakhouse guest is doing math: ounces against dollars, the strip against the ribeye, whether the table needs two sides or three. Set the menu so the math is easy.

  1. Starters and the raw bar

    Oysters, shrimp cocktail, a wedge, tartare. Five or six lines, kept short. The table came for the steak.

    • Oysters on the half shell, half dozen21
    • Wedge salad15

  2. The cuts, by weight

    Put the weight in the name, in ounces, on every cut. Order them one way (smallest to largest, or by cut) and never mix. The grade and the aging go in the description.

    • Filet mignon, 8 oz58
    • New York strip, 14 oz5428-day dry-aged
    • Bone-in ribeye, 22 oz72

  3. Market price

    The tomahawk, the lobster, whatever fish came in. On paper that line says MP and the server explains. On a menu you can change from your phone, put tonight’s number in and change it when the delivery does.

    • Tomahawk for two, 40 oz145Tonight’s price

  4. Sides, à la carte

    Priced on their own and sized to share. Say it once in the note under the heading, so nobody has to ask whether the ribeye comes with potatoes.

    • Creamed spinach12
    • Duck-fat fries11

  5. Sauces and add-ons

    Béarnaise, au poivre, a blue cheese crust, a lobster tail on top. A short section right after the cuts, each with its price, so the upsell is printed instead of whispered.

    • Béarnaise4
    • Oscar style18

Example lines and prices show format only. They are not pricing advice.

Set it up in Gaslamp

STARTERS Oysters on the Half Shell 21 half dozen, mignonette, lemon Steak Tartare 19 FROM THE GRILL Filet Mignon, 8 oz 58 New York Strip, 14 oz 54 28-day dry-aged Bone-in Ribeye, 22 oz 72 Tomahawk for Two, 40 oz 145 SIDES Creamed Spinach 12 Duck-Fat Fries 11 SAUCES Bearnaise 4 Au Poivre 4
The dishes behind the sample, as plain lines: section, dish, price, a short description. Type yours over them in the editor.
  1. 1

    Type over the sample

    Start from the sample steakhouse menu and replace the cuts with yours. Type the weight into each dish name (Bone-in Ribeye, 22 oz) so it prints right beside the cut.

  2. 2

    Pick Classic American

    Leader dots, small-caps section heads, a double rule around the page. Set your accent color and add your logo in the design controls.

  3. 3

    Handle market price

    Every Gaslamp item carries a number. Enter tonight’s price for the tomahawk and change it when it moves. The menu behind your QR code follows about thirty seconds after you save.

  4. 4

    Print and publish

    Publish the live menu, print the QR table tents once, and print the PDF for the dining room whenever the prices change.

Steakhouse menus, straight answers

Is this steakhouse menu template free?
Yes. The Classic American PDF on this page is free to download and print, with no signup. It is a finished sample for The Fieldhouse in Sacramento, a fictional restaurant, so it carries that restaurant’s dishes. 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.
Can a Gaslamp menu show market price?
Gaslamp prints a number for every item rather than the letters MP. Enter tonight’s price and change it when it moves; the menu behind your QR code shows the new number about thirty seconds after you save. If you would rather keep market items off the printed menu, put them on a separate specials menu.
How should steak weights be listed?
In the dish name, in ounces, the same way on every cut: Filet Mignon, 8 oz. Guests compare cuts by weight and price, so keep both on the same line.
Can I change the colors and fonts?
Yes. The design controls cover layout, accent color, fonts, and your logo, and the preview updates as you go.
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.

More templates

Every design takes every menu. Switch between them anytime and your dishes stay put.

If you run one, Menu software for steakhouses covers what changes on menus like yours and how often.

The free QR code menu generator makes a code for whatever menu you have now.

All menu templates
A long shared table crowded with plates and hands reaching in

The ribeye went up four dollars. Fix it before the first seating.

Start free 30-day trial

No card needed · then $19/mo or $190/yr · cancel anytime

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