Writing Menu Guidelines

1. List food by courses. If you have room, separate courses with an extra line of space.

2. List foods for each course in order of importance. (entrée followed by side dishes.)

3. Foods of similar importance may be listed on the same line or on separate lines (2 vegetable dishes can be side by side or on 2 lines.)

4. List beverages as the last item in the course with which they are served.

5. Accompaniments such as sauces or dressings – single accompaniment may be listed to the right of the food with which it is being served. Two accompaniments may be listed to the right and left of the food with which they are being served. May be listed on the line following foods with which they are served.

6. Do not list common accompaniments such as butter with rolls or cream and sugar with coffee.

7. Capitalize all important words.

8. Center each line of the menu on the page.

Example:

Cheese Tarts Stuffed Mushroom Caps

Tomato Juice

Roast Beef

Mashed Potatoes Herbed Gravy

Steamed Broccoli Glazed Carrots

Harlequin Salad

Milk Iced Tea

Chocolate Cake with Coconut Frosting

Coffee

Source: Writing Menus Handout, Guide to Good Food, Goodheart-Wilcox