Wedding menu template

A wedding menu is not a restaurant menu

Guests at a wedding do not pay per dish, and many will see the menu only once, at the table. So the template drops prices entirely and centres on three things: the order of courses, a clear mark for who can eat what, and a design that looks right beside place cards and flowers. The bistro style with its double border and centred layout suits a plated dinner; for a relaxed garden wedding with a buffet, the modern minimal style may feel closer.

Who it is for

You may be a couple designing your own table cards, a caterer producing one for every client, or a venue coordinator who needs a quick draft to send for approval. In all three cases the same data is needed: courses, dishes, a short line for each, and dietary information. The generator turns a pasted list into that structure in a few seconds and keeps your edits.

Typical structure

• Welcome drink or canapés, sometimes listed on the menu, sometimes not.
• Starter, usually a choice of two, with a vegetarian or vegan option clearly marked.
• Main course, often a choice of two or three; guests choose in advance on the RSVP, so the menu names the options but the place card shows the guest’s choice.
• Dessert, sometimes replaced or joined by the cake.
• Late-evening food, such as a cheese board or bacon rolls, which guests love and often forget to expect.

Dietary marks matter here

A wedding brings together two families, and several of your guests will have dietary rules you will not know. Using V, VG and GF marks beside the dishes means nobody has to ask in front of others. Keep the marks truthful: if your caterer cannot guarantee a gluten-free preparation, do not mark it. Also add a line asking guests to speak to a server about any allergy, even when marks are present. Some venues are required to display allergen information; ask your caterer for the exact wording.

Wording tips

Use full dish names and a few supporting ingredients rather than long sentences. Keep to a consistent grammatical form, for example ingredient lists with commas. Avoid describing dishes as “melt in the mouth” or “to die for”; the menu is a card, not an advertisement. Names and dates are best as plain text lines; a short tagline such as “Saturday 14 June” works better than a long quote.

Sizes and printing

The template prints at a full Letter or A4 page. To make table-card size, print on A4 or Letter and have it trimmed to half or a quarter page at a print shop, or choose heavier card stock and cut at home. For a framed sign at the entrance, one page in a poster frame is enough. Multi-page booklets, table tents and QR codes for wine lists are Pro features and are not open for payment yet.

Timing and proofs

Print one test copy and read every word aloud. Check each name, date and spelling against the invitation. Ask your caterer to read it as well: a final dish change at 48 hours is common, and you can fix it in seconds by clicking the line in the preview.

Price display

Because the sample is set to “no currency sign” and prices are blank, nothing appears next to the dishes. If you are producing a buffet price list for the client instead, add prices and select your currency.

Questions about this template