Gougères
6 €Warm Comté choux puffs, three to an order.
Vegetarian
Bistro menu example short enough to change every day.
A bistro menu is short so it can change often. This example has four starters and four mains, with snacks to begin and sides on their own.
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Serein: an example bistro menu
Made with the Pure Type template. The place, dishes and prices are examples.
Serein
A short menu written each morning from the market, with wine from small growers.
Snacks
While you choose.
Gillardeau oyster
4,50 €Shallot vinegar and lemon, by the piece.
Gluten-Free
Anchovy toast
7 €Cantabrian anchovies and cultured butter on sourdough.
Saucisson sec
8 €Air-dried in the Ardèche, with cornichons.
Gluten-Free
Starters
Leeks vinaigrette
12 €Warm leeks, hazelnut dressing and egg mimosa.
VegetarianGluten-Free
Beef tartare
15 €Hand-cut, with a cured yolk and potato crisps.
Gluten-Free
Heritage beetroot
12 €Goat's curd, walnuts and blackberry vinegar.
VegetarianGluten-Free
Chicken liver parfait
11 €Madeira jelly and toasted brioche.
Mains
Steak frites
28 €Bavette, béarnaise, watercress and hand-cut frites.
Roast chicken
24 €Half a free-range bird, bread sauce and pan jus.
Cornish hake
27 €Mussels, cider, leeks and a little cream.
Gluten-Free
Pumpkin agnolotti
21 €Brown butter, sage and toasted pumpkin seeds.
Vegetarian
Sides
Frites
5 €Hand-cut and fried twice.
VeganGluten-Free
Green salad
5 €Soft leaves and a sharp mustard dressing.
VeganGluten-Free
Hispi cabbage
6 €Charred, with anchovy butter.
Gluten-Free
Desserts
Chocolate mousse
9 €Dark chocolate, sea salt and olive oil.
VegetarianGluten-Free
Lemon tart
8 €Crème fraîche and candied zest.
Vegetarian
Prunes in Armagnac
8 €Soaked for a month, with vanilla ice cream.
VegetarianGluten-Free
Comté
10 €Aged twenty-four months, with quince and oatcakes.
Vegetarian
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on a bistro menu
- 1
Snacks
Two to four bites that are ready in minutes, like gougères or anchovy toast.
- 2
Starters
Four is enough: something light, something rich, and one without meat.
- 3
Mains
Steak frites, roast chicken, a fish and a vegetarian main. Keep the favorites when the rest changes.
- 4
Sides
Price each side, and say which mains already come with one, like the steak frites.
- 5
Desserts and cheese
Chocolate mousse, a tart, and cheese for those who skip sweets.
Prices and descriptions
Show prices and sizes
Sell snacks by the piece or in small orders, like a single oyster, so a guest can order one with a drink.
Gillardeau oyster4,50 €
Shallot vinegar and lemon, by the piece.
Anchovy toast7 €
Cantabrian anchovies and cultured butter on sourdough.
Saucisson sec8 €
Air-dried in the Ardèche, with cornichons.
Write the descriptions
Name the main ingredient, then two or three things on the plate. No need for more.
Steak frites
Our signature steak dish.
Steak frites
Bavette, béarnaise, watercress and hand-cut frites.
Before you print the QR code
- Today's dishes match what the kitchen is cooking.
- Sides say they're extra.
- Vegetarian dishes, like the agnolotti and the beetroot, are labeled.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about a bistro menu
How often should a bistro change its menu?
As often as the market does: daily for a few dishes, by the season for the rest.
How many dishes should a bistro menu have?
Four or five starters and mains is plenty. A short menu means fresher food and a calmer kitchen.
What's the difference between a bistro and a brasserie?
A bistro is usually small, with a short menu that changes. A brasserie is bigger, open longer, with a long list of classics.
Other templates for a bistro menu
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Wine bar, cave Ă manger, bistro with a serious list
The Atelier
Fine diningMake your own bistro menu.
Swap in your dishes and prices, then publish with a link and QR code.