Shrimp cocktail
$22Four jumbo shrimp, cocktail sauce and lemon.
Steakhouse menu example with every cut by weight.
A steak menu needs the cut and the weight for every steak. This example, an American chophouse, has four dry-aged steaks and sides to share.
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Hartley's Chophouse: an example steakhouse menu
Made with the Fileteado template. The place, dishes and prices are examples.Hartley's Chophouse
USDA Prime beef, dry-aged in house since 1958.
Starters
Wedge salad
$15Iceberg, blue cheese, bacon and tomato.
Gluten-Free
Crab cake
$24Lump crab and a mustard sauce.
Steaks
USDA Prime, dry-aged 28 days. Weights before cooking. Choose béarnaise, peppercorn or horseradish cream, free with any steak.
Filet mignon, 8 oz
$52The most tender cut, lean and mild.
Gluten-Free
New York strip, 14 oz
$58Firm, beefy and well trimmed.
Gluten-Free
Bone-in ribeye, 22 oz
$79Rich and well marbled.
Gluten-Free
Porterhouse for two, 40 oz
$145Strip and filet on the bone, sliced for the table.
Gluten-Free
Sides
To share, for two or three.
Creamed spinach
$13Nutmeg and Parmesan.
Vegetarian
Truffle mac and cheese
$15Three cheeses and a crisp crumb.
Vegetarian
Hash browns
$12Crisp, with onion.
Vegetarian
Grilled asparagus
$13Lemon and sea salt.
Vegan · Gluten-Free
Desserts
Chocolate layer cake
$14Six layers, made for two.
Vegetarian
Key lime pie
$12Graham crust and whipped cream.
Vegetarian
Red wine
Napa Cabernet Sauvignon
Glass$22
Bottle$88
Blackcurrant, cedar and firm tannin.
Oregon Pinot Noir
Glass$18
Bottle$72
Cherry and earth, lighter with the filet.
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on a steakhouse menu
- 1
Starters
Two or three classics, like shrimp cocktail or a wedge salad.
- 2
Steaks
Say once, in the section note, the grade, how long it's aged and the free sauces.
- 3
Steaks to share
A big bone-in cut for two, with its weight and how it's served.
- 4
Sides
Say how many each side serves, like two or three, so tables don't order too many.
- 5
Red wine
Reds that suit grilled beef, with the grape and region, by the glass and bottle.
Prices and descriptions
Show prices and sizes
Put the weight in each steak's name, like "New York strip, 14 oz", so every price comes with its size.
Filet mignon, 8 oz$52
The most tender cut, lean and mild.
New York strip, 14 oz$58
Firm, beefy and well trimmed.
Bone-in ribeye, 22 oz$79
Rich and well marbled.
Write the descriptions
Name the cut, then say what it's like: lean and mild, or rich and marbled.
Bone-in ribeye, 22 oz
Juicy, tender and full of flavor.
Bone-in ribeye, 22 oz
Rich and well marbled.
Before you print the QR code
- The section note says weights are before cooking.
- The sauces that come free with a steak are named.
- Vegetarian sides are labeled, like the creamed spinach.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about a steakhouse menu
Should a steakhouse menu show weights?
Yes. Guests compare steaks by cut and size, and a price without a weight is hard to judge.
What does dry-aged mean?
The beef rests in a cold, dry room for weeks before cooking. It gets more tender and tastes stronger.
Should sides come with the steak?
Either works. Separate sides keep the steak price lower and let guests choose. This example sells them separately.
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Swap in your dishes and prices, then publish with a link and QR code.