A menu card tells guests what is coming, but it also adds a touch of ceremony to the table. A good one is easy to read, honest about ingredients and short enough that nobody has to squint. This guide covers what to include, how to word each course, how to handle dietary needs and when a digital menu is the better choice.
What a Wedding Menu Card Should Include
- The names of the couple and the date of the wedding at the top
- Every course in the order it will be served, from the welcome drink to the dessert
- A short name for each dish, with its main ingredients and nothing more
- Clear marks for vegetarian, vegan, gluten-free and other dietary options
- The drinks that are included, such as wine, cocktails or a soft drink selection
- A short thank-you line at the bottom, for a personal finish
Menu Wording Examples
- A classic three-course menu: “Starter: burrata with heirloom tomatoes. Main course: slow-roasted lamb with rosemary jus. Dessert: vanilla panna cotta with berries.”
- A vegetarian main: “Truffle risotto with wild mushrooms (vegetarian), served with a rocket and parmesan salad.”
- A drinks section: “Welcome prosecco, house red and white wines, soft drinks and coffee.”
- A children’s menu: “For our youngest guests: chicken tenders with potato wedges, followed by an ice cream sundae.”
- A late-night bite: “At midnight, our chefs serve mini burgers and a selection of sweets.”
Menu Styles for Different Weddings
| Style | How it looks on the card | Best for |
|---|---|---|
| Formal plated dinner | Three or four courses, one dish per course, plus the choices for each | Traditional and larger weddings |
| Buffet or food stations | The stations and the dishes available at each one | Relaxed weddings with many dietary needs |
| Family-style sharing | The dishes that arrive at the table for everyone to share | Warm, informal weddings with fewer guests |
| Cocktail reception | A list of bites and drinks, in the order they are served | Short, standing receptions |
Dietary Notes and Allergies
Use short, standard marks beside each dish, such as V for vegetarian, VG for vegan and GF for gluten-free, and explain them in a line at the bottom of the card. Ask about dietary needs and allergies when guests reply, so that the kitchen knows before the wedding and not on the day. If someone has a serious allergy, speak to the caterer directly and do not rely on the card alone.
Design Tips for a Menu That Looks Good
- Use no more than two typefaces and keep the text large enough to read in candlelight
- Leave generous space around each course, because a crowded card looks cheaper than a simple one
- Match the colours and style of the invitation, so the whole day feels like one design
- Centre the text and keep dish descriptions to one line
- Proofread the card twice and have another person read it before you print
Paper Menu or Digital Menu?
A printed menu on every plate is a lovely touch, but it is also one more thing to print, fold and carry, and it cannot change once it is printed. A digital menu avoids that: guests open it on their phone, you can fix a dish in seconds, and you can show it only to the guests who have confirmed. In EventsGuest you build the menu in the Digital Menu tab and it appears on the page of every guest who accepts. For the cost side of the catering, see our wedding budget breakdown.
Common Menu Card Mistakes
- Listing too many dishes, which makes the card hard to read and the kitchen hard to run
- Using fancy names that hide what the dish actually is
- Forgetting to mark dietary options or to ask about allergies
- Printing the menu before the caterer has confirmed the final dishes
A Final Check Before Printing
Compare every dish on the card with the caterer’s final confirmation, check the spelling of each ingredient and ask a friend with a dietary restriction whether the marks make sense. If you prefer a menu that you can change until the last day, the digital menu on the features page may be the better choice.