Thanksgiving menu template

Two ways to use a Thanksgiving menu

People write a Thanksgiving menu for two very different reasons. A host cooking at home wants a printed card for the table or a sheet on the fridge so guests know what is coming, who is bringing what, and where the vegetarian option is. A restaurant or caterer running a set Thanksgiving dinner needs a priced menu that can go in the window and on the website. The template works for both: the sample above has no prices because it is set up as a home menu, and the tool lets you add prices in a few seconds when you need them.

The five sections, in serving order

• Starters. Two or three small things people can eat standing up while the last dish is in the oven: a soup, a salad, a board.
• Mains. The bird, plus one alternative. A vegetarian main on the menu means nobody has to ask.
• Sides. This is where Thanksgiving actually lives. List every dish, because guests will plan their plates around them.
• Desserts. Name each pie. People choose by name, not by category.
• Drinks. Include one non-alcoholic drink that feels as festive as the rest.

Autumn colours

After you press the button, the tool opens with this menu loaded and a “Seasonal colours” box set to Autumn: rust, amber and cream over whichever of the four layout styles you pick. The bistro style suits a printed table card; the chalkboard style suits a kitchen wall. Set the box to None if you would rather keep the plain style, or to Holiday if you are reusing the layout later in the year.

Writing the menu

Keep each description to a short phrase that a guest can use: how a dish is cooked, or what it is served with. “Carved at the table” says more than “succulent, golden perfection”. If someone brought a family recipe, put their name in the description line; it costs nothing and guests like it.

Dietary marks and allergies

The template marks vegetarian (V), vegan (VG) and gluten-free (GF) dishes, and the legend at the foot appears on its own. Treat the marks on the sample as examples only: check your own recipes, including stock, gravy, stuffing and pastry, before you keep a mark. Nuts are everywhere at this meal, so a footnote asking guests to mention allergies is worth keeping.

Planning the dinner

A printed menu is a good place to settle the order of service. Put the time of the meal in the footnote, and if guests are bringing dishes, list each one under the right heading so there is no second pot of mashed potatoes by accident. For a larger gathering, print two copies: one for the table, one for the kitchen.

Printing

Choose US Letter or A4 first. Autumn colours print fine on a home inkjet; the chalkboard style uses more ink, so test a copy. Heavier paper (about 120 gsm) makes a card that stands up to being passed around the table.

Questions about this template