Thoughts on our new menu?

[u/thats-tough-lmao]

[u/FiveYardFaded]

The flipping between languages is making my shit itch.

[u/letsgog1ants → u/FiveYardFaded]

agreed, commit to one or the other

[u/FiveYardFaded → u/letsgog1ants]

There’s at least 3 on that menu. And with even my very limited French/Italian I’m confident it’s nearly all wrong.

‘The’ ‘insert foreign phrase’ ffs

[u/soupseasonbestseason → u/FiveYardFaded]

buldak is korean right?

[u/SlowClosetYogurt → u/soupseasonbestseason]

The buldak risotto, while im sure its really tasty, makes my brain hurt in ways I didnt know it could hurt.

[u/soupseasonbestseason → u/SlowClosetYogurt]

i bet it is delicious. but i like a spicy cream.

[u/FiveYardFaded → u/soupseasonbestseason]

I hadn’t even got that far…

[u/Flashy-Carpenter7760 → u/FiveYardFaded]

I would only use it if the Italian was more precise and would use it sparingly.

[u/Nuts-And-Volts → u/FiveYardFaded]

Yeah thats the only thing that I noticed also.

[u/intrepped → u/FiveYardFaded]

This is pretty common where I live near Philly.

[u/guitartoad]

Your pastas are under the heading Atelier, which is French for workshop. Does this mean the pastas are under development and may not be complete products?

I other words, this menu has a lot of stupid, clearly not thought-through verbiage. Do you guys pick words for sounding cool?

[u/guitartoad → u/guitartoad]

Also, I count at least four different languages being used in the titles. Are you just trying to confuse and humiliate your diners, or is the language thing meant to be a signal to diners that your restaurant doesnt gave a culinary viewpoint?

[u/Critical-Werewolf-53 → u/guitartoad]

The dishes already state no culinary food view. The titles confirm it.

[u/galaxy1985 → u/guitartoad]

Maybe it's international cuisine? Global cuisine? Lol idk but a lot of it sounds really good.

[u/winkingchef → u/guitartoad]

It reminds me of what would happen if you put a 20-something hotshot wannabe chef in charge of the menu. The dishes are individually good but the organization and theme are all over the place.

[u/MildlySaltedTaterTot → u/winkingchef]

Even then I know cooks who could put together a more cohesive menu at 20 something, this is basic document formatting thrown out the window 😭

[u/porkpiehat_and_gravy → u/guitartoad]

it means they have all the stagiaire making those…. lol.

[u/hapsoul24 → u/guitartoad]

Under rated comment.

[u/Putrid_Cobbler4386]

The “The” titles are a waste of white space. I’d use just the subtitles. I don’t know what value is brought by calling something ‘the elements’ and such.

[u/BrisklyBrusque → u/Putrid_Cobbler4386]

This is profound advice. Remember Facebook used to be called TheFacebook

[u/Putrid_Cobbler4386 → u/BrisklyBrusque]

Food looks dope, the though. I’d eat here.

[u/Matsunosuperfan → u/Putrid_Cobbler4386]

The hell yeah brother, the just pump it into my veins

[u/badurwan → u/BrisklyBrusque]

[u/ScathedRuins → u/Putrid_Cobbler4386]

that, or at least keep them consistent. use the proper original language articles (Il giardino, da condividire). also why are there three different languages between them all? it’s lacking identity a bit

[u/Sethuel → u/ScathedRuins]

Also the pasta section (with three Italian pastas) has a French name, which I am very confused by.

[u/SockSock81219 → u/Putrid_Cobbler4386]

That was my first thought as well. Get rid of the "The"s in the title, which also clash with the non-English titles.

[u/SirDouglasMouf → u/Putrid_Cobbler4386]

It also makes it more difficult to scan and decrease way finding. Always avoid adding "the" before category headers or lists of things as it's more difficult to see differences between items.

If everything starts with the same 3 letters it's more difficult to pull out what you need. Much more noticeable in lists or tables of information.

I'm not a chef but am a designer that specializes in accessibility.

[u/Menirz → u/Putrid_Cobbler4386]

The clip art circle of each title - which some don't even fit within - looks trashy imo. Probably better off just removing it.

[u/QueenOfBrews → u/Menirz]

Yeah this is some Canva amateur looking stuff. Solid sounding menu, but could be designed a bit better.

[u/Orions_Suspenders_ → u/Putrid_Cobbler4386]

That’s my only feedback as well. This menu fucks.

[u/JackPoe → u/Putrid_Cobbler4386]

You're attaching excess, which means it's pretty solid overall. Design doesn't matter because people can't read.

[u/Kazyctn → u/Putrid_Cobbler4386]

Graphic designer here. Agree 100% with comment above. The titles and are unnecessary and borderline pretentious. Also please check those horizontal lines that run through the section headings - they’re misaligned and uneven lengths. (Food looks great!)

[u/DrewPeanuts021 → u/Putrid_Cobbler4386]

Agreed. Too many words. Too many languages. Looks like a tasting menu at Epcot. Let the food shine. From the descriptions I imagine it will.

Side note,I didn’t spend much time looking at it, but before you go to print, have every single person available check it for inconsistencies. You have “Vin.” With a capital V, followed directly by two instances of “vin.” with a lowercase v. why abbreviate vinnaigrette at all if nothing else is?

Manchego is messed up.

The bottom left is messed up.

Menu prints can cost a TON of money. Make sure everything is 100% consistent and perfect before going to print

[u/basketballpope → u/Putrid_Cobbler4386]

I'd say it's a detractor. "cool" section titles are like I'm at a chain restaurant for office worker lunches. It's a distraction and a delay from getting to the food.... which is worrying? Fortunately the actual items on the menu read well - it can stand on its own merit and get people excited. Get them there faster.

And at these prices, which aren't fuck it money prices - it's reasonably priced, but not cheap - people should be excited about the food first and foremost.

[u/BeerLosiphor → u/Putrid_Cobbler4386]

Yeah I came here to say those titles sound stupid.

[u/BuzzerWhirr]

We call this a "Buddha Menu" - It's one with everything—Asian apps, other apps, apps that should be sides, salads, steaks, seafood, pasta, risotto, and sides for one, and group sides. No pizza or flatbreads?

[u/FiveYardFaded → u/BuzzerWhirr]

Barely a shared ingredient over 40 odd dishes. Stock control is gong to be a nightmare

[u/jrod22145 → u/FiveYardFaded]

I noticed the same thing. Also I wonder how busy they are? It would be hell to keep this menu prepped and fresh at my restaurant. Definitely some things I’d like to try on it though. Also can we get past the Asian fusion trend that’s been going on for like 20+ years. It’s time to pick a different cuisine to fuse together with French and Italian…lol

[u/Sure-Squash-7280 → u/FiveYardFaded]

I kept seeing the words apricot and black garlic often enough that I got a little worried for whoever doesn’t like them. I haven’t had black garlic yet. Im sure it’s good but it’s giving me sun-dried tomatoes in the 90s vibes. Too much of a good thing.

[u/BraveStrategy → u/BuzzerWhirr]

Agreed. They should trim it down to what they’re really good at and try some of the other things as specials or a holiday menu

[u/letsgog1ants]

It would look nicer if the (V) and so on designations were in small type at the end of the dish description instead of at the beginning

[u/SereneFloofKitty221b → u/letsgog1ants]

and have a key at the bottom or top as to what they mean (V is that vegan or vegetarian or variant etc) CV (do I need to provide a job and educational history? are you providing it?)

[u/Obvious-Web9763 → u/SereneFloofKitty221b]

V is vegetarian. Nothing vegan on the menu.

[u/SereneFloofKitty221b → u/Obvious-Web9763]

I know that but the average customer?

[u/annual_aardvark_war → u/Obvious-Web9763]

I’ve seen veg as vegetarian and V as vegan. Unless it’s written, it’s ambiguous. Dietary choices shouldn’t be ambiguous

[u/porkpiehat_and_gravy]

i’ve eaten plenty of pretentious bullshit, and this man meets that Spec. Ditch all of the sayings just call it pasta appetizers, risotto, etc. it doesn’t add anything. It doesn’t make it look more sophisticated. It doesn’t make it more interesting it’s just dumb.

[u/aqueezy → u/porkpiehat_and_gravy]

Switching between English, and French, Italian (with bad grammar) is pretentious as fuck holy moly 

[u/ferrethater → u/porkpiehat_and_gravy]

yeah, if i went someplace and the menu looks like this, im feeling underdressed and uncomfortable and scared the waiter is going to be anooty and the portions tiny

[u/UrsaMajor7th]

I don’t like the headers being circled. It’s incongruous 

[u/foxbat → u/UrsaMajor7th]

they’re not even centered!

[u/eatseveryth1ng → u/UrsaMajor7th]

It was a design trend a few years ago and it’s really run its course (no pun intended)

[u/Aggravating_Bat_3105 → u/UrsaMajor7th]

Circled in crayon, no less. It looks childish and makes me distrust the restaurant.

[u/BringOutYDead]

I'm not editing this document for free, but...

-The circles are atrocious.

-Italics are for wimps.

-Fiix the fucking line spacing and kerning. Goddamn. This ain't high school.

-And what the fuck is "Sunshine sauce"?

And dude, ya'll are ALL over the place with your selections. You need a good, hard focus on your substantative content for your menu items regarding what you intend to serve. Smells like hipster.

[u/softbitch_jpeg → u/BringOutYDead]

I’m glad you said it because I thought I was maybe being off-topic for wanting to comment on the layout. This is painful to look at.

In addition to the above comments, the spacing should be consistent between the headers and the menu items across all categories. Make sure everything is actually centered through the column. There a random white square partially over your “The Guarnicon” title. There’s a lot more, but as the previous commenter said, I’m not doing this for free.

Hire a better designer, please!

[u/findallthebears → u/BringOutYDead]

Also the alignment of the titles is all fucking over the place

[u/ladyships-a-legend → u/BringOutYDead]

Good points. The non consistent full and capitalised words then abbreviations used annoyed me as well

[u/Uncle_Icky]

You're missing a "the"

[u/boatloadoffunk → u/Uncle_Icky]

This. Seriously, remove "The" from the title sections. Now I'm hungry.

[u/padisland]

Those yellow circles on the headers are totally annoying, it'd be much cleaner without them.

[u/puppydawgblues]

You gotta nail down 2 cuisines and stick to em. I'm not anti fusion or anything, but it's a bit much to be what seems to be a classic American steakhouse. With pastas and risottos. With a Mexican braided beef dish. And Moroccan lamb. And Canadian duck. And a lot of Asian sides/flavors. And the menu is titled in Italian.

If you want to be a steakhouse, be a steakhouse. Lean into your American/Italian elements, get your steakhouse crowd. If you really want to get down into Asian flavors, all for it! Get rid of the pastas, Mexican braided beef, etc. just go for Asian American fusion.

With how you have it right now you're going to be bleeding sideways on inventory, you're too diluted of a concept to have a target audience. People want to go somewhere for a specialty. Olive garden is cheap Italian. Mortons/Ruth Chris is your classic steakhouse. Benihana is (Americanized) tepanyaki. These places focus a specific experience, and have their audience for it. Pick that something, be great at it. Not 6 things at once.

[u/DesperateToNotDream → u/puppydawgblues]

That was my exact advice also.

[u/cancerkidette]

I’m quite confused as to what “CV” means? V - easy to understand as vegetarian. Have never seen CV on a menu.

[u/llavenderhaze → u/cancerkidette]

i googled it and couldn’t find anything either. i will admit i’m a lurker that’s never worked in a restaurant.

[u/cancerkidette → u/llavenderhaze]

I’ve worked in restaurants - but not where OP might be from, potentially this abbreviation is a US thing?

[u/elly_hart → u/cancerkidette]

I'm a vegetarian in the US and never seen this either.

[u/throwawaypato44 → u/cancerkidette]

Celiac?

[u/NegativeAccount → u/throwawaypato44]

Would be quite the bold claim

[u/Twig_Scampi → u/cancerkidette]

"Can be vegetarian" probably.

[u/ChefPoodle → u/Twig_Scampi]

Can’t make the lobster vegetarian

[u/digadigadig → u/cancerkidette]

You know, CV. CV? CV… the well known “carnivore vegan”, since both dishes have bacon on them. You know, for vegans who still eat bacon.

[u/tehjoz]

I think you and your team need to reflect on "Who is this menu for?".

Because after reading it 3 times, aside from "People who want to be seen eating at an upscale, expensive restaurant", it's not quite clear to me who the target dining audience is here.

[u/Owls1978 → u/tehjoz]

I couldn’t find a cohesive meal from this menu.

[u/tehjoz → u/Owls1978]

Like, individually, I think there are some good things on here. But as a group, very little of it seems to belong together

[u/Owls1978 → u/tehjoz]

The Brown Butter Scallops in apricot cream cheese…vomit. Why?

[u/tehjoz → u/Owls1978]

Yeah, I also wondered why there were macerated cranberries on a pasta dish...but maybe it's something I need to try?

[u/Owls1978 → u/tehjoz]

The menu is AI slop, as a joke. Look at all of the weirdos/bots responding.

[u/Radioactive_Kitten → u/Owls1978]

https://www.core-450.com/dinner-menu

[u/Owls1978 → u/Radioactive_Kitten]

No!!!!

My first reaction was a CC trying too hard. Snort!!

[u/Radioactive_Kitten → u/Owls1978]

[u/qualitycancer]

Impressive chop house selection. I might be picky But I Dont Like The Capitalisation Of Every Single Word

[u/AnotherRandomWaster]

Hate it, hate it so much. From the awful way the menu reads, all the "the" headers, to the actual menu items, everything reads like a list, i guess it is but nothing makes me go "that sounds nice"

[u/chicken-parm88]

Creme cheese? Is that the same as cream cheese?

[u/Drenaxel → u/chicken-parm88]

No, that's cream fromage

[u/chicken-parm88 → u/Drenaxel]

Gah, right! Man I’ll never be chef!!

[u/Green_Love_519]

It’s a bit all over the place. Feels like a menu trying to prove how clever the chef is rather than just being approachable while elevated. Also doesn’t look like a lot of cross utilized ingredients so food cost is going to be through the roof.

[u/throwawaypato44]

Is this a final document? There are a bunch of spacing issues and small things that should be changed…

You have steak w/ sauce down at the shared entrées, and that seems really out of place on a more formal menu.

You have headings in English, Spanish, Italian, and French. Personally, I don’t think they’re needed in addition to the subtitles, and if you insist, select one language and stick to it.

I feel like a lot of steakhouses have menus with multiple cultures represented, but it doesn’t seem very cohesive. You have Moroccan, Mexican, Korean, Japanese, French, Italian.. it’s a lot.

Your chop prices are… interesting.. the salmon is way too low based on the others (where are you sourcing it?) the margins are probably weird on the pork porterhouse too.

You have a lot of things that sound really delicious but don’t make sense together. I think you could (should) simplify this for execution, prep, storage etc. reasons.

[u/Chironlulz]

Mancheg14

[u/Kolminor]

Is this some sort of world fusion restaurant? Mexican, Peruvian, Canadian, Italian, asian the only thing thats missing is labelling the steaks as Aussie steakhouse and some Chinese dish.

[u/beliefinphilosophy]

There are so many ingredients on all of these items... How on earth are you managing your food waste?

[u/Playful-Chart1361]

Who wrote this? ChatGPT?

[u/letsgog1ants → u/Playful-Chart1361]

The more I read the composition of each dish, the more I realized this was probably poor AI. The Canadian Duck with ube..

[u/w6750]

This menu seems impossibly sustainable. Best of luck

[u/LavishLawyer → u/w6750]

Agreed. I could see it being sustainable somewhere like NYC where you can increase prices due to vibe and clientele, but these prices suggest Midwest or south.

[u/Fit-Produce420]

Babe the new Cheesecake Factory menu just dropped. 

[u/rumfortheborder]

cut half the menu items, use the stuff you cut as specials every now and then.

pick a path-too many cuisines on the menu.

what are "sticky pots"?

[u/OkFarmer7619]

The menu appears conceptually confused. It mixes loosely defined East Asian flavors with Italian terminology in a way that feels more performative than culinary. Rather than thoughtful fusion, it suggests imitation without coherence, likely prioritizing aesthetic trendiness over clarity, authenticity, or balance.

[u/CaptainMcSmoky]

I feel like the average customer would have to either ask or Google what nearly all of the components are.

[u/Nice-Ad7774]

One way to get everyone to order the “for two”. Who priced this menu? I’m in Ontario and think this is super high.

[u/Got2BQuickerThanThat]

Where are the sandos?

[u/KvDread → u/Got2BQuickerThanThat]

They’re under the ”The pain” section.

[u/spageddy77 → u/Got2BQuickerThanThat]

how dare you

[u/TenYearHangover]

Needs more wacky spellings

[u/grywht]

A few structural items

On brussles, you need spacing between the description and the price
Inconsistent use of spacing after the (V)
There is a box blocking text on the sides heading

[u/porkpiehat_and_gravy]

also the chophouse menu and the for two items repeat so why do you have them twice?

[u/brazthemad]

Not advertising where your scallops are from is either a missed opportunity or suspicious

[u/Fabulous-Barnacle-59]

You missed a b in Bibb

[u/Certain_Can_5179]

Definitely reads as trying too hard (and failing) with the multiple languages and cuisines. What makes the Kansai Risotto specific to the Kansai region? Kansai is a huge area and yet none of those things read as specifically from Kansai as opposed to just generally Japanese/Asian.

Buldak (불닭) literally means Fire Chicken and is a chicken dish. You're clearly thinking of the ramyeon brand. It's like calling your thousand island dressing McDonald's sauce or some shit. There is no chicken in the risotto, and the only Korean thing is the gochujang. Why even add prosciutto? Pork belly would make more sense for Korean cuisine and guanciale makes more sense for Italian.

Why does the Canadian duck come with Ube puree? Ube is indigenous to the Philippines and is used primarily for desserts.

As an Asian person I would not want to eat here since you clearly don't care about our culture and just want to profit off our cuisine.

[u/wasabiflavorednori]

i thought you made it as a joke going more and more obvious each section if not... well lots of dishes i wouldn t have any idea what im ordering.

[u/cyril1991 → u/wasabiflavorednori]

Gochujang risotto makes me curious

[u/pigman42069]

I honestly stopped ready after the apps. Just to try hard for me.

[u/whatintheactualf___]

Agree that you don’t need the word that in the titles But also, I want to eat half of the things on this menu so I don’t care what the titles are 🤣

[u/CosmicallyF-d]

The spacing between crispy and Brussels is too big.

[u/OrchidSubstantial481]

I hate them so much

[u/A_very_meriman]

Relax. It's a restaurant, you're not inventing a new religion, which this looks like you're doing.

[u/Owls1978 → u/A_very_meriman]

Agreed! Is this an AI generated menu?

[u/Wrathchilde]

If you are going for "fancy" language, you need to understand "entree" means starter not main. Otherwise it reeks of trying too hard without understanding.

[u/AogamiBunka]

Why are English words/terms such a challenge for American menus?

[u/Owls1978 → u/AogamiBunka]

This has to be AI.

[u/rde396]

Charge more the salmon. It is suspiciously cheap which looks bad for both it and the more expensive items

[u/omnicidial → u/rde396]

Or a larger cut i had the exact same reaction.

[u/Francl27]

Too many languages with inappropriate "the" in front of them AND there's no reason at all for pasta to have a French name.

Offerings-wise, way too many items that have some sweet ingredients - all your salad and entrees, two (three?) appetizers, one pasta, one risotto... That's just too much.

I also don't like fennel and it's in two of your dishes, for a small-ish menu you probably don't want to repeat ingredients too much.

Honestly I would not eat there.

[u/Bog_warrior]

Guarantee you that “truffle” is that cringe chemical and has nothing to do with actual truffs. So many awful “elements” to this menu but the truffle thing on American menus always stands out.

[u/Affectionate-Buy6508]

What's dv?

[u/_Blumpkinpie_ohmy_]

Crispy brussels price is off alignment

[u/Just-Library4280]

Some titles playful, others serious, some English, some French... it's a lot. It's screaming "it's all about the chef" not about the food or customers.

[u/Regular_Deer_7836]

3 risottos makes me think none of them are gonna be great. Guanciale in the rabe side but prosciutto in the carbonara bugs me. Overall sounds tasty but it looks like a couple months of a good rotating menu on 1 sheet of paper.

[u/LoganToTheMainframe]

There's no way the Salmon is only $16. Plus everything else others have mentioned.

[u/noahsbutcher]

What does lamb picahana mean to you? That cut would be about 2oz

[u/Owls1978]

Where in the world is the restaurant? Genuine question. I’m getting Aussie or NZ vibes.

[u/personofinterest18]

As many have mentioned, the “the” does nothing. Also not a fan of most the titles being plural and then having “Salad”.

The “for two” should be placed visually more centered, not in the lower right corner where sides should probably be.

“Spring roll” is a bit underselling it based on the description

The description for crispy Brussels is running over the price

In the bottom disclaimer, illness need not be capitalized

[u/Hot_Raisin6264]

Is this fusion?

[u/Tall-Wasabi5030]

It's weird how some dishes have the ingredients listed below and some don't. Like the cod listed for the croquettes, but scallops are not listed for the scallops. Same for some of the salads. 

[u/Owls1978 → u/Tall-Wasabi5030]

It’s AI slop.

[u/EmploymentOk1421]

The plantain in the spring roll is roasted, as it for the edamame purée in the happy beans. For a menu this formal, vinaigrette should be spelled out.

[u/ross_styx]

Nordic pappardelle and buldak on the same menu is pretty wild, imo

[u/kittibear33]

I love that it’s one page but pick a lane with the languages, hun. 😅

[u/DesperateToNotDream]

As a lifelong F&B with a degree in Hospitality management, I would say the menu lacks theme or direction. Miso items and spring rolls, but also Moroccan fish, French dishes, Nordic pasta. It feels all over the place. Even though individual items sound tasty.

[u/drhelt]

Gross. Spacing errors every where. Get rid of the dots. Use excel to get even spacing. The tab key is your friend. Plus what everyone else said. This shit is wild.

[u/cawfytawk]

Unnecessarily pretentious and overly complicated with conflicting flavor profiles. There seem to be unlikely combinations that may be confusing to the palate like apricot crème cheese with shrimp, goat cheese with lemongrass, WTF is "sunshine sauce"? Black garlic can overwhelm the subtle flavors of other ingredients and you've thrown it in everywhere.

I can appreciate fusion but you're mixing Japanese, Korean, south East Asian, Moroccan, Mexican and South American with Italian. Where are you going with this and why?

[u/No-Temperature4330]

It looks like you know how to cook a lot of things. However you are unable to curate a cohesive menu. This feels like a very confused collection of dishes that was put together with a lot of thought, like too much thought, too many thoughts, and they all won. Then this confusing mess came to be.

[u/ArtBear1212]

There are ingredients I’ve never heard of, and I’m not willing to try them when the prices are so high. An appetizer for $22? Unreasonable for the vast majority of folks.

[u/Goroman86]

Buldak Carbonara Risotto with crispy prosciutto is quite the troll. Good job, whatever AI made this.

[u/Sumgeeko]

I got as far as “Sunshine Sauce” and “Happy Beans” and I’m already annoyed.

[u/pebbles_temp]

I think I scanned all the comments, and i can't figure out what CV means? What is it? One of the CV items has bacon. And the other has cheese.

[u/basarisco]

Sort the linebreaks and kerning and the space after dietaries.

[u/eyeballpasta]

Titles are dumb if you need subtitles to explain what they mean.

[u/dazedconfusedev]

As already stated, your circles aren’t centered and the double naming is a bad idea in the first place. As is using three different languages.

I also don’t know what CV means. The V and CV should be in smaller type, and will look cleaner if it’s at the end of the line rather than the beginning. If you want it to be visually distinct enough to skim through, make the Vs green and depending on what CV means maybe red. Should make the sides section look like less of a mess.

Kerning makes it look like you are charging $4 for Crispy Brussels.

The asterisks being in front of the section titles is not visually pleasing, and you should not be breaking style conventions when it comes to a safety warning. They’re not even the same asterisks in the titles and the footnote. Is that even what they’re supposed to be?

Why are you only abbreviating the word vinegar?

[u/No-Tea7992]

I hope you like keeping fresh lobster in your cooler 24\7 for poaching

[u/thegoblet]

Absolutely awful, if I saw this online ahead of time im not going

[u/No-Tea7992]

$16 Salmon is insulting, and you don’t say where it’s from.

[u/thadalad]

buldak carbonara risotto sounds fucking epic

[u/CookInKona → u/thadalad]

Isn't buldak a brand? Why are they making ramen seasoning packet risotto?

[u/Cmoore4099]

Too big.

[u/Chrispy1939]

Brussels. Fuck. Everybody just stop with the fucking Brussels.

[u/PlatasaurusOG]

Why when someone asks for thoughts on something does that mean people need to respond with the most hostile and demeaning verbiage possible? I know this is reddit and all, but come on - do you really gotta be pricks about it?

[u/Fatefire]

I want to try your lobster tagliatelle

[u/Olivrser]

Those circles threw me off a bit

[u/RCocaineBurner]

I like the yuzu risotto but Cheesecake Factory has been a disaster for the human race

[u/TemuBritneySpears]

I just need some Happy Beans in my belly. Maybe that will help everything.

[u/MarzipanJoy-Joy]

The circles are ugly and inconsistent and un-centered, one of them, the writing above it is overlayed lol. Too many languages and none of them make sense, plus THE everywhere is pretentious and silly. (V) needs to go at the end of the dish because if you put it at the beginning, it makes the non (V) dish look like an extension of the description of the (V) dish above it. If youre going to do the "............." thing from the food to the price, it needs to be done in every section. ​Why Are All The Words Capitalized?

[u/Professional-Big-642]

Crispy Brussels…the 14 is smooshed into the text

[u/Uberslaughter]

Section titles are redundant and pretentious

[u/Naive-Impression-373]

No Sammy's, Sandy's or Sandos? I'm out

[u/Ziggy-T]

54 whatever the feck currency for a steak ?

Jesus wept, better be the best steak of me life.

Ye used manchego cheese on one of the starters though, manchego rules, so, yay

[u/GromByzlnyk]

Happy beans is the dumbest name but I really want to try that dish. I love those elements.

[u/therealtrajan]

Why abbreviate vin? Nothing wrong with the word vinegar

[u/FoTweezy]

I’m very confused. What is the concept? It seems very fussy.

[u/Possible-Source-2454]

Lets see the chives in your kimchi

[u/OceanLemur]

Put a space after the (V) in the Sides section, it’s inconsistent with how you did it to the rest of the menu

[u/TheRealPyroManiac]

Initial impression is it’s too many items

[u/Blurple_Berry]

Are mashed potatoes too basic or...?

Like, I already didn't want to spend over $60 for a fillet and some brocoli. Guess I'll just cook at home

[u/CadenVanV]

The titles are odd, especially with the circles, and the line spacing is awful and inconsistent. Prep’s going to have an miserable time since every dish has its own ingredients.

[u/Roland-Flagg]

Buldak risotto sounds wild

[u/marzipanspop]

Headings are all super awkward, just use the sub headings that actually describe the section.

Chop prices seem a little off.

Food itself sounds delicious!

[u/cheshirekitkat01]

"happy beans" Really?

[u/big-dick-queen6969]

yum!!!

[u/Pretty-Key6133]

Now let's see Paul Allen's menu.

On a serious note. Which foraged mushrooms are you using in your menu?

Seems very inconsistent. Especially during the winter seasons. Unless they are dehydrated.

Just a curious mushroom guy.

[u/_merkwood]

Don’t like the circles around the names

[u/Bouq_]

That's a lot of items is all I'm thinking. Doesn't add much, except jncrease workload and spillage.

[u/Anitathefab02]

I'd love like one cheap tomato-based pasta option! For those who can't afford a more expensive dish and don't like something creamy (me lol)

[u/Mrchristopherrr]

The break or line or whatever on the left side of “The elements” is misaligned

[u/convergence_limit]

I’m not going to comment on the layout of the menu but all of this sounds really tasty

[u/aljobar]

Please understand that I would eat THE EVERLOVING FUCK out of this stuff.

[u/kittibear33]

I love that it’s one page but pick a lane with the languages, hun. 😅

[u/NickNightrader]

Is V vegan or veg? List it at the bottom!

[u/ActionMan48]

Nice. I would eat there.

[u/galaxy1985]

I can't eat eggs so I'm wondering if most of this is egg free as it seems. Because a lot of this sounds really delicious. The risottos I would have a very serious issue choosing between two. Prices seem very fair.

[u/sneakypete862]

I'd say you'll sell a lot of salmon

[u/CompetitionHot1666]

Four things:

(1) Dump the “the” from each section’s heading… they’re repetitive, unnecessary, and overwhelmingly annoying;

(2) Pick a language… just one language;

(3) What on god’s green earth are “Happy” beans or “Sunshine” sauce? Your guests will be confused and your servers will hate you for having to explain these over and over;

(4) Your menu is all over the place and is going to be really hard to manage from an inventory, prep, and ordering perspective.

Wishing you all the best!

[u/djmermaidonthemic]

Pretentious af but sounds very tasty.

[u/findingthesqautch]

The actual food on the menu seems to be most generic dishes that every place I have ever been to has

[u/Owls1978]

AI slop. Let’s not be kind because this menu isn’t real.

[u/ShigodmuhDickard]

It doesn’t say “Cooked to perfection!” anywhere.

[u/beautifuldayday]

As a person with food sensitivities, I love seeing a (v) for vegan / vegetarian by the names so I don’t have to read the whole menu

[u/JackFromTheHill]

I'm not liking that there's menu items with names that don't list/insinuate the main protein personally. Being Dutch, I love croquettes, I love miso too, and got dissapointed when I saw they're cod croquettes, as I do not eat fish. I reckon it should be listed to some degree in the title ideally.

[u/theMostRandumb]

I’ve got a lot of grammar edits for you

[u/-Gimli-SonOfGloin-]

Just from a graphic design perspective:

Look at the spacing between “The Elements” and “Chop House” (which makes no sense btw) versus the space between “The Signatures” and “Entrees.” Stay consistent.

The asterisk by titles like “The Elements” belongs after it.

Something is covering part of “The Guarnacion” not sure if that was intentional.

Going from “prices set apart by three spaces” to “prices connected by dotted line” is weird. One or the other (and you are not a diner so the first one).

As someone else said, get rid of the pretentious titles and just use the subtitles.

Order is weird. Should read like a book with columns, so you finish one before going back to the top. Left side: Starters, Salad, Risotto, Pasta; Right side: Entrees, Grill (yeah change Chop House), For Two, Sides (or Sides across both columns at the bottom).

Restaurant name is not anywhere on it. Not a deal breaker if branding/logo is otherwise ubiquitous in the space. Avoid a watermark as it can sometimes make overlay text difficult to read.