Three ways to read a menu

• One column of bordered cards: photo left, name and description right, price in a pill.
• Category chips pin to the top of the screen and filter in place.
• House palette — cream and terracotta — themed by the venue's own accent colour.
• The safe answer: nothing about it depends on the operator having uploaded photography.

Fits: Anywhere. The default, and the right pick when a venue has not decided what it wants to look like.

• Dishes are rows: name, leader dots, price — the way a printed menu has always set them.
• Photography is rationed to a signature rail and the detail sheet, so the list stays readable.
• Serif display face, roman-numbered sections, brass on near-black.
• Reads top to bottom: the kitchen's own order survives the scroll.

Fits: Fine dining, wine bars, hotel restaurants, anywhere the room is dim and the menu is written.

• Two-column grid: every dish gets a tile, and dishes without a photo get a lettered one so the grid never gaps.
• A rail of featured dishes sits above the menu, where a guest who has not decided yet will look.
• Prices are plain bold text, discounts ride the photo as a corner flag.
• Rounded cards, soft shadows, one green and one orange.

Fits: Cafés, brunch, bakeries, beach clubs — places where guests order by looking.