Gala Dinner Tasting Menu Invitation: Price and Pairings

You're at a corner table with the restaurant manager and he slides a printed menu across: seven courses, €95 per guest, four wines. You photograph it, promise to pass the details on, and only then realise you have no plan for telling forty people what the evening costs, which glasses are included, or where they should write if they can't eat shellfish.

A gala dinner tasting menu invitation has one job: answer the questions that would otherwise land in your messages one at a time. Price per guest. What the pairing covers. When to confirm. Who to email about allergies. Get those four things onto one page and you stop repeating yourself for a month.

The price per guest goes on the gala dinner tasting menu invitation

Open the dinner scene and write the line you'd be happy to read out loud: 'Seven-course tasting menu, €95 per guest, wine pairing included.' It sits on the page before anyone taps confirm, so the number never lands as a surprise on the night. If the restaurant adds a supplement for a round table — €10 per guest, say — put it next to the base price instead of somewhere at the bottom.

• The full line, spelled out: seven courses, €95 per guest, pairing included. No abbreviations, no 'from'.
• Any supplement next to the base price — a round table at €10 per guest, a private room charge, a service fee.
• What the price doesn't cover: after-dinner drinks, extra bottles, anything the restaurant bills separately.
• The confirm-by date, so you and the kitchen can count plates and glasses before ordering.

Give the wine pairing its own paragraph

Say how many glasses and whether they're included. 'Wine pairing: four glasses, one per course' tells guests exactly what they're paying for. If the pairing is optional, put the number beside it: 'Optional pairing, +€25 per guest.' Nobody should have to ask across the table whether the second glass is on the bill.

Add the alcohol-free version in the same paragraph. 'Alcohol-free pairing: same seven courses, four mixed drinks.' Same rhythm of courses, no wine, no separate conversation. One line, and a dozen questions never get asked.

Changing the price doesn't mean resending the invitation

If the restaurant moves the price from €95 to €105, if the winery changes, or if dinner starts at 8:30 instead of 8, you edit that field and publish again. The link is the same one you already sent, so nobody gets a second message with a correction in it. The same goes for the address, the map or the dress code.

When the menu runs to seven courses, the invitation has to carry the price, the pairing and the allergy contact in one pass.

Allergies don't fit in the RSVP questions — leave an email address

The confirmation form is for counting heads, not for intolerances or special menus. So keep a line in the dinner scene: 'For allergies or a special menu, email events@yourdomain.com by 5 May.' Use the RSVP questions to ask how many are coming, and let that number work out your total. Then build the thing: try a design for free, edit the cover without paying, and publish for €29.99 — one payment, no subscription. The invitation opens in a browser, in seven languages, with nothing to install. Your gala dinner can say all of it once.