There’s a good Kitchen Nightmares episode covering this topic. The British version, not the obnoxious American version.
A Jamaican chef had 8+ pages on her menu, nothing was good. A lot of stuff went bad, not much done fresh.
After the transformation, her menu was 1 page with a handful of items that she specialized in making fantastic. I tend to avoid restaurants when their menu is more than 2 pages because it’s guaranteed to be frozen. At best, you get average food, master of none.
For my own menu, I’m doing 1 page. 2 appetizers, 3 pizzas including an additional seasonal pizza. So a total of 6 dishes.
