If you can't fit your entire menu on one tri-folded sheet of letter-sized paper [with readable print size], it's time to do a statistical analysis on your orders, and cut all the dishes that don't get ordered enough to recoup the costs of offering them. Move them to the infrequent specials menu, if you really can't stand to never make them again.
If I recall correctly, one of the major reasons single-location restaurants fail is menu bloat. Diners take longer to decide what they want. It's harder to identify the dishes that are least profitable. Prep is more complicated. The order management system might require additional button presses to navigate between pages.
And put the restaurant equivalent of keyboard shortcuts on the menu. As a customer, I like being able to order by number, particularly by single-digit numbers (or single letters). "Give me a number one, a number four, and a number eight, hold the mayo."