"it’s a big mistake to list prices in a straight column.
“Customers will go down and choose from the cheapest items,” he says.
At least the Balthazar menu doesn’t use leader dots to connect the dish to the
price; that draws the diner’s gaze right to the numbers. Consultant Gregg Rapp
tells clients to “omit dollar signs, decimal points, and cents … It’s
not that customers can’t check prices, but most will follow whatever subtle cues
are provided.”

Great article: http://nymag.com/restaurants/features/62498/